Cheesy Spinach Artichoke Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened to room temperature - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1 teaspoon Italian seasoning blend - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil When choosing ingredients, always aim for the best quality. Fresh spinach adds great flavor. Look for artichoke hearts packed in water or oil. Softened cream cheese blends well and makes the filling creamy. Shredded mozzarella melts nicely, while grated Parmesan gives a nice salty kick. Fresh garlic and lemon juice enhance the taste. Use Italian seasoning for a touch of herbs. Salt and pepper season the chicken perfectly. Extra virgin olive oil helps with cooking and adds richness. The right ingredients make this dish shine. Each one plays a role in creating a tasty meal. Take time to pick fresh and high-quality items for the best results. Remember, these choices can elevate your Cheesy Spinach Artichoke Stuffed Chicken to a true delight. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). Grab a rimmed baking sheet or an oven-safe skillet. This step sets the stage for your cheesy stuffed chicken. 2. In a medium bowl, mix together the filling. Combine 1 cup of finely chopped spinach, 1 cup of chopped artichoke hearts, and 1 cup of softened cream cheese. Add 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, 2 minced garlic cloves, 1 tablespoon of fresh lemon juice, and 1 teaspoon of Italian seasoning. Sprinkle in salt and pepper to taste. Stir until smooth. 3. Create pockets in the chicken breasts. Make a horizontal slit along the side of each breast. Be careful not to cut through the opposite side. Season the outside with salt, pepper, and a drizzle of 2 tablespoons of olive oil. 4. Fill each chicken breast pocket with your spinach and artichoke mixture. If needed, secure the openings with toothpicks. This keeps the filling inside during cooking. 1. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear them for 3-4 minutes on each side, until they are golden brown. 2. After searing, transfer the skillet to your preheated oven. Bake the chicken for 20-25 minutes. Use an instant-read thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (74°C). 3. When done, remove the skillet from the oven. Let the chicken rest for about 5 minutes. This allows the juices to redistribute, keeping your chicken moist and tender. Resting chicken is key. It helps keep every bite juicy. After resting, plate your stuffed chicken breasts. For a nice touch, garnish with extra Parmesan and some fresh herbs. Serve alongside steamed vegetables or a crisp salad for a complete meal. Enjoy your Cheesy Spinach Artichoke Stuffed Chicken! To avoid dry chicken, always check the cooking time. Overcooking makes chicken tough. Use a meat thermometer to check for doneness. Aim for 165°F inside. Let it rest after cooking to keep it juicy. For flavor enhancement, season the outside of the chicken well. Use salt, pepper, and a drizzle of olive oil. Add herbs like thyme or rosemary for extra taste. You can also mix in some lemon zest for a fresh twist. If you want alternatives for cream cheese, try ricotta or Greek yogurt. They add creaminess without losing flavor. For a lighter option, use cottage cheese. Blend it smooth before adding it to the mix. For dairy-free options, switch cream cheese with cashew cream or tofu. Both options work well in the filling. Use a dairy-free mozzarella to keep the cheesy goodness without dairy. One common mistake is not seasoning the chicken well. This step is key for flavor. Another mistake is overstuffing the chicken. It can burst in the oven. Make sure you fill it enough but don’t overdo it. Also, avoid skipping the resting time. It’s crucial for juicy chicken! Pro Tips Use Fresh Ingredients: Fresh spinach and artichokes enhance the flavor and texture of the stuffing, making your dish more vibrant and delicious. Don't Overstuff: Avoid overfilling the chicken breasts to prevent the stuffing from spilling out during cooking. Just a generous amount will do! Let it Rest: Allowing the chicken to rest for 5 minutes after baking helps the juices redistribute, resulting in a juicier and more flavorful chicken. Experiment with Cheese: Feel free to mix in different cheeses such as feta or cheddar for a unique twist on the classic flavor profile. {{image_4}} You can switch up the flavors in your cheesy spinach artichoke stuffed chicken. One fun option is to make a Mediterranean-style stuffed chicken. For this, add sun-dried tomatoes and feta cheese to the filling. This twist brings a bright taste and a little tang. Another exciting choice is a spicy spinach and artichoke filling. Just add some red pepper flakes or diced jalapeños to the mix. This will give your dish a nice kick that spice lovers will enjoy. Pair this stuffed chicken with fresh sides. Steamed veggies like broccoli or asparagus add color and nutrients. A crisp salad with a light vinaigrette also works well and balances the rich flavors. You can enhance the dish with sauces or dips. A creamy garlic sauce or a zesty lemon aioli can add more flavor. Serve these on the side for dipping, and your meal becomes a fun experience! To keep your cheesy spinach artichoke stuffed chicken fresh, store it properly. - Refrigeration tips: Place leftovers in an airtight container. Store them in the fridge for up to 3 days. Make sure the chicken cools down before sealing it. This helps prevent moisture buildup. - Freezing instructions: For longer storage, freeze the stuffed chicken. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Label the bag with the date. You can freeze them for up to 3 months. Thaw overnight in the fridge before reheating. Reheating your stuffed chicken correctly ensures it stays juicy and flavorful. - Best methods for reheating stuffed chicken: The oven works best for reheating. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil to keep moisture in. Heat for about 20 minutes or until warmed through. You can also use a microwave for a quick option. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel and heat for 2-3 minutes. Check to see if it's hot in the center. Following these tips will keep your cheesy spinach artichoke stuffed chicken delicious! How do I know when the chicken is done? You can check if the chicken is done by using an instant-read thermometer. Insert it into the thickest part of the chicken. It should read 165°F (74°C). This ensures the chicken is safe to eat. Can I use frozen spinach or artichokes? Yes, you can use frozen spinach or artichokes. Just make sure to thaw and drain them well. Squeeze out any extra water to keep the stuffing from getting too soggy. What if I don't have mozzarella cheese? If you don't have mozzarella cheese, you can use other cheeses. Cheddar or gouda work well. These will give a nice flavor and texture to the dish. How do I make this dish ahead of time? You can prepare the stuffed chicken in advance. Fill the chicken breasts and store them in the fridge. Bake them the next day. Just add a few extra minutes to the cooking time if they are cold. Is it possible to grill rather than bake the stuffed chicken? Yes, you can grill the stuffed chicken! Preheat your grill and cook the chicken on medium heat. Make sure it gets to 165°F (74°C) inside. Grilling adds a great smoky flavor. This blog post covers the full process for making stuffed chicken breasts. We discussed the key ingredients, like chicken, spinach, and cheese. The step-by-step instructions guide you from prep to cooking and serving. I shared tips to improve your dish and suggested variations to explore. In closing, this recipe is easy to customize and great for any meal. You can enjoy delicious stuffed chicken that impresses everyone. Happy cooking!$

Cheesy Spinach Artichoke Stuffed Chicken

Delicious chicken breasts stuffed with a creamy spinach and artichoke filling, baked to perfection.

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Prep Time 15

Cook Time 35

Total Time 50

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 artichoke hearts, drained and roughly chopped
1 cup cream cheese, softened to room temperature
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon Italian seasoning blend
to taste Salt and black pepper
2 tablespoons extra virgin olive oil

Instructions

Preheat your oven to 375°F (190°C) and prepare a rimmed baking sheet or oven-safe skillet.
In a medium-sized mixing bowl, thoroughly combine the finely chopped spinach, artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, lemon juice, Italian seasoning, and a sprinkle of salt and pepper. Stir until the mixture is smooth and well-blended.
Carefully create a pocket in each chicken breast by making a horizontal slit along the side, taking care not to cut through the opposite side. Season the outer surfaces of the chicken breasts generously with salt, pepper, and a light drizzle of olive oil.
Generously fill each chicken breast pocket with the prepared spinach and artichoke filling. If needed, secure the openings with toothpicks to prevent the stuffing from spilling out during cooking.
In an oven-safe skillet, heat the remaining extra virgin olive oil over medium-high heat. Once hot, gently place the stuffed chicken breasts in the skillet and sear them for 3-4 minutes on each side, or until they're a rich golden brown.
Carefully transfer the skillet with the seared chicken to the preheated oven. Bake for an additional 20-25 minutes, or until the chicken is fully cooked through and an instant-read thermometer registers an internal temperature of 165°F (74°C).
Upon removing the skillet from the oven, allow the chicken to rest for about 5 minutes to let the juices redistribute. This step is crucial for keeping the chicken moist.

Notes

Serve with a sprinkle of extra Parmesan and fresh herbs for garnish.

Keyword artichoke, cheesy, chicken, spinach, stuffed chicken