Ingredients
Scale
- 4 chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Combine cream cheese, spinach, artichokes, Parmesan cheese, mozzarella cheese, garlic, onion powder, salt, and pepper in a mixing bowl. Mix until well combined to create a thick, creamy filling.
- Cut a pocket in each chicken breast and stuff with the spinach and artichoke mixture, ensuring it is well packed.
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the chicken to a baking dish and bake for 25-30 minutes or until cooked through and an internal temperature of 165°F (75°C) is reached.
- Serve hot with your favorite sides and enjoy!
Notes
For best flavor, use fresh ingredients. You can use frozen spinach if needed—just thaw and drain it well. Experiment with different cheeses for a unique touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg