Spinach Artichoke Stuffed Chicken with Roasted Brussels Sprouts

Nothing says I love you than a warm and savory meal on a frigid cold night! That’s why I decided to make a meal that not only I would enjoy, but my boyfriend as well. Granted, he is pretty open to trying my new creations I make in the kitchen. Tonight’s dish was inspired by one of my favorite dips: spinach artichoke. There’s just something about artichoke hearts that leaves me wanting more.

As for the Brussels sprouts, this was my first time trying them… EVER. Brussels sprouts seem to have a really bad rep but I guess it all depends on the way they’re prepared. I chose to roast mine in the oven until crispy. In my opinion, this sounds like the most appetizing option! So get your taste buds ready for a plate of Spinach Artichoke Stuffed Chicken with Roasted Brussels Sprouts and Quinoa.

Here is what you’ll need:

For the chicken:

  • 2 Tbsp olive oil
  • 2 chicken breasts
  • ½ cup onion, chopped
  • 2 cloves of garlic, minced
  • 1 can of artichoke hearts (about 5-7), chopped
  • 3 cups spinach, chopped
  • 1 Tbsp parsley
  • 1/3 cup Parmesan cheese
  • 2/3 cup plain Greek yogurt
  • Salt and pepper

For the Brussels sprouts:

  • Brussels sprouts (If you’re using frozen, like I did, do not thaw them beforehand. Cook them frozen)
  • Olive oil
  • Salt and pepper
  • Garlic powder

Preheat the oven to 400 degrees.

Coat the Brussels sprouts with olive oil, salt and pepper. Spread them evenly across a baking sheet. Put them into the oven for 45 minutes, or until crispy.

In the meantime… Heat oil in a large sauté pan. Add onion and garlic – cook until aromatic. Add in artichoke hearts, spinach and parsley. Cook until spinach is wilted. Turn the heat off and stir in Parmesan cheese until combined. Set aside.

Butterfly the chicken breasts so it has two ‘flaps.’ Spoon a generous amount of spinach artichoke filling in each; secure with toothpicks. Season with salt and pepper.

Heat oil in large pan and sear both sides of the stuffed chicken breasts – about five minutes on medium heat. Place in an oven-safe casserole dish, top with the remaining spinach artichoke mixture, and finish it off for about 15 minutes at 400 degrees, then up the temperature to 450 for another 10 minutes, putting aluminum foil over it for the last 5 minutes. NOTE: Cooking time may vary depending on the thickness of your chicken breasts.

Remove toothpicks, and serve with a side of quinoa or starch of your choice (or a salad if you prefer). And yes, there is chicken beneath that spinach artichoke goodness!


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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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