Description
Indulge in a delicious and creamy Spinach Artichoke Stuffed Chicken Breast that is sure to impress. Tender chicken breasts are filled with a flavorful spinach artichoke dip and seared to perfection, then topped with a luscious cream sauce.
Ingredients
Units
Scale
Chicken:
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
Spinach Artichoke Dip:
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temp)
- 6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
Optional Cream Sauce:
- 1 handful spinach artichoke dip
- 1 cup half and half or heavy cream
Instructions
- For The Chicken: Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. Cut a slit or pocket about 3/4 quarter of the way through.
- For The Dip Filling: Combine spinach, cream cheese, artichokes, mozzarella, parmesan, and garlic. Stuff chicken with dip, then seal with toothpicks.
- Cooking: Sear chicken in a skillet until golden on both sides. Transfer to a plate.
- For The Cream Sauce: Combine half and half or cream with the remaining dip. Add chicken back to the pan and serve.
Notes
- Ensure to squeeze excess liquid from spinach for a thicker filling.
- Use toothpicks to secure the filling while cooking.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 430
- Sugar: 2g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 160mg
