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- 2 large chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, thoroughly drained and coarsely chopped - 1/2 cup cream cheese, softened to room temperature - 1/4 cup creamy Greek yogurt - 1/2 cup shredded mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and freshly cracked black pepper to taste - Fresh parsley or basil leaves for garnish (optional) - 2 tablespoons extra virgin olive oil To make spinach artichoke stuffed chicken, gather your ingredients first. Start with two large chicken breasts. These will be the stars of your dish. You want them fresh and plump. Next, chop one cup of fresh spinach. This adds both flavor and color. Use one cup of canned artichoke hearts, drained and chopped. This brings a tender and tangy taste. Now, let's add creaminess. You will need half a cup of cream cheese. Make sure it's softened. Then, use a quarter cup of creamy Greek yogurt for a twist. This adds a nice tang and makes the filling lighter. For flavor, gather half a cup of shredded mozzarella cheese. This will melt beautifully inside the chicken. You will also need a quarter teaspoon each of garlic powder and onion powder. These spices boost the overall taste. Don't forget salt and freshly cracked black pepper to season to your liking. Finally, for a touch of freshness, have some parsley or basil leaves on hand for garnish. You can use them at the end to brighten your dish. Now you have all the ingredients ready. This dish is not only tasty but also visually appealing. It’s a perfect dinner delight! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - In a bowl, mix the spinach and artichoke filling. Combine: - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/4 cup creamy Greek yogurt - 1/2 cup shredded mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste. This mixture will be creamy and full of flavor. - Take each chicken breast and cut a pocket. - Be careful not to cut all the way through. - Now, stuff each chicken breast with the spinach and artichoke filling. - Press the filling gently to get as much inside as you can. - If the pocket opens, use toothpicks to seal it. This keeps all the goodness inside while cooking. - Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. - Once the oil is hot, add the stuffed chicken breasts. - Sear them for 2-3 minutes on each side until golden brown. - After searing, transfer the skillet to the preheated oven. - Bake for about 20-25 minutes. The chicken is done when its internal temperature is 165°F (74°C). Let it rest for a few minutes after baking. This helps keep the chicken juicy. You can garnish it with fresh parsley or basil for a nice touch! To seal the chicken pocket, use toothpicks. After stuffing, push the pocket's edge together and insert the toothpicks to hold it. You can also wrap the chicken in kitchen twine for extra support. To keep chicken moist, avoid overcooking. Use a meat thermometer to check the inside temperature. The chicken is ready when it hits 165°F (74°C). Let it rest for a few minutes after cooking. This keeps the juices inside. For extra flavor, try adding spices like paprika or cayenne. You can also mix in different cheeses, like feta or Parmesan, for a unique taste. Serve this dish with a simple salad or roasted veggies. These sides add freshness and balance to the meal. A sharp knife is your best friend for cutting the chicken. Use a sturdy cutting board to keep things safe. A large oven-safe skillet works well for both searing and baking. This way, you can go from stovetop to oven without changing pans. A meat thermometer is a must for perfect cooking. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and high-quality artichoke hearts. Fresh ingredients enhance the flavor and texture of the dish significantly. Don't Overstuff: While it's tempting to load the chicken with filling, overstuffing can cause the chicken to burst while cooking. Aim for a balanced amount of filling. Let It Rest: Allowing the chicken to rest after baking is crucial. This step ensures the juices redistribute, keeping the meat moist and flavorful. Experiment with Cheeses: Feel free to mix different types of cheese such as feta or parmesan for added flavor complexity. This can elevate the dish to a whole new level! {{image_4}} You can mix things up with different cheese options. Try using feta, goat cheese, or even cheddar. Each cheese brings its own taste and texture. Adding sun-dried tomatoes or olives can also boost flavor. These ingredients add a tangy twist that makes every bite exciting. Grilling the chicken gives it a smoky flavor. You can marinate the chicken before grilling for extra taste. Baking is a classic method that keeps the chicken juicy. If you want a faster method, use an Instant Pot. It cooks the chicken quickly and keeps it moist. A slow cooker is perfect for busy days. It allows you to set it and forget it while enjoying a tasty meal later. For gluten-free options, use gluten-free chicken broth or breadcrumbs in the stuffing. You can also swap the cream cheese with a dairy-free version. For a vegan take, replace chicken with tofu or portobello mushrooms. Use a plant-based cream cheese and add more veggies to the filling. These options ensure everyone can enjoy this dish. After you enjoy your spinach artichoke stuffed chicken, store any leftovers right away. Place them in an airtight container. This keeps the chicken fresh for up to three days in the fridge. Make sure to let the chicken cool down before sealing it. If you want to save it longer, freezing is a great option. Wrap each chicken breast in plastic wrap, then put them in a freezer-safe bag. You can freeze them for up to three months. When you reheat stuffed chicken, you want to keep it juicy. The best way is to use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and bake for about 15-20 minutes. This method helps keep the chicken moist and warm. You can also use a microwave, but be careful. Heat it in short bursts to avoid drying it out. Meal prepping makes dinner easy. Start by chopping your spinach and artichokes a day ahead. You can also mix the filling in advance. Store it in the fridge until you’re ready to stuff the chicken. When it comes to cooking, just take out the filling and stuff the chicken. This saves time on a busy day. Always label your containers with dates, so you know when to use them! How do I know when the chicken is fully cooked? You can check if the chicken is done by using a meat thermometer. The center should reach 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Can I make this recipe ahead of time? Yes, you can prepare the stuffing and stuff the chicken the day before. Store it in the fridge until you’re ready to cook. Just remember to add a few extra minutes to the cooking time. What can I use instead of cream cheese? If you want a lighter option, you can use ricotta cheese or cottage cheese. Greek yogurt can also work for a tangy flavor. Just make sure it’s thick enough to hold the stuffing together. What else can I stuff chicken with? You can get creative! Try using cheese and herbs, sun-dried tomatoes, or even bacon bits. Veggies like mushrooms or peppers can add extra flavor too. How can I modify this recipe for a larger crowd? To serve more people, simply double or triple the ingredients. Use larger chicken breasts or butterfly them for more stuffing space. Just make sure to check the cooking time. What is the best way to sear chicken? Start with a hot skillet and add olive oil. Place the chicken in the pan and don’t move it for a few minutes. This helps create a nice crust. Flip it gently to avoid tearing. How do I keep stuffed chicken from leaking? Make sure to cut a deep pocket, but not all the way through. Stuff it tightly, and use toothpicks to seal the opening. This will help keep the filling inside while cooking. This blog post covered how to make spinach artichoke stuffed chicken. We looked at the key ingredients and cooking steps. I shared tips for tasty variations and smart storage methods. Now, you have a delicious and easy recipe to try. Whether you want to impress guests or enjoy a cozy meal, this chicken dish does it all. Happy cooking!

Spinach Artichoke Stuffed Chicken Extravaganza

Delicious chicken breasts stuffed with a creamy mixture of spinach and artichokes, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 large chicken breasts
  • 1 cup fresh spinach, finely chopped
  • 1 cup canned artichoke hearts, thoroughly drained and coarsely chopped
  • 0.5 cup cream cheese, softened to room temperature
  • 0.25 cup creamy Greek yogurt
  • 0.5 cup shredded mozzarella cheese
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • to taste Salt and freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • optional Fresh parsley or basil leaves for garnish

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). This allows the oven to reach the perfect temperature for baking the chicken.
  • In a spacious mixing bowl, thoroughly combine the finely chopped spinach, coarsely chopped artichoke hearts, softened cream cheese, Greek yogurt, shredded mozzarella, garlic powder, onion powder, and a pinch of salt and black pepper. Mix until the ingredients create a creamy and well-blended filling.
  • Take a sharp knife and carefully cut a pocket into each chicken breast. Ensure you do not cut all the way through; the pocket should contain the stuffing securely.
  • Generously stuff each chicken breast with the prepared spinach and artichoke mixture, pressing the filling in gently to maximize the amount inside. If the pocket opens, you can use toothpicks to seal it securely.
  • In a large oven-safe skillet, heat the extra virgin olive oil over medium-high heat. Once the oil is shimmering, add the stuffed chicken breasts to the skillet. Sear the chicken for about 2-3 minutes on each side, until golden brown and beautifully caramelized.
  • Carefully transfer the skillet to the preheated oven. Bake the chicken for approximately 20-25 minutes, or until its internal temperature reaches 165°F (74°C), indicating it is fully cooked.
  • When done, remove the skillet from the oven and allow the chicken to rest for a few minutes. This helps retain the moisture before slicing.
  • For a delightful touch, sprinkle freshly chopped parsley or basil leaves over the top of the stuffed chicken before serving, adding a splash of color and flavor!

Notes

Plate the stuffed chicken elegantly on a serving platter and garnish with additional greens. For an added touch, consider serving it alongside a simple salad or roasted vegetables for a well-rounded meal.
Keyword artichoke, chicken, spinach, stuffed chicken