Juicy chicken breasts stuffed with a creamy blend of spinach, artichoke hearts, and cheese. Sear and bake for a comforting, delicious main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon paprika
Salt and pepper, to taste
8 oz cream cheese, softened
1 cup fresh spinach (sautéed) or ¾ cup frozen spinach (thawed and drained)
1 cup chopped artichoke hearts
½ cup shredded mozzarella
¼ cup grated Parmesan
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions
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Preheat oven to 375°F (190°C).
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Slice chicken breasts horizontally to butterfly. Season with paprika, salt, and pepper.
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In a bowl, mix cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic, and onion powder.
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Fill each breast with the mixture and fold over. Secure with toothpicks.
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Heat oil and butter in a skillet over medium-high. Sear each chicken breast 3–4 minutes per side.
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Transfer to a baking dish and bake 18–22 minutes or until internal temperature reaches 165°F.
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Let rest 5 minutes before serving.