Easy Baked Spinach Artichoke Stuffed Chicken
This creamy and flavorful spinach artichoke stuffed chicken is baked to juicy perfection and filled with melty cheese and tender greens—easy enough for weeknights and elegant enough for guests.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen chopped spinach thawed and squeezed dry
- 1/2 cup canned artichoke hearts drained and chopped
- 4 ounces cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves minced
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and lightly grease a baking dish.
- Prepare the filling: In a medium bowl, mix together the spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, and garlic until well combined.
- Slice chicken pockets: Using a sharp knife, cut a pocket into the side of each chicken breast—careful not to cut all the way through.
- Stuff the chicken: Spoon the spinach artichoke mixture into each pocket. Use toothpicks to hold them closed if needed.
- Season the outside: Rub each breast with olive oil and sprinkle with salt and pepper.
- Bake the chicken: Place the stuffed breasts in the baking dish and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Rest and garnish: Let the chicken rest for 5 minutes after baking. Sprinkle with chopped parsley for a fresh finish.
- Serve warm: Slice and serve with your favorite side dish like roasted potatoes, rice, or a crisp salad.