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Discover a delightful way to elevate your dinner table with Creamy Spinach and Artichoke Stuffed Chicken. This recipe perfectly combines the rich flavors of creamy cheeses, vibrant spinach, and savory artichoke hearts, all enveloped in tender chicken breasts. Not only is this dish a feast for the eyes, but it also provides a nutritious and satisfying meal that is sure to impress family and friends alike. In this article, we will delve into the step-by-step process of creating this delectable dish, explore its nutritional benefits, and offer presentation ideas to make your meal truly memorable.

Creamy Spinach and Artichoke Stuffed Chicken

Elevate your dinner with Creamy Spinach and Artichoke Stuffed Chicken! This delicious recipe combines tender chicken breasts with a rich stuffing of creamy cheeses, fresh spinach, and savory artichoke hearts. Not only is this dish visually appealing, but it also offers nutritional benefits, making it perfect for gatherings or a cozy night in. Follow our step-by-step guide for preparation tips, cooking techniques, and presentation ideas, ensuring a memorable meal every time!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

1 can (14 oz) artichoke hearts, drained and chopped

1/2 cup cream cheese, softened to room temperature

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper, to taste

Olive oil, for cooking

Fresh parsley, chopped for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.

    Prepare the Filling: In a medium mixing bowl, combine the chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, onion powder, garlic powder, and Italian seasoning. Season with salt and pepper to taste. Stir the mixture thoroughly until all ingredients are well incorporated and creamy.

      Prepare the Chicken: Lay each chicken breast flat on a cutting board. Carefully slice a pocket into the side of each breast, ensuring not to cut through the opposite side. Season both sides of the chicken breasts generously with salt, pepper, and a light dusting of Italian seasoning.

        Stuff the Chicken: Use a spoon to fill each chicken breast pocket with the creamy spinach and artichoke mixture. Make sure to pack the filling securely. If required, secure the openings with toothpicks.

          Sear the Chicken: In a large oven-safe skillet, pour in a drizzle of olive oil and heat it over medium heat. Once the oil is shimmering, carefully add the stuffed chicken breasts to the pan. Sear them for about 3-4 minutes on each side until they develop a golden-brown crust.

            Bake: Transfer the skillet with the seared chicken to the preheated oven. Bake for approximately 25-30 minutes, or until the chicken is thoroughly cooked, with an internal temperature of 165°F (75°C), and the filling is hot and bubbling.

              Serve: Once done, remove the skillet from the oven and allow the chicken to rest for 5 minutes. Carefully remove any toothpicks used to secure the chicken. Garnish with freshly chopped parsley and serve immediately.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Serve each stuffed chicken breast on a bed of fresh greens or alongside a colorful vegetable medley for an attractive plate. Drizzle a balsamic reduction for a touch of elegance.