The Mediterranean diet is the healthiest way to eat. It’s high in fiber and nutrients that make us feel full, decreases the risk of heart disease, diabetes and cancer while increasing longevity. The chicken breast with spinach has a flavorful combination of artichokes, sundried tomatoes and olives for an added boost.
The “baked stuffed chicken breast with spinach and artichoke” is a healthy recipe that combines the flavors of spinach, artichokes, and chicken. The dish is baked in a casserole.
Chicken Breasts Stuffed with Spinach and Artichokes is a fast, simple, and utterly delicious dish that can be prepared ahead of time for a special company supper.
About Stuffed Spinach and Artichoke Chicken Breasts
This amazing meal has really captured my heart. How much is it? Let’s just say I could eat it night after night without getting bored of it.
No, really! In fact, I did it two days in a row just this week. Which is saying a lot considering I am a huge fan of variety.
But when it came to these Chicken Breasts Stuffed with Spinach and Artichokes, I couldn’t get enough.
The taste combination is fantastic. Creamy, zesty, and utterly delectable.
I believe it’s not just because the tastes complement each other so well, but also because this meal is so simple to prepare.
And after just one bite, you’ll think you’re eating in a five-star restaurant.
It’s garlicky, tangy, and flavorful, but hallelujah, it’s also quite healthful.
Fantastic meal made using natural, nutritious Ingredients. This is the essence of the Mediterranean Diet!
Chicken Breasts Stuffed with Spinach and Artichokes Ingredients:
- The Star of the Show: Chicken Breasts
- Spinach is high in vitamins A, C, and iron.
- Artichoke hearts are my favorite potassium-rich vegetable.
- Cream Fraiche: This sour creaminess binds everything together.
- Garlic has a lot of taste and is strong in B and C vitamins.
- Parmesan Cheese is nutty, salty, and very delectable.
- Lemon: It has a tangy flavor and is high in Vitamin C.
- The Mediterranean Diet’s longevity secret is olive oil.
- Just a pinch of salt
- For a kick of heat, add a pinch of pepper.
- Smoked Paprika: For color and a hint of smokiness.
- For a citrusy, peppery flavor, use thyme.
How to Make Spinach and Artichoke Stuffed Chicken Breasts
Producing a pocket in the chicken breast is the first step in making this meal.
Simply slide a paring knife into the thickest part of the chicken breast softly and carefully. Make careful to come to a complete halt approximately 1/2″ from the opposing side.
Continue cutting the pocket all the way around, leaving a 1/2″ border on three sides.
You want to make a pocket rather than a flap. Then, while you’re making the filling, put the chicken aside.
Simply combine the chopped spinach, cut artichoke hearts, garlic, shredded Parmesan cheese, lemon juice, and Creme Fraiche in a mixing bowl.
After that, gently pour it into each of the chicken pockets and fasten with a toothpick.
Season each chicken breast with salt and pepper before cooking.
Then, in a saute pan over medium high heat, add olive oil and chicken breasts. Cook for a further 3 minutes, or until the chicken is gently browned.
Place the browned side up chicken breasts in a baking dish.
Bake for 30 minutes at 350 degrees with smoked paprika and thyme on top.
When you’re done, cover it with foil and let it aside for approximately 10 minutes to allow the flavors to meld even more.
Are you expecting visitors? All of the prep work, including the 3-minute saute, may be done ahead of time.
Then put it in the fridge. It should last at least a day.
When you’re ready to bake it, just sprinkle the smoked paprika and thyme over the chicken breasts and bake for 30 minutes at 350 degrees F.
Then, while it’s baking, you can relax and enjoy your company.
Guy Fieri also has a nice recipe for stuffed chicken breasts that is a little more complex but delicious.
Recipes to Print
Chicken Breasts Stuffed with Spinach and Artichokes
This healthy Mediterranean inspired dish of Chicken Breasts Stuffed with Spinach and Artichokes is a fast, simple, and utterly delicious dish that can be prepared ahead of time for a special company supper.
15-minute prep time
Cooking Time: 30 minutes
Time allotted Time: 45 minutes
Course Description: Main Course
Stuffed Chichen Breasts with Spinach is a term used to describe stuffed chicken breasts that have been stuffed with spinach.
2 x 2 x 2 x 2 x 2 x 2 x 2
calorie count: 339 kcal
Pam is the author of Two Cups of Health.
- 2 breasts of chicken Boneless and skinless
- 1/2 Chopped Spinach
- 1 chopped artichoke heart
- 1 tablespoon of creme fraiche
- 1 garlic clove, minced
- 2 tbsp grated Parmesan cheese
- 1 tblsp. lemon juice
- 1 tablespoon extra virgin olive oil
- a quarter teaspoon of salt
- a quarter teaspoon of pepper
- a quarter teaspoon of smoked paprika
- stalks of thyme
Preheat the oven to 350 degrees Fahrenheit.
By softly and carefully pushing a paring knife into the side of the thickest section of the chicken breast, you may create a pocket. Make careful to come to a complete halt at 1/2 “from the other direction Cut the pocket all the way around, stopping at 1/2 inch “on three sides You want to make a pocket rather than a flap.
Combine the chopped spinach, artichokes, garlic, shredded Parmesan cheese, lemon juice, and Creme Fraiche in a small mixing basin.
Spoon the mixture into each of the chicken pockets with care and fasten with a toothpick. Season each chicken breast with salt and pepper after brushing it with olive oil.
Heat a saute pan over medium high heat. Add chicken breasts oil side down and cook 3 minutes until lightly browned. Remove to a baking dish with browned side up. Sprinkle with Smoked Paprika and top each with a few stalks of thyme.
Preheat oven to 350°F and bake for 30 minutes. Remove from oven, cover with foil, and set aside for 10 minutes to allow the juices to settle.
calorie count: 339 kcal | Carbohydrates: 2g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 720mg | Potassium: 854mg | Vitamin A: 625IU | Vitamin C: 12.5mg | Calcium: 89mg | Iron: 1.5mg
Please leave a comment below and be sure to save this recipe to Pinterest if you like it!
For more similar recipes, see:
Artichoke with Lemon Butter Chicken
Chicken from a Dublin Pub
The “baked artichoke stuffed chicken” is a recipe that is easy to make and has a lot of flavor. It can be made with any type of meat, but I recommend using chicken breasts.
Frequently Asked Questions
How do you stuff boneless chicken breast?
A: To stuff a boneless chicken breast, you have to first cut it in half lengthwise. Then, slice off the thin cartilage on each side so that there is nothing but meat left in between the two halves. Next, flatten out one of the pieces by feathering your fingers across its surface without puncturing it. Hold this piece over a bowl and use back-and-forward motions to scrape up all of the excess fatty matter while pressing down with your thumb until you reach as far deep into this flattened piece as possible – essentially forming an indentation like how someone might pour honey into their coffee or something similar. Now place this flat layer on top of another similarly thickly sliced chunk (the original bone), then fold these two layers together along those lines so they meet at right angles and form a long oval shape with smaller wings extending from either end towards where they met when folded; now press firmly around both sides here for about 10 seconds before lifting away from each other to reveal what looks like little pasta bowls filled with shredded chicken bits inside!
How do you slice chicken breast for stuffed chicken?
A: For stuffed chicken breast, you would need to cut the chicken breasts into thin slices and then pound them flat. It is also important to make sure that your stuffing does not touch any of the exterior filling in order for it to cook properly.
What temperature should you bake chicken at?
A: The temperature you need to bake chicken depends on what type of meat it is and how much you want the crust. Baking chicken at 400 degrees Fahrenheit for 25-30 minutes should be fine, but if you have a more delicate cut like a breast or thigh, then 350 is the safer option.
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