Cheesy Spinach & Artichoke Stuffed Chicken
Cheesy Spinach and Artichoke Stuffed Chicken for a little weekly dinner inspiration! Melty mozzarella, parmesan, chopped spinach, and tender artichoke hearts sit atop a layer of basil pesto, and it’s all sandwiched between two halves of a juicy, seasoned chicken breast. Serve it up with some oven roasted potatoes or veggies for a delicious and hearty meal!
Artichokes are in season, and when I think of artichokes, I can’t help but think of spinach and artichoke dip. Because I mean...who doesn’t love that dip? So I tried to use those flavors as inspiration for a slightly healthier meal option.
While stuffed chicken might look like a tricky recipe to pull off, it’s truly so simple and quick to put together. The filling is just a few easy ingredients mixed together and then placed inside the two halves of the chicken. Using canned artichoke hearts is a quick tip for saving some time, as preparing the artichokes from scratch can definitely tack on some minutes to the prep work. And while you could certainly grate your own parmesan and make your own pesto, using store bought versions of those also saves some time, and results in a dish that is just as good!
For the mozzarella, however, I would suggest grating it fresh yourself. I just find that fresh mozzarella tends to melt better than the pre-shredded version. And we love a goooood even melt.
The key to keeping the chicken juicy and moist is to pan sear the outside for a few minutes before cooking it in the oven. This keeps it tender and prevents it from drying out. Because nobody likes dry chicken. Make this succulent, flavorful, and melty chicken for a surprisingly easy weeknight dinner, and bring those leftovers with ya to work for a killer lunch the next day.
If you do give this Cheesy Spinach and Artichoke Stuffed Chicken a try, be sure to comment below and/or tag me on Instagram to let me know how you like it! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Cheesy Spinach & Artichoke Stuffed Chicken
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 4 - 6 (depending on 2 or 3 chicken breasts)
Ingredients
1.5 - 2lb skinless, boneless chicken breasts (2 or 3 breasts…pasture raised/free range if possible!)
½ chopped spinach
4oz fresh mozzarella, grated
¼ cup grated parmesan
¼ cup basil pesto (I used Rao’s)
2 - 3 artichoke hearts, sliced
1 tbsp oregano
Salt and Pepper
2 tbsp olive oil
Instructions
Preheat the oven to 425°F.
Mix together the spinach, mozzarella, and parmesan until evenly distributed.
Cut the chicken breasts in half horizontally, leaving one edge intact and together. The breasts should open the breasts so the two halves face up.
Spread the pesto on both sides of the insides of the chicken. Then layer on the cheese and spinach mixture on one half. Place the artichoke slices on top and then close the top half over the filling. If needed, stick two or three toothpicks through the open edge to hold the two halves together.
Season both the top and bottom of the chicken with the oregano, salt, and pepper.
Heat the olive oil in an ovenproof skillet over medium-high heat. Once the oil shimmers, add the chicken to the skillet and cook for around 3-5 minutes on the first side. Until the chicken releases easily from the pan. Flip and cook for an additional 3-5 minutes.
Cover the skillet with aluminum foil, place in the oven, and bake for 15 minutes. Remove from the oven and let sit covered for an additional 5 minutes. Internal temperature should be 165°F when finished.
