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- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and chopped - 8 oz cream cheese, softened - 1/2 cup sour cream - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil

Creamy Spinach and Artichoke Stuffed Chicken

Discover the deliciousness of Creamy Spinach and Artichoke Stuffed Chicken, a dish that's perfect for any occasion. Juicy chicken breasts are filled with a creamy blend of spinach, artichokes, and cheeses, creating an irresistible meal that’s easy to prepare. With simple ingredients that you likely have on hand, this recipe is not only satisfying but also a healthy choice. Impress your family and friends with this delightful culinary creation!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

1 can (14 oz) artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper, to taste

Olive oil, for cooking

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully combined and creamy.

      Prepare the Chicken: Place the chicken breasts on a cutting board and slice a pocket into each one, being careful not to cut all the way through. Season each breast on both sides with salt, pepper, and a sprinkle of Italian seasoning.

        Stuff the Chicken: Generously stuff each chicken breast with the creamy spinach and artichoke filling. Use toothpicks to secure the opening, if necessary.

          Sear the Chicken: In a large oven-safe skillet, heat olive oil over medium heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.

            Bake: Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the filling is hot and bubbling.

              Serve: Remove from the oven, let the chicken rest for 5 minutes, then carefully remove the toothpicks. Garnish with fresh parsley and serve hot.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings