PREP TIME: 10 MINS | TOTAL TIME: 30 MINS | YIELDS: 4
If you want to turn your favorite creamy dip into a delightful dinner, then you have to try this spinach-artichoke stuffed chicken. It’s super easy to make and ready in under thirty minutes! This spinach-artichoke stuffed chicken is one of my ultimate favorites! This dish is very impressive, full of amazing flavors, and very popular for great reasons. Not to mention a low-carb keto-approved chicken dinner that won everyone’s heart!
Chicken is a staple at home that is why I am always searching for new and exciting chicken recipes. When I saw this recipe, I was intrigued, so I have to try this right away. I know this will be a huge hit, and I was not wrong! From then on, this has become one of my family’s favorites. It’s a great, deliciously, easy chicken recipe idea for anyone who loves chicken and creamy spinach-artichoke. Make sure not to miss an irresistibly great dish. It’s exploding with unbeatable flavors!
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INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breasts
2 cloves garlic, minced
1 cup baby spinach
1 8-ounces block of cream cheese, softened
1 cup Gruyère
1/4 cup freshly grated Parmesan
1 15-ounces can of artichoke hearts, drained and chopped
kosher salt
Freshly ground black pepper
How to make Spinach-Artichoke Stuffed Chicken
Step 1: Place the cream cheese, artichoke hearts, garlic, baby spinach, gruyère, and Parmesan in a large bowl. Season with salt and pepper, then mix everything well.
Step 2: After seasoning the chicken with salt and pepper, make a pocket for each chicken breast. With the dip, fill each pocket. Using two toothpicks, seal each breast.
Step 3: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the chicken and cook for about 10 minutes on each side until deeply golden.
Step 4: Serve the spinach-artichoke stuffed chicken right away when done. Enjoy!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 cup baby spinach
- 1 8-ounces block of cream cheese, softened
- 1 cup Gruyère
- 1/4 cup freshly grated Parmesan
- 1 15-ounces can of artichoke hearts, drained and chopped
- kosher salt
- Freshly ground black pepper
Instructions
Step 1: Place the cream cheese, artichoke hearts, garlic, baby spinach, gruyère, and Parmesan in a large bowl. Season with salt and pepper, then mix everything well.
Step 2: After seasoning the chicken with salt and pepper, make a pocket for each chicken breast. With the dip, fill each pocket. Using two toothpicks, seal each breast.
Step 3: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the chicken and cook for about 10 minutes on each side until deeply golden.
Step 4: Serve the spinach-artichoke stuffed chicken right away when done. Enjoy!
