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Turn plain chicken into something special with this juicy spinach artichoke stuffed chicken. All it takes is a quick mix of rich cheese and veggies, stuffed and baked to melty greatness. Everyone will want seconds—promise.
The first time I made this was because I just got tired of boring chicken. My family devours it every time—and now they ask for it all the time. No leftovers ever.
Tasty Ingredients
- Fresh parsley: Totally optional but makes things pop with freshness
- Oil: I go with olive or avocado—they taste good and stand up to high temps
- Salt and pepper: Can’t skip these for full flavor
- Dried oregano: Really brings out the best in chicken and the filling
- Garlic: Chopped garlic perks things right up
- Artichoke hearts: Chopped up, they add a surprising bite
- Mozzarella cheese: Melts perfectly and keeps the filling stretchy
- Cream cheese: Makes everything creamy and smooth
- Frozen spinach: Thaw and squeeze it dry so your filling isn’t soggy
- Chicken breasts: Medium-sized work best—they’re easier to cut open and cook evenly
Easy Step-by-Step
- Sear and Bake:
- Get your oven-safe skillet nice and hot over medium. Pour in the oil. Sear the chicken—nice side down—till you see golden spots (about 4-5 minutes). After flipping, move the skillet into your hot oven. Bake for about 23 minutes or until the middle is cooked (aim for 165°F inside). Searing means crispy outsides, baking keeps everything juicy.
- Stuff the Chicken:
- Open those chicken pockets and spoon in about half a cup of that thick, tasty filling. Press it in gently but don't overstuff. Sprinkle salt and pepper over the outsides so they're tasty all the way through.
- Prepare the Filling:
- First, really squeeze the thawed spinach so there’s no water left—paper towels or a cheesecloth work great. Put that spinach in a bowl with soft cream cheese, shredded mozzarella, the artichoke hearts, garlic, some oregano, and a dash of salt and pepper. Stir it up till everything is totally mixed. You want it thick, not runny.
- Butterfly the Chicken:
- Lay a chicken breast flat and put your hand on top. With your knife, slice along the thickest side, carefully sawing sideways. Don't cut it all the way through—stop at about the last inch. The opening should be big enough to put in a good scoop of filling, but keep the breast in one piece.
- Preheat the Oven:
- Switch on your oven to 350°F. Get that going before you start prepping the chicken.
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The artichokes bring this amazing zing that bounces off the cheesy filling. Even my spinach-hating husband can’t get enough—he always wants more. That combo of melty middle and super juicy chicken is just too good.
Prep Ahead Ideas
This stuffed chicken is perfect for busy days. Cut open the chicken and mix up the filling up to a day in advance—just store them in the fridge separately. Or, stuff the chicken and leave it ready to go in the fridge for 24 hours. Then all you have to do is toss it in the skillet and bake when you’re ready to eat.
Sides You'll Love
This dish plays well with all sorts of sides. Try it with some roasted asparagus, a bright green salad, or fluffy garlic mash. You don’t need anything fancy thanks to that rich filling. I always enjoy it with lemon rice pilaf. Want to impress? Grab a loaf of crusty bread and mop up that cheesy goodness.
Fix-It Tips
If the filling keeps sneaking out, try poking in some toothpicks to hold it shut (just remember to pull them out before serving). Chicken still raw in the middle but burned outside? For thicker pieces, turn your stove down a notch when searing and let it bake an extra 5-7 minutes. Always grab your meat thermometer and check that it hits 165°F to be sure it’s done.
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This is how you turn simple chicken into an absolute showstopper!
Frequently Asked Questions
- → Is it okay to prep this stuffed chicken a day before?
Absolutely! You can get the chicken ready and mix up the filling the night before. It keeps just fine stuffed in the fridge for up to a day before you cook it off.
- → How can I best warm up leftover stuffed chicken?
Pop it back in the oven to keep things juicy. Microwaving will work, but it may dry or change the texture a bit.
- → How will I know my stuffed chicken is cooked all the way?
Once the thickest bit of chicken hits 165°F (74°C) with a thermometer—not the filling part—you’re good to go.
- → Can I pop this chicken in the freezer after cooking?
Yep, stash your cooked stuffed chicken in a tight container and freeze up to four months. Let it thaw out in the fridge before reheating.
- → What sides taste good alongside this?
Try it with garlic bread, roasted potatoes, fresh salad, or simply some warm veggies. Creamy chicken goes really well with anything carb-y.
- → Can I swap fresh spinach for frozen?
For sure! Sauté your fresh spinach in a pan just ‘til it wilts. Let it cool and squeeze out the water, then toss it into the filling.