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

1. Preheat oven to 375.

2. 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.

3. 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.

4. 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.

5. Bake until cooked through, about 10 minutes. Remove chicken from pan; keep warm.

6. 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.

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