Description
A rich and comforting copycat recipe for spinach artichoke dip, transformed into a hearty main course by stuffing it into juicy, seared chicken breasts. This easy weeknight dinner is kid-approved, freezer-friendly, and tastes like a five-star restaurant meal.
Ingredients
- 4 large boneless, skinless chicken breasts (about 600g)
- 8 oz cream cheese, softened to room temperature
- 10 oz frozen spinach, thawed and thoroughly squeezed dry
- 1 can (14oz) artichoke hearts, drained and chopped
- 4 cloves garlic, minced
- ½ cup freshly grated parmesan cheese
- ½ cup shredded low-moisture mozzarella cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- ½ cup low-sodium chicken broth
- ¼ cup heavy cream (optional)
- 2 tablespoons butter
- Salt and black pepper, to taste
Instructions
- Prep the chicken: Pound chicken breasts to an even ½-inch thickness. Butterfly each breast by slicing horizontally through the middle, leaving a hinge. Season inside and outside with salt and pepper.
- Make the filling: In a mixing bowl, combine softened cream cheese, squeezed spinach, chopped artichokes, minced garlic, parmesan, half of the mozzarella, and Italian seasoning. Mix until smooth.
- Stuff and secure: Spread about ¼ cup of filling onto the inside of each chicken breast. Fold the top over and secure with kitchen twine if desired, ensuring a sealed pocket.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
- Cook through: Reduce heat to medium-low, cover the skillet, and cook for 10-15 minutes until the internal temperature reaches 165°F.
- Make the pan sauce: Remove chicken to a plate. In the same skillet, add chicken broth and heavy cream. Scrape up browned bits and simmer for 2-3 minutes. Stir in butter until melted.
- Serve: Place chicken on plates and drizzle with pan sauce. Garnish with remaining mozzarella or fresh parsley if desired.
Notes
[‘Squeeze the spinach thoroughly to remove all excess water to prevent a watery filling.’, ‘Do not overstuff the chicken; use about ¼ cup per breast to prevent bursting.’, ‘Use a meat thermometer to ensure chicken reaches 165°F without drying out.’, ‘Let the chicken rest for 5 minutes after cooking to redistribute juices.’, ‘This recipe is naturally gluten-free if using certified gluten-free broth and seasonings.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken br
- Calories: 480
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 42
Keywords: spinach artichoke stuffed chicken, copycat recipe, easy weeknight dinner, creamy chicken, keto friendly, gluten free option