Description
Juicy chicken breasts stuffed with a creamy, flavorful spinach artichoke filling and baked to perfection. A delicious and impressive meal that’s surprisingly easy to make!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Chicken Breasts: Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch.
- Season the Chicken: In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Sprinkle this mixture evenly over both sides of the flattened chicken breasts.
- Sauté the Garlic: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
- Add Spinach and Artichokes: Add the squeezed-dry spinach and chopped artichoke hearts to the skillet. Cook for about 3-5 minutes, stirring occasionally, until the spinach is heated through and the artichokes are slightly softened.
- Incorporate the Cream Cheese and Mayonnaise: Reduce the heat to low. Add the softened cream cheese and mayonnaise to the skillet. Stir until the cream cheese is completely melted and the mixture is smooth and creamy.
- Add Cheese and Seasonings: Stir in the Parmesan cheese, mozzarella cheese, and red pepper flakes (if using). Season with salt and pepper to taste.
- Cool Slightly: Remove the skillet from the heat and let the spinach artichoke filling cool slightly before using it to stuff the chicken.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Stuff the Chicken: Place the seasoned chicken breasts on a clean work surface. Divide the spinach artichoke filling evenly among the chicken breasts. Spread the filling over one half of each chicken breast, leaving about 1/2 inch border around the edges.
- Roll the Chicken: Carefully roll each chicken breast up, starting from the end with the filling. Secure the seam with toothpicks or kitchen twine.
- Sear the Chicken (Optional but Recommended): Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled chicken breasts on all sides until lightly browned, about 2-3 minutes per side.
- Bake the Chicken: Transfer the skillet (or the chicken breasts from the skillet to a baking dish) to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Add Topping (Optional): If desired, sprinkle the remaining mozzarella and Parmesan cheese over the chicken breasts during the last 5-10 minutes of baking.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. Remove the toothpicks or kitchen twine before serving.
Notes
- You can prepare the spinach artichoke filling and stuff the chicken breasts ahead of time. Store them in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if the chicken is cold.
- Feel free to experiment with different types of cheese in the filling. Gruyere, provolone, or fontina would all be delicious.
- You can add other vegetables to the spinach artichoke filling, such as chopped mushrooms, sun-dried tomatoes, or roasted red peppers.
- Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.
- Serve the spinach artichoke chicken with a creamy sauce, such as Alfredo sauce or a lemon butter sauce.
- You can also grill the stuffed chicken breasts. Preheat your grill to medium heat. Grill the chicken for about 6-8 minutes per side, or until cooked through. Be sure to monitor the internal temperature to ensure it reaches 165°F (74°C).
- To make this recipe low carb, use a low-carb mayonnaise and omit the breadcrumbs (if using). You can also serve the chicken with cauliflower rice or zucchini noodles instead of pasta or potatoes.
- To make this recipe dairy-free, use a dairy-free cream cheese alternative and a dairy-free mayonnaise. You can also omit the Parmesan and mozzarella cheese or use a dairy-free cheese alternative.
- For a crispy topping, mix 1/2 cup of breadcrumbs with 2 tablespoons of melted butter and sprinkle over the chicken breasts before baking.
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Prep Time: 20 minutes
- Cook Time: 35 minutes