Today let’s make – spinach and artichoke stuffed chicken
I’ve been making versions of stuffed chicken since I was first teaching myself how to cook in college (almost 15 years ago…) but this specific version of stuffed chicken breasts I discovered on TikTok. Shoutout to @lowcarbstateofmind thank you for this one.
This recipe has amazing flavor, you can make it for dinner parties, meal prep, or any day of the week. You can easily make this in about 30 minutes. The filling has 4 simple ingredients, spinach, artichokes, cream cheese, and garlic. I like to serve mine over rice but it would also be delicious with some roasted potatoes.
If you try this please let me know in the comments. I love to hear from my readers.
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History of Stuffed Chicken –
Sometime between the 2nd century BC and the 1st century AD, a chef by the name of Apicius created a cookbook entitled, “Apicius de re Coquinaria.” In its pages are recipes for stuffed chicken, rabbit, pig, and even dormouse.
The origin of chicken cordon bleu likely came from a dish called veal Kiev, which came about in Paris circa the late 1840s. The dish called for veal dredged in breadcrumbs and fried. It was then adapted in Moscow where veal was swapped for chicken. In the states, veal cordon bleu made its first print appearance in 1955, whereas chicken cordon bleu didn’t follow for another 12 years in 1967.
Spinach, artichoke, and cream cheese mixture
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spinach and artichoke stuffed chicken
Equipment
- 1 mixing bowl
- 1 casserole dish or baking sheet
Ingredients
- 1 8oz block of cream cheese
- 1 cup spinach, chopped
- 1 cup canned artichokes, chopped
- 2-4 cloves fresh garlic, minced
- 4 boneless, skinless chicken breasts
- salt and pepper
Instructions
- preheat over to 425°F
- in a large mixing bowl add cream cheese, spinach, artichokes, and garlic, mix until completely combined
- line your baking sheet or casserole dish with parchment paper or spray with cooking oil
- cut a large slit in each chicken breast lengthwise and add filling
- season the tops of the chicken breasts with salt and pepper
- cook at 425°F for 30 minutes and then broil for 3-5 minutes
- cool for 5 minutes and serve, I like to serve mine over rice.
- enjoy!
