Healthy Baked Spinach Artichoke Stuffed Chicken Breasts, filled with a cheesy and flavorful mixture. These easy baked chicken breasts come out juicy, and are sure to be a hit at the dinner table!
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier! I’ve been using the Superheated Steam Countertop Oven for the past few months, and can’t wait to share how it makes cooking healthy meals easier. Thanks for supporting me and the brands I work with. I only share this space with the very best.
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How to Make Baked Stuffed Chicken Breasts
Chicken is such an easy go-to protein for dinner. It’s something I buy and cook many days of the week. While it’s great lean protein, it definitely can get boring if you don’t jazz it up once in a while!
These easy artichoke spinach stuffed chicken breasts will be a go-to in your house! So full of flavor — and actually very healthy too. The artichoke hearts add some of the creamy texture, so there actually isn’t that much cheese.
The first step to making stuffed chicken breasts is to slice them open. Watch the video above to see a good direction to slice each piece of chicken!
The next step is to marinate them, to keep these baked chicken breasts extra moist.
I use a simple seasoning of olive oil, lemon juice, salt, pepper, and paprika.
If you have time, allow the chicken breasts to marinate for at least an hour.
The Best Part — The Cheesy Filling!
I took everyone’s favorite spinach and artichoke dip and adapted it for an easy and super flavorful filling for these chicken breasts!
Chop artichoke hearts, spinach and sun dried tomatoes, and then mix them with shredded pepper jack cheese. This gives tons of flavor and a creamy filling without needing to add additional fat and calories from mayonnaise or cream cheese.
This is such a sneaky way to up the veggie intake of your family.
Perfectly Baked Chicken Breasts
If you’ve baked chicken breasts in the oven before and had them turn out dry, I have a secret to share with you.
I developed this recipe for my Sharp Superheated Steam Countertop Oven. This little countertop oven makes dinner magic.
It has a little container for water, and uses a combination of superheated steam and convection heat, meaning everything stays extra moist — which is particularly important when you’re baking low fat meats like chicken and turkey.
I use mine all the time — I feel like its much more energy efficient than heating up my whole oven for 1 tray of food, and there’s no preheating required, meaning when I am ready to bake dinner, in it goes!
Artichoke and Spinach Stuffed Chicken Breasts
Ingredients
- 6 chicken breasts
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- black pepper, to taste
Spinach and Artichoke Filling
- 2 cups baby spinach
- 6 artichoke hearts
- 1 1/2 cups pepper jack cheese shredded
- 1/4 cup sun dried tomatoes chopped
Instructions
- Slice each chicken breast down the edge, so that a flap can be pulled up and stuffed with the mixture. Rub the spices into both the outside and inside of each chicken breast, and then marinate in the refrigerator for at least an hour.
- Make the filling by chopping the artichoke hearts, spinach and sun dried tomatoes, and mixing them together in a bowl with shredded cheese.
- Divide the mixture between the chicken beasts, stuffing very full.
- Add the chicken breasts to the Sharp Superheated Steam Countertop Oven Broiler Tray, and set the oven to bake 375º for 20 minutes.
- If using a conventional oven, preheat the oven to 375º F. Add the chicken breasts to a large baking dish, and cover with foil. Bake the chicken breasts for 15 minutes covered, and then remove the foil and continue baking for another 10-15 minutes, until juices run clear or the internal temperature is 165º F. Using the foil helps provide the "steam" to keep the chicken moist while baking.
Video
Nutrition
Other Healthy Baked Chicken Breast Recipes:
- Almond Crusted Chicken, by Sunkissed Kitchen
- Spinach Stuffed Chicken Breast, by Cooktoria
- Baked Balsamic Chicken Breasts, by Cooking LSL
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Made this recipe with a couple modifications this week. I used garlic olive oil instead of regular for the marinade and added garlic salt to the filling. And it turned out amazing! Will definitely be making it again!
Ooh, the extra garlic is a really good idea!