Spinach Artichoke Stuffed Chicken

Easy to make spinach artichoke stuffed chicken breast recipe loaded with melty cheese and vegetables. Great for meal prep too!

📝 Ingredients

• 1 cup finely chopped spinach
• 3/4 cup roughly chopped marinated artichoke hearts
• 6 ounces cream cheese (softened)
• 1/2 cup shredded mozzarella
• 1/4 cup grated parmesan cheese
• 1/4 cup sour cream
• 2 teaspoons minced garlic
• 1 1/2 teaspoon kosher salt (divided)
• 3/4 teaspoon black pepper (divided)
• 4 boneless skinless chicken breast (about 2 1/2 to 3 pounds total)
• 2 tablespoons olive oil
• 1 teaspoon chopped parsley

👨‍🍳 Instructions

1. 1Preheat the Oven - Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
2. 2Make the Filling - In a large bowl, combine spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, sour cream, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside, or cover and refrigerate if not using immediately.
3. 3Prepare the Chicken - On the thickest side of the chicken breast, cut a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving about a ½-inch uncut area to keep the other side connected. Repeat with the remaining pieces.
4. 4Season the Chicken - In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
5. 5Stuff the Chicken - Add the filling into the pocket of each chicken breast, about ½ cup, do not overfill. If available, close the opening with toothpicks to secure the filling inside.
6. 6Sear the Surface - Heat a large oven-proof skillet over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down, and lightly press to make contact with the pan. Cook until golden-brown on the surface, about 5 minutes. Flip and cook for 3 minutes. If using smaller breasts, check for doneness, as baking may not be necessary.
7. 7Transfer to the Oven - Bake until the meat is no longer pink, and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
8. 8To Serve - Transfer to a serving dish and rest for 5 minutes. Remove the toothpicks and serve while still hot. Garnish with chopped parsley.