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To make Spinach Artichoke Stuffed Chicken, gather these items: - 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon olive oil - Salt and pepper to taste - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed: - Use frozen spinach instead of fresh. Just thaw and drain it well. - Greek yogurt can replace cream cheese for a lighter option. - Any cheese can work; try cheddar or gouda in place of mozzarella. - If you don’t have artichokes, try chopped mushrooms for a different flavor. Fresh ingredients make a big difference. Here’s how to pick the best: - For spinach, choose bright green leaves with no wilting. - Artichoke hearts should be firm and not mushy. Check the can for quality. - When buying garlic, look for heads that are firm and dry. - Fresh parsley should be vibrant and not yellowed. Using fresh ingredients can help create a dish that tastes great and looks beautiful. Enjoy your cooking! {{ingredient_image_1}} First, set your oven to 375°F (190°C). This step warms up the oven. It helps cook the chicken evenly. Preheating is vital for great results. Next, grab a medium bowl. In this bowl, mix the chopped spinach, artichoke hearts, cream cheese, mozzarella, and Parmesan. Add two cloves of minced garlic, a teaspoon of olive oil, and some salt and pepper. Finish with a teaspoon of Italian seasoning. Stir until everything combines well. This filling tastes creamy and rich. Take your chicken breasts and lay them on a cutting board. Use a sharp knife to cut a pocket in each breast. Be careful not to cut all the way through. Now, fill each pocket with the spinach and artichoke mix. Make sure to stuff it well. If needed, use toothpicks to close the openings. This keeps the filling inside while cooking. Now, place a large, oven-safe skillet on the stove over medium heat. Add a splash of olive oil. Once the oil is hot, sear the stuffed chicken breasts for about 3 to 4 minutes on each side. Look for a golden brown color. This step adds flavor and texture. After searing, transfer the skillet to your preheated oven. Bake the chicken for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C) to ensure it's safe to eat. Let the chicken rest for 5 minutes before serving. This makes it juicy and delicious. To stuff chicken breasts well, start with a sharp knife. Carefully cut a pocket into each breast. Make sure not to cut all the way through. This keeps the filling inside. Use about one cup of the spinach and artichoke mix for each breast. Fill generously but don’t overdo it. You want to close the pocket easily. If needed, secure the opening with toothpicks. This keeps all that tasty filling from leaking out. For this dish, you need a few key tools. A sharp knife helps when cutting the chicken. A medium bowl is perfect for mixing your filling. You also need a large, oven-safe skillet for searing. This skillet should handle high heat. Finally, get a meat thermometer. It helps you check the chicken’s doneness. Aim for 165°F or 75°C for safe eating. Avoid overstuffing the chicken. If you add too much filling, it won’t cook right. Make sure to season the outside of the chicken well. This adds great flavor to each bite. Another mistake is not letting the chicken rest after cooking. Let it sit for about five minutes. This helps the juices settle, making each slice juicy. Lastly, don’t skip using a meat thermometer. It ensures your chicken is safe and perfectly cooked. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and quality artichoke hearts for a more vibrant flavor and texture in your stuffed chicken. Don’t Overstuff: While it's tempting to pack in the filling, overstuffing can cause the chicken to burst while cooking. Aim for a generous yet manageable amount. Let It Rest: Allowing the chicken to rest for a few minutes after baking helps redistribute the juices, making for a juicier bite. Experiment with Cheese: Feel free to mix in different cheeses like feta or gouda to customize the flavor profile of your stuffed chicken. {{image_2}} You can make this dish your own with fun flavor twists. Add sun-dried tomatoes for a sweet touch. You might try adding some red pepper flakes for heat. If you love herbs, toss in some fresh basil or oregano. Want a smoky flavor? Use smoked paprika. You can also swap artichokes for roasted red peppers. Each choice brings a new taste to the chicken. Cheese plays a big role in taste and texture. While mozzarella is classic, try goat cheese for a tangy kick. Cream cheese gives a nice creamy feel, but ricotta can work too. If you want a sharper taste, use aged cheddar. For a rich flavor, add Gruyère cheese. Mix different cheeses to find your favorite blend. Your stuffed chicken will shine with these cheese swaps. Pair your stuffed chicken with fresh sides for a balanced meal. A simple garden salad is light and refreshing. Roasted vegetables, like zucchini or bell peppers, add color and flavor. Garlic mashed potatoes make a cozy side that many love. Try quinoa or rice for a hearty option. You might also serve it with crusty bread to soak up any juices. These sides make your dinner complete and satisfying. After enjoying your spinach artichoke stuffed chicken, let it cool first. Place the chicken in an airtight container. This keeps it fresh. Store it in the fridge for up to three days. Make sure to keep any extra filling in a separate container. To reheat, use the oven for the best taste. Preheat the oven to 350°F (175°C). Place the chicken on a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave. Just heat it for 1-2 minutes until warm. If you have extra stuffed chicken, freezing works well. Wrap each piece tightly in plastic wrap. Then place it in a freezer bag. Remove as much air as possible. The chicken can stay in the freezer for up to three months. To use, thaw it in the fridge overnight before reheating. Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out any extra water. This step keeps your filling from being too watery. Frozen spinach is a great time-saver. It works well in this recipe. Check the chicken's internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. If you don’t have one, cut into a piece. The chicken should be white and juices should run clear. Avoid undercooked chicken, as it can cause illness. This dish pairs well with many sides. Consider serving it with: - Rice pilaf - Roasted vegetables - Garlic bread - A fresh green salad These sides balance the rich flavors of the stuffed chicken. They add color to your plate, too! You now have all the tools to make the perfect Spinach Artichoke Stuffed Chicken. We covered the key ingredients, cooking steps, and tips to avoid mistakes. Remember to pick fresh items for the best taste. Explore variations to make this dish your own. Store leftovers wisely and reheat them safely. With practice, you will impress everyone at your table. Cooking can be fun and rewarding; enjoy every moment in the kitchen.

Spinach Artichoke Stuffed Chicken

Delicious chicken breasts stuffed with a creamy spinach and artichoke filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 2 cup cream cheese, softened
  • 1 2 cup shredded mozzarella cheese
  • 1 4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • to taste Salt and pepper
  • 1 teaspoon Italian seasoning
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium bowl, mix together the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, olive oil, salt, pepper, and Italian seasoning until well combined. Set aside.
  • Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through.
  • Generously fill each chicken breast with the spinach and artichoke mixture, ensuring they are well-stuffed. Secure the openings with toothpicks if necessary.
  • Season the outside of the chicken breasts with salt, pepper, and a sprinkle of Italian seasoning.
  • Heat a large, oven-safe skillet over medium heat. Add a splash of olive oil and sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
  • Once cooked, let the chicken rest for 5 minutes before removing toothpicks. Garnish with fresh parsley before slicing.

Notes

Let the chicken rest before serving for better flavor.
Keyword artichoke, chicken, spinach, stuffed