Spinach Artichoke Stuffed Chicken
Yield: 4 servings
Calories: 421kcal
Easy to make spinach artichoke stuffed chicken breast recipe loaded with melty cheese and vegetables. Great for meal prep too!
Ingredients
- 1 cup (85 g) finely chopped spinach
- ¾ cup (126 g) roughly chopped marinated artichoke hearts
- 6 ounces (170 g) cream cheese, softened
- ½ cup (60 g) shredded mozzarella
- ¼ cup (30 g) grated parmesan cheese
- ¼ cup (60 ml) sour cream
- 2 teaspoons (7 g) minced garlic
- 1 ½ teaspoon (9 g) kosher salt, divided
- ¾ teaspoon black pepper, divided
- 4 boneless skinless chicken breast, about 2 ½ to 3 pounds total
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon chopped parsley
Instructions
- Preheat the Oven - Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
- Make the Filling - In a large bowl, combine spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, sour cream, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside, or cover and refrigerate if not using immediately.
- Prepare the Chicken - On the thickest side of the chicken breast, cut a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving about a ½-inch uncut area to keep the other side connected. Repeat with the remaining pieces.
- Season the Chicken - In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
- Stuff the Chicken - Add the filling into the pocket of each chicken breast, about ½ cup, do not overfill. If available, close the opening with toothpicks to secure the filling inside.
- Sear the Surface - Heat a large oven-proof skillet over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down, and lightly press to make contact with the pan. Cook until golden-brown on the surface, about 5 minutes. Flip and cook for 3 minutes. If using smaller breasts, check for doneness, as baking may not be necessary.
- Transfer to the Oven - Bake until the meat is no longer pink, and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
- To Serve - Transfer to a serving dish and rest for 5 minutes. Remove the toothpicks and serve while still hot. Garnish with chopped parsley.
Notes
- Filling Yield: Makes about 2 cups.
- Storing: Cool completely and store in an airtight container for up to 5 days.
- Reheating: Cover and reheat in the microwave on high in 15 to 30-second increments until hot.
- Using Frozen Spinach: Defrost and drain 1 cup of frozen chopped spinach.
- Make Ahead: The filling can be made separately, 3 days in advance. The chicken can be stuffed, covered, and refrigerated for up to 3 days before cooking.
- Bake-Only Directions: Place stuffed chicken on a greased foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.
Nutrition
Calories: 421kcal | Carbohydrates: 7g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 1487mg | Potassium: 568mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1926IU | Vitamin C: 12mg | Calcium: 207mg | Iron: 1mg
Recipe Link
Recipe Video