Spinach Artichoke Chicken
This melty, creamy spinach and artichoke chicken is stuffed with fresh spinach, artichoke hearts, and decadent cream cheese, mozzarella and parmesan cheese. How can you go wrong!? This dish will satisfy your family and leftovers of this spinach and artichoke chicken can be frozen!
Servings 4
Calories 560kcal
Cost $12
Equipment
- Meat mallet (optional), skillet or pan, baking dish or cast iron skillet.
Ingredients
Chicken
- 2 lbs Boneless, skinless chicken breasts (2 large chicken breasts)
- 2 teaspoon Italian seasoning
- 1 teaspoon Salt and pepper (season to taste)
- ¼ cup Olive oil
- ½ cup Panko bread crumbs (Optional)
- 1 tablespoon Parsley (Optional)
Spinach Artichoke Dip (Stuffing)
- 2 oz Fresh spinach (chopped) Can substitute 4 oz frozen spinach (thawed)
- 6.5 oz Bottle/can artichoke hearts in brine, finely chopped
- 8 oz Light cream cheese
- ⅔ cup Shredded mozzarella cheese
- ¼ cup Shredded Parmesan cheese
- 1 Garlic clove (minced or pressed in garlic press)
- 1 tablespoon Lemon juice (optional)
- 1 teaspoon Salt and pepper (season to taste)
Instructions
Chicken
- Slice each chicken breast lengthwise into two thinner slices.
- Lay down plastic wrap onto surface. Place chicken on top. Cover in two more layers of plastic wrap.
- Flatten chicken with flat side of meat mallet. If you don’t have a meat mallet, a small pan will also work.
- Chicken should be about as thick as a pencil eraser. If your chicken is thinner or thicker, you just need to adjust your cook time.
- Drizzle each chicken breast with about 1 teaspoon olive oil and season with salt and pepper to taste and italian seasoning (about ¼ tsp). Repeat each side. Rub in spices and olive oil.
Spinach Artichoke Dip (Stuffing)
- In large bowl, combine spinach, artichokes, cream cheese, mozzarella cheese, Parmesan cheese, garlic, lemon juice (optional) and salt and
pepper to taste. - Mixing with your hands is best
- Divide mixture in half placing in two separate dishes.
Roll, Stuff and Cook Chicken
- Using half of the spinach mixture, divide evenly on all chicken breasts. Cover the surface of each chicken breast evenly.
- Roll each chicken into a tight cylinder and place the chicken, seam-side down on plate.
- Preheat oven 350 degrees.
- In sauté pan or cast iron skillet, heat approximately 2 tablespoons of olive oil. Once the olive oil is hot, place each chicken breast seam-side down.
- Cook each side for about 3 minutes or until you see a nice golden brown crust.
- Remove from heat.
- Use remaining spinach artichoke mixture and top each chicken breast evenly.
- Sprinkle with panko bread crumbs and drizzle olive oil (this step is optional but adds a
nice crust). - If cooking in cast iron skillet, transfer skillet with chicken into oven.
- If cooking in sauté pan, transfer chicken to baking dish and put in oven.
- Cook for about 13-15 minutes on 350 degrees.
- If crust is not golden brown, you can turn oven to broil and move oven rack to top rack. Cook an additional 1-2 minutes but be sure to watch as broil can burn the top very quickly.
- Serve with squeeze of lemon juice (optional).
- Garnish parsley (optional).
Notes
Note: Lemon juice is optional but it adds a nice pop of freshness to the richness of this dish. However, if you are not a lemon lover, you can leave it out.
Note: If you do not have a meat mallet and you don’t want to flatten and roll the chicken, you can slice the chicken into slices as indicated and lay them flat, placing the spinach artichoke mixture on top and bake. This is a good saver as well. I would start with 350 degrees for about 10-13 minutes. Make sure your chicken is cooked through.
Note: If you are looking to make a quicker version of this recipe, you can skip the flattening and rolling of the chicken. Simply slice the chicken breasts in half as indicated and lay in baking dish. Place stuffing on top and alter the baking time. Depending on your oven, start with 10-11 minutes and then check to see if chicken is cooked through.
Nutrition
Calories: 560kcal