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Cheesy Spinach Artichoke Stuffed Chicken Breast

A spinach artichoke stuffed chicken breast rests on a bed of rice. Three more stuffed breasts sit in the top portion of the photo. All are sitting on black plates. A black bowl of rice is in the left hand corner and a gray napkin sits next to them all.
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5 from 2 reviews

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.

Ingredients

Scale
  • 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 or Feta
  • 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

Instructions

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.
  • ENJOY!

Notes

  • 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.

Nutrition

Find it online: https://lingeralittle.com/spinach-artichoke-chicken/