Spinach-Artichoke Stuffed Chicken

Elevate your dinner with our elegant and incredibly flavorful Spinach-Artichoke Stuffed Chicken. Tender chicken breasts are filled with a creamy, savory blend of spinach, artichoke hearts, and cheese, creating a dish that’s both impressive and deeply satisfying. It’s a restaurant-quality experience you can easily create at home.

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Ryan Johnson's Cookbook

Spinach-Artichoke Stuffed Chicken

Author: admin Cooking Method: Grilling, Roasting Cuisine: American Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4

Best Season: Summer

Ingredients

Scale

1/2x 1x 2x 3x

• 8 oz cream cheese (softened)
• 15 oz artichoke heart can (drained and chopped)
• 2 garlic cloves
• 1 cups baby spinach
• 1 cups Gruyere (substitute Swiss if needed)
• ¹⁄₄ cups Parmesan (freshly grated)
• kosher salt
• black pepper
• 4 chicken breasts (boneless)
• 1 tbsp olive oil

Instructions

1. Make Spinach-Artichoke Mixture: In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, gruyere and Parmesan and season with salt and pepper.
2. Season chicken with salt and pepper and make a pocket in each breast.
3. Fill pockets with dip and wrap each breast with string.
4. In a large skillet (or in a cast iron pan on the grill) over medium heat, heat oil.
5. Add chicken and cook until deeply golden, 10 minutes per side. Serve immediately.