Creamy Spinach and Artichoke Dip Stuffed Chicken
If you love rich and delicious spinach and artichoke dip, this 20 minute creamy spinach and artichoke dip stuffed baked chicken is an easy one pot no-cleanup wonder the whole family loves! A truly indulgent one pot 20 minute cheesy baked chicken dinner full of creamy flavor.
Servings: 4
Calories: 342kcal
Equipment
Ingredients
- 2 tbsp butter
- 4 medium size boneless skinless chicken breasts around 6 oz a piece, butterflied
- 1 tsp sea salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp italian seasonings blend
- 1 tsp red pepper flakes
- 1 cup spinach artichoke dip
- 1 cup parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- In a large pan, heat butter in frying pan.
- Pat chicken breasts dry, butterfly and cut in half.
- Generously season on all sides with salt, pepper, garlic powder, and italian herbs.
- When butter is melted and foamy, add chicken to pan and brown on all sides, about 4 minutes per side.
- While chicken is browning, lay parchment on baking sheet.
- When chicken is browned, remove from pan.
- Add spinach and artichoke dip to inside of chicken, topped with parmesan.
- Fold half of chicken over other half and secure with toothpicks.
- Bake 15 minutes until chicken has reached an internal (non dip center) temperature of 165 degrees.
- Remove from oven and take out toothpicks before serving.
- Garnish with additional parmesan cheese if desired.
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 10g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 1340mg | Fiber: 2g | Sugar: 1g