Spinach Artichoke Stuffed Chicken Breast

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Italian seasoning
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  1 tsp Paprika, Ground
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  4 oz Spinach
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  8 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  6 oz Artichoke Hearts, Canned, Drained
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  0.5 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tbsp Garlic
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  1 1 pinch salt (to taste)
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  1 cup Half and half cream

Instructions

1. 1Pat the chicken breasts dry with paper towels. Season both sides evenly with the Italian seasoning, paprika, salt, and pepper. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast, cutting about three-quarters of the way through without piercing the other side.
2. 2Squeeze the fresh spinach firmly in a clean kitchen towel to remove all excess moisture. In a medium bowl, combine the squeezed spinach, cream cheese, artichoke hearts, mozzarella, Parmesan, and minced fresh garlic; stir until fully combined.
3. 3Divide the spinach-artichoke mixture evenly, spooning 1–2 tablespoons into each chicken pocket and spreading gently with the back of a spoon. Secure each breast closed with 2–3 toothpicks inserted near the opening.
4. 4Heat oil in a large skillet over medium-high heat until shimmering. Place the stuffed chicken breasts in the pan and sear for 5–6 minutes until the exterior is golden brown.
5. 5Flip the chicken breasts carefully, reduce heat to medium, cover the skillet with a lid, and cook for 6–7 minutes more until the internal temperature reaches 165°F when measured in the thickest part.
6. 6Transfer the cooked chicken to a clean plate. Pour the half and half cream into the same skillet over medium heat and stir in any remaining spinach-artichoke filling; cook for 2–3 minutes, stirring constantly, until the sauce thickens and turns smooth.
7. 7Return the chicken breasts to the skillet and coat with the cream sauce. Divide evenly into 4 airtight containers while hot, ensuring each portion includes one stuffed chicken breast and equal sauce. Refrigerate for up to 4 days.