Spinach & Artichoke Stuffed Chicken with Potato Wedges

Step 1

Preheat the oven to 400°F. Clean & cut the potatoes into long wedges (peeling is optional).

Step 2

Butterfly the chicken: Pat the chicken dry with a paper towel. Place a chicken breast on a cutting board. Holding a sharp knife parallel to the board, carefully slice through the middle of the breast, stopping just before cutting all the way through. Repeat with the rest of the chicken breasts.

Step 3

Line a sheet tray with parchment paper. Arrange the potato wedges on one half of the sheet tray in an even layer. Place the chicken breasts on the other side of the sheet tray. Season everything with salt, pepper & a drizzle of olive oil. (If you'd like additional seasonings, we recommend paprika & garlic powder!)

Step 4

Transfer to the oven & bake for 20-25 min, flipping the potato wedges halfway through.

Step 5

Remove the sheet tray from the oven. Open the chicken breasts & spoon the spinach artichoke dip inside each one. Spread evenly & press gently to close. Return to the oven & cook for 5-7 more min, until everything is fully cooked & the filling is warmed through.

Step 6

Serve the potato wedges alongside the spinach & artichoke stuffed chicken. Enjoy!