30-Minute Spinach Artichoke Stuffed Chicken
Enjoy these delicious spinach artichoke stuffed chicken breasts for a quick and flavorful weeknight meal. This recipe is perfect for a satisfying chicken dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped artichoke hearts (canned or jarred, drained)
- 2 tablespoons cream cheese, softened
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, and garlic powder. Mix well until everything is evenly incorporated. Season with salt and pepper.
- Place each chicken breast on a cutting board. Carefully cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
- Spoon the spinach artichoke mixture evenly into the pockets of the chicken breasts.
- Season the outside of the chicken breasts with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Notes
- You can add a pinch of red pepper flakes to the filling for a little heat.
- Serve with your favorite side dishes like roasted vegetables or a fresh salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg