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Tender chicken breasts filled with a creamy, cheesy blend of artichoke hearts and spinach, baked until golden brown. It's a restaurant-quality meal that's surprisingly easy to make at home.
Preheat oven to 400°F (200°C). Pat the chicken breasts dry with a paper towel.
In a medium bowl, prepare the filling by combining the softened cream cheese, chopped artichoke hearts, chopped spinach, mozzarella cheese, parmesan cheese, minced garlic, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
Carefully cut a deep pocket into the thickest side of each chicken breast, being careful not to slice all the way through. Season the inside and outside of each chicken breast with the remaining 1/2 tsp salt, 1/4 tsp black pepper, and paprika.
Evenly divide the spinach artichoke filling among the 4 chicken breasts, stuffing it into the pockets. Secure the opening of each pocket with one or two toothpicks to prevent the filling from leaking out.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet and sear for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer.
Remove the chicken from the oven and let it rest in the pan for 5-10 minutes. This allows the juices to redistribute. Remember to remove the toothpicks before slicing and serving.
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Tender chicken breasts filled with a creamy, cheesy blend of artichoke hearts and spinach, baked until golden brown. It's a restaurant-quality meal that's surprisingly easy to make at home.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 575.03 calories per serving with 64.66g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Add 1/4 to 1/2 teaspoon of red pepper flakes to the cream cheese filling for a spicy kick.
Mix 1/4 cup of chopped sun-dried tomatoes (in oil, drained) into the filling for a tangy, savory flavor boost.
Swap the mozzarella for other good melting cheeses like provolone, fontina, or a four-cheese Italian blend.
Add 1 tablespoon of fresh chopped parsley or chives to the filling for a fresh, herby note.
Chicken breast is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
Spinach provides essential vitamins like K, A, and C, while artichoke hearts offer fiber, vitamin C, and antioxidants, contributing to overall health and well-being.
Each serving contains approximately 480-520 calories, depending on the size of the chicken breast and the exact amounts of cheese used.
It can be part of a healthy diet. It's high in protein and contains beneficial nutrients from spinach and artichokes. However, it is also rich in fat and sodium from the cheese and cream cheese, so it should be enjoyed in moderation.
Yes, you can prepare and stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator. When ready to cook, you may need to add a few extra minutes to the baking time.
This dish pairs well with a variety of sides, such as roasted asparagus or broccoli, a fresh green salad, quinoa, or creamy mashed potatoes.
Absolutely. Use about 1/2 cup of frozen chopped spinach. Make sure to thaw it completely and squeeze out as much water as possible before adding it to the filling to avoid a watery consistency.