Description
A juicy chicken breast filled with a creamy blend of mozzarella, Parmesan, garlic, fresh spinach, and briny artichoke hearts. The golden-baked exterior yields to a flavorful, melt-in-your-mouth interior, perfect for a quick weeknight dinner or elegant meal.
Ingredients
4 boneless, skinless chicken breasts
8 oz (225 g) cream cheese, softened
1 cup mozzarella, grated
1/4 cup Parmesan, grated
1 cup fresh spinach, chopped
1 cup artichoke hearts, drained and chopped
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 lemon, zested and juiced
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, oregano, salt, and pepper until combined
Butterfly chicken breasts by slicing horizontally but not through, creating a pocket
Spoon 2-3 tbsp of spinach-artichoke mixture into each chicken pocket and seal with toothpicks
Place chicken in a baking dish, brush with olive oil, and bake for 20-25 minutes
Remove from oven, let rest for 5 minutes, then slice open to reveal the filling
Garnish with lemon zest and fresh lemon juice before serving
Notes
Chicken can be assembled up to 24 hours ahead and refrigerated before baking
Substitute mozzarella with vegan cheese or feta for a different flavor
For extra moisture, add a splash of chicken broth or tomato juice to the filling mixture
Serve with riced cauliflower or crusty bread to soak up the juices
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg