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
- Mix cream cheese, sour cream, spinach, artichokes, Parmesan, garlic, and red pepper flakes until smooth. Set aside.
Step 2: Prep the Chicken
- Cut a pocket into each chicken breast (slice horizontally, not all the way through).
- Season outside with salt, pepper, and garlic powder.
- Stuff each pocket with 2-3 tbsp of filling. Press edges to seal.
Step 3: Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 4-5 minutes per side until golden brown.
Step 4: Finish Cooking
- 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
- 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.
