Spinach Artichoke Stuffed Chicken is a great weeknight dinner and recipe that uses up leftover spinach artichoke dip!
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
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.
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.
- Category: Main Dish
- Method: Stove, Oven
- Cuisine: Mediterranean
Keywords: spinach artichoke, spinach, artichoke, stuffed chicken, chicken, dinner, easy, weeknight, leftovers