Spinach Artichoke Stuffed Chicken

Great choice! Here’s a detailed Spinach-Artichoke Stuffed Chicken recipe, plus variations and tips to make it just how you like.

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🧀 Spinach Artichoke Stuffed Chicken — Recipe

Ingredients

• 4 boneless, skinless chicken breasts (Punchfork)
• For the filling:
  • ~1–1½ cups baby spinach (fresh) (Punchfork)
  • ½–1 cup artichoke hearts, chopped (canned or jar) (ehow.com)
  • 4 oz (≈ 115 g) cream cheese, softened (Punchfork)
  • ½–1 cup shredded mozzarella cheese (Punchfork)
  • ¼–½ cup Parmesan cheese (grated) (ehow.com)
  • 2 cloves garlic, minced (Springer Mountain Farms)
• Salt and pepper, to taste (ehow.com)
• Optional seasonings: Italian seasoning or paprika (Chefjar)
• 2–3 tbsp olive oil (for searing) (Punchfork)

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Instructions

1. Preheat the oven
   Preheat your oven to 375°F (≈ 190°C). (Springer Mountain Farms)
2. Prepare the filling
   • If using fresh spinach, chop it roughly. If frozen, thaw and squeeze out excess water. (ehow.com)
   • In a bowl, mix together spinach, chopped artichokes, softened cream cheese, mozzarella, Parmesan, and minced garlic. Season with a little salt and pepper. (ehow.com)
3. Stuff the chicken
   • Pat the chicken breasts dry. (Home Chef)
   • Use a sharp knife to make a “pocket”: slice lengthwise into the thickest part, but don’t cut all the way through. (Springer Mountain Farms)
   • Spoon the filling mixture into each chicken breast. Use toothpicks if needed to seal the opening so the filling doesn’t ooze out. (Springer Mountain Farms)
4. Sear the chicken
   • Heat olive oil in a skillet over medium-high heat. (Chefjar)
   • Sear each stuffed chicken breast for about 4–5 minutes per side, or until golden brown. (ehow.com)
5. Bake
   • Transfer the seared chicken breasts to a baking dish (or use the same oven-safe skillet). (Springer Mountain Farms)
   • Bake in the preheated oven for about 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese inside is melted and bubbly. (Springer Mountain Farms)
6. Serve
   • Remove the toothpicks carefully before serving.
   • Serve hot, with sides like steamed vegetables, rice, or a salad.

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🔄 Variations & Tips

• Grilled version: Try the grilled spinach-artichoke stuffed chicken recipe from Food Network — they use garlic-herb cheese, lemon zest, and grill with twine. (Food Network)
• Sun-dried tomato twist: Add chopped sun-dried tomatoes to the filling for extra flavor. (Serena Bakes Simply From Scratch)
• Creamier: For a super creamy filling, add a little sour cream or heavy cream into the cheese mix.
• Herbs: Use fresh herbs like parsley, basil, or dill in the filling for a fresh taste.
• Check moisture: If using thawed frozen spinach, squeeze out all excess water so the filling isn’t too runny. (Chefjar)
• Seal well: Make sure the pocket is well-sealed using toothpicks; otherwise the stuffing may leak during cooking.

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If you like, I can pull up a video tutorial (YouTube) for this stuffed chicken — do you want me to find one?