Spinach Artichoke Stuffed Chicken Breast
User Reviews
4.6
Spinach Artichoke Stuffed Chicken Breast
Description
This recipe features boneless, skinless chicken breasts seasoned with Italian seasoning and paprika, each slit to create a pocket. A rich spinach artichoke filling made from thawed spinach, cream cheese, finely chopped artichokes, shredded mozzarella, grated Parmesan, and minced garlic is spread into the pockets. Sealed with toothpicks, the breasts are pan-seared until golden on both sides and cooked through under a covered pan.
The creamy filling combines mild cheeses with the mild tang and texture of artichokes and spinach, infusing the chicken with moisture and flavor. The searing locks in juices while providing a browned exterior.
An optional cream sauce can be prepared by combining reserved filling with half-and-half, thickened slightly for serving over the chicken, enhancing richness. The recipe notes that if artichokes are disliked, they can be substituted with additional thawed spinach.
Leftover filling can be chilled for a few days or frozen for months, thawed and thinned with milk or cream when used. Nutrition information includes the optional sauce.
Ingredients
CHICKEN:
- 2 pounds chicken breast boneless skinless
- 2 tablespoons Italian seasoning
- 1 teaspoon paprika optional, mild
- 1 pinch salt to season
- 1 pinch black pepper to season
SPINACH ARTICHOKE DIP:
- 4 ounces spinach thawed, frozen
- 8 ounces cream cheese light or reduced fat, at room temp, block
- 6 ounces artichoke hearts bottled or canned, finely chopped, see notes, in brine
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese finely grated
- 1 tablespoon garlic minced
- 1 pinch salt to taste
OPTIONAL CREAM SAUCE:
- 1 handful spinach artichoke dip
- 1 cup half and half or heavy cream
Instructions
For The Chicken:
- Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
For The Dip Filling:
- Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
- Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
- Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
For The Cream Sauce:
- Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!
Notes
- If artichokes are not desired, replace the 6 ounces of artichoke hearts with an equal amount of thawed and drained frozen spinach.
- The cream sauce is optional; if omitted, halve the filling ingredients to avoid leftovers.
- Reserved filling can be refrigerated up to 4 days or frozen up to 3 months, and reheated with milk or cream to adjust consistency.
- Use toothpicks to secure the filling inside the chicken pockets during cooking to prevent leaks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 66g | 132% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 177mg | 59% |
| Sodium | 1.088mg | 0% |
| Potassium | 1.204mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5.042IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 452mg | 45% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
