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To make a delicious spinach artichoke stuffed chicken, gather the following key ingredients: - 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup canned or frozen artichoke hearts, drained and roughly chopped - ½ cup cream cheese, softened to room temperature - ½ cup shredded mozzarella cheese - ¼ cup grated Parmesan cheese - 3 cloves garlic, minced These ingredients create a rich and creamy filling that pairs perfectly with juicy chicken. To enhance the flavors, you'll need: - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped, for garnish The Italian seasoning adds depth, while salt and pepper balance the dish. Fresh parsley gives a bright finish. You will need some basic kitchen tools: - A sharp knife for slicing the chicken - A mixing bowl for the filling - A large oven-safe skillet for searing and baking - Toothpicks to secure the chicken pockets (optional) - A meat thermometer to check the chicken's doneness These tools help make the cooking process smooth and successful. {{ingredient_image_2}} First, you need to preheat your oven to 375°F (190°C). This is important for even cooking. While the oven warms up, gather your ingredients. You will need chicken breasts, spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper. Make sure your spinach is finely chopped and artichokes are drained and roughly chopped. In a medium bowl, combine the spinach and artichoke hearts. Add the softened cream cheese, shredded mozzarella, and grated Parmesan. Then, mix in the minced garlic and Italian seasoning. Don’t forget to season with salt and pepper. Stir well until everything is evenly mixed. This filling brings great taste to your chicken. Now, take each chicken breast and carefully slice a pocket in the thickest part. Be sure to leave the ends sealed. This helps keep the filling inside. Next, fill each pocket with the spinach and artichoke mixture. If needed, use toothpicks to secure the openings. This step is key to keeping all that yummy filling from spilling out. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add the stuffed chicken breasts. Sear them for about 3-4 minutes on each side until they turn golden brown. This adds flavor and texture. After searing, transfer the skillet to the preheated oven. Bake for 20-25 minutes until the chicken is cooked through. Use a meat thermometer to check that the inside reaches 165°F (74°C). After baking, let the chicken rest for a few minutes. If you used toothpicks, carefully pull them out before serving. Finally, garnish with fresh parsley for a vibrant touch. Enjoy your delightful meal! To cook chicken just right, always use a meat thermometer. Insert it into the thickest part of the breast. The chicken should reach 165°F (74°C). This ensures it's safe to eat and juicy. Searing the chicken for 3-4 minutes on each side gives it a nice golden crust. Then, baking it in the oven keeps it tender. To keep your spinach and artichoke filling inside, slice a pocket carefully. Don’t cut all the way through. After filling, you can use toothpicks to seal the pocket. This helps hold the stuffing while cooking. Be gentle when flipping the chicken in the skillet to avoid spills. For a great meal, serve the stuffed chicken on a white plate. Drizzle the juices from the skillet over the top. This adds flavor and looks nice. Pair it with roasted vegetables or a fresh salad. A light white wine, like Sauvignon Blanc, also works well. For extra color, sprinkle fresh parsley on top before serving. Pro Tips Choose Quality Chicken: Always select fresh, high-quality chicken breasts for the best flavor and texture. Season Generously: Don't forget to season the chicken pockets with salt and pepper before stuffing to enhance the overall taste. Experiment with Cheese: Feel free to mix different cheeses, like cheddar or feta, to customize the flavor of your stuffing. Let It Rest: Allow the stuffed chicken to rest for a few minutes after baking; this helps retain the juices and ensures a moist dish. {{image_4}} You can change the filling to suit your taste. Try using cooked, chopped mushrooms for an earthy flavor. You might also add sun-dried tomatoes for a burst of sweetness. For a creamier texture, swap cream cheese with ricotta cheese. If you like a kick, mix in some jalapeños or your favorite hot sauce. You can even use shredded chicken or turkey in the filling to make it heartier. You can grill the stuffed chicken for a smoky flavor. Just preheat your grill to medium heat and cook for about 6-8 minutes on each side. Alternatively, you could use an air fryer for a crispy outer crust. Set it to 375°F (190°C) and cook for about 18-20 minutes. This method keeps the chicken juicy while giving it a nice crunch. To make this dish gluten-free, ensure all ingredients are labeled as gluten-free. You can use dairy-free cream cheese and cheese for a dairy-free option. If you want a low-carb meal, serve the chicken on a bed of sautéed zucchini noodles instead of pasta. For a protein-packed meal, consider adding some quinoa or lentils to the filling. This dish is versatile and can fit many dietary needs. To keep your leftover stuffed chicken fresh, let it cool first. Then, wrap each piece tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge. It will stay good for up to 3 days. To reheat your stuffed chicken, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave, but it may dry out the chicken. If you want to freeze the stuffed chicken, do so before cooking. Wrap each chicken breast in plastic wrap and then in foil. Label them with the date. They can last up to 3 months in the freezer. When ready to cook, thaw them in the fridge overnight. Bake as usual for a tasty meal. You can pair it with many sides. Here are a few ideas: - Roasted vegetables like carrots and bell peppers. - A fresh garden salad with a light dressing. - Garlic bread or crusty rolls to soak up juices. - Creamy mashed potatoes for a comforting touch. These options make your meal colorful and delicious. They also add different textures to your plate. Yes, you can use frozen spinach! Just remember to thaw and drain it first. Frozen spinach has more water than fresh. So, squeeze out any excess moisture before mixing it with the other ingredients. This step keeps your stuffing from getting too soggy. Cooking time depends on the size of your chicken breasts. Generally, it takes about 20-25 minutes at 375°F (190°C). Always check the internal temperature. Chicken should reach 165°F (74°C) to be safe to eat. The best way is to use a meat thermometer. Insert it into the thickest part of the chicken. If it reads 165°F (74°C), your chicken is done. If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. In this article, we explored how to make delicious Spinach Artichoke Stuffed Chicken. We covered the main ingredients, simple steps to prepare it, and tips for success. You learned about tasty variations and proper storage methods, too. Now you can create a meal that impresses everyone. Cooking can be fun and rewarding. Enjoy your time in the kitchen, and don’t forget to share this dish with friends and family!

Spinach Artichoke Stuffed Chicken

A delicious chicken dish filled with a creamy spinach and artichoke mixture, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, finely chopped
  • 1 cup canned or frozen artichoke hearts, drained and roughly chopped
  • 1 2 cream cheese, softened to room temperature
  • 1 2 shredded mozzarella cheese
  • 1 4 grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 to taste Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 for garnish Fresh parsley, chopped

Instructions
 

  • Start by preheating your oven to 375°F (190°C) to ensure it's ready for baking.
  • In a medium mixing bowl, blend the chopped spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, and a sprinkle of salt and pepper. Mix thoroughly until all ingredients are well incorporated.
  • Take each chicken breast and carefully slice a pocket into the thickest part, making sure to leave the ends sealed to hold the stuffing.
  • Generously fill each pocket with the spinach and artichoke mixture. If needed, use toothpicks to secure the openings to ensure the filling stays inside while cooking.
  • Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the stuffed chicken breasts to the skillet. Sear them for about 3-4 minutes on each side, or until they develop a nice golden-brown crust.
  • After searing, transfer the entire skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked; use a meat thermometer to confirm that the internal temperature reaches 165°F (74°C).
  • Once baked, take the skillet out of the oven and allow the chicken to rest for a few minutes. If you used toothpicks, carefully remove them before serving.
  • Just before serving, sprinkle with freshly chopped parsley for a pop of color and flavor.

Notes

Plate the stuffed chicken on a rustic cutting board or a clean white plate for presentation.
Keyword artichoke, chicken, dinner, spinach, stuffed