Description
Succulent chicken breasts are hollowed and filled with a creamy blend of spinach, artichokes, and mozzarella, all baked to golden perfection. This elegant dish combines garlic and paprika for a crispy exterior while maintaining a moist, flavorful interior. Quick to prepare with a fresh, unprocessed filling, it’s perfect for weeknight dinners or impressing guests.
Ingredients
4 boneless, skinless chicken breasts
1 lb fresh spinach
1 can (2.5 oz) artichoke hearts, drained
8 oz cream cheese
4 oz fresh mozzarella, cubed
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp sweet paprika
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C)
Using a knife, carefully butterfly each chicken breast by slicing horizontally, leaving about 1/4 inch attached to create a pocket
Add olive oil to an oven-safe skillet over medium heat
Sear chicken breasts for 1-2 minutes per side
In a bowl, combine spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic powder, paprika, 1/4 tsp salt, and 1/4 tsp pepper
Stuff chicken pocket with spinach-artichoke mixture, pressing slightly to pack
Return skillet to oven and bake for 20-25 minutes until chicken is fully cooked and golden
Notes
Use a sharp knife and go 3/4 of the way through for the pocket
For a richer filling, add 1/4 cup chopped fresh basil or garlic cloves
Adjust mozzarella quantity to balance stuffing and prevent sogginess
Optional wine-free cream sauce: mix 1/2 cup coconut milk, 1 tbsp tomato paste, 1 tsp oregano, simmer 5-7 minutes
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg