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To make Spinach Artichoke Stuffed Chicken, gather these items: - 2 large chicken breasts - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and roughly chopped - 1/2 cup cream cheese, softened - 1/2 cup mozzarella cheese, shredded - 1/4 cup Parmesan cheese, grated - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) You can swap some ingredients if needed. Here are some ideas: - Use frozen spinach instead of fresh. Just thaw and drain it well. - Canned artichokes work fine if fresh ones aren’t available. - Try ricotta cheese instead of cream cheese for a lighter filling. - Feel free to use any cheese you like. Gouda or cheddar adds a fun twist. - If you want less spice, skip the red pepper flakes. This dish is not only tasty but also packs some nutrition. Here’s a quick look at what you get per serving: - Calories: About 450 - Protein: 45g - Fat: 25g - Carbohydrates: 8g - Fiber: 2g - Sugars: 2g This meal provides a good balance of protein and healthy fats. It’s perfect for a filling dinner. Enjoy your cooking! Start with two large chicken breasts. Rinse them under cold water and pat them dry. Grab a sharp knife and carefully slice each breast horizontally. You want to make a pocket, but don’t cut all the way through. This step is key for holding the tasty filling. Season the insides with a pinch of salt and pepper. This adds extra flavor to your dish. In a skillet, heat one tablespoon of olive oil over medium heat. Add two cloves of minced garlic and sauté for about one minute. You want it to smell great! Next, toss in one cup of chopped spinach and one cup of drained, chopped artichoke hearts. Cook for three to four minutes until the spinach wilts. Remove the skillet from heat. In a bowl, mix the cooked veggies with half a cup of softened cream cheese, half a cup of shredded mozzarella, and a quarter cup of grated Parmesan. If you like a little heat, add half a teaspoon of red pepper flakes. Stir everything well until it's mixed nicely. Now it’s time to stuff the chicken. Fill each pocket with the spinach artichoke mixture. If needed, use toothpicks to close the openings. Place the stuffed chicken breasts in a greased baking dish. Season the tops with more salt, pepper, and a sprinkle of Parmesan for extra flavor. Preheat your oven to 375°F (190°C) and bake the chicken for 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). After baking, let the chicken rest for five minutes. This helps keep it juicy and tender. To keep chicken juicy, start with large chicken breasts. Pound them to an even thickness. This helps them cook evenly. Season them with salt and pepper before stuffing. The spinach and artichoke filling adds moisture. Bake at 375°F for 25-30 minutes. Use a meat thermometer to check for 165°F inside. Let it rest for five minutes after cooking. This helps the juices settle. Make a pocket in each chicken breast with a sharp knife. Cut carefully, leaving one side attached. Stuff it generously with the spinach artichoke mixture. Use toothpicks to close the opening. This keeps the filling inside while baking. You can also tie them with kitchen twine for extra security. Prep the filling while the oven heats up. This saves time. You can also prepare the filling a day ahead. Store it in the fridge until you are ready. Stuff the chicken just before baking. This keeps everything fresh. If you want to bake later, you can cover the stuffed chicken and refrigerate it. Just add a few extra minutes to the baking time. {{image_2}} You can make this dish even better by trying different cheeses. Cream cheese gives a rich base, but you can swap it for goat cheese or feta for a tangy kick. Adding smoked gouda or cheddar can deepen the flavor too. Don’t forget to play with spices! Adding herbs like thyme or basil can make your dish unique. For a low-carb or keto-friendly version, you can skip the breading. Instead, use cauliflower rice or zucchini noodles as a side. You can also add more spinach and artichokes to fill you up. Try using less cream cheese and more mozzarella to cut down on carbs. This way, you keep it tasty while being diet-friendly! If you want a vegetarian version, you can replace the chicken with large portobello mushrooms. These mushrooms can hold the stuffing well. Just prepare the spinach and artichoke mix as usual. You can also use tofu or tempeh for a protein-rich option. These changes keep the flavors you love while making it plant-based! After you enjoy your Spinach Artichoke Stuffed Chicken, let the leftovers cool. Place them in an airtight container. Make sure to store them in the fridge. Leftovers should stay fresh for 3 to 4 days. Label the container with the date. This helps you remember when you made it. To reheat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with foil to prevent drying. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave for quick reheating. Just cover the plate and heat for 2-3 minutes. Check that it is heated all the way through. You can freeze Spinach Artichoke Stuffed Chicken if you want to save some for later. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Remove as much air as possible. This helps prevent freezer burn. The chicken can last for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. Yes, you can prepare this dish in advance. To make it ahead, stuff the chicken and place it in a baking dish. Cover it and store it in the fridge for up to 24 hours. When you are ready to cook, just bake it straight from the fridge. You may need to add a few extra minutes to the cooking time to ensure it heats through. Spinach Artichoke Stuffed Chicken pairs well with many sides. Here are some great options: - Roasted vegetables - Garlic mashed potatoes - Quinoa salad - Steamed asparagus - Mixed greens with vinaigrette Each of these sides will complement the rich flavors of the stuffed chicken. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the breast. The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, check that the juices run clear when you cut into it. If the meat is still pink, cook it a bit longer. In this article, we explored making Spinach Artichoke Stuffed Chicken. We discussed the ingredients, including substitutes and nutrition facts. I shared step-by-step instructions for prepping, stuffing, and baking. Tips for keeping the chicken moist and secure were also included. We listed variations for different diets and how to store leftovers. My advice? Experiment with flavors and enjoy your meal prep. Remember, cooking can be fun and simple!

Spinach Artichoke Stuffed Chicken

Indulge in a delicious Spinach Artichoke Stuffed Chicken that will impress at any dinner! This easy-to-follow recipe combines tender chicken breasts with a creamy filling of spinach, artichokes, and cheeses, baked to perfection. Perfect for a cozy night in or a dinner party, it's packed with flavor and nutrients.
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Ingredients
  

2 large chicken breasts

1 cup fresh spinach, chopped

1 cup artichoke hearts, drained and roughly chopped

1/2 cup cream cheese, softened

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

      Add chopped spinach and artichoke hearts to the skillet. Cook for 3-4 minutes, or until the spinach is wilted. Remove from heat.

        In a mixing bowl, combine the sautéed spinach and artichokes with cream cheese, mozzarella cheese, Parmesan cheese, red pepper flakes (if using), salt, and pepper. Mix until well combined.

          Using a sharp knife, carefully create a pocket in each chicken breast by slicing them horizontally, making sure not to cut all the way through.

            Stuff each chicken breast with the spinach artichoke mixture, using toothpicks to secure the opening if necessary.

              Place the stuffed chicken breasts in a greased baking dish. Season the tops with salt, pepper, and a sprinkle of extra Parmesan cheese.

                Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

                  Remove from the oven and let rest for 5 minutes before serving.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 2

                      - Presentation Tips: Slice the stuffed chicken in half to reveal the colorful filling and serve on a bed of sautéed vegetables or a light salad, garnished with fresh parsley for a vibrant touch.