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
Scale
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.
