Spinach Artichoke Stuffed Chicken
Indulge in the rich flavors and comforting warmth of Spinach Artichoke Stuffed Chicken, perfect for family dinners or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper (to taste)
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, drained and chopped (canned or frozen)
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional for spice)
Instructions
- Preheat your oven to 375°F (190°C). Place the chicken breasts on a cutting board and use a sharp knife to create a pocket in each breast, being careful not to cut all the way through.
- Combine the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, and crushed red pepper flakes (if using) in a bowl. Mix well until everything is combined and smooth.
- Season the insides of the chicken pockets with salt and pepper. Generously fill each chicken breast with the spinach-artichoke mixture, using toothpicks to secure the openings if necessary.
- Place the stuffed chicken breasts in a greased baking dish. Drizzle with a bit of olive oil and season the tops with salt and pepper. Bake for approximately 25-30 minutes or until the chicken is cooked through (165°F or 74°C internal temperature) and the filling is hot and bubbly.
- Remove the chicken from the oven and let it rest for a few minutes before slicing. Serve warm, garnished with additional parmesan if desired.
Notes
For best results, do not overstuff the chicken and check the internal temperature to ensure it is fully cooked. Sautéing the spinach beforehand can enhance its flavor.