Creamy Spinach Artichoke Chicken (Printable)
Juicy chicken breasts baked with a rich spinach and artichoke filling for a flavorful dinner.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
→ Filling
06 - 1 cup frozen spinach, thawed and squeezed dry
07 - 1 cup canned artichoke hearts, drained and chopped
08 - 1/2 cup cream cheese, softened
09 - 1/3 cup grated Parmesan cheese
10 - 1/2 cup shredded mozzarella cheese
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes
→ Finishing
13 - 1 tablespoon olive oil for searing
14 - Chopped fresh parsley for garnish
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Combine cream cheese, Parmesan, mozzarella, spinach, artichoke hearts, garlic, and red pepper flakes in a medium bowl. Mix until well blended.
03 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket horizontally into each breast, being careful not to slice all the way through.
04 - Rub the chicken with olive oil, salt, pepper, and smoked paprika.
05 - Stuff each chicken breast with the spinach-artichoke mixture, securing with toothpicks if needed.
06 - Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
07 - Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F).
08 - Rest for 5 minutes, remove toothpicks, and garnish with chopped parsley before serving.
# Expert Tips:
01 -
- The creamy filling stays put every time when you follow the pocket cutting method
- Restaurant quality results without any fancy techniques or ingredients
02 -
- Squeezing every drop of liquid from the spinach is the most critical step for success
- A sharp knife makes cutting the pockets dramatically easier and safer
03 -
- If your chicken breasts are very thick, pound them slightly to an even thickness before stuffing
- Use an instant-read thermometer to avoid overcooking the chicken while waiting for the filling to heat through