Description
This Spinach Artichoke Stuffed Chicken Breast is a delicious and creamy recipe featuring tender chicken breasts filled with a savory blend of spinach, artichokes, cream cheese, and cheeses. Seared to a golden brown and finished with a rich cream sauce, this meal is perfect for a quick yet elegant dinner that serves four in just 30 minutes.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
Spinach Artichoke Filling
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temperature)
- 6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
Cream Sauce
- 1 handful spinach artichoke dip (remaining)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Chicken: Place each chicken breast on a flat surface. Season both sides with Italian seasoning, paprika, salt, and pepper. Cut a slit or pocket about three-quarters of the way through each breast for stuffing.
- Make the Filling: In a mixing bowl, combine thawed spinach, cream cheese, finely chopped artichoke hearts, shredded mozzarella, grated parmesan, minced garlic, and a pinch of salt. Mix thoroughly until well blended.
- Stuff the Chicken: Spoon the spinach artichoke mixture into each chicken breast pocket, ensuring it’s well filled. Seal the openings with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat a skillet over medium heat and sear the stuffed chicken breasts until golden brown on both sides, about 4-5 minutes per side. This helps lock in the juices and develop flavor. Once seared, transfer the chicken to a plate temporarily.
- Prepare the Cream Sauce: In the same skillet, combine the half and half or heavy cream with any leftover spinach artichoke dip. Stir gently to incorporate the flavors and warm the sauce.
- Finish Cooking: Return the seared chicken breasts to the skillet with the cream sauce. Let them simmer gently for additional 5-7 minutes, allowing the chicken to finish cooking through and soak up the creamy sauce.
- Serve: Remove toothpicks, plate the chicken breasts, and spoon the rich cream sauce over the top. Serve immediately for a hearty and flavorful meal.
Notes
- Thaw frozen spinach fully and squeeze out excess moisture to avoid watery filling.
- If cream cheese is too cold, soften it in the microwave for 10-15 seconds for easier mixing.
- Use toothpicks to secure the stuffed chicken breasts to prevent filling from leaking while searing.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover cream sauce can be saved and reheated gently to serve as a dipping sauce.
