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This succulent spinach artichoke stuffed chicken transforms ordinary chicken breasts into a restaurant-worthy meal with minimal effort. The creamy, cheesy filling melts into the tender chicken creating a perfect harmony of flavors that will impress even the pickiest eaters at your table.
I first made this recipe when looking for a way to elevate basic chicken breasts without spending hours in the kitchen. Now it's requested at least monthly by my family, who always scrape their plates clean when I serve it.
Ingredients
- Chicken breasts: Choose medium sized breasts for easier butterflying and even cooking
- Frozen spinach: Provides the perfect texture when thawed and drained properly
- Cream cheese: Creates the luxurious creaminess that binds all filling ingredients
- Mozzarella cheese: The mild flavor and excellent melting properties keep the filling gooey
- Artichoke hearts: Adds delicious tanginess and interesting texture
- Garlic: Fresh minced garlic infuses the filling with aromatic depth
- Dried oregano: This herb complements both the chicken and filling perfectly
- Salt and pepper: Essential for bringing out all the flavors
- Oil: Choose olive or avocado for their flavor and high smoke points
- Fresh parsley: Optional garnish that adds a pop of color and fresh flavor
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F while you prepare the chicken and filling. This ensures the oven is perfectly hot when you're ready to bake.
- Butterfly the Chicken:
- Place your chicken breast on a cutting board and position your non-dominant hand on top. With a sharp knife, cut horizontally into the thinner side of the breast. Use a gentle sawing motion but stop before cutting all the way through. Once you're halfway, create a wider pocket inside to hold more filling. The key is maintaining a connected piece that can be stuffed without tearing.
- Prepare the Filling:
- Thoroughly drain the thawed spinach using paper towels or a cheese cloth. This crucial step prevents your filling from becoming watery. Combine the well-drained spinach with softened cream cheese, shredded mozzarella, chopped artichoke hearts, minced garlic, oregano, and some of the salt and pepper. Mix everything until completely incorporated. The filling should be thick and cohesive.
- Stuff the Chicken:
- Open each butterflied chicken breast and spoon about 1/3 to 1/2 cup of filling inside each pocket. Press gently to distribute the filling evenly without overfilling. Season the outside of each stuffed breast with the remaining salt and pepper, covering all surfaces for balanced flavor.
- Sear and Bake:
- Heat oil in an oven-safe skillet over medium heat until it shimmers. Place the stuffed chicken breasts presentation side down first and sear for 4-5 minutes until golden brown. Carefully flip each piece and transfer the entire skillet to your preheated oven. Bake for 22-24 minutes until the internal temperature reaches 165°F. The searing creates a beautiful crust while baking ensures the chicken cooks through completely without drying out.
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I absolutely love how the artichoke hearts give this dish a special tangy flavor that balances the richness of the cheese. My husband, who claims to dislike spinach, always asks for seconds when I make this chicken. That perfect bite with melty filling and juicy chicken is truly something special.
Make-Ahead Options
This stuffed chicken recipe works wonderfully for meal prep. You can butterfly the chicken breasts and prepare the filling up to 24 hours in advance, storing them separately in the refrigerator. For even more convenience, you can stuff the chicken completely and refrigerate for up to one day before cooking. This makes dinner prep a breeze on busy weeknights when you just need to sear and bake.
Serving Suggestions
This chicken pairs wonderfully with a variety of sides. For a complete meal, serve alongside roasted asparagus, a light green salad, or garlic mashed potatoes. The rich filling means you can keep sides simple. I especially love serving this with lemon rice pilaf, which complements the creamy chicken perfectly. For a dinner party, consider adding a crusty bread to soak up any delicious filling that escapes during cooking.
Troubleshooting Tips
If your filling keeps spilling out during cooking, try securing the chicken with toothpicks before searing. Just remember to remove them before serving! Another common issue is undercooked chicken with burned exterior. If your chicken breasts are particularly large, lower the stovetop heat when searing and add 5-7 minutes to the baking time. Always verify doneness with a meat thermometer rather than just timing.
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This recipe truly elevates basic chicken breasts into a show-stopping meal!
Frequently Asked Questions
- → Can I make this stuffed chicken ahead of time?
Yes! You can butterfly the chicken and prepare the filling a day in advance. You can even stuff the chicken and store it in the refrigerator for up to one day before cooking.
- → What's the best way to reheat leftover stuffed chicken?
For best results, reheat the chicken in the oven to maintain its texture and prevent drying out. The microwave works in a pinch but may slightly alter the texture.
- → How do I know when the stuffed chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken (not the filling) to check.
- → Can I freeze this stuffed chicken?
Yes, you can freeze the cooked chicken for up to 3-4 months in an airtight container. Thaw in the refrigerator overnight before reheating.
- → What sides go well with spinach artichoke stuffed chicken?
This chicken pairs beautifully with roasted potatoes, steamed vegetables, garlic bread, or a light salad. The creamy filling complements starchy sides particularly well.
- → Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, sauté it first until wilted, then cool and squeeze out excess moisture before adding to the filling mixture.