I don’t want to speak too soon because we aren’t fully through May yet and I haven’t added anything up, but I feel like I’ve spent less on groceries this month. We’ll know for sure when I add up our monthly grocery spending. Our hectic schedule has actually contributed to this because with less time to cook full dinner presentations (which I enjoy), I’ve been sticking with more simple and quick meals.
This spinach and artichoke chicken is one such meal. Inspired by the Costco jar of marinated artichoke hearts that has been sitting in my pantry for so long and the Costco sized baby spinach that I needed to find a way to use, this simple weeknight dinner was born!
With only five ingredients and a sharp knife for butterflying, this dish is prepped and ready in under 10 minutes. Chicken breast, baby spinach, marinated artichoke hearts, cream cheese, and garlic. I recommend 2 pounds of chicken breast (4 large breasts), but I only had 1.5 lbs (3 breasts) so I had a little leftover filling.
Also, if you need a sharp knife that can handle butterflying chicken, easily slicing tomatoes, and glides through potatoes, Brussels, celery, and all the veggies, check out the Nakano classic chef’s knife. It is currently on sale and if you use the code AHEALTHYSLICE, you’ll get an additional 10% off.
Simply chop and mix the ingredient, butterfly the chicken, and fill it with the mixture. In a drizzle of olive oil in an oven-safe pan over medium-high heat, pan sear the stuffed chicken breasts for 2 minutes on each side before transferring it to the oven to finish cooking.
This easy and cheesy spinach and artichoke chicken is delicious and will be a hit for anyone that loves the dip version (and who doesn’t?!). The girls and David had theirs over buttered rice and we all had a simple salad with homemade champagne vinegar dressing that I made when I realized I was out of Garlic Expressions, but which also inspired me to stick with making my own dressings for a bit. I forgot how bright and fresh they taste!
I hope this recipe can help you out on a weeknight when you’re craving something hearty, creamy, and satisfying but are short on prep time. Enjoy!Print
This creamy and satisfying main dish is prepped and ready to cook in less than 10 minutes making it a great option for a busy weeknight when you still want a hearty meal.
2 lbs chicken breast, butterflied
1 block (8 oz) of cream cheese, softened
1 large handful baby spinach (about 2 cups, chopped)
1 cup marinated artichoke hearts
2 garlic cloves
salt and pepper
Preheat your oven to 400. Season the chicken with salt and pepper then use a sharp knife to carefully butterfly the breasts.
Chop the spinach and artichoke hearts and mince the garlic. In a medium bowl, mix them into the softened cream cheese until well combined. Fill each chicken breast with the mixture, folding it between the butterflied breast pieces to secure.
Drizzle olive oil into an oven-safe pan over medium-high heat. Gently place each stuffed breast into the pan and sear for two minutes. Carefully turn the stuffed chicken over to sear the other side for two minutes. Transfer directly to then oven and cook for 35 minutes, until the internal temperature reaches 165.