Dry chicken breast is a crime. This is the opposite of dry.
Pocket cut into chicken. Stuffed with creamy spinach and artichoke. Seared until golden. One pan. 30 minutes. Your dinner guests will think you’re a genius.
Serves 4.
Step-by-Step Instructions
Make the Filling
Mix cream cheese, sour cream, spinach, artichokes, Parmesan, garlic, and red pepper flakes until smooth. Set aside.
Prep the Chicken
Cut a pocket into each chicken breast (slice horizontally, not all the way through).
Season outside with salt, pepper, and garlic powder.
Stuff each pocket with 2-3 tbsp of filling. Press edges to seal.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 4-5 minutes per side until golden brown.
Finish Cooking
Reduce heat to low. Add chicken broth to skillet. Cover and cook 5-7 minutes until chicken reaches 165°F (75°C) internally.
Serve
Spoon pan juices over chicken. Serve with roasted veggies or pasta.
Summary
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge: Store in an airtight container for 4 days.
Reheat: Oven at 350°F for 10-12 minutes. Microwave for 1-2 minutes.
Pro Tip:
- Squeeze spinach DRY. Wet spinach = runny filling = sad stuffed chicken.
