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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.
Serving4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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 Parmesan cheese
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 2 Tablespoons olive oil

Equipment

Instructions

  • 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.

Notes

  • You can add any vegetables as substitute for artichokes or variety of cheeses that you’d like.

Nutrition

Calories: 369 kcal · Carbohydrates: 8 g · Protein: 33 g · Fat: 22 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 1948 mg · Potassium: 505 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 963 IU · Vitamin C: 6 mg · Calcium: 193 mg · Iron: 1 mg
Cuisine: American
Course: Main Course