Creamy Spinach Artichoke Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken Breast

Savor a succulent chicken breast elegantly stuffed with a creamy blend of spinach, artichoke hearts, and a hint of Parmesan. This dish offers a delightful balance of rich flavors and light textures—a perfect, lean protein meal that's both comforting and indulgent.

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NUTRITION

330kcal
Protein
42.2g
Fat
14g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Low-Fat Cream Cheese

1 cup Fresh Spinach

1/4 cup chopped Artichoke Hearts

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, create a pocket in the side of the chicken breast by slicing horizontally, being careful not to cut all the way through.

  • 3

    In a bowl, combine the low-fat cream cheese, chopped fresh spinach, chopped artichoke hearts, grated Parmesan cheese, and a minced garlic clove. Season the mixture lightly with salt and pepper.

  • 4

    Spoon the creamy filling into the pocket of the chicken breast, ensuring an even spread inside.

  • 5

    Secure the chicken if needed with toothpicks to keep the filling inside.

  • 6

    Heat a teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breast for 2-3 minutes per side until golden brown.

  • 7

    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.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Creamy Spinach Artichoke Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken Breast

Savor a succulent chicken breast elegantly stuffed with a creamy blend of spinach, artichoke hearts, and a hint of Parmesan. This dish offers a delightful balance of rich flavors and light textures—a perfect, lean protein meal that's both comforting and indulgent.

NUTRITION

330kcal
Protein
42.2g
Fat
14g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Low-Fat Cream Cheese

1 cup Fresh Spinach

1/4 cup chopped Artichoke Hearts

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Using a sharp knife, create a pocket in the side of the chicken breast by slicing horizontally, being careful not to cut all the way through.

  • 3

    In a bowl, combine the low-fat cream cheese, chopped fresh spinach, chopped artichoke hearts, grated Parmesan cheese, and a minced garlic clove. Season the mixture lightly with salt and pepper.

  • 4

    Spoon the creamy filling into the pocket of the chicken breast, ensuring an even spread inside.

  • 5

    Secure the chicken if needed with toothpicks to keep the filling inside.

  • 6

    Heat a teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breast for 2-3 minutes per side until golden brown.

  • 7

    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.

  • 8

    Remove from the oven and let rest for a few minutes before serving.