Stuffed chicken breasts filled with a creamy spinach artichoke cheese mixture, seared to golden perfection and baked until tender and juicy. A rich, satisfying meal that’s easy enough for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
1 tsp paprika
Salt and black pepper, to taste
8 oz cream cheese, softened
1 cup fresh spinach, cooked (or ¾ cup frozen, thawed and squeezed dry)
1 cup chopped artichoke hearts
½ cup shredded mozzarella
¼ cup grated Parmesan
½ tsp garlic powder
½ tsp onion powder
Instructions
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Preheat oven to 375°F (190°C).
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Slice chicken breasts horizontally to butterfly. Season with salt, pepper, and paprika.
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Mix cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic powder, and onion powder in a bowl.
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Spoon filling into each chicken breast, close, and secure with toothpicks.
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Heat butter and olive oil in a skillet. Sear chicken on both sides, 3–4 minutes each.
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Transfer to baking dish and bake for 18–22 minutes until cooked through.
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Let rest 5 minutes before slicing and serving.