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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.