Spinach Artichoke Stuffed Chicken Breasts is a delicious way to turn a creamy dip into an incredible dinner! With the option of serving it with a ‘no cream’ creamy sauce!
Spinach Artichoke Stuffed Chicken Breasts has definitely won the family over!
There are two options for you to choose from in this recipe, depending on what and who you’re making this for! What am I talking about?
Exhibit A: The above image ↑↑↑ shows you beautifully stuffed Spinach and Artichoke Stuffed Chicken. Easy, quick and yum, ready in 10 – 12 minutes, depending on the thickness of your breasts. CHICKEN breasts.
Exhibit B: The image below here ↓↓↓ shows you the SAME chicken WITH the addition of a creamy dip / sauce that simmers for an additional 3-4 minutes, until nice, thick and creamy, to smother all over your chicken and serve it with pasta or rice, etc. Personally, I LOVE the creamy sauce option so much more because I’m addicted to creamy sauces (made with NO cream) and the added taste explosion is unbeatable. BUT. For some people, the creamy sauce may be too much cream to eat with the dip stuffing. So….two birds with one stone, here are two options to choose from!
First, make your creamy dip with cream cheese, mozzarella, parmesan, garlic, and OF COURSE spinach and artichokes. IF you’re not an artichoke fan, replace them with extra spinach. See? Two birds. Okay, so maybe three now.
I mixed the dip with my hands because it is thick. It’s supposed to be thick. Please don’t add any liquid to it as it thins out when cooking!
Slice your chicken through the middle, horizontally to create a ‘pocket’ and fill it with 1-2 tablespoons of dip. No more than that or it will spill all through your pan and burn. Yes, it may have happened to me when testing.
And in 12-14 minutes, you will have in front of you, the most beautifully stuffed chicken you ever did see. Now, with the recipe, I’ve included enough of dip to make the creamy sauce! BUT! As mentioned above, you can totally stop here and save the dip for later. OR, if you’re NOT wanting to make it, simply HALVE the dip ingredients to ensure theres no leftover dip! See? Easy.
But…let’s be real for a second. WHO wouldn’t want extra creamy dip? The chicken is so much more succulent and mouthwatering with the extra added flavour in the sauce. As I said, it’s completely up to YOU! And it’s so EASY to make! Just pour milk into the skillet; simmer; add in the remaining dip (you should have exactly half remaining); stir until sauce is combined and thickened. DONE! Spinach Artichoke Stuffed Chicken a la orden!
For more spinach and artichoke recipes, check out this Creamy Spinach Artichoke Chicken Thighs
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- 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- salt and pepper to season
- 4 oz | 120 g frozen spinach, thawed
- 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
- 6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
- Remaining spinach / artichoke dip
- 1 cup milk (skim, 2% or full fat)
- Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
- Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary).
- Fill chicken 'pockets' with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
- Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
- Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
- Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!
The cream sauce is optional! If you're not wanting to make it, HALVE the DIP ingredients in the ingredients list to ensure there is no leftover dip! If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container. When ready to use, mix ½ cup milk or cream through to thin the consistency and cook in pot over stove top!
NUTRITION INFORMATION INCLUDES THE SAUCE!
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