Spinach Artichoke Stuffed Chicken (Printable)
Tender chicken breasts stuffed with a rich spinach-artichoke mixture, perfectly seasoned and baked until golden and juicy.
# What You'll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon paprika
→ Filling
06 - 1 cup fresh spinach, chopped
07 - ½ cup canned or jarred artichoke hearts, drained and chopped
08 - 4 ounces cream cheese, softened
09 - ½ cup shredded mozzarella cheese
10 - ¼ cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - ¼ teaspoon crushed red pepper flakes (optional)
→ To Serve
13 - Fresh parsley, chopped (optional, for garnish)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish.
02 - In a medium bowl, mix spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, and red pepper flakes until well combined.
03 - Place chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, being careful not to cut all the way through.
04 - Stuff each chicken breast evenly with the spinach-artichoke mixture. Secure with toothpicks if needed.
05 - Rub chicken breasts with olive oil, then season with salt, black pepper, and paprika.
06 - Arrange stuffed breasts in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and juices run clear.
07 - Remove toothpicks. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The filling stays incredibly moist and flavorful, creating a sauce for the chicken that eliminates any chance of dryness.
- It looks fancy enough for company but requires no complicated techniques, just a simple pocket cut and a stuffing that forgives even the clumsiest assembly.
02 -
- Never skip the resting period after baking, as cutting into the chicken immediately will cause all those precious juices and some of the filling to rush out onto your cutting board.
- Testing for doneness with a thermometer should be done in the thickest part of the chicken, not through the filling, which will register hotter than the meat itself.
03 -
- For an extra flavor boost, marinate the chicken breasts in a mixture of lemon juice, olive oil, and herbs for 2 hours before cutting and stuffing them.
- Reserve a few tablespoons of the cheese mixture to spread on top of the chicken during the last 5 minutes of baking for a beautiful, bubbly crust that will impress anyone at your table.