Spinach Artichoke Stuffed Chicken

Any day can become fabulous if it involves spinach artichoke stuffed chicken.

Garlicky, creamy spinach and artichoke dip is stuffed inside chicken breasts and seared to a golden brown, then finished in the oven for the juiciest chicken ever!

This will be your new favorite chicken recipe, this I promise.

How to make spinach artichoke stuffed chicken

Featured Ingredients

• Spinach: I use fresh spinach, chopped and mixed in with the cheese.
• Garlic: Any great spinach artichoke dip has lots and lots of garlic.
• Cream cheese and Greek yogurt: These will make the base of the spinach artichoke dip.
• Artichoke hearts: A jar of marinated artichoke hearts, chopped (marinade reserved - it's a flavor gold mine).
• Seasonings: Minced garlic, onion powder, red pepper flakes, salt and black pepper.
• Cheeses: Mozzarella and Parmesan.
• Chicken breast: Boneless, skinless.
• Parsley: For finishing.

Step-by-Step Instructions

For the filling:

1. Preheat the oven to 375 degrees.
2. Heat olive oil in a large cast iron skillet or oven-safe nonstick skillet to medium-high heat.
3. Add the spinach and cook until wilted.
4. Add the garlic and sauté 30-60 seconds, until fragrant. Remove from the heat.
5. Place the cream cheese, Greek yogurt, mozzarella, Parmesan, salt, black pepper, onion powder and crushed red pepper flakes in a medium bowl.
6. Use the back of a fork to smash the cream cheese and integrate the other ingredients into a paste.
7. Fold in the spinach garlic mixture and chopped artichoke hearts. Set aside.

For the chicken:

1. Place the chicken breasts on a large cutting board.
2. Using a sharp knife, create a pocket in the side of each chicken breast, cutting about ¾ of the way through.
3. Season both sides and the inside of the pocket of the chicken breasts.
4. Spoon about 3-4 tablespoons of the spinach artichoke mixture into the pocket of each chicken breast, packing it in as much as possible.
5. Heat the olive oil in the same skillet to medium-high heat.
6. Place the stuffed chicken breasts in the hot oil. Cook 3-4 minutes on each side, until golden brown on the edges.
7. Carefully transfer the skillet to the preheated oven and cook 10-12 minutes, or until an internal thermometer reads 160 degrees.
8. Remove and let sit about 10 minutes.
9. Serve with parsley on top.

Recipe Substitutions and Alterations

• For the spinach: If you don't have fresh, you can use frozen leaf spinach.
  • If you use the frozen boxed spinach, be sure to thaw it and thoroughly wring out the water.
  • You could also use chopped kale instead of spinach.
• For the artichokes: You can use canned artichokes if you don't have marinated, but the marinade is used to provide more flavor to the dip mixture.
• For the seasonings: Adjust them as you wish.
• For the chicken breast: You could also use thick-cut pork chops.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you purchase are gluten free.
• To make this dairy free: Use dairy free yogurt, cream cheese and cheeses.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: Skip the egg (the filling may not hold together as well).

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• Cheeseburger Macaroni
• Cashew Chicken Lettuce Wraps
• Lemon Asparagus Pasta
• Curry Chicken Meatballs
• Cheesy Taco Pasta
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Spinach Artichoke Stuffed Chicken

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Garlicky, creamy spinach and artichoke dip stuffed inside chicken breasts that are seared to a golden brown.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 20-25 mins
• Total Time: 35-45 mins
• Yield: Serves 6
• Category: Dinner
• Method: Stove-Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Filling:

• ½ tablespoon olive oil
• 1 ½ cups fresh baby spinach*
• 2 cloves garlic, peeled and minced
• 2-ounces cream cheese, room temperature
• ¼ cup plain Greek yogurt
• 2 tablespoons shredded mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• Pinch red pepper flakes
• ½ cup chopped marinated artichoke hearts (from a jar, discard liquid)

Chicken:

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts
• ½ teaspoon coarse salt
• ¼ freshly cracked black pepper
• Chopped flat-leaf Italian parsley, for serving

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Instructions

For the filling:

1. Preheat the oven to 375 degrees.
2. Heat olive oil in a large cast iron skillet or oven-safe nonstick skillet to medium-high heat. Add the spinach and cook until wilted. Add the garlic and sauté 30-60 seconds, until fragrant. Remove from the heat.
3. Place the cream cheese, Greek yogurt, mozzarella, Parmesan, salt, black pepper, onion powder and crushed red pepper flakes in a medium bowl. Use the back of a fork to smash the cream cheese and integrate the other ingredients into a paste. Fold in the spinach garlic mixture and chopped artichoke hearts. Set aside.

For the chicken:

1. Place the chicken breasts on a large cutting board. Using a sharp knife, create a pocket in the side of each chicken breast, cutting about ¾ of the way through. Season both sides and the inside of the pocket of the chicken breasts.
2. Spoon about 3-4 tablespoons of the spinach artichoke mixture into the pocket of each chicken breast, packing it in as much as possible.
3. Heat the olive oil in the same skillet to medium-high heat. Place the stuffed chicken breasts in the hot oil. Cook 3-4 minutes on each side, until golden brown on the edges. Carefully transfer the skillet to the preheated oven and cook 10-12 minutes, or until an internal thermometer reads 160 degrees. Remove and let sit about 10 minutes.
4. Serve with parsley on top.

Notes

Cooking Tip: If there is extra spinach artichoke dip leftover after all chicken breasts are stuffed, place in a greased baking dish, top with extra mozzarella cheese and bake until golden brown. Serve with pita chips.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 374
• Sugar: 2g
• Sodium: 409mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 146mg