📖 Instructions

1. Alright, let’s get this culinary party started! First things first, grab those chicken breasts (about 6-8 ounces each) and gently pound them to an even thickness, around 1/2 inch. This helps them cook evenly, and no one wants a dry, uneven chicken breast, right? You can use a meat mallet or even just a rolling pin. Just place the chicken between two sheets of plastic wrap to prevent a mess.
2. Next, in a skillet over medium heat, melt 1 tablespoon of butter or olive oil. Add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic—burnt garlic is a sad, sad thing.
3. Add 10 ounces of chopped spinach (fresh or frozen, thawed and squeezed dry) and cook until wilted, usually just a couple of minutes. If you're using frozen spinach, make sure you squeeze out as much water as possible, or you'll end up with a watery filling. We don't want that!
4. Remove the skillet from the heat and stir in 1 (14-ounce) can of artichoke hearts, drained and chopped. I like to use marinated artichoke hearts for extra flavor, but that's totally optional.
5. Now for the creamy, dreamy part! Mix in 4 ounces of cream cheese (softened, please, or you'll be battling lumps), 1/2 cup of grated Parmesan cheese, 1/4 cup of mayonnaise (yes, mayonnaise – trust me, it adds a lovely richness), 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of red pepper flakes (if you're feeling spicy!). Mix everything together until well combined. This is your filling, so taste it and adjust the seasonings as needed.
6. Preheat your oven to 375°F (190°C). While the oven is heating up, let's get those chicken breasts stuffed! Place a generous spoonful of the spinach and artichoke mixture in the center of each chicken breast.
7. Fold the chicken breast over the filling or roll it up tightly. You can use toothpicks to secure the edges, but honestly, I usually skip this step and they turn out just fine.
8. Place the stuffed chicken breasts in a baking dish that's been lightly greased. If you want extra flavor and moisture, you can drizzle a little olive oil or melted butter over the top. I sometimes even sprinkle on a little extra Parmesan cheese because, well, why not?
9. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure – nobody wants to risk undercooked chicken.
10. Let the chicken rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken breast. Serve it up with your favorite sides – roasted vegetables, mashed potatoes, or a simple salad are all great choices. Enjoy!