Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Spring is the perfect season for fresh, vibrant meals that don’t take forever to prepare. Today, I’m thrilled to share a delicious recipe for Spinach Artichoke Stuffed Chicken that is not only quick to make but also bursting with flavor. This dish is ideal for busy evenings when you want something special that requires minimal effort. You can have a restaurant-quality dinner ready in just 20 minutes, making it perfect for busy parents or anyone juggling a tight schedule.
What Is Spring Dinner Ideas: Spinach Artichoke Stuffed Chicken in 20 Minutes?
Spinach Artichoke Stuffed Chicken is a delightful dish that combines an assortment of fresh ingredients to create a rich filling for chicken breasts. Designed for those who want to impress without spending hours in the kitchen, this recipe wraps creamy, seasoned spinach and artichokes inside tender chicken. The union of all these flavors not only makes for a visually appealing plate but also guarantees a satisfied appetite with every bite.
Why You’ll Love This
Here are a few reasons why this recipe should be your go-to:
- Quick to Prepare: With just 20 minutes needed from prep to plating, it’s a fantastic last-minute dinner option.
- Flavor Packed: The combination of spinach, artichokes, and cheese creates a creamy and tangy filling that makes every bite explode with flavor.
- Healthy Option: With lean chicken as your protein and nutrient-rich spinach, this dish offers a healthy twist without sacrificing taste.
- Family-Friendly: The rich flavors and tender chicken appeal to kids and adults alike, making it a win for family dinners.
- Great for Meal Prep: This dish can be prepared ahead of time and reheated, making it a suitable option for weekly meal preparation.
Ingredients You’ll Need
Here’s what you’ll need to create this scrumptious dish:
- 4 boneless, skinless chicken breasts: These serve as the main protein and need to be pounded flat for stuffing.
- 1 can (14 oz) artichoke hearts, drained and chopped: Artichokes add a tangy flavor and are a central ingredient in the stuffing.
- 2 cups fresh spinach, chopped: Spinach is packed with vitamins and gives the dish a lovely green hue.
- 1 cup cream cheese, softened: This binds the filling together and contributes to a creamy texture.
- 1 cup shredded mozzarella cheese: Adds melty goodness and a stringy texture that complements the dish.
- 2 cloves garlic, minced: For an aromatic boost that enhances the overall flavor.
- 1 teaspoon onion powder: Adds depth to the stuffing mixture.
- Salt and pepper to taste: Essential for seasoning and elevating all flavors.
- Olive oil for cooking: Provides healthy fat and assists in browning the chicken.
How to Make
Follow these simple steps for a successful Spinach Artichoke Stuffed Chicken:
- Prepare the Filling: In a large bowl, mix together the chopped artichoke hearts, spinach, cream cheese, mozzarella, minced garlic, and onion powder. Stir until well combined. Taste and add salt and pepper as desired. The mixture should be creamy and well-seasoned.
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to about 1/2 inch thick. This will ensure even cooking and make room for the delicious filling.
- Stuff the Chicken: Divide the spinach and artichoke filling equally among the chicken breasts, placing it in the center of each. Fold the chicken over the filling and use toothpicks to secure the edges to prevent leaking.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Once hot, place the stuffed chicken breasts seam-side down in the skillet. Cook for 5-7 minutes on each side until the chicken is golden brown and cooked through. Ensure that the internal temperature reaches 165°F (75°C) for safety.
- Rest and Serve: Remove the chicken from the skillet and let it rest for a couple of minutes. This allows the juices to redistribute for a moist chicken. After resting, remove toothpicks and slice the chicken to reveal the beautiful filling.
Variations & Substitutions
Cheesy Spinach Artichoke Chicken: For an extra cheesy twist, add more mozzarella cheese or even some Parmesan into the filling. This variation elevates the dish to a whole new level of creaminess.
Lemon Herb Stuffed Chicken: Substitute the cream cheese with ricotta cheese and add lemon zest and herbs (like basil or thyme) for a fresh, zesty kick. This version lightens the dish and introduces a delightful flavor profile.
Keto-Friendly Version: To make this recipe keto-friendly, use chicken thighs instead of breasts for added fat. Also, replace regular cream cheese with full-fat cream cheese to keep it low-carb while still being super indulgent.
Vegetarian Option: To cater to vegetarians, consider using tofu or portobello mushrooms as the main filling instead of chicken. Stuff with the spinach and artichoke mixture and bake until golden.
Common Mistakes to Avoid
Not pounding the chicken evenly: To ensure that your chicken cooks evenly, it’s crucial to pound it to an even thickness. This helps prevent dryness and ensures that the stuffing is adequately cooked through.
Overstuffing the chicken: While a full filling is tempting, overstuffing can lead to filling spilling out during cooking, resulting in a mess. Use the recommended amount of filling for best results.
Cooking at too high a temperature: Cooking the chicken on high heat may lead to the outside burning before the inside is fully cooked. It’s best to cook on medium heat, allowing the chicken to brown beautifully and cook through.
Storage, Freezing & Reheating Tips
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is completely cooled before transferring to avoid condensation. For freezing, wrap each stuffed chicken individually in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. They can last up to 3 months in the freezer.
To reheat, simply thaw in the fridge overnight. Once thawed, place the chicken in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. This method keeps the chicken moist and ensures the filling is thoroughly warmed.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Be sure to thaw and drain it well to remove excess moisture before mixing it with the other ingredients. This helps prevent the filling from becoming too watery.
What can I serve with Spinach Artichoke Stuffed Chicken?
This dish pairs beautifully with a side of roasted vegetables, a light salad, or some fluffy quinoa. Consider a roasted garlic mashed potato for those looking for comfort food.
Can I make this dish in advance?
Absolutely! You can prepare the stuffed chicken ahead of time and store it in the refrigerator for up to a day. Just remember to cook it shortly before serving to maintain flavor and texture.
Is this dish suitable for meal prep?
Yes! This recipe is fantastic for meal prepping. You can prepare multiple portions and simply reheat them throughout the week for quick, nutritious meals.
How do I know when the chicken is fully cooked?
The best way to ensure chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, make sure the juices run clear and the meat is no longer pink inside.
Conclusion: This Spinach Artichoke Stuffed Chicken recipe is not just quick and easy; it’s also a tasty option for a family dinner that everyone will love. Whether you’re new to cooking or a seasoned chef, the flavors are sure to impress! Enjoy this delightful dish and the smiles it brings to the dinner table.
