Creamy Spinach and Artichoke Stuffed Chicken Breasts

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup artichoke hearts, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• Salt and pepper, to taste
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic, mayonnaise, salt, and pepper until well combined.
3. 3 Carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
4. 4 Stuff each chicken breast with the spinach and artichoke mixture.
5. 5 Season the outside of the chicken breasts with salt, pepper, and paprika.
6. 6 Heat olive oil in an oven-safe skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden.
7. 7 Transfer skillet to the oven and bake for 20-25 minutes, or until chicken reaches 165°F.
8. 8 Optionally, sprinkle breadcrumbs on top during the last 5 minutes of baking for a crispy finish.
9. 9 Remove from oven and let rest for 5 minutes before serving.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Add diced sun-dried tomatoes for extra flavor.
• Use feta cheese for a tangy twist.

Substitutions

• Substitute mayonnaise with Greek yogurt for a lighter option.
• If breadcrumbs are not available, omit or use crushed crackers.

Pairings

• Couscous
• Garlic mashed potatoes

Nutrition

Tips

• Make sure chicken breasts are an even thickness for even cooking; pound them gently if needed.
• For a richer flavor, add a splash of white wine when searing the chicken.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pair with a glass of Chardonnay for a delightful meal.

FAQ