Spinach and Artichoke Stuffed Chicken

Spinach and artichoke dip stuffed chicken in a creamy spinach and artichoke dip sauce!

It’s time for a quick and easy one-pan chicken recipe, spinach and artichoke stuffed chicken! Yes, that’s right, chicken stuffed with spinach and artichoke dip! Spinach and artichoke dip is one of my all time favourite foods and it’s always fun to serve it for dinner! This skillet stuffed chicken recipe is so nice and quick and easy! You simply mix the spinach, artichokes along with three kinds of cheese, stuff it into some lean chicken breasts, cook them in a skillet until nice and golden brown and you’re all ready for a hot spinach dip heaven on your plate for dinner experience! I like to make a full sized spinach and artichoke dip recipe even though it’s way more than you need to stuff the chicken and I use the extra to make a creamy spinach and artichoke skillet sauce to serve on the stuffed chicken! I would be remiss to point out that you have the opportunity to wrap this spinach and artichoke stuffed chicken in bacon!

Spinach and Artichoke Stuffed Chicken

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

Spinach and artichoke dip stuffed chicken in a creamy spinach and artichoke dip sauce!

ingredients

4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste
10 ounces spinach, thawed or wilted, squeezed of excess liquid and coarsely chopped
1 (14 ounce) can artichoke hearts, coarsely chopped
8 ounces cream cheese, room temperature
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
salt, pepper and cayenne to taste
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1 cup chicken broth

directions

Season the chicken breasts with salt and pepper to taste, top with 1-2 tablespoons of the mixture of the spinach, artichokes, cream cheese, mozzarella, parmesan, salt, pepper and cayenne and wrap the chicken around the filling optionally pinning it closed with toothpicks or tying them up in twine. (Note: Reserve the extra filling.)
Heat the oil in a pan over medium-high heat, add the chicken and brown, about 4-6 minutes per side, before setting aside.
Add the onion and cook until tender, about 3-5 minutes, before adding the garlic sand cooking until fragrant, about a minute.
Add the chicken broth and deglaze the pan by scraping any brown bits off of the bottom of the pan with a wooden spoon before mixing in the remaining spinach and artichoke filling, adding the chicken and cooking until it thickens a bit, about 8-10 minutes.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Wrap the stuffed chicken breast in bacon!!!

Nutrition Facts: Calories 444, Fat 20.2g (Saturated 9.8g, Trans 0), Cholesterol 143mg, Sodium 579mg, Carbs 24.6g (Fiber 13.4g, Sugars 4.5g), Protein 49.7g

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