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- 4 large boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, well-drained and diced - 1 cup cream cheese, softened at room temperature - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and freshly cracked pepper to taste - Olive oil for cooking You can change some ingredients if needed. Use frozen spinach instead of fresh. Just thaw and squeeze out the water. For artichokes, try using fresh ones if you prefer. Cream cheese can be swapped with ricotta for a lighter filling. If you want a dairy-free option, use a vegan cream cheese. You can also use different cheeses like cheddar or feta for new flavors. Each serving of Spinach Artichoke Stuffed Chicken provides a good mix of protein and healthy fats. One serving has about 400 calories. It contains around 35 grams of protein, which helps with muscle building. The dish is also a good source of vitamins A and C from the spinach, plus calcium from the cheeses. This meal is balanced and perfect for a wholesome dinner. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This heat will help cook the chicken evenly. Next, gather all your ingredients. You will need fresh spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, garlic, onion powder, Italian seasoning, salt, and pepper. Make sure everything is ready before you begin. Take each chicken breast and pat it dry with paper towels. Use a sharp knife to make a pocket in each breast. Slice horizontally through the center, but do not cut all the way through. This pocket will hold your tasty filling. In a bowl, mix the chopped spinach, diced artichoke hearts, cream cheese, grated Parmesan, shredded mozzarella, minced garlic, onion powder, Italian seasoning, salt, and pepper. Stir until it’s creamy and all ingredients blend well. Spoon this mixture into each chicken pocket. If needed, use toothpicks to hold the opening closed. Heat a drizzle of olive oil in a large oven-safe skillet on medium-high heat. Season the outside of the stuffed chicken with salt and pepper. Place the chicken in the hot skillet and sear it for 4–5 minutes on each side. You want it to turn golden brown. Once you finish searing, transfer the skillet to the oven. Bake for 20–25 minutes. Check that the internal temperature reaches 165°F (75°C). This ensures the chicken is cooked through. After baking, let it rest for a few minutes before slicing. This step keeps the chicken juicy and flavorful. To stuff your chicken perfectly, start by drying the chicken breasts. Use a paper towel to remove extra moisture. This helps the stuffing stick better. Cut a deep pocket in each breast, but don’t cut all the way through. Fill each pocket generously with the spinach and artichoke mixture. If needed, use toothpicks to hold the filling inside. This keeps it from spilling out while cooking. You’ll want a few tools to make this dish easier. A sharp knife is key for cutting the chicken. A medium mixing bowl helps combine the filling. Use a large oven-safe skillet to sear and bake the chicken. A meat thermometer is also useful. It ensures your chicken reaches 165°F (75°C). This keeps it safe and juicy. For a great presentation, serve your stuffed chicken on a bed of sautéed vegetables. Bright greens or colorful peppers work well. A fresh garden salad pairs nicely too. For added flair, drizzle balsamic glaze over the chicken before serving. This adds a sweet and tangy flavor that complements the dish perfectly. Enjoy! Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant flavor and texture to your filling compared to frozen spinach, which can be watery. Secure the Filling: If you find the filling spilling out, use toothpicks to secure the opening of the chicken before searing it. Check Temperature: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Let It Rest: Allow the chicken to rest for at least 5 minutes after baking; this helps the juices redistribute for a moister bite. {{image_4}} You can make this dish gluten-free easily. Start by ensuring all your ingredients are gluten-free. Use gluten-free spices and check the labels of your cream cheese and artichokes. Most brands are safe, but it’s good to check. For the chicken, simply stick to fresh, plain chicken breasts. This way, you avoid any hidden gluten. If you want a vegetarian twist, skip the chicken. Instead, use large portobello mushrooms as your base. Clean the mushrooms and remove the stems. Stuff them with the spinach and artichoke filling. Bake them just like you would the chicken. This creates a tasty and hearty vegetarian dish that everyone can enjoy. Cheese can change the flavor of your dish. While Parmesan and mozzarella are great, feel free to experiment. Try adding feta cheese for a tangy kick. You can also use goat cheese for a creamy texture. Mixing in some cheddar can add a sharp flavor. The choice is yours, and each will give a unique taste to your meal. After you enjoy your meal, store leftovers in an airtight container. Make sure the chicken has cooled down first. Place the container in the fridge. Leftovers can stay fresh for up to three days. If you want to keep them longer, consider freezing. To reheat, preheat your oven to 350°F (175°C). Place the stuffed chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. Check the chicken's center; it should be warm. You can also use a microwave on medium power for 2-3 minutes. If you want to freeze the chicken, wrap each piece in plastic wrap. Then place the wrapped chicken in a freezer bag. This way, it won't get freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can prepare this dish in advance. Stuff the chicken and then wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. This saves time on busy days. Just remember to bake it when you're ready. Make sure to adjust cooking time if it’s cold from the fridge. Spinach artichoke stuffed chicken pairs well with many sides. Here are some ideas: - Sautéed seasonal vegetables - A fresh garden salad - Garlic bread or crusty rolls - Rice or quinoa for a hearty meal - Mashed potatoes for comfort These sides will balance the rich flavors of the chicken. You can also drizzle balsamic glaze on top for extra flavor. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. Always ensure it is fully cooked for safety and best flavor. This blog post covered everything you need for Spinach Artichoke Stuffed Chicken. We discussed the key ingredients and their substitutions, plus the nutrition facts. I shared tips for cooking and serving, along with easy variations for gluten-free and vegetarian diets. Remember to store leftovers properly for later. With these steps, you can enjoy this tasty dish any time. Explore the joy of cooking this meal, and share it with friends and family. It’s a crowd-pleaser that brings smiles to the table.

Spinach Artichoke Stuffed Chicken Delight

A delicious stuffed chicken breast filled with a creamy spinach and artichoke mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large boneless, skinless chicken breasts
  • 1 cup fresh spinach, finely chopped
  • 1 cup canned artichoke hearts, well-drained and diced
  • 1 cup cream cheese, softened at room temperature
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and freshly cracked pepper
  • for cooking olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium mixing bowl, combine the chopped spinach, diced artichoke hearts, softened cream cheese, grated Parmesan, shredded mozzarella, minced garlic, onion powder, Italian seasoning, salt, and pepper. Stir until all ingredients are evenly incorporated.
  • Pat each chicken breast dry using paper towels. Carefully create a pocket in each breast by slicing horizontally through the center.
  • Spoon a generous amount of the spinach and artichoke mixture into each chicken pocket. Use toothpicks to secure the opening if needed.
  • Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Season the outside of the stuffed chicken breasts with salt and pepper. Sear the chicken for 4–5 minutes on each side until golden brown.
  • Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
  • Remove the skillet from the oven and allow the chicken to rest for a few minutes before slicing.

Notes

Serve on a bed of sautéed vegetables or with a garden salad for a complete meal.
Keyword artichoke, chicken, spinach, stuffed