Spinach Artichoke Stuffed Chicken Tasty Weeknight Dish

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 0.5 cup cream cheese, softened
• 0.25 cup sour cream
• 0.5 cup shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• to taste salt and pepper
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, lemon zest, and Italian seasoning. Mix until well blended. Season with salt and pepper to taste.
3. Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally without cutting all the way through.
4. Generously fill each chicken breast pocket with the spinach-artichoke mixture, pressing to secure the stuffing inside.
5. In an oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Allow the chicken to rest for 5 minutes before slicing. Serve warm, drizzled with any remaining pan juices if desired.