Betty Makes Spinach Artichoke Chicken | Family Style | Blackstone

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat the oven to 375°F.

Heat olive oil in a skillet over medium heat.

Add spinach and cook until wilted, about 2-3 minutes.

Stir in artichoke hearts and cook for another 2 minutes.

In a bowl, combine cream cheese, sour cream, parmesan cheese, and mozzarella cheese.

Mix in the spinach and artichoke mixture until well combined.

Season with garlic, onion powder, salt, black pepper, and red pepper flakes.

Cut a pocket into each chicken breast and season with salt and pepper.

Stuff each chicken breast with the spinach artichoke mixture.

Place the stuffed chicken breasts in a baking dish and drizzle with lemon juice.

Bake for 25-30 minutes or until the chicken is cooked through and juices run clear.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens