No-Fuss Spinach Artichoke Stuffed Chicken Breasts

My spinach artichoke stuffed chicken recipe is the weeknight dinner to make when you want to put in minimal effort. Chicken breast pockets loaded with a creamy filling of fresh spinach, artichokes, cream cheese, mozzarella, and parmesan then oven baked in under 30 minutes with just 15 minutes prep. Looks deliciously impressive, tastes restaurant-worthy, but no one has to know how easy it was.

Prep Time 15

Cook Time 20

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

5 (5) chicken breasts butterflied with a deep slit (see recipe notes)
½ tablespoon (1/2 tablespoon) olive oil plus more for drizzling
3 cloves (3 cloves) minced garlic
8 ounces (226.8 g) fresh baby spinach
¼ teaspoon (1/4 teaspoon) salt
¼ teaspoon (1/4 teaspoon) pepper
14 ounce (396.89 g) canned artichokes drained and chopped
4 ounces (113.4 g) cream cheese cubed
½ cup (50 g) freshly grated parmesan
½ cup (56 g) shredded mozzarella
garlic salt
Italian seasoning
paprika

Instructions

Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with cooking spray.
In a large nonstick skillet heat ½ tablespoon olive oil over medium heat. Add the garlic, half the spinach, salt, and pepper. Stir until the spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted.
½ tablespoon olive oil, 3 cloves minced garlic, 8 ounces fresh baby spinach, ¼ teaspoon salt, ¼ teaspoon pepper

Placing a lid over the skillet helps the spinach cook down faster.

Reduce the heat to low and add the artichokes and cream cheese. Stir until cream cheese melts and mixture is smooth. Remove from the heat and stir in both mozzarella and parmesan cheese. Set aside.
14 ounce canned artichokes, 4 ounces cream cheese, ½ cup freshly grated parmesan, ½ cup shredded mozzarella
Place butterflied chicken breasts on the prepared baking sheet. On top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts.
5 chicken breasts
Open the chicken and evenly divide spinach artichoke filling. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. For best results, use a thermometer to make sure chicken reaches a temperature of 165ºF.

Notes

Prepping Chicken Breasts

Butterfly cut the chicken breasts to make a pocket for the spinach artichoke filling. Leave the deep slit in the chicken without cutting through to make two halves.

First make a deep slit in the middle of the breast, lengthwise. Start at the thicker end and work the knife through the middle, down to the thinner end. Cut all the way across until you almost reach other side, so it will open like a book.

Nutrition