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Close up photo of Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken

Spinach and artichoke stuffed chicken breasts with a blend of cheeses and spices, served hot.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 (14.5 oz) can of artichoke hearts drained and chopped
  • 1 package of frozen chopped spinach thawed and drained
  • 1 cup of mayonnaise
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of grated Parmesan cheese
  • 1 tsp of lemon juice
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • Salt and pepper to taste
  • 2 tbsp of olive oil

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Prepare the chicken by rinsing and patting it dry with paper towels.
  3. Season the chicken with salt and pepper on both sides.
  4. Butterfly the chicken breast to create a pocket for stuffing.
  5. Mix the spinach and artichoke ingredients together in a bowl until well combined.
  6. Stuff each chicken breast with the spinach and artichoke mixture, dividing it evenly.
  7. Close the chicken breast and secure the filling with toothpicks if necessary.
  8. Heat a skillet over medium-high heat and add a small amount of oil.
  9. Sear the stuffed chicken breast until golden brown on both sides, about 5-6 minutes per side.
  10. Bake the chicken in the preheated oven for 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C).
  11. Let the chicken rest for 5 minutes before slicing and serving.
  12. Serve the Spinach and Artichoke Stuffed Chicken hot and enjoy.