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Creamy Stuffed Chicken Breast with Spinach and Artichoke

creamy stuffed chicken breast - featured image
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A quick and easy recipe featuring boneless chicken breasts stuffed with a creamy mixture of spinach, artichoke, cream cheese, and Parmesan. Perfect for cozy dinners that impress with minimal fuss.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), trimmed and patted dry
  • 2 cups fresh baby spinach (about 60 g), roughly chopped
  • 1 cup artichoke hearts (about 140 g), canned or jarred, drained and chopped
  • 4 oz cream cheese (115 g), softened
  • ½ cup grated Parmesan cheese (50 g), freshly grated
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise (optional)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add chopped spinach and artichoke hearts, cooking until spinach wilts, about 2-3 minutes. Remove from heat and transfer to a bowl.
  4. Mix in cream cheese, Parmesan, mayonnaise (if using), lemon juice, salt, pepper, and red pepper flakes until creamy and well combined.
  5. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting all the way through.
  6. Spoon the creamy filling evenly into each chicken breast pocket. Secure the opening with toothpicks or kitchen twine.
  7. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Sear the stuffed chicken breasts seam-side down first, then about 3-4 minutes per side until golden brown.
  8. Transfer the seared chicken breasts to a baking dish if skillet is not oven-safe. Bake for 15-20 minutes or until internal temperature reaches 165°F (74°C).
  9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken breasts dry before slicing to prevent filling from slipping out. Do not overstuff the chicken pockets to avoid tearing. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). If filling leaks during searing, gently tuck it back in. Work in batches when searing to avoid overcrowding the pan.

Nutrition

Keywords: stuffed chicken breast, creamy chicken, spinach and artichoke, easy dinner, weeknight meal, low-carb, gluten-free

Find it online: https://tomyumy.com/creamy-stuffed-chicken-breast-with-spinach-and-artichoke-recipe-easy-and-delicious/