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.

Notes

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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