Spinach and Artichoke Stuffed Chicken

Spinach and artichoke dip stuffed chicken in a creamy spinach and artichoke dip sauce!

Spinach and Artichoke Stuffed Chicken

ingredients

• 4 (6 ounce) chicken breasts, butterflied or pounded thin
• salt and pepper to taste
• 10 ounces spinach, thawed or wilted, squeezed of excess liquid and coarsely chopped
• 1 (14 ounce) can artichoke hearts, coarsely chopped
• 8 ounces cream cheese, room temperature
• 1/2 cup mozzarella, shredded
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt, pepper and cayenne to taste
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 cup chicken broth

directions

1. Season the chicken breasts with salt and pepper to taste, top with 1-2 tablespoons of the mixture of the spinach, artichokes, cream cheese, mozzarella, parmesan, salt, pepper and cayenne and wrap the chicken around the filling optionally pinning it closed with toothpicks or tying them up in twine. (Note: Reserve the extra filling.)
2. Heat the oil in a pan over medium-high heat, add the chicken and brown, about 4-6 minutes per side, before setting aside.
3. Add the onion and cook until tender, about 3-5 minutes, before adding the garlic sand cooking until fragrant, about a minute.
4. Add the chicken broth and deglaze the pan by scraping any brown bits off of the bottom of the pan with a wooden spoon before mixing in the remaining spinach and artichoke filling, adding the chicken and cooking until it thickens a bit, about 8-10 minutes.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).

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