Are you ready to transform an ordinary chicken dinner into a restaurant-worthy masterpiece? Prepare to be amazed by this mouthwatering Spinach and Artichoke Stuffed Chicken that combines creamy, cheesy goodness with perfectly cooked chicken in a recipe that's guaranteed to impress both family and dinner guests. This isn't just another chicken dish – it's a culinary adventure that brings together the rich flavors of spinach, artichoke, and melted cheese in every single bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese
- 1/2 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a medium mixing bowl, combine chopped spinach, chopped artichoke hearts, cream cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Using a sharp knife, carefully create a pocket in each chicken breast by making a horizontal cut through the thickest part of the breast, being careful not to cut all the way through.
- Generously stuff each chicken breast pocket with the spinach and artichoke mixture, ensuring it is evenly distributed and packed firmly.
- Secure the chicken breast openings with toothpicks or kitchen twine to prevent the filling from leaking during cooking.
- Season the outside of the chicken breasts with additional salt and pepper.
- Place the stuffed chicken breasts on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before removing the toothpicks or twine.
- Serve hot, garnished with fresh herbs like parsley or chives if desired.
Tips
- Ensure your chicken breasts are evenly sized for consistent cooking. If they're thick, consider gently pounding them to create a more uniform thickness.
- When creating the pocket in the chicken, use a sharp knife and cut slowly to prevent tearing the meat. A clean, precise cut helps keep the delicious filling inside.
- Make sure to thoroughly drain the spinach and artichoke hearts to prevent excess moisture from making your filling watery.
- Use a meat thermometer to check the internal temperature – 165°F (74°C) is the magic number for perfectly cooked chicken.
- Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute, ensuring a moist and tender result.
- For extra flavor, try adding a sprinkle of parmesan cheese to the filling or on top of the chicken before baking.
- If you're watching calories, you can use low-fat cream cheese and mozzarella without compromising on taste.
- Toothpicks or kitchen twine are crucial for keeping the filling inside – don't skip this step!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 5g
Protein: 45g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 135mg
