6½ oz jar marinated artichoke hearts, chopped, marinade reserved
½ tsp coarse salt plus more for chicken
¼ tsp ground black pepper plus more for chicken
¼ tsp onion powder
1 pinch red pepper flakes
¼ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
2 lbs boneless skinless chicken breasts
1 medium lemon, sliced plus wedges for serving
flat-leaf Italian parsley (chopped)
Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick skillet to medium-high heat. Add spinach and cook until wilted. Add half the garlic and sauté 30-60 seconds, until fragrant.
Remove from heat. In the bowl of a stand mixer, add cream cheese and whip for 30-60 seconds, until creamy. While running, add Greek yogurt, egg, chopped artichoke hearts, 1 tablespoon artichoke marinade, remaining minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, onion powder and a pinch of red pepper flakes.
Whip in Italian cheeses, Parmesan and cooked spinach, until combined. Place chicken breasts on a large cutting board. Using a sharp knife, create a pocket in the side of each chicken breast, cutting about ¾ of the way through. Season both sides of each chicken breast with salt and pepper.
Spoon about 3-4 tablespoons of spinach artichoke dip into the pocket of each chicken breast, packing it in as much as possible. Heat the remaining olive oil in the same skillet to medium-high heat. Add half the stuffed chicken breasts to the hot oil and surround with sliced lemons.
Cook 6-8 minutes on each side, until internal temperature reaches 160 degrees (using probe thermometer inserted in the center) and both sides of chicken are golden brown. Carefully remove chicken from the pan and repeat process with remaining chicken breasts. Sprinkle with parsley, if using, and serve with lemon wedges.
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