If you are searching for a dish that brilliantly marries creamy, cheesy goodness with tender, juicy chicken, look no further. The Spinach Artichoke Stuffed Chicken Breast Recipe is a culinary hug on a plate, bursting with flavors that feel both comforting and special. Every bite offers a perfect balance of savory spinach and artichoke dip tucked inside perfectly seasoned chicken breasts, making this recipe a true standout for dinner anytime you want to impress or simply indulge yourself.
Ingredients You’ll Need
Gathering your ingredients for the Spinach Artichoke Stuffed Chicken Breast Recipe is refreshingly straightforward, yet each component plays an essential role in delivering vibrant taste and luscious texture. From aromatic seasonings to rich cheeses and tender chicken, these ingredients come together to create a dish that is as colorful as it is flavorful.
- 2 pounds boneless skinless chicken breasts: The perfect canvas for stuffing, providing juicy, lean protein.
- 2 tablespoons Italian seasoning: A fragrant blend adding a herby backbone to your chicken.
- 1 teaspoon mild paprika (optional): Adds warmth and a subtle smoky depth.
- Salt and pepper, to season: Essential for enhancing all the natural flavors.
- 4 ounces frozen spinach, thawed: A nutrient-packed green that brings freshness and color.
- 8 ounces block cream cheese (light or reduced fat, at room temperature): Creates a creamy, dreamy stuffing texture.
- 6 ounces artichoke hearts in brine, finely chopped: Offers tender bites with a tangy sweetness.
- 1/2 cup shredded mozzarella cheese: Melts beautifully, giving gooey, cheesy indulgence.
- 1/4 cup parmesan cheese, finely grated: Adds a sharp, nutty finish to the stuffing.
- 1 tablespoon garlic, minced: Infuses savory aroma and richness.
- 1 handful spinach artichoke dip: An extra layer of flavor to boost the filling.
- 1 cup half and half or heavy cream: Used to create a luscious sauce to accompany the chicken.
How to Make Spinach Artichoke Stuffed Chicken Breast Recipe
Step 1: Prep and Season the Chicken
Start by laying each chicken breast flat on your work surface. Season generously on both sides with Italian seasoning and mild paprika if using, plus a pinch of salt and pepper to bring out every nuance of flavor. Then, carefully cut a slit or pocket into the thickest part of each breast. This pocket will cradle your delicious stuffing, so take your time to make an ample space without cutting through entirely.
Step 2: Mix and Stuff the Filling
In a mixing bowl, combine thawed spinach, room temperature cream cheese, finely chopped artichokes, shredded mozzarella, grated parmesan, and minced garlic. This creamy, cheesy mixture is what transforms the chicken into something spectacular. Spoon this mixture generously into each pocket, ensuring the filling is packed in well. Secure the openings with toothpicks to keep that tasty treasure from escaping during cooking.
Step 3: Sear the Chicken
Heat a skillet over medium-high heat and add a splash of oil if needed. Carefully sear each stuffed breast, cooking about 4 to 5 minutes per side or until they develop a golden crust. This step not only locks in juices but adds a beautiful color and texture contrast. Once seared, transfer the chicken to a plate to rest while you prepare the sauce.
Step 4: Create the Creamy Sauce and Finish Cooking
In the same skillet, whisk together the half and half or heavy cream with the remaining spinach artichoke dip to create a luscious sauce. Return your stuffed chicken breasts to the pan, spoon the sauce over the top, and let everything simmer for a few minutes until the chicken is fully cooked through, tender, and infused with the creamy filling flavors.
How to Serve Spinach Artichoke Stuffed Chicken Breast Recipe
Garnishes
Adding simple garnishes like freshly chopped parsley or a sprinkle of extra parmesan can elevate the presentation and add fresh, herbal brightness that complements the richness of the dish. A light drizzle of olive oil or a small dollop of additional spinach artichoke dip makes it look and taste like a restaurant-quality meal.
Side Dishes
This stuffed chicken pairs beautifully with a variety of sides. Consider serving it alongside garlic mashed potatoes or a fluffy rice pilaf to soak up that flavorful cream sauce. Roasted vegetables or a crisp green salad add contrasting textures that keep your plate well balanced.
Creative Ways to Present
For a fun twist, slice the chicken into medallions revealing the vibrant filling inside and arrange on a serving platter drizzled with extra sauce. You can also try presenting the breasts whole on individual plates with a wedge of lemon on the side for a subtle zing that cuts through the richness wonderfully.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Stuffed Chicken Breast Recipe stores well in an airtight container in the refrigerator for up to three days. Keeping the sauce and chicken together helps preserve moisture and flavor, making reheated portions just as satisfying.
Freezing
You can freeze cooked stuffed chicken breasts by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They’ll stay delicious for up to two months. Be sure to thaw thoroughly in the refrigerator before reheating to maintain texture and taste.
Reheating
To reheat, place the chicken and sauce in a covered dish and warm gently in the oven at 325°F (165°C) until heated through, usually about 15-20 minutes. Alternatively, reheat in a skillet over low heat with a splash of cream or broth to keep the filling creamy and moist.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works wonderfully. Just sauté it briefly to wilt and remove excess moisture before mixing it into the stuffing to avoid sogginess.
Is it necessary to use a pocket cut for stuffing?
Creating a pocket helps contain the filling perfectly, but if you’re short on time, you can butterfly the chicken breasts and fold them over the stuffing. Just secure well with toothpicks or kitchen twine.
Can this recipe be made dairy-free?
Sure! Substitute the cream cheese and cheeses with dairy-free alternatives and use a plant-based cream or milk for the sauce. The flavors will still shine through beautifully.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). Using a meat thermometer is the easiest way to ensure the chicken is juicy and safe to eat.
Can I make this recipe ahead and bake it later?
Yes, you can prepare and stuff the chicken ahead of time, then keep it refrigerated for up to 24 hours before cooking. This is perfect for meal prep or easing dinner day stress.
Final Thoughts
The Spinach Artichoke Stuffed Chicken Breast Recipe is a true crowd-pleaser that never fails to impress with its comforting flavors and elegant presentation. Whether for a busy weeknight or a special occasion, I encourage you to try this recipe and enjoy the wonderful combination of creamy spinach and artichoke nestled inside perfectly cooked chicken. Your taste buds will thank you!
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Spinach Artichoke Stuffed Chicken Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
A delicious and creamy Spinach Artichoke Stuffed Chicken Breast recipe featuring tender chicken breasts filled with a savory blend of spinach, artichokes, cream cheese, and cheeses, seared to golden perfection and finished with a luscious cream sauce.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
Stuffing
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temp)
- 6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
- 1 handful spinach artichoke dip
Sauce
- 1 cup half and half or heavy cream
Instructions
- Prepare Chicken: Place each chicken breast on a flat surface. Season both sides of each breast with Italian seasoning and paprika. Cut a slit or pocket about three-quarters through each breast, being careful not to cut all the way through.
- Make Stuffing and Stuff Chicken: In a bowl, combine thawed spinach, cream cheese, chopped artichokes, shredded mozzarella, grated parmesan, minced garlic, salt to taste, and a handful of spinach artichoke dip. Stuff each chicken breast pocket fully with this mixture and seal the openings with toothpicks to secure the filling.
- Sear Chicken: Heat a skillet over medium-high heat and sear the stuffed chicken breasts until golden brown on both sides, about 3-4 minutes per side. Once seared, transfer the chicken temporarily to a plate.
- Prepare Sauce and Serve: In the same skillet, combine the remaining spinach artichoke dip with half and half or heavy cream, stirring to create a creamy sauce. Return the seared stuffed chicken breasts to the pan, spoon the sauce over them, allow to heat through for 2-3 minutes, then serve hot.
Notes
- Thaw and drain the spinach well to prevent watery stuffing.
- Seal the chicken pockets firmly with toothpicks to avoid leakage during cooking.
- Use light or reduced-fat cream cheese and cheeses for a lighter version.
- You can substitute half and half with heavy cream for a richer sauce.
- Cook chicken until internal temperature reaches 165°F (74°C) to ensure safety.
