Description

A creamy and flavorful Spinach Artichoke Stuffed Chicken Breast recipe that features tender chicken breasts filled with a rich spinach and artichoke cheese blend, seared to golden perfection, and served with a luscious cream sauce. This easy 30-minute meal is perfect for a comforting dinner that combines classic Italian-inspired ingredients in a satisfying way.

Ingredients

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Chicken

2 pounds boneless skinless chicken breasts
2 tablespoons Italian seasoning
1 teaspoon mild paprika (optional)
1 pinch salt (to season)
1 pinch pepper (to season)

Spinach Artichoke Filling

4 ounces frozen spinach, thawed
8 ounces block cream cheese (light or reduced fat, at room temp)
6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
1/2 cup shredded mozzarella cheese
1/4 cup parmesan cheese, finely grated
1 tablespoon garlic, minced
1 pinch salt (to taste)

Cream Sauce

1 handful spinach artichoke dip (remaining from filling mixture)
1 cup half and half or heavy cream

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Instructions

Prepare the Chicken: Place each chicken breast flat on a clean surface. Season both sides evenly with Italian seasoning and mild paprika. Use a sharp knife to cut a pocket or slit about three-quarters of the way through the thickest part of each breast, creating space for the filling.
Make the Spinach Artichoke Filling: In a bowl, combine thawed spinach, cream cheese, chopped artichoke hearts, shredded mozzarella, grated parmesan, minced garlic, and a pinch of salt. Mix well until all ingredients are evenly incorporated to form a creamy filling.
Stuff the Chicken: Carefully spoon the spinach artichoke filling into each chicken breast pocket. Use toothpicks to seal the openings securely to prevent the filling from leaking during cooking.
Sear the Chicken: Heat a skillet over medium-high heat and add a small amount of oil if desired. Place the stuffed chicken breasts in the skillet and sear until golden brown on both sides, about 3-4 minutes per side. This step locks in flavor and texture. Transfer the seared chicken to a plate.
Prepare the Cream Sauce: In the same skillet, combine the remaining spinach artichoke dip with half and half or heavy cream. Stir gently and allow the sauce to warm and thicken slightly over medium heat.
Finish Cooking: Add the seared chicken breasts back into the skillet with the cream sauce. Simmer gently until the chicken is cooked through, approximately 6-8 minutes more, ensuring the internal temperature reaches 165°F (74°C). Spoon the sauce over the chicken before serving.

Notes

For extra flavor, you can add a splash of white wine to the cream sauce while simmering.
Use toothpicks or kitchen twine to seal the chicken breasts well to avoid filling leaks during cooking.
If cooking for a crowd, this recipe can easily be doubled.
Pair with a side of roasted vegetables or a crisp green salad for a complete meal.
Ensure chicken breasts are evenly flattened if needed, to create a generous pocket for stuffing.