Spinach Artichoke Stuffed Chicken Breasts
Spinach Artichoke Stuffed Chicken Breasts only require a few ingredients, are so quick & easy to make, and they are delicious! Perfect easy weeknight dinner. Pair with a healthy whole grain and roasted vegetables for a balanced meal.
Servings: 4 servings
- 1 lb chicken breasts boneless, skinless
- 6 Tbsp spinach artichoke dip
- Salt and pepper to taste
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
Preheat oven to 400 degrees Fahrenheit.
Season chicken breasts to taste (on both sides) with salt and pepper, Italian seasoning and Paprika.
Very carefully slice the chicken breasts open from the side using a sharp knife, but don't cut all the way through. Also, watch your hands! :)
Scoop approximately 2 Tbsp of spinach artichoke dip into the center of the sliced chicken breasts, or as much as you can fit without it spilling out too much.
Secure them shut with toothpicks. Place chicken breasts on a prepared baking sheet and transfer into the preheated oven to cook for about 20 minutes, or until internal temperature of 165 F is reached.
Serve hot! Enjoy with desired sides.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Calories: 164kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 244mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg