Description
Tender chicken breasts filled with a creamy, decadent mixture of spinach, artichoke, and cheese. This easy-to-make dish is perfect for weeknight dinners or special occasions, offering a delightful contrast of juicy chicken and a warm, savory stuffing.
Ingredients
4 whole chicken breasts, skinless, sliced lengthwise
1 tbsp. Italian seasoning
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
2 tbsps. olive oil, for sautéing
2 cups frozen spinach, drained and squeezed from all liquids
4 oz. cream cheese
4 oz. artichoke hearts, in jar, finely chopped
2 whole Jalapenos, seeded and diced
1 1/2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
3/4 tsp. black pepper, freshly cracked
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/2 tsp. salt
Chopped Parsley, for garnishing
Instructions
Preheat your oven to 400 degrees F.
Combine the spices and salt in a small bowl.
Make a pocket in each chicken breast by slicing horizontally through the middle, without cutting all the way through.
Season the chicken inside and out with the spice mixture.
In a separate bowl, mix all the stuffing ingredients together.
Spoon a few tablespoons of stuffing into each chicken breast pocket, ensuring it is full but not overflowing.
Secure the stuffed side of the chicken with toothpicks to help keep the stuffing in place.
Heat an oven-safe skillet over medium-high heat and add olive oil. Sear the chicken breasts for 2-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oven, cover with foil, and let rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
The chicken is cooked through when an instant-read thermometer inserted into the thickest part of the chicken (not the filling) registers 165°F (74°C).
Be careful not to overbake. Once the chicken reaches the correct internal temperature, remove it from the oven promptly.
Excess moisture from the spinach can make the filling watery. Squeeze it out thoroughly after thawing.
If you find your pockets are very generous, you can use toothpicks to gently secure the opening and prevent too much filling from escaping during baking.
Allow the stuffed chicken breasts to rest for 5–10 minutes after baking before slicing. This helps the juices redistribute, ensuring tender, moist chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American