Creamy Spinach Artichoke Chicken (Printable)
Juicy chicken breasts stuffed with creamy spinach and artichokes, baked and seared for rich flavor.
# Ingredient List:
→ Chicken Preparation
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
→ Creamy 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 Make:
01 - Preheat oven to 400°F for optimal baking conditions.
02 - Combine cream cheese, Parmesan, mozzarella, spinach, artichoke hearts, garlic, and red pepper flakes in a medium bowl. Mix until thoroughly blended and smooth.
03 - Pat chicken breasts completely dry with paper towels. Using a sharp knife, cut a deep horizontal pocket into each breast, taking care not to cut through to the other side.
04 - Rub each chicken breast evenly with olive oil, then coat with salt, black pepper, and smoked paprika on all surfaces.
05 - Divide the spinach-artichoke filling evenly among the four chicken breasts, stuffing each pocket. Secure openings with toothpicks to prevent filling from escaping during cooking.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2-3 minutes per side until golden brown crust forms.
07 - Transfer the skillet directly to the preheated oven. Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F and juices run clear.
08 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Carefully remove toothpicks and garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- The spinach-artichoke filling is essentially dip stuffed into chicken, which might be the best idea I've ever stolen from a restaurant appetizer menu
- Everything cooks in one skillet and the searing step creates this gorgeous golden crust that makes it look like you spent way more effort than you actually did
02 -
- If water pools around your chicken while baking, your filling wasn't dry enough, but don't worry, it still tastes amazing even if it's not Instagram-perfect
- Letting the chicken rest isn't optional, cutting into it immediately lets all those cheesy juices escape onto the plate instead of staying inside where they belong
03 -
- Use kitchen twine instead of toothpicks if you're planning to photograph this, it looks more professional and won't leave holes in the finished dish
- Any leftover filling makes incredible stuffed mushrooms the next day, just hollow out some button mushrooms and bake at 375°F for 15 minutes