Juicy chicken breasts filled with a creamy blend of spinach, artichoke hearts, and cheese. Pan-seared and baked to perfection for a simple, rich, and flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon paprika
Salt and black pepper, to taste
8 oz cream cheese, softened
1 cup cooked spinach (or ¾ cup frozen, thawed and well-drained)
1 cup artichoke hearts, chopped
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions
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Preheat oven to 375°F (190°C).
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Slice chicken breasts horizontally to create pockets. Season with salt, pepper, and paprika.
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In a bowl, mix cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic powder, and onion powder.
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Fill each chicken breast with the mixture and secure with toothpicks.
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Heat oil and butter in a skillet over medium-high heat. Sear chicken 3–4 minutes per side.
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Transfer to a baking dish and bake for 18–22 minutes until the internal temp reaches 165°F.
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Rest 5 minutes before serving.