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center cut of spinach chicken breast showing filling

Spinach Artichoke Stuffed Chicken Breast

5 from 4 votes
Created by Mariam Ezzeddine
This Spinach Artichoke Stuffed Chicken Breast will become your new favorite weeknight dinner! So easy to make and literally packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 44 minutes
Course Chicken, Main Dishes
Cuisine American
Servings 4 servings
servings

Ingredients

Chicken

  • 4 whole chicken breasts skinless, sliced lengthwise
  • 1 tbsp. Italian seasoning
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 tbsps. olive oil for sautéing

Stuffing

  • 2 cups frozen spinach drained and squeezed from all liquids
  • 4 oz. cream cheese
  • 4 oz. artichoke hearts in jar, finely chopped
  • 2 whole Jalapenos seeded and diced
  • 1½ cups mozzarella cheese shredded
  • ½ cup parmesan cheeese grated
  • ¾ tsp. black pepper freshly cracked
  • ¾ tsp. onion powder
  • ¾ tsp. garlic powder
  • ½ tsp. salt
  • Chopped Parsley for garnishing

Instructions

  • Preheat the oven to 400 F.
  • In a small bowl, mix the spices and salt together.
  • Place the chicken on a cutting board and slit horizontally in the middle to create a pocket, but do not cut all the way through.
  • Season the chicken on the outside and the inside.
  • In another bowl, mix together all the stuffing ingredients.
  • Stuff the chicken breasts with a few tablespoons of the stuffing, but just enough to close it up without having the stuffing over flow on the sides.
  • Secure the side of the chicken with toothpicks to prevent the some of the stuffing from flowing out.
  • Heat an oven safe skillet and add in the olive oil. Sear the chicken on each side for a a few minutes to get a nice golden color on the outside. About 2-4 minutes on each side.
  • Transfer the skillet to bake in the oven for 20 minutes or until the internal temperature of the chicken flesh reaches 165 degrees F.
  • Remove from the oven and cover with foil wrap for 5 minutes to rest then serve with your favorite side dish. Garnish with some chopped parsley

Video

Notes

  • If you want to make this recipe even quicker and easier, you can use pre made spinach artichoke dip. Just add more cheese in the mix.
  • Use a preheated oven.
  • Be sure to squeeze out all of the excess moisture from the spinach.
  • Stuff the chicken well but avoid over stuffing them.
  • Seal the pockets with toothpicks to the cheese from oozing out too much but don't forget to remove the toothpicks before serving.
  • Ideally shred your own mozzarella. Pre-shredded cheese doesn't melt all that well.
  • The chicken is done when internal temperature of the chicken reaches 165 degrees F. You can use a meat thermometer. But in this case make sure you check the chicken flesh not the center, since it's stuffed.

Nutrition

Calories: 722kcal | Carbohydrates: 14g | Protein: 68g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 1495mg | Potassium: 1001mg | Fiber: 5g | Sugar: 3g | Vitamin A: 10312IU | Vitamin C: 11mg | Calcium: 653mg | Iron: 5mg
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