Creamy Spinach Stuffed Chicken: Fancy Enough for Guests. Easy Enough for Tuesday.

Pocket cut into chicken. Stuffed with creamy spinach and artichoke. Seared until golden. One pan. 30 minutes. Your dinner guests will think you’re a genius.

Ingredients

Serves 4.

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ cup chicken broth (for deglazing)

For the Filling:

• 4 oz cream cheese, softened
• ¼ cup sour cream
• ½ cup frozen spinach, thawed and squeezed dry
• ¼ cup canned artichoke hearts, chopped (optional)
• ¼ cup grated Parmesan cheese
• 1 garlic clove, minced
• ¼ tsp red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Make the Filling

1. Mix cream cheese, sour cream, spinach, artichokes, Parmesan, garlic, and red pepper flakes until smooth. Set aside.

Step 2: Prep the Chicken

1. Cut a pocket into each chicken breast (slice horizontally, not all the way through).
2. Season outside with salt, pepper, and garlic powder.
3. Stuff each pocket with 2-3 tbsp of filling. Press edges to seal.

Step 3: Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear chicken 4-5 minutes per side until golden brown.

Step 4: Finish Cooking

1. Reduce heat to low. Add chicken broth to skillet. Cover and cook 5-7 minutes until chicken reaches 165°F (75°C) internally.

Step 5: Serve

1. Spoon pan juices over chicken. Serve with roasted veggies or pasta.

Summary

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Fridge:

Store in an airtight container for 4 days.

Reheat:

Oven at 350°F for 10-12 minutes. Microwave for 1-2 minutes.

Pro Tip:

Squeeze spinach DRY. Wet spinach = runny filling = sad stuffed chicken.