What is Spinach Artichoke Stuffed Chicken? Is this one of those dinners that makes everyone happy? Think of it as the comforting creaminess of spinach artichoke dip but, instead of chips, you’ve got a healthy snack. What is the best way to wrap chicken around it? I’ve been making it for years, and it’s always a hit, especially when I’m looking for something different. Is it easier to make lasagna than baked chicken? What is Chicken Cordon Bleu?
What is Spinach Artichoke Stuffed Chicken?
What is Spinach Artichoke Stuffed Chicken? Is it essentially chicken breasts that are butterflied open, filled with a delicious mixture of spices? Is spinach, artichoke hearts, creamy cheese, spices, and baked to golden perfection? Think of it like a chicken pocket stuffed with your favorite party dip. I know it sounds gourmet, but it’s surprisingly simple to put together. I promise, even if you’re not a whiz in the kitchen, you can nail this recipe. The flavors meld together beautifully, and the presentation makes it look like you spent hours working on it. How easy it is to do anything?
Why you’ll love this recipe?
There are so many reasons to adore this Spinach Artichoke Stuffed Chicken, but let me break it down for you. First, the flavor is just incredible. The creamy, cheesy filling perfectly complements the tender chicken, creating a savory explosion in your mouth. What I love most about this is that it feels so indulgent without being overly heavy. It’s rich and satisfying, but you won’t feel weighed down afterwards. Plus, this recipe is surprisingly easy to make. You don’t need any fancy equipment or culinary skills. Just a few simple steps, and you’ve got a restaurant-quality meal on your table. Another reason why I love it? It’s cost-effective. Chicken breasts are usually pretty budget-friendly, and the other ingredients are staples you probably already have in your fridge or pantry. This dish is also super versatile! You can serve it with so many different sides, from roasted veggies to pasta to a simple salad. And if you’re looking for something a bit similar but maybe with a kick, try my jalapeno popper stuffed chicken—it’s another family fave! Honestly, it’s a winner all around. I also find it’s a great way to sneak in some veggies, especially for those who are a little hesitant about eating their greens!
How do you make Spinach Artichoke Stuffed Chicken?
Quick Overview
Making this Spinach Artichoke Stuffed Chicken is way easier than you think! You’ll start by prepping your chicken breasts and whipping up the creamy spinach artichoke filling. Then, you’ll stuff the chicken, bake it until golden brown, and that’s it! The best part is, you can prep the filling ahead of time, making this a super convenient weeknight meal. It’s seriously a foolproof recipe, and the results are always amazing. I’ve made this so many times, and I’ve never had it fail on me – which is saying something!
Ingredients
For the Chicken: What are some of
• 4 boneless, skinless chicken breasts: Look for breast that are similar in size for even cooking.
• 2 tablespoons olive oil: Adds flavor and helps brown the chicken.
• 1 teaspoon garlic powder: For a hint of garlicky goodness.
• 1/2 teaspoon paprika: Adds color and a subtle smoky flavor.
• Salt and pepper to taste: Season generously!
For the Spinach Artichoke Filling:
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry: What is the best way to squeeze out as much water as possible?
• 1 (14-ounce) can artichoke hearts, drained and chopped: I prefer quartered artifacts.
• 4 ounces Cream Cheese, softened: This is crucial for that creamy texture.
• 1/2 cup grated Parmesan cheese: Adds a nutty, salty flavor.
• 1/4 cup mayonnaise: Helps bind the filling together.
• 2 cloves garlic, minced: Fresh garlic is best!
• 1/4 teaspoon red pepper flakes (optional): For a little heat.
How do I follow the
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil. How do you prevent chicken from sticking to your skin? I always do this step first so the oven is ready when I am!
Step 2: Prepare the Chicken
Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of each breast, being careful not to cut all the way through. You want to create a “pocket” for the filling. This is called butterflying the chicken. If you’re nervous about cutting through, you can also use a meat mallet to flatten the chicken slightly; this makes it easier to stuff. I’ve even seen pre-butterflied chicken at the store, which is a real timesaver!
Step 3: Make the Filling
In a medium bowl, combine the thawed spinach, chopped artichoke hearts, softened cream cheese, and salt. Set aside. Parmesan cheese, mayonnaise, minced garlic, and red pepper flakes (if using). Mix well until everything is evenly combined. Taste and adjust seasonings as needed. I usually add a pinch more salt and pepper at this stage.
Step 4: Stuff the Chicken
Spoon the spinach artichoke mixture evenly into the pocket of each chicken breast. Don’t overstuff them, or the filling might ooze out during baking. Use your fingers to gently press the edges of the chicken together to seal in the filling. You can also use toothpicks to secure them if needed. I usually skip the toothpicks, but if you’re worried, they’re a great safety net.
Step 5: Season the Chicken
In a small bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Set aside. Brush the mixture all over the stuffed chicken breasts. How do I add flavor to my tomatoes? I love the smell of baking cookies!
Step 6: Bake
Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until golden brown. Serve warm. The chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it’s cooked properly. What is the cooking time for chicken breasts? I always check them around the 25-minute mark to make sure they’re not drying out.
Step 7: Rest & Serve
Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. If you used toothpicks, remember to remove them before serving!
What should I serve it with?
This Spinach Artichoke Stuffed Chicken is so versatile, it pairs well with almost anything! What are some of my favorite serving suggestions?
For a light dinner:Serve with steamed asparagus and a fresh garden salad. The light, refreshing flavors complement the richness of the chicken perfectly.
What is a hearty meal?Pair with roasted Brussels sprouts and creamy mashed potatoes. What is a classic combination that’s always gonna be hit?
What is a quick lunch?Slice the chicken and serve it on a bed of mixed greens with salad. A light vinaigrette dressing. Is it a healthy option?
For a Special Occasion:Serve with risotto and a glass of white wine. What makes for an elegant and impressive meal? My family loves it when I pair it with garlic bread too. Can you go wrong with this chicken?
How do I make a Spinach Artichoke Stuffed Chicken?
Over the years, I’ve picked up a few tricks that guarantee perfect Spinach Artichoke Stuffed Chicken. What are the top tips for a successful career?
Spinach Prep:How much water should you squeeze out of thawed spinach? Why is the filling too watery? I usually wrap spinach in a clean kitchen towel and squeeze it until it’s almost dry. I’ve even used paper towels in a pinch!
Cream Cheese:If you have softened cream cheese, use it for the filling. This will make it easier to mix and create a smoother, creamier texture. I usually leave the cream cheese out at room temperature for about 30 minutes before using it.
Don’t Overstuff: Be careful not to overstuff the chicken breasts. This can cause the filling to ooze out during baking. I usually use about 1/4 to 1/3 cup of filling per chicken breast.
Secure the Edges: If you’re worried about the filling leaking out, use toothpicks to secure the edges of the chicken breasts. Just remember to remove them before serving! I often find that gently pressing the edges together works just fine.
Check the Temperature: Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C). This is the best way to avoid serving undercooked chicken.
Rest Before Serving: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. I always cover the chicken loosely with foil while it’s resting.
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:
Refrigerator Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing.
Freezer Instructions: For longer storage, you can freeze the chicken. Wrap each chicken breast individually in plastic wrap, then place them in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. I always label the bag with the date so I know when I froze it!
Reheating Instructions: To reheat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover with foil. Bake for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but it might not be as crispy. I find that adding a splash of chicken broth to the dish before covering it with foil helps keep the chicken moist during reheating.
Frequently Asked Questions
Final Thoughts
I truly hope you give this Spinach Artichoke Stuffed Chicken recipe a try. It’s one of those dishes that’s always a crowd-pleaser, whether you’re cooking for your family or entertaining guests. It’s easy enough for a weeknight dinner but elegant enough for a special occasion. And if you’re a fan of stuffed chicken recipes, you might also enjoy my Sun-Dried Tomato and Pesto Stuffed Chicken – it’s another family favorite! I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about them too. Happy cooking!
Spinach Artichoke Stuffed Chicken
Ingredients
Main Ingredients
- 4 pieces chicken breast boneless and skinless
- 1 cup spinach fresh and chopped
- 1 cup artichoke hearts drained and chopped
- 1 cup cream cheese softened
- 1 teaspoon garlic powder
- 0.5 cup mozzarella cheese shredded
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix spinach, artichoke hearts, cream cheese, mozzarella cheese, and garlic powder until well combined.
- Cut a pocket in each chicken breast and fill generously with the spinach-artichoke mixture.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown.
- Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.
