Crispy Pan-Seared Spinach and Artichoke Stuffed Chicken Breasts
Tender chicken breasts are filled with a rich, creamy mixture of wilted spinach, artichoke hearts, and three cheeses, then coated in crispy panko breadcrumbs and pan-seared to golden perfection. The dish is with a silky lemon-scented cream sauce made from the reserved filling mixture. This restaurant-quality entrée combines the beloved flavors of spinach artichoke dip with juicy chicken for an impressive weeknight dinner or special occasion meal that's surprisingly achievable at home.
Ingredients
- 1 tablespoon olive oil
- 1 package (5 oz) baby spinach leaves
- 1 package (8 oz) cream cheese, softened
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, finely chopped
- 1 jar (6 oz) marinated artichoke hearts, drained, patted dry and chopped
- ½ cup mozzarella cheese, shredded
- 4 boneless skinless chicken breasts, about 1 1/2 lb total
- ¾ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup all-purpose flour
- 2 eggs
- 1 ¼ cups panko bread crumbs
- ¼ cup vegetable oil
- ¾ cup chicken broth
- 1 tablespoon lemon juice
Instructions
- 1
Heat oven to 400°F
- 2
Heat olive oil in 12-inch skillet over medium heat and cook spinach until wilted, then drain and chop finely
- 3
Mix spinach with cream cheese, Parmesan cheese and garlic, reserving 1 1/4 cups of mixture
- 4
Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture
- 5
Season chicken breasts with salt and pepper, then cut 3-inch pockets and stuff with artichoke mixture, securing with toothpicks
- 6
Set up breading station with seasoned flour, beaten eggs, and panko breadcrumbs, then coat chicken completely
- 7
Pan-sear chicken in vegetable oil until golden brown on both sides
- 8
Transfer to rimmed pan and bake until internal temperature reaches 165°F
- 9
Heat chicken broth to boiling, whisk in reserved cream cheese mixture until smooth, then stir in lemon juice
- 10
Remove toothpicks from chicken and serve with cream sauce
Tips
Press the cooked spinach firmly with a spoon to remove excess moisture, preventing the filling from becoming watery
Use toothpicks to secure the stuffed pockets tightly, but remember to remove them before serving
Let the chicken rest for 5 minutes after baking to allow juices to redistribute before slicing
Good to Know
Refrigerate leftover chicken for up to 3 days. Store sauce separately and reheat gently on stovetop.
Stuff and bread chicken up to 4 hours ahead. Cover and refrigerate, then proceed with cooking.
Slice chicken diagonally to showcase the colorful filling. Drizzle warm sauce over top or serve alongside.
Common Mistakes
Don't skip draining the spinach thoroughly or the filling will be watery
Avoid overstuffing the pockets or they may burst during cooking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen spinach instead of fresh?
Yes, use 10 oz frozen spinach, thawed and squeezed completely dry. Fresh spinach provides better texture but frozen works in a pinch.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work but won't be as crispy. For extra crunch, mix regular crumbs with crushed cornflakes or crackers.
How long will this keep in the refrigerator?
Cooked stuffed chicken keeps for 3-4 days refrigerated. Reheat gently in a 350°F oven until warmed through.