Effortless Stuffed Chicken Artichoke (Print Version)
# Ingredients:
→ Chicken
01 -
5 medium chicken breasts, weighing roughly 1¼ to 1½ pounds in total
→ Filling
02 -
½ teaspoon oregano, dried
03 -
2 garlic cloves, minced finely
04 -
½ cup Mozzarella cheese, shredded thinly
05 -
4 ounces of cream cheese, softened to room temperature
06 -
6 ounces of frozen spinach, thawed and dried out
07 -
½ cup chopped artichoke hearts, drained thoroughly
→ Seasonings
08 -
1¼ teaspoons salt, split into portions
09 -
½ teaspoon black pepper, also divided
10 -
2 tablespoons avocado or olive oil
11 -
Fresh parsley, chopped finely for an optional garnish
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it heat up.
02 -
Lay a chicken breast flat on your board. With a sharp knife, cut into the thinner side of the breast. Slice carefully across, but leave the far end uncut to form a pocket for stuffing.
03 -
Press the thawed spinach between paper towels (or use a cheese cloth) to remove all the extra water. In a bowl, mix the spinach, cream cheese, shredded Mozzarella, chopped artichoke hearts, minced garlic, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper until combined.
04 -
Scoop about ⅓ to ½ cup of the spinach mix into each pocket you cut into the chicken breasts earlier. Sprinkle the outside of the chicken with the rest of the salt (½ teaspoon) and pepper (¼ teaspoon).
05 -
Pour oil in a big oven-safe skillet and warm it up over medium heat. Once the oil is hot, add the stuffed chicken breasts so they sit in a single layer. Let them brown on one side for 4-5 minutes, then carefully turn them over.
06 -
Place the skillet in the hot oven and cook for 22-24 minutes. The chicken is done when the middle reaches 165°F (74°C).
07 -
Sprinkle chopped parsley over the chicken before serving, if you'd like. Serve while it's still warm.
# Notes:
01 -
If the cream cheese is too firm, microwave it for 30 seconds to soften up.
02 -
When slicing the chicken breasts, avoid cutting all the way through.
03 -
You can prep the chicken with stuffing a day in advance, then keep it in the fridge before baking.
04 -
Leftovers keep for 3-4 days in an airtight container in the fridge.
05 -
This dish freezes well for up to 3-4 months.
06 -
To reheat, use the oven instead of the microwave for better flavor and texture.