If you have a craving for something creamy, flavorful, and comforting yet impressive, the Spinach Artichoke Stuffed Chicken Breast Recipe is exactly what you need. This dish is a delightful twist on the classic spinach artichoke dip, transforming it into a luscious filling that elevates tender chicken breasts into a show-stopping meal. Imagine juicy chicken encasing a cheesy, garlicky spinach and artichoke mix, baked to perfection with a rich cream sauce that ties every bite together. Whether it’s a weeknight dinner or a special occasion, this recipe promises to satisfy with every forkful.
Ingredients You’ll Need
The beauty of this Spinach Artichoke Stuffed Chicken Breast Recipe is in its simplicity. Each ingredient plays a vital role, offering layers of flavor, texture, and color that come together effortlessly. From the fresh garlic punch to the creamy cheeses, you’ll find everything harmonizing perfectly.
- 2 pounds boneless skinless chicken breasts: The perfect canvas to hold our delicious, creamy filling.
- 2 tablespoons Italian seasoning: Adds an herby, aromatic base layer of flavor to the chicken.
- 1 teaspoon mild paprika (optional): Offers a subtle smoky warmth and a touch of color.
- 1 pinch salt and pepper (to season): Balanced seasoning enhances every bite.
- 4 ounces frozen spinach, thawed: Brings vibrant green color and nutritious goodness.
- 8 ounces block cream cheese (light or reduced fat, at room temp): Creates the creamy and rich filling texture.
- 6 ounces artichoke hearts in brine, finely chopped: Introduces that classic tangy and tender element.
- 1/2 cup shredded mozzarella cheese: Melts beautifully for gooey, cheesy bites.
- 1/4 cup parmesan cheese, finely grated: Adds a sharp, nutty depth.
- 1 tablespoon garlic, minced: Essential for that aromatic, savory punch.
- 1 handful spinach artichoke dip (extra): Used to enrich the cream sauce, doubling down on flavor.
- 1 cup half and half or heavy cream: Makes the sauce luxuriously creamy and smooth to finish the dish.
How to Make Spinach Artichoke Stuffed Chicken Breast Recipe
Step 1: Prepare the Chicken
Start by laying each chicken breast flat on a clean surface. Season both sides generously with Italian seasoning and paprika, then sprinkle with salt and pepper. Next, carefully slice a slit into the side of each breast, creating a pocket for our delicious filling. This step sets the foundation for a juicy, flavorful stuffed chicken.
Step 2: Make the Spinach Artichoke Filling
Mix together the thawed spinach, room temperature cream cheese, finely chopped artichoke hearts, shredded mozzarella, parmesan, and minced garlic in a bowl. This creamy, cheesy combo is the heart of the recipe and will infuse every bite of your chicken with classic spinach artichoke dip flavor.
Step 3: Stuff and Seal the Chicken
Carefully stuff each chicken breast pocket with the spinach artichoke mixture, pressing gently to fill completely. Once stuffed, use toothpicks to seal the openings to keep the filling intact during cooking. This ensures the luscious filling stays inside while the chicken cooks to juicy perfection.
Step 4: Sear the Chicken
Heat a skillet over medium-high heat and add a little oil. Sear each stuffed chicken breast until golden brown on both sides, about 3-4 minutes per side. This step locks in flavor and starts the cooking process, giving the chicken a gorgeous crust before baking or finishing in the sauce.
Step 5: Prepare the Cream Sauce and Finish Cooking
Lower the heat and pour the half and half or heavy cream into the same pan. Stir in the remaining spinach artichoke dip to enrich the sauce, then return the seared chicken breasts to the pan. Let the chicken simmer gently in this creamy sauce until cooked through, allowing the flavors to meld perfectly and the sauce to thicken slightly.
How to Serve Spinach Artichoke Stuffed Chicken Breast Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh, vibrant finish, bringing a burst of color and a mild herbaceous note that pairs beautifully with the creamy richness of the dish. A few extra shreds of parmesan on top also elevate the presentation and add a touch of salty sharpness.
Side Dishes
This stuffed chicken pairs wonderfully with light, complementary sides. Think roasted asparagus spears, garlic mashed potatoes, or a crisp garden salad. The simplicity of these sides lets the stuffed chicken shine while providing a balanced meal.
Creative Ways to Present
For a more elegant dinner, slice the chicken into medallions and fan them out on the plate, spooning the luscious cream sauce over and around each slice. You could also bake the stuffed chicken in a casserole dish and serve family-style, inviting everyone to dig into this comforting masterpiece together.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed chicken breasts in an airtight container and refrigerate for up to 3 days. The flavors will actually improve as they meld overnight, making the next-day meal a real delight.
Freezing
You can freeze the stuffed, uncooked chicken breasts by wrapping them tightly in plastic wrap and then foil, or placing them in a freezer-safe bag. They will keep well for up to 2 months. When ready, thaw overnight in the fridge before cooking.
Reheating
Reheat leftovers gently in a covered skillet over low heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible to maintain the creamy texture and prevent the chicken from drying out.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it briefly to remove excess moisture before mixing it with the cheeses. This helps keep the filling creamy without watering it down.
Is it okay to use canned artichokes?
Yes, canned or bottled artichokes work well. Just be sure to drain and finely chop them to blend seamlessly into the filling.
What cheese alternatives can I use?
Feel free to swap mozzarella for provolone or gouda for a different flavor twist. For a lighter option, part-skim cheeses work great too.
Can I make this recipe dairy-free?
It’s a bit tricky since cheese is a core part of this dish, but you can try using dairy-free cream cheese and non-dairy milk alternatives to create a similar texture and flavor.
How do I know when the chicken is fully cooked?
The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.
Final Thoughts
This Spinach Artichoke Stuffed Chicken Breast Recipe is more than just a meal; it’s a comforting celebration of flavors that will quickly become a favorite in your recipe rotation. The creamy filling bursting from tender chicken and the luscious sauce make every bite pure joy. Give it a try—you’ll be thanking yourself for this home-cooked delight that feels like a warm hug on a plate!
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Spinach Artichoke Stuffed Chicken Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A flavorful and creamy Spinach Artichoke Stuffed Chicken Breast recipe that features tender boneless chicken breasts stuffed with a cheesy spinach and artichoke filling, seared to golden perfection, and served with a rich cream sauce. Perfect for a delicious and easy dinner in just 30 minutes.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
Stuffing
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temp)
- 6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
Cream Sauce
- 1 handful spinach artichoke dip (leftover from stuffing mixture)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Chicken: Place each chicken breast on a flat surface. Season both sides generously with Italian seasoning and paprika. Using a sharp knife, cut a slit or pocket about three-quarters of the way through each breast, careful not to slice all the way through.
- Make the Dip Filling: In a bowl, thoroughly combine the thawed spinach, cream cheese, chopped artichoke hearts, shredded mozzarella, parmesan cheese, minced garlic, and a pinch of salt. This mixture should be creamy and well blended.
- Stuff the Chicken: Spoon the prepared spinach and artichoke filling into each chicken breast pocket. Use toothpicks to securely seal the openings so the filling doesn’t spill out during cooking.
- Sear the Chicken: Heat a skillet over medium-high heat. Add a small amount of oil if desired. Place stuffed chicken breasts in the pan and sear each side until golden brown, approximately 3-4 minutes per side. This step locks in flavor and gives a nice crust.
- Prepare the Cream Sauce and Finish Cooking: Remove the seared chicken to a plate temporarily. In the same skillet, combine the leftover spinach artichoke dip with the half and half or heavy cream. Bring to a gentle simmer over medium heat, stirring to incorporate. Return chicken to the pan, spoon some sauce over the breasts, cover, and cook for an additional 8-10 minutes until the chicken is fully cooked through (internal temperature should reach 165°F/75°C).
- Serve: Remove toothpicks and plate the stuffed chicken breasts. Spoon extra cream sauce from the pan over the chicken before serving for a rich, creamy finish.
Notes
- Ensure the chicken is cooked thoroughly by checking the internal temperature; it should reach 165°F (75°C).
- For easier stuffing, flatten the chicken breasts slightly before cutting the pocket.
- You can substitute fresh spinach for frozen if preferred; just make sure to cook and drain excess moisture before mixing.
- Use toothpicks or kitchen twine to keep the filling secure while searing and cooking.
- Serve with a side of steamed vegetables or a fresh salad to complete the meal.
