Name: Delicious Spinach Artichoke Stuffed Chicken Breast Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Remaining spinach / artichoke dip; 1 cup half and half or heavy cream; 4 oz (120 g) frozen spinach, thawed; 8 oz (250 g) block cream cheese, (light or reduced fat), at room temp; 6 oz (170 g) bottled or canned artichoke hearts in brine, finely chopped (SEE NOTES); 1/2 cup shredded mozzarella cheese; 1/4 cup finely grated parmesan cheese; 1 tablespoon minced garlic; Salt to taste; 2 pounds (1 kg) boneless, skinless chicken breasts; 2 tablespoons Italian seasoning; 1 teaspoon mild paprika (optional); salt and pepper to season

Spinach Artichoke Stuffed Chicken Breast is a great way to use your favorite dip and turn it into a delicious chicken dinner meal! Extremely popular for a good reason, you’ll never want regular, plain old boneless chicken breasts again after trying these!

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Delicious Spinach Artichoke Stuffed Chicken Breast

Delicious Spinach Artichoke Stuffed Chicken Breast Recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Chicken:

2 pounds (1 kg) boneless, skinless chicken breasts
2 tablespoons Italian seasoning
1 teaspoon mild paprika (optional)
salt and pepper to season

Spinach Artichoke Dip:

4 oz (120 g) frozen spinach, thawed
8 oz (250 g) block cream cheese, (light or reduced fat), at room temp
6 oz (170 g) bottled or canned artichoke hearts in brine, finely chopped (SEE NOTES)
1/2 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste

Optional Cream Sauce:

Remaining spinach / artichoke dip
1 cup half and half or heavy cream

Instructions

Let’s Get Cooking!

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Notes

Don't like artichokes? Replace them with an extra 4 oz | 120 g of frozen and thawed spinach.
*The cream sauce is optional! If you're not wanting to make it, HALVE the DIP ingredients in the ingredients list to ensure there is no leftover dip.
If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container. When ready to use, mix 1/2 cup milk or cream through to thin the consistency and reheat over medium-low heat.

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