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Spinach Artichoke Stuffed Chicken

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Garlicky, creamy spinach and artichoke dip stuffed inside chicken breasts that are seared to a golden brown.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 3 cups baby spinach, chopped
  • 2-3 cloves garlic, peeled and minced, divided
  • 4-ounces cream cheese, room temperature
  • 6-ounces plain Greek yogurt
  • 1 large egg
  • 6.5-ounce jar marinated artichoke hearts, chopped, marinade reserved
  • ½ teaspoon coarse salt + more for chicken
  • ¼ teaspoon ground black pepper + more for chicken
  • ¼ teaspoon onion powder
  • Pinch red pepper flakes
  • ¼ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 2 pounds boneless skinless chicken breasts
  • Flat-leaf Italian parsley, chopped, for serving (optional)
  • 1 medium lemon, cut into wedges, for serving

Instructions

  1. Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick skillet to medium-high heat. Add the spinach and cook until wilted. Add half the garlic and sauté 30-60 seconds, until fragrant. Remove from heat.
  2. In the bowl of a stand mixer, add cream cheese and whip for 30-60 seconds, until creamy. Add the Greek yogurt, egg, chopped artichoke hearts, 1 tablespoon of the artichoke marinade, the remaining minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, onion powder and a pinch of red pepper flakes. Whip in the Italian cheeses, Parmesan and cooked spinach, until combined.
  3. Place the chicken breasts on a large cutting board. Using a sharp knife, create a pocket in the side of each chicken breast, cutting about ¾ of the way through. Season both sides of each chicken breast with the remaining salt and pepper.
  4. Spoon about 3-4 tablespoons of spinach artichoke dip into the pocket of each chicken breast, packing it in as much as possible. Secure the chicken breasts closed with toothpicks.
  5. Heat the remaining olive oil in the same skillet to medium-high heat. Add half the stuffed chicken breasts to the hot oil. Cook 6-8 minutes on each side, until internal temperature reaches 160 degrees (using probe thermometer inserted in the center) and both sides of chicken are golden brown. Carefully remove chicken from the pan and repeat process with remaining chicken breasts.
  6. Sprinkle with parsley (if using) and serve with lemon wedges.

Notes

Cooking Tip: If there is extra spinach artichoke dip leftover after all chicken breasts are stuffed, place in a greased baking dish, top with extra mozzarella cheese and bake until golden brown. Serve with pita chips.

Nutrition

Find it online: https://thehealthyepicurean.com/spinach-artichoke-dip-stuffed-chicken/