Spinach Artichoke Stuffed Chicken is a great weeknight dinner and recipe that uses up leftover spinach artichoke dip!
So today’s recipe is inspired by a situation I feel like we have all probably been through. You search Pinterest for a good recipe and go to make it not realizing it feeds a crowd.
Like, a literal crowd.
And you’re a household of two.
So I made this recipe (which is good, by the way!) and was left with heaps and heaps of delicious spinach artichoke dip and nothing to do with it.
Because chips and dip are good, y’all, but a meal it is not. Do better. Be better. And stuff it in some chicken.
For this recipe, I suggest making the spinach artichoke filling ahead of time just to make dinner a little bit easier. Also, if you use the recipe I did, you’ll have plenty left over for snacking.
It is also much easier to spread and contain when it is chilled and firm.
I’m slowly adding in more process shots to my posts, so you can see a little more of what goes into this. Let me know if you’d like to see more! I know raw chicken isn’t the most appetizing thing to view…
Anyway, this is a great, flavorful dinner when you’ve got some chicken and no idea what to do with it. Kevin and I certainly enjoyed it, and I hope you do too!
Until next time. X
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Spinach Artichoke Stuffed Chicken
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Spinach Artichoke Stuffed Chicken is a great weeknight dinner and recipe that uses up leftover spinach artichoke dip!
Ingredients
2 c. fresh spinach, chopped
6 oz. quartered artichoke hearts, chopped and drained
2 oz. cream cheese
1/4 c. sour cream
3/4 c. mozzarella cheese, shredded
1/4 c. grated parmesan cheese
1/4 c. diced onion
1 clove garlic, minced
salt and pepper to taste
4 boneless skinless chicken breasts
1 TB olive oil
garlic salt
pepper
Instructions
Preheat the oven to 350°F.
In a medium saucepan set over medium-low heat, place the spinach, artichoke hearts, cream cheese, sour cream, 1/2 c. of the mozzarella cheese, parmesan cheese, onion, and garlic. Stir as the cheeses melt and the spinach wilts. This should take about 5-10 minutes. Add salt and pepper to taste and set aside to cool.
Take your chicken breasts and butterfly them (cut them almost in half horizontally, making a pocket – see post for pictures). Place 3-4 rounded tablespoons of the spinach artichoke dip on one half of each breast, then sprinkle some parmesan cheese on top. Close the chicken up and fasten with toothpicks (pictured). Season each side with garlic salt and pepper.
In a large stainless steel, cast iron, or other oven safe skillet over medium-high heat, place the olive oil and heat until it shimmers – you should see the oil make “waves.” Sear the chicken, 4 minutes on each side, then place the entire skillet in the preheated oven.
Bake for 20 minutes, or until internal temperature reaches 165°F.
Optional: Take the chicken out and top with more mozzarella cheese, then broil for 5 minutes more.
Remove the toothpicks and enjoy warm.
Notes
As mentioned in the post, I used leftover spinach artichoke dip from this recipe (with a few adjustments). Make the dip ahead of time to save time and make the dip firmer and easier to stuff the chicken.
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Billy says
I love artichoke dip so much! Been looking for some great recipes to try!