Creamy Spinach Artichoke Chicken (Printable)

Tender chicken breasts filled with creamy spinach and artichoke mixture, baked until golden and flavorful.

# What You'll Need:

→ Chicken Preparation

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika

→ Creamy Filling

06 - 1 cup frozen spinach, thawed and squeezed dry
07 - 1 cup canned artichoke hearts, drained and chopped
08 - 1/2 cup cream cheese, softened
09 - 1/3 cup grated Parmesan cheese
10 - 1/2 cup shredded mozzarella cheese
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes

→ Finishing Touches

13 - 1 tablespoon olive oil for searing
14 - Chopped fresh parsley for garnish

# How to Make It:

01 - Preheat oven to 400°F.
02 - Combine cream cheese, Parmesan, mozzarella, spinach, artichoke hearts, garlic, and red pepper flakes in a medium bowl. Mix until fully incorporated.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a deep horizontal pocket into each breast without cutting through completely.
04 - Rub each chicken breast with olive oil, then coat evenly with salt, pepper, and smoked paprika.
05 - Fill each pocket with spinach-artichoke mixture. Secure openings with toothpicks to prevent filling leakage during cooking.
06 - Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Sear stuffed chicken breasts for 2-3 minutes per side until golden brown crust forms.
07 - Transfer skillet to preheated oven. Bake for 20-25 minutes until internal temperature reaches 165°F.
08 - Let chicken rest for 5 minutes before removing toothpicks. Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • You get all the creamy, rich comfort of spinach artichoke dip but for actual dinner instead of just as an appetizer
  • The filling stays incredibly moist while the chicken gets perfectly golden and juicy
  • It looks ridiculously fancy but uses ingredients you probably keep in your fridge anyway
02 -
  • The most common mistake is not squeezing enough water out of the spinach, which leads to soggy filling—use a clean kitchen towel and really wring it out
  • If you're nervous about cutting the pockets, you can pound the chicken slightly thinner first and roll the filling inside instead
  • Letting the chicken rest after baking is absolutely crucial or all that delicious filling will pour out when you cut into it
03 -
  • Use a very sharp knife for cutting the pockets—a dull knife will shred the chicken and make the job frustrating
  • Let your cream cheese sit out for at least 30 minutes before starting, since cold cream cheese creates lumpy filling
  • If the chicken breasts are uneven thickness, pound them slightly so they cook at the same rate

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