Spinach artichoke stuffed chicken is an easy-to-make chicken dish featuring all the warm, gooey, rich flavors of cheesy spinach and artichoke dip! You're gonna love it!
One of my favorite restaurant appetizers is creamy Spinach and Artichoke Dip. Warm, gooey and served with toasty pita or crisp tortilla chips, this dip is always a guaranteed winner. It's absolutely heavenly and addictive. So I've often wondered how I could turn this favorite of mine into an easy meal idea I could cook at home.
And I think I've found the answer: healthy chicken breasts stuffed with a cheesy spinach and artichoke mixture! The recipe is surprisingly easy, the dish takes only about 30 minutes to make.
Traditional stuffed chicken recipes often require pounding out the chicken with a mallet, spreading on an even layer of filling, and then rolling up the chicken. This can take a while and lead to a lot of frustration. The secret to this easy recipe is to just cut a long "pocket" into the side of each chicken breast instead, perfect for stuffing. The thick, rich spinach-artichoke mixture stays put throughout cooking, even though it's open on one side.
The best part about this dish: it turns same-old chicken into something really unique and full of rich, satisfying flavors. I love cooking this up on cold nights. It's got all of the wonderful, familiar flavors of my favorite creamy spinach and artichoke dip, but it's healthy enough to eat any night of the week!
Make it a complete meal: Serve this roasted broccoli recipe, and whip up Stephie's homemade Red Lobster biscuit recipe too.
- 2 Boneless Skinless Chicken Breasts
- 1/4 cup Chopped Frozen Spinach
- 1/3 cup Grated Parmesan Cheese
- 1/4 cup Artichoke Hearts, drained, thoroughly rinsed and diced
- 2 tablespoons Neufchatel Low Fat Cream Cheese
- 1/4 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
- Salt, to taste
- Black Pepper, to taste
Preheat the oven to 375°F.
Place the chicken breasts flat on a cutting board and, holding a knife parallel to the cutting board, begin cutting into the side of the chicken breast at one end, creating a long cut lengthwise. Continue cutting into the chicken, creating a "pocket" that leaves about 1/4-inch (at both ends and along the opposite side) intact.
Microwave spinach until thawed. Transfer thawed spinach to a fine mesh strainer and, squeezing spinach with hands, thoroughly wring dry.
Add the spinach to a mixing bowl, along with the Parmesan, diced artichokes, cream cheese, and garlic powder. Season with salt and pepper and stir until well combined.
Stuff the spinach-artichoke mixture into the "pocket" of each piece of chicken. Heat the olive oil in a sauté pan over medium-high heat. When oil is hot, place the stuffed chicken in the pan and allow it to cook, without moving it or flipping it, for about 3-5 minutes. When the bottom edges begin to turn golden, use a spatula to flip the chicken and cook the second side for about 2-4 minutes more.
Use a spatula to transfer the chicken to a casserole dish or baking sheet and cook in the oven for about 9-12 minutes, or until chicken is cooked through to the center.