I have always loved cooking dishes that bring friends and family together. One of my all-time favorites is the Spinach Artichoke Stuffed Chicken Breast Recipe. It’s a crowd-pleaser that combines tender chicken, creamy spinach, and artichoke filling. This dish not only looks impressive but also tastes amazing. Trust me, when you serve this, everyone will be asking for seconds!
Why Spinach Artichoke Stuffed Chicken Breast Stands Out
This Spinach Artichoke Stuffed Chicken Breast Recipe offers a delightful mix of textures and flavors. The creamy filling pairs beautifully with juicy chicken breast. It’s a perfect dish for a family dinner or a special occasion. Plus, it’s a great way to sneak in some veggies!
Ingredients for Spinach Artichoke Stuffed Chicken Breast
Servings: 4
Here’s what you need for this delicious recipe:
Chicken Ingredients:
- 4 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Stuffing Ingredients:
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
How to Prepare Spinach Artichoke Stuffed Chicken Breast
Before you get to the fun part of stuffing, you need to prep the chicken. Start by preheating your oven to 375°F (190°C). This temperature ensures that the chicken cooks evenly without drying out.
- Butterfly the Chicken: Place a chicken breast on a cutting board. Carefully slice through the middle, stopping just before you cut all the way through. Open it up like a book. This creates a pocket for the stuffing.
- Season the Chicken: Sprinkle salt, pepper, and garlic powder over the chicken. This step adds flavor to the meat itself.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Sear the chicken breasts for about 3-4 minutes on each side, just until golden brown. This step helps lock in moisture.
Making the Spinach Artichoke Filling
While the chicken is searing, it’s time to prepare the creamy filling. This part is quick and easy.
- Mix the Ingredients: In a medium bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, Italian seasoning, and red pepper flakes. Stir until everything is well blended.
- Taste Test: I always like to taste the filling at this stage. You can adjust seasonings based on your preference. Maybe you like it a little spicier or with more cheese!
Stuffing the Chicken Breasts
Now comes the exciting part stuffing the chicken!
- Fill the Chicken: Take the seared chicken breasts and gently open them. Spoon the spinach and artichoke filling into each breast. Don’t overstuff; you want to fold the chicken without spilling the filling.
- Secure the Filling: Use toothpicks to hold the chicken breasts closed. This step is crucial to prevent the filling from leaking out during baking.
Baking the Stuffed Chicken
After stuffing the chicken, it’s time to bake. This is where the magic happens.
- Prepare for Baking: Place the stuffed chicken breasts in a baking dish. If you have leftover filling, you can spoon it around the chicken.
- Bake: Cover the dish with aluminum foil and bake for about 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes. This ensures the chicken is cooked through and the top gets a nice golden color.
- Check for Doneness: Use a meat thermometer to check the internal temperature. The chicken should reach 165°F (75°C) to be safe for eating.
Serving Spinach Artichoke Stuffed Chicken Breast
This Spinach Artichoke Stuffed Chicken Breast is fantastic on its own, but you can elevate your meal with some sides. Here are my favorites:
- Garlic Mashed Potatoes: Creamy potatoes complement the flavors of the chicken.
- Steamed Veggies: Broccoli, green beans, or asparagus add color and nutrients.
- Side Salad: A fresh salad with a tangy vinaigrette balances the richness of the dish.
Storing Leftovers
If you have any leftovers, don’t worry. This dish keeps well!
- Refrigerate: Store any leftover chicken in an airtight container. It will last in the fridge for 3-4 days.
- Freezing: You can also freeze the stuffed chicken. Just wrap it tightly in plastic wrap and aluminum foil. It will keep for up to three months. Thaw overnight in the fridge before reheating.
Reheating Tips
When you’re ready to enjoy your leftovers, reheating them properly is key.
- Oven Method: Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover with foil. Heat for about 15-20 minutes until warmed through.
- Microwave Method: If you’re in a hurry, you can use the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat in 1-minute intervals until warm.
Nutritional Information
This Spinach Artichoke Stuffed Chicken Breast is not only delicious but also reasonably healthy.
- Calories: Approximately 350 per serving
- Protein: About 35g
- Fat: Around 20g
- Carbohydrates: Roughly 5g
- Fiber: 2g
I can’t express how much I enjoy this Spinach Artichoke Stuffed Chicken Breast Recipe. The combination of flavors is simply irresistible. It’s a dish that never fails to impress my family and friends. The creaminess of the filling, paired with the juicy chicken, makes for a perfect meal.