Level up your chicken dinner with this flavor-packed recipe featuring Good Ranchers chicken breasts, a delicious spinach artichoke filling, and a creamy sauce that ties it all together. Perfect for weeknights or a dinner party!
Ingredients
For the Chicken:
• 2 lbs chicken breast from Good Ranchers
• 2 tbsp Italian seasoning (or your favorite chicken seasoning)
• 1 tsp paprika (optional)
• Salt & pepper
For the Spinach Artichoke Filling:
• 4 oz frozen spinach, squeezed dry
• 8 oz cream cheese, softened
• 6 oz artichoke hearts, brined and chopped
• 1/2 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 tbsp minced garlic
• Salt to taste
For the Cream Sauce:
• Leftover spinach artichoke mixture
• 1 cup half & half or cream
Preparation Guide
Step 1: Prep the Chicken
1. Lay the chicken breasts flat on a clean surface.
2. Season both sides with Italian seasoning, paprika (if using), salt, and pepper.
3. Using a sharp knife, carefully carve a pocket into each chicken breast, about 3/4 of the way through.
Step 2: Make the Spinach Artichoke Filling
1. Squeeze out any excess moisture from the spinach.
2. In a bowl, mix the spinach, cream cheese, artichokes, mozzarella, parmesan, and garlic until well combined.
Step 3: Stuff & Cook the Chicken
1. Fill each chicken pocket with 1–2 tablespoons of the spinach artichoke mixture. Secure with toothpicks.
2. Heat a splash of oil in a skillet over medium-high heat. Add the stuffed chicken and cook for 6–7 minutes per side until golden brown. Cover the skillet for even cooking. Use a thermometer to ensure the chicken reaches an internal temperature of 165°F.
Step 4: Make the Cream Sauce
1. In the same skillet, add the leftover spinach artichoke mix and cream (or half & half).
2. Stir until the sauce is smooth and creamy.
Step 5: Combine & Serve
1. Return the chicken to the skillet, spooning the sauce over the top.
2. Let it simmer for 2–3 minutes. Serve hot with your favorite sides.