Spinach and Artichoke Stuffed Chicken Recipe
This Spinach and Artichoke Stuffed Chicken is so simple and tastes amazing. The presentation is stunning, and the taste is even better. You will love this simple and healthy meal.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: Best Chicken Dinner, Easy Chicken Dinner, Spinach Artichoke Dip with fresh Spinach, stuffed chicken
Servings: 4
Calories: 369kcal
Mixing Bowl
Knife
Skillet
Non-stick Cooking Spray
Baking Dish
- ½ cup plain Greek yogurt
- ½ cup light mayonnaise
- ⅛ cup chopped onion
- ½ clove garlic minced
- 1 teaspoon garlic salt
- 1 cup chopped spinach
- ½ cup artichoke hearts chopped
- ½ cup shredded Mozzarella cheese
- ¼ cup grated parmesan cheese
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 Tablespoons olive oil
PREHEAT OVEN TO 350 DEGREES.
IN A BOWL, COMBINE GREEK YOGURT, MAYONNAISE, ONION, GARLIC, GARLIC SALT, SPINACH, ARTICHOKE HEARTS, AND CHEESE. COMBINE WELL AND SET ASIDE.
BUTTERFLY CHICKEN BREASTS, LEAVING THEM ATTACHED ON ONE SIDE.
OPEN CHICKEN BREASTS AND SPOON 1/4 CUP CHEESE MIXTURE INTO MIDDLE. SECURE CLOSED WITH TOOTHPICKS.
TOP CHICKEN BREASTS WITH SALT, PEPPER, AND PAPRIKA.
HEAT OIL IN SKILLET OVER MEDIUM HEAT.
ONCE HEATED, PLACE CHICKEN BREASTS ON SKILLET AND SEAR 3-4 MINUTES ON EACH SIDE.
IF USING AN OVEN SAFE SKILLET, TRANSFER DIRECTLY TO THE OVEN FROM THERE, OR CAREFULLY TRANSFER CHICKEN TO GREASED BAKING DISH AND BAKE FOR 25-30 MINUTES, OR UNTIL CHICKEN REACHES INTERNAL TEMPERATURE OF 165 DEGREES.
- You can add any vegetables as substitute for artichokes or variety of cheeses that you’d like.
Calories: 369kcal | Carbohydrates: 8g | Protein: 33g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1948mg | Potassium: 505mg | Fiber: 1g | Sugar: 3g | Vitamin A: 963IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 1mg