Tender and juicy chicken breasts are stuffed to the brim with everyone’s forever favorite dip: spinach artichoke. Fresh mozzarella, tangy goat cheese, and grated parmesan elevate this dish to cheesy perfection.
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 Large Chicken Breasts 1x
Method:Pan-Fried and Oven Baked
16 ounce package Frozen Spinach
1 – 14 ounces can Artichokes (not marinated)
3 large Garlic Cloves, chopped
1 tablespoon Butter, softened
8 ounces goat cheese
4 ounces fresh Mozzarella Cheese, grated
4 ounces Fresh Parmesan Cheese, grated
1/2 teaspoon Onion Salt
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper, freshly ground
4 large Boneless, Skinless Chicken Breasts
Extra Kosher Salt and Pepper
2 tablespoons Olive Oil
Spinach Artichoke Filling
Thaw the 16 ounce package of frozen spinach completely.
Drain both the spinach and the 14 ounce can of artichokes in two wire mesh strainers. Press out as much liquid as possible.
Chop the artichokes into coarse pieces.
Using a cheese cloth, squeeze by twisting until all the remaining liquid is out of the spinach and artichokes making sure they are very dry.
In a large mixing bowl, combine the spinach and artichokes, 3 large chopped garlic cloves, 1 tablespoon softened butter, 8 ounces goat cheese, 4 ounces grated fresh mozzarella cheese, 4 ounces grated parmesan cheese, 1/2 teaspoon onion salt, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Spinach Artichoke Stuffed Chicken Breasts
Preheat the oven to 350°F.
Butterfly 4 large chicken breasts and open them like a book.
Generously salt and pepper both sides of the breasts.
Fill one side of each butterflied chicken breast with 1/4 of the spinach artichoke filling (above).
Flip the other side over the filling and tie each breast with three pieces of kitchen twine.
Heat a large castiron skillet or any heavy-bottomed oven-proof one, over medium high heat until hot.
Add 2 tablespoons of olive oil and heat until hot. Place the chicken breasts in the skillet and cook for 2 minutes on one side, flip them over and cook for another 2 minutes.
Remove the skillet from the stove and place in the preheated 350°F oven.
Cook the stuffed chicken for 20 to 25 minutes or until an instant read thermometer registers a 158-160°F internal temperature.
Serve over a bed of brown rice.
Squeeze all the liquid out of the artichokes and thawed spinach: I can’t emphasize this step of the recipe enough. It will either make or break the finished dish.
For butterflying meats, use a boning knife which has a thinner, tapered blade which makes controlling the chicken breast a lot easier.
Place your hand flat against the chicken breast. From the thin side, slice horizontally into the chicken slicing it in half but stopping about a half-inch from the opposite thicker side. Open up the chicken breast like a book.
In order to cook evenly, lay the chicken breast between two sheets of plastic wrap and pound out the meat so it’s all the same thickness.
It’ll seem like too much filling for one breast, but believe me, once it comes out of the oven, the ratio between fillilng and chicken is perfect.
A keto-friendly version: serve the chicken with cauliflower rice instead of brown rice.
Serving Size:1 Large Chicken Breast
Saturated Fat:17 g
Unsaturated Fat:4 g
Trans Fat:0 g
Keywords: Spinach Artichoke Chicken, Spinach and Artichoke Chicken, Stuffed Chicken Breast with Spinach