Spinach & Artichoke Stuffed Chicken Breast

Spinach & Artichoke Stuffed Chicken Breast

A flavorful and creamy stuffed chicken dish, perfect for an easy yet elegant dinner. Serve with an optional creamy sauce for extra indulgence!

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Course: Main Course

Cuisine: American

Keyword: Spinach & Artichoke Stuffed Chicken Breast

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 504kcal

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breasts
2 tbsp Italian seasoning
1 tsp mild paprika (optional)
Salt & pepper to taste

For the Spinach Artichoke Filling:

4 oz frozen spinach, thawed & drained
8 oz cream cheese (light or regular), room temp
6 oz artichoke hearts (bottled/canned), finely chopped
½ cup shredded mozzarella
¼ cup grated parmesan
1 tbsp minced garlic
Salt to taste

Optional Cream Sauce:

1 handful reserved spinach artichoke dip
1 cup half & half or heavy cream

Instructions

Prepare the Chicken:
Lay chicken breasts flat and season both sides with Italian seasoning, paprika, salt, and pepper.
Carefully cut a pocket into each breast, about ¾ of the way through without slicing completely.
Make the Filling:
Squeeze excess liquid from thawed spinach.
In a bowl, mix spinach, cream cheese, artichokes, mozzarella, parmesan, and garlic until well combined.
Stuff & Cook the Chicken:
Fill each chicken breast with 1-2 tbsp of the mixture, spreading evenly. Reserve any leftover filling.
Secure the openings with toothpicks.
Heat 1 tbsp oil in a skillet over medium-high heat.
Sear chicken until golden brown, about 6-7 minutes per side, covering the pan for even cooking.
Transfer to a warm plate and prepare the sauce (if using).
Prepare the Cream Sauce (Optional):
In the same pan, mix half & half (or heavy cream) with the reserved dip.
Stir over medium heat until thickened.
Return the chicken to the pan and coat with the sauce before serving.

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No Artichokes? Substitute with an additional 4 oz of spinach.
Skipping the Sauce? Halve the filling ingredients to avoid leftovers.
Storing Leftover Dip? Refrigerate for up to 4 days or freeze for up to 3 months. To reuse, mix in ½ cup milk/cream and reheat over low heat.

Nutrition

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