Categories: Chicken
Ingredients
- 4 chicken breasts
- 1 tbsp. chopped fresh thyme
- 3/4 tsp kosher salt, divided
- 1/2 tsp paprika
- 1/2 tsp black pepper, divided
- 14 oz. can large artichoke hearts, drained and chopped
- 8 oz. cream cheese, softened
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup shredded mozzarella
- 1/4 cup finely grated Parmesan
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 1 cup whole milk
- Garnish: chopped fresh thyme
Directions
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Preheat oven to 375.
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Place chicken breasts on a cutting board. Cut a horizontal opening three-fourths of the way into one side of each chicken breast to form a deep pocket. Sprinkle chicken with thyme, 1/2 tsp salt, paprika, and 1/4 tsp pepper.
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In a medium bowl, beat artichoke hearts, cream cheese, spinach, mozzarella, Parmesan, garlic and remaining 1/4 tsp each of the salt and pepper with a mixer at medium speed until combined. Reserve half of spinach artichoke mixture. Stuff remaining mixture into each pocket, securing with wooden picks, if necessary.
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In a large ovenproof saucepan, heat oil over medium-high heat. Add chicken; cook until browned, about 8 minutes. Turn chicken, and carefully transfer pan to oven.
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Bake until cooked through, about 10 minutes. Remove chicken from pan; keep warm.
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Add milk to pan, and bring to a simmer over medium heat. Stir in reserved spinach artichoke mixture until combined. Return chicken to pan. Garnish with thyme.