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Spinach Artichoke Stuffed Chicken Breasts

Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 1/2 lbs chicken breasts six 4-oz portions
  • 2 tablespoons olive oil
  • 4 ounces cream cheese softened
  • 1/4 cup Greek yogurt
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup artichoke hearts thinly sliced
  • 1/4 cup frozen spinach drained and tightly packed
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon pepper divided

Instructions
 

  • Pound chicken breasts to 1 inch thick. Cut a pocket down the middle of each without cutting all the way through. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine cream cheese, Greek yogurt, mozzarella, artichoke hearts, drained spinach, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  • Fill each chicken breast with equal amounts of spinach-artichoke filling. Reserve any extra filling.
  • Heat olive oil in a large skillet over medium. Add stuffed chicken breasts, cover and cook 7-8 minutes per side, or until chicken reaches 165°F.
  • During the last few minutes, add any reserved filling to the skillet to heat through. Serve with cauliflower rice, rice, mashed cauliflower or mashed potatoes.
Keyword artichokes, chicken, main-dishes-poultry, spinach
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