Description

A quick and easy stuffed chicken breast recipe filled with creamy spinach and artichoke mixture, perfect for a comforting weeknight dinner or entertaining guests.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each), trimmed and pounded slightly for even thickness
4 cups loosely packed fresh spinach leaves (about 120 grams), washed and roughly chopped
1 cup canned or jarred artichoke hearts, drained and chopped
8 ounces (225 grams) cream cheese, softened
½ cup grated parmesan cheese (about 50 grams)
½ cup shredded mozzarella cheese (about 50 grams)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Optional: pinch of red pepper flakes or swap parmesan for pecorino romano

Instructions

Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine softened cream cheese, grated parmesan, chopped artichoke hearts, sautéed spinach and garlic, and a pinch of salt and pepper. Stir well until smooth and creamy. Taste and adjust seasoning if needed.
Lay each pounded chicken breast flat and spoon about ¼ cup (60 grams) of the filling onto one side. Fold the other side over to enclose the filling, securing with toothpicks if necessary.
Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the stuffed chicken breasts and sear each side for 3-4 minutes until golden brown.
Transfer the skillet to a preheated oven at 375°F (190°C). Sprinkle shredded mozzarella over the top of each breast.
Bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden.
Remove chicken from the oven and tent loosely with foil. Let rest for 5 minutes before slicing.

Notes

If you don’t have an oven-safe skillet, transfer the chicken to a greased baking dish after searing. Use a meat thermometer to avoid overcooking. Let the chicken rest before slicing to keep it juicy. Frozen spinach can be used if thawed and well-drained. For dairy-free, substitute cream cheese and cheeses with plant-based alternatives. The recipe is naturally gluten-free and low-carb.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken br
Calories: 350
Fat: 18
Carbohydrates: 6
Protein: 28

Keywords: stuffed chicken breast, spinach artichoke chicken, creamy chicken recipe, easy dinner, weeknight meal, cheesy chicken, gluten-free, low-carb