Spinach Artichoke Stuffed Chicken Breast is a mouthwatering dish that combines tender chicken breasts with a creamy, flavorful filling of spinach, artichoke hearts, and cheeses. This recipe takes the classic spinach and artichoke dip flavors and transforms them into a satisfying and elegant main course. Each bite offers a delightful combination of savory chicken and creamy, cheesy goodness, making it a perfect choice for a special dinner or a family meal. With simple ingredients and easy preparation, this dish is sure to become a favorite in your recipe collection. Let’s dive into how to make this delicious Spinach Artichoke Stuffed Chicken Breast!
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup chopped fresh spinach
- 1 cup chopped artichoke hearts (canned or frozen, drained)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Chicken Breasts: Lay the chicken breasts flat on a cutting board. Use a sharp knife to slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Season the chicken breasts inside and out with salt and black pepper.
- Make the Filling: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped spinach and artichoke hearts to the skillet, cooking until the spinach wilts and the mixture is heated through. Remove from heat and let it cool slightly.
- Mix Filling Ingredients: In a bowl, combine the cooked spinach and artichoke mixture with grated Parmesan cheese, shredded mozzarella cheese, cream cheese, onion powder, dried oregano, and paprika. Mix well until everything is evenly combined.
- Stuff the Chicken Breasts: Spoon the spinach artichoke mixture into the pockets of the chicken breasts, dividing it evenly among them and pressing gently to seal the openings. You can use toothpicks to secure the edges if needed.
- Cook the Chicken: Place the stuffed chicken breasts in a baking dish or on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Once cooked, remove the toothpicks if used, and garnish the stuffed chicken breasts with chopped fresh parsley for added flavor and presentation. Serve the chicken hot, accompanied by your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy your delicious Spinach Artichoke Stuffed Chicken Breast meal!
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