Chicken breasts stuffed with a creamy, cheesy mix of spinach and artichokes, then seared and baked for a juicy, golden result. Perfect for a comforting yet impressive dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon paprika
Salt and black pepper, to taste
8 oz cream cheese, softened
1 cup fresh spinach, sautéed (or ¾ cup frozen spinach, thawed and dried)
1 cup artichoke hearts, finely chopped
½ cup shredded mozzarella
¼ cup grated Parmesan
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions
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Preheat oven to 375°F (190°C).
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Butterfly each chicken breast and season with paprika, salt, and pepper.
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Mix cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic powder, and onion powder in a bowl.
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Spoon filling into the chicken, fold closed, and secure with toothpicks.
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Heat oil and butter in a pan over medium-high. Sear chicken for 3–4 minutes per side until golden.
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Transfer to a baking dish and bake for 18–22 minutes until chicken reaches 165°F.
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Let rest 5 minutes before serving.