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Creamy Spinach Artichoke Stuffed Chicken Breast Recipe Easy Homemade Mozzarella Delight

creamy spinach artichoke stuffed chicken breast - featured image
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A quick and easy stuffed chicken breast recipe featuring a creamy spinach and artichoke filling with mozzarella cheese, perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces or 170 grams each)
  • 1 cup fresh spinach, roughly chopped (or 6 ounces frozen, thawed and squeezed dry)
  • 1 cup canned or jarred artichoke hearts, drained and chopped
  • 4 ounces (115 grams) cream cheese, softened
  • 1 cup shredded mozzarella cheese (about 4 ounces or 115 grams), plus extra for topping
  • ¼ cup grated Parmesan cheese (about 1 ounce or 30 grams)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine softened cream cheese, sautéed spinach and garlic, chopped artichoke hearts, shredded mozzarella, grated Parmesan, Italian seasoning, salt, and pepper. Stir until well combined and creamy.
  5. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to about ½ inch (1.25 cm) thick.
  6. Spoon about ¼ of the filling mixture onto one half of each chicken breast. Fold the other half over and secure with toothpicks if needed.
  7. Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts seam side down and cook for 3-4 minutes until golden brown.
  8. Flip and brown the other side for another 3 minutes.
  9. Sprinkle a little more shredded mozzarella on each breast for topping.
  10. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and cheese is bubbling and slightly golden.
  11. Let the chicken rest for 5 minutes before serving.

Notes

If cheese browns too quickly in the oven, tent the pan loosely with foil. Remove toothpicks before serving. Use an instant-read thermometer to ensure chicken reaches 165°F for safety and juiciness. Frozen spinach can be used if thawed and squeezed dry. For a lighter filling, substitute cream cheese with Greek yogurt. For gluten-free breading, use almond flour if desired.

Nutrition

Keywords: stuffed chicken breast, spinach artichoke chicken, creamy chicken recipe, mozzarella stuffed chicken, easy dinner, weeknight meal, gluten-free chicken

Find it online: https://blixfood.com/creamy-spinach-artichoke-stuffed-chicken-breast-recipe-easy-homemade-mozzarella-delight/