Spinach and Artichoke Dip Stuffed Chicken
Have you missed me? I’ve taken way too long of a blogging break but don’t worry my family has still been eating so I have LOTS of posts to shoot at you! I’m starting back up today with a super easy recipe Spinach and Artichoke Dip Stuffed Chicken.
If you know anything about me you will know how much I appreciate quick and easy meals. It may not seem like that is the case because they are always so good but easy is what I’m always looking for. This stuffed chicken recipe is super yummy and takes about 20 minutes to make four pans.
20 Minutes and dinner is done ALL WEEK!
Why am I making four pans you ask? If you haven’t checked out my Freezer Meal Theory you definitely should! You can learn how to make wonderful meals for your family each evening but only spend ONE day in the kitchen. ONE day, yes that’s right! This week that one day only consists of 20 minutes also. Come on over and join the easy dinner life with us!
Spinach and Artichoke Dip Stuffed Chicken
This recipe starts with some big boneless skinless Chicken Breasts. Take each breast and cut them into two pieces. I do this to make two more square size pieces not two long skinny pieces. Does that make sense? Once you cut them you then need to slice them so that you can stuff them with the dip.
Once they are cut I lay them in a 9×13 greased pan. I take the store-bought spinach dip and spoon it into the chicken. Cover it back up. If you have extra dip leftover you can also put some on top. After they are stuffed I seasoned them with salt and pepper. You could also use a chicken seasoning. Top with some parmesan cheese and you are good to go!
Freeze these and when you are ready to eat them, thaw them and bake at 350 for 50-60 minutes.
Printable Recipe
Spinach and Artichoke Dip Stuffed Chicken
This makes on 9x13 pan. To make your freezer meals for the week you will want to quadruple this recipe!
Ingredients
- 3 Large Skinless Boneless Chicken Breasts
- 1 160z Spinach and Artichoke dip Sugar-free I found mine at Walmart
- Salt and Pepper
- Parmesan Cheese
Instructions
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Cut your chicken breasts in two the short way.
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Cut a slice through the thick part of each breast and lay in your greased 9x13 pan.
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Place a scoop (1-2T) of the dip into the chicken and recover.
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Top the Chicken with the leftover dip and season with salt and pepper.
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Top it off with Parmesan Cheese.
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Bake at 350 for 50-60 minutes.
Happy “done with dinner (for the week) in 20 minutes” week!!
We are all busy, so with that, I ask who doesn’t struggle with dinner time? It doesn’t help that dinner time comes when everyone gets home from school and they need food, want to show you their art project, need to tell you what happened at school, and so so soooo much more. How amazing would it feel if you could just focus on the kids and tend to their needs knowing that dinner was all ready to go??
Let me tell you it feels pretty AMAZING! Not to mention it’s a healthy meal that everyone will love. A Trim Healthy Mama Meal. This Chicken is a Trim Healthy Mama (THM) S meal. Keep joining me each week and I will help you make evenings so much more enjoyable. You too can be calm and collected and have a great meal on the table EACH and EVERY evening. Unless of course, you are craving that pizza from around the corner, that’s ok sometimes too!
Trim Healthy Mama NEWS!!
I’m now officially a Trim Healthy Mama (THM) affiliate!! This means that if you see THM items you want to order on my blog you should come to my website and click through to order because they I get credit for your purchases. This helps support me and my blog! Next time you need to order please visit using this link!
These look amazing! Do you think they could be cooked from frozen in the Instant Pot?
Yes I definitely think they could be. I would do it on the medium meat setting. Let us know if you try it and how it goes!!