Spinach and Artichoke Stuffed Chicken Breast
Indulge in a delightful dance of flavors with our Spinach and Artichoke Stuffed Chicken Breast recipe. Tender, juicy chicken breast embraces a luscious filling of vibrant spinach, tangy artichoke hearts, and creamy mozzarella cheese. Sear it to golden perfection before letting it sizzle in the oven, infusing your kitchen with an irresistible aroma. With just 6 grams of net carbs, this low-carb wonder promises a guilt-free feast. Elevate your dining experience and savor the harmony of tastes as you cut into this delectable creation, a masterpiece of American cuisine that will leave your taste buds singing for more.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet or frying pan
Ingredients
- 1 boneless, skinless chicken breast (about 6-8 ounces)
- 1/4 cup chopped fresh spinach
- 1/4 cup chopped canned artichoke hearts (packed in water, drained)
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons cream cheese, softened
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
- In a mixing bowl, combine the chopped spinach, artichoke hearts, mozzarella cheese, softened cream cheese, minced garlic, dried basil, salt, and black pepper. Mix everything together until well combined.
- Carefully butterfly the chicken breast by cutting a slit horizontally through the middle of the thickest part of the breast. Be sure not to cut all the way through; you want to create a pocket for the filling.
- Stuff the spinach and artichoke mixture into the pocket you created in the chicken breast. Press gently to pack the filling in without overstuffing.
- In a small skillet or frying pan, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breast to the pan and sear it on each side for about 2 minutes or until lightly browned.
- Transfer the seared chicken breast to the prepared baking sheet.
- Bake the chicken in the preheated oven for about 18-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and let it rest for a couple of minutes before serving.
- Serve your delicious Spinach and Artichoke Stuffed Chicken Breast with your favorite low-carb side dish, such as cauliflower rice or a simple green salad.
Notes
Note: The nutrition facts provided are approximate and may vary depending on the specific brands and quantities of ingredients used.
Recommended brands for the equipment of this recipe:
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