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Cheesy Spinach and Artichoke Stuffed Chicken is a culinary delight that marries the savory flavors of tender chicken breasts with a rich, creamy filling inspired by the classic spinach and artichoke dip. This dish not only tantalizes the taste buds but also captivates the senses with its inviting aroma and vibrant colors. The combination of cheesy goodness and nutritious ingredients makes it an appealing choice for both family dinners and special gatherings.

Cheesy Spinach and Artichoke Stuffed Chicken

Indulge in the rich flavors of Cheesy Spinach and Artichoke Stuffed Chicken, a delightful dish that combines tender chicken breasts with a creamy filling inspired by the classic dip. Perfect for family dinners or special occasions, this recipe features healthy ingredients like spinach and artichokes, adding nutritional value without sacrificing taste. With its crispy exterior and gooey interior, this crowd-pleaser will impress and satisfy, making it a must-try for your next meal.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup frozen spinach, thawed and thoroughly drained

1 cup canned artichoke hearts, drained and finely chopped

1 cup cream cheese, softened to room temperature

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure that it's hot and ready for the chicken once it's prepared.

    Create the Filling: In a medium mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, chopped artichokes, drained spinach, minced garlic, onion powder, garlic powder, and Italian seasoning. Mix everything together thoroughly until the mixture is creamy and well combined. Season with a pinch of salt and pepper to taste.

      Prepare the Chicken: Take each chicken breast and make a pocket by slicing horizontally into the thickest part, being careful not to cut all the way through. The pocket should be deep enough to hold the filling.

        Stuff the Chicken: Generously fill each chicken breast pocket with the cheesy spinach and artichoke filling. If you find the filling spilling out, secure the opening with toothpicks to hold everything together.

          Sear the Chicken: In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the stuffed chicken breasts. Sear each side for about 3-4 minutes until golden brown and crispy.

            Bake the Chicken: After searing, carefully transfer the skillet to the preheated oven. Bake the chicken for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the filling is hot and bubbly.

              Rest and Serve: Once baked, remove the skillet from the oven and let the chicken rest for about 5 minutes to allow the juices to redistribute. Slice the chicken and garnish with chopped fresh parsley before serving warm.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings

                  Presentation Tips: Serve the stuffed chicken on a bed of sautéed vegetables or alongside a fresh salad for a colorful plate. Consider drizzling a balsamic glaze over the top for an elegant finishing touch.