Creamy Spinach Artichoke Stuffed Chicken | Easy 30-Minute Dinner
Butterflied chicken breasts filled with a creamy spinach, artichoke, and cheese mixture, then pan-seared and baked to perfection in just 30 minutes.
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Cooking tools:
- Cheesecloth
- Instant-read thermometer
- Toothpick
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Paper towel
Ingredients
- 5 medium-sized chicken breasts (about 1¼ to 1½ pounds)
- 6 ounces frozen spinach, thawed and drained
- 4 ounces cream cheese, softened to room temperature
- ½ cup finely shredded Mozzarella cheese
- ½ cup artichoke hearts, drained and finely chopped
- 2 cloves garlic, finely minced
- ½ teaspoon dried oregano
- 1¼ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons olive or avocado oil
- Fresh parsley, finely chopped, for garnish
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