After a long week, there’s nothing my family craves more than a comforting and flavorful dinner that doesn’t require hours in the kitchen. Recently, I stumbled upon a recipe for Spinach and Artichoke Stuffed Chicken, and let me tell you, it has become an instant weeknight favorite. From the first bite, we were hooked. The juicy chicken breasts, perfectly seasoned and bursting with a creamy, cheesy spinach and artichoke filling, were simply divine. Even my picky eaters, who usually shy away from vegetables, devoured every last morsel. This dish manages to be both indulgent and surprisingly healthy, making it a guilt-free pleasure we can all enjoy. It’s now a regular feature on our meal rotation, and I’m excited to share this recipe with you so you can bring the same joy to your dinner table.

Ingredients for Spinach and Artichoke Stuffed Chicken

Here’s what you’ll need to create this delectable Spinach and Artichoke Stuffed Chicken. Each ingredient plays a crucial role in building the flavor and texture of this satisfying dish.

• Chicken Breasts: 4 boneless, skinless chicken breasts. The foundation of our dish, providing a lean protein source and a perfect vessel for the flavorful stuffing. Choose breasts of similar size for even cooking.
• Frozen Spinach: 10 ounces, thawed and squeezed dry. Adds a boost of nutrients and a subtle earthy flavor. Be sure to squeeze out excess water to prevent a soggy filling.
• Artichoke Hearts: 14 ounces, canned or jarred, drained and chopped. Lend a tangy, slightly nutty flavor and delightful texture to complement the spinach. Opt for marinated or plain hearts, adjusting seasoning accordingly.
• Cream Cheese: 4 ounces, softened. Provides the creamy base for our filling, binding the ingredients together and adding richness. Full-fat or reduced-fat cream cheese can be used, depending on your preference.
• Parmesan Cheese: ½ cup, grated. Imparts a salty, savory, and nutty flavor to the filling, enhancing the overall taste profile and contributing to a golden crust on top. Freshly grated Parmesan is recommended for the best flavor.
• Garlic Powder: 1 teaspoon. Adds a subtle garlic flavor that enhances the savory notes of the spinach and artichoke mixture.
• Onion Powder: 1 teaspoon. Complements the garlic powder and adds a rounded, savory depth to the filling’s flavor.
• Red Pepper Flakes: ¼ teaspoon (optional). Provides a gentle kick of heat that balances the richness of the cream cheese and Parmesan. Adjust to taste or omit if you prefer a milder flavor.
• Olive Oil: 2 tablespoons. Used for drizzling over the chicken breasts before baking, helping them to brown beautifully and stay moist.
• Salt and Black Pepper: To taste. Essential for seasoning both the chicken and the filling, enhancing all the other flavors and bringing them into harmony.

Instructions for Making Spinach and Artichoke Stuffed Chicken

Follow these step-by-step instructions to create perfectly cooked and flavorful Spinach and Artichoke Stuffed Chicken. Even beginner cooks will find this recipe surprisingly straightforward.

1. Preheat Your Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). While the oven is heating, prepare your chicken breasts. Place each chicken breast on a cutting board. To butterfly the chicken, use a sharp knife to slice horizontally through the center of each breast, being careful not to cut all the way through. Open it up like a book. This creates a pocket for the filling. Alternatively, you can make a deep pocket from the side of each chicken breast if you prefer not to butterfly them completely. Season both sides of each chicken breast generously with salt and black pepper.
2. Prepare the Spinach and Artichoke Filling: In a medium bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, garlic powder, onion powder, and red pepper flakes (if using). Mix all ingredients thoroughly until well combined and creamy. Taste the filling and adjust seasoning with salt and pepper as needed. Ensure the cream cheese is fully incorporated for a smooth texture.
3. Stuff the Chicken Breasts: Evenly divide the spinach and artichoke filling among the butterflied chicken breasts. Spoon the filling into the pocket of each chicken breast. Do not overfill, as this can cause the filling to spill out during baking. Gently press the edges of the chicken together to enclose the filling as much as possible. If using toothpicks, secure the opening with one or two toothpicks to keep the filling inside while baking.
4. Bake the Stuffed Chicken: Place the stuffed chicken breasts in a baking dish. Drizzle each chicken breast with olive oil. This will help them brown nicely and stay moist during baking. Bake in the preheated oven for 25-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken, away from the filling. The exact baking time will depend on the thickness of your chicken breasts.
5. Rest and Serve: Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish. If you used toothpicks, remove them before serving. Serve hot and enjoy this delicious and satisfying Spinach and Artichoke Stuffed Chicken!

Nutrition Facts for Spinach and Artichoke Stuffed Chicken

This Spinach and Artichoke Stuffed Chicken is not only delicious but also offers a good balance of nutrients. Here’s an approximate nutritional breakdown per serving. Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

• Servings: 4
• Calories: Approximately 450-550 calories per serving
• Protein: 40-50 grams per serving. Chicken is an excellent source of lean protein, essential for muscle building and satiety.

Preparation Time for Spinach and Artichoke Stuffed Chicken

This recipe is wonderfully efficient, making it perfect for busy weeknights. Here’s a breakdown of the time commitment:

• Prep Time: 20 minutes. This includes thawing spinach (if frozen), chopping artichoke hearts, preparing the filling, butterflying the chicken, and stuffing the breasts.
• Cook Time: 25-35 minutes. Baking time in the oven, depending on chicken thickness.
• Total Time: Approximately 45-55 minutes. From start to finish, you can have a delicious and impressive dinner on the table in under an hour. This makes it an ideal choice for a quick yet satisfying meal.

How to Serve Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken is versatile and pairs well with a variety of side dishes. Here are some serving suggestions to create a complete and balanced meal:

• Roasted Vegetables: Serve with roasted vegetables like broccoli, asparagus, Brussels sprouts, or carrots. Roasting brings out the natural sweetness of vegetables and complements the savory chicken beautifully.
• Quinoa or Rice: A side of quinoa or brown rice provides a healthy whole grain option that soaks up the delicious juices from the chicken and filling.
• Mashed Potatoes or Sweet Potatoes: Creamy mashed potatoes or sweet potatoes offer a comforting and classic pairing, especially on colder evenings.
• Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the stuffed chicken. Consider adding a simple Caesar salad or a mixed green salad with tomatoes and cucumbers.
• Garlic Bread or Dinner Rolls: For a more indulgent meal, serve with warm garlic bread or dinner rolls to mop up any extra filling and juices.
• Lemon Wedges: A squeeze of fresh lemon juice brightens up the flavors of the dish and adds a touch of acidity.
• Pasta: A light pasta dish, such as pasta with olive oil and garlic or a simple tomato sauce, can be a hearty accompaniment.
• Creamy Polenta: Smooth and creamy polenta offers a delightful Italian-inspired side that pairs wonderfully with the flavors of spinach and artichoke.

Additional Tips for Perfect Spinach and Artichoke Stuffed Chicken

Elevate your Spinach and Artichoke Stuffed Chicken with these helpful tips and tricks for guaranteed success every time:

• Ensure Spinach is Dry: Squeeze out as much moisture as possible from the thawed spinach. Excess water will make the filling watery and can prevent the chicken from browning properly. Use your hands or a clean kitchen towel to thoroughly squeeze the spinach.
• Don’t Overfill the Chicken: Be mindful not to overstuff the chicken breasts. Overfilling can cause the filling to leak out during baking and may prevent the chicken from cooking evenly. Use a moderate amount of filling in each pocket.
• Use a Meat Thermometer: The most accurate way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken, away from the filling, to reach a safe internal temperature of 165°F (74°C).
• Customize the Cheese: Feel free to experiment with different types of cheese in the filling. Monterey Jack, mozzarella, or Gruyere would all be delicious additions or substitutions for Parmesan, adding a different flavor profile.
• Add Extra Flavor Boosters: Enhance the filling with extra flavor boosters. Consider adding a pinch of nutmeg, a dash of hot sauce, or some sun-dried tomatoes for a deeper, richer flavor. Chopped roasted red peppers would also be a fantastic addition.
• Make it Ahead of Time: Prepare the stuffed chicken breasts ahead of time for easier weeknight cooking. You can assemble the stuffed chicken breasts up to 4 hours in advance and store them covered in the refrigerator. Bake just before serving, adding a few extra minutes to the cooking time if baking directly from the fridge.
• Get Creative with Toppings: Before baking, consider adding toppings to the chicken for extra flavor and visual appeal. A sprinkle of paprika, a drizzle of pesto, or a dusting of breadcrumbs can elevate the dish.
• Adjust Baking Time for Chicken Size: Baking time may vary depending on the size and thickness of your chicken breasts. Thicker breasts will require longer cooking time. Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature, regardless of baking time.

Frequently Asked Questions (FAQ) About Spinach and Artichoke Stuffed Chicken

Here are some common questions and answers to help you master this delicious Spinach and Artichoke Stuffed Chicken recipe:

Q1: Can I use fresh spinach instead of frozen?
A1: Yes, you can use fresh spinach. You’ll need about 1 pound of fresh spinach. Sauté it in a pan until wilted, then drain well and chop it before adding it to the filling. Make sure to remove as much moisture as possible, just like with frozen spinach.

Q2: Can I make this recipe without cream cheese?
A2: While cream cheese provides a creamy texture and rich flavor, you can substitute it. Consider using ricotta cheese or mascarpone cheese for a similar creamy consistency. You could also use Greek yogurt for a tangier and lighter option, but the texture will be slightly different.

Q3: Can I freeze Spinach and Artichoke Stuffed Chicken?
A3: Yes, you can freeze cooked Spinach and Artichoke Stuffed Chicken. Let the cooked chicken cool completely, then wrap each breast individually in plastic wrap and then in foil or place them in freezer-safe bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through.

Q4: What can I use if I don’t have artichoke hearts?
A4: If you don’t have artichoke hearts, you could try using hearts of palm for a similar texture, though the flavor will be milder. Alternatively, you can increase the amount of spinach and add a touch of lemon juice to the filling to brighten the flavor.

Q5: How do I prevent the filling from leaking out while baking?
A5: To minimize filling leakage, avoid overfilling the chicken breasts. Ensure the edges of the chicken are pressed together tightly to enclose the filling. You can also secure the opening with toothpicks. Baking in a slightly deeper dish can also help catch any minor leaks.

Q6: Can I grill the Spinach and Artichoke Stuffed Chicken instead of baking?
A6: Yes, you can grill it! Preheat your grill to medium heat. Wrap each stuffed chicken breast in foil packets. Grill for about 20-30 minutes, or until the chicken is cooked through, checking the internal temperature to ensure it reaches 165°F (74°C).

Q7: Is this recipe gluten-free?
A7: Yes, this recipe is naturally gluten-free as long as you ensure that all your ingredients, particularly any canned or jarred artichoke hearts, are certified gluten-free if you are highly sensitive.

Q8: Can I make this recipe vegetarian?
A8: To make a vegetarian version, you can use large portobello mushroom caps instead of chicken breasts. Clean the mushroom caps and remove the stems. Stuff them with the spinach and artichoke filling and bake as directed, adjusting cooking time as needed until the mushrooms are tender and the filling is heated through. You can also use firm tofu, sliced and pressed to remove excess water, then create pockets for stuffing.

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