Spinach-Artichoke Stuffed Chicken Breast Perfection
Enjoy tender chicken breasts filled with a creamy, cheesy spinach and artichoke mixture. This recipe is perfect for a special weeknight dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stuffed and Baked
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup chopped fresh spinach
- 1/2 cup chopped artichoke hearts, drained
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Butterfly the chicken breasts by slicing them horizontally, almost all the way through, to create a pocket.
- In a bowl, combine the spinach, artichoke hearts, cream cheese, Parmesan cheese, and minced garlic. Season with salt and pepper.
- Stuff the spinach and artichoke mixture into the pockets of the chicken breasts.
- Secure the opening with toothpicks if needed.
- Season the outside of the chicken breasts with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 2-3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Notes
- For an extra kick, add a pinch of red pepper flakes to the filling.
- You can substitute frozen spinach, thawed and well-drained, for fresh spinach.
- Ensure the cream cheese is fully softened for a smooth filling.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg