Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken is the ultimate dinner party or family dinner recipe. The juicy, golden-seared chicken breasts contain a crave-worthy cream cheese, savoury artichoke, and fresh spinach filling. It’s rich, it’s comforting, and it’s not your average chicken recipe.

Serve this tasty Stuffed Chicken breast with simple side dishes like Buttermilk Mashed Potatoes, roasted baby potatoes, rice, or sautéed or roasted vegetables such as asparagus, green beans, broccoli or Maple Balsamic Roasted Carrots.

Spinach Artichoke Stuffed Chicken

I’m always looking for unique and tasty chicken recipes, and I hope you are too. This stuffed chicken recipe is one I make often because 1) my family loves it and requests it often and 2) it takes very little meal prep yet tastes incredible and looks impressive.

Do you love spinach dip? I’m talking about the old school spinach and artichoke dip usually served in a hollowed-out pumpernickel bread bowl. If you’ve never had spinach dip, it’s incredibly addictive, the kind you can’t help but work away at until it’s all gone.

This stuffed chicken recipe has the same effect. It’s clean plates all around at the family dinner table every time I serve it for dinner.

If you’re tired of the same old “dry chicken breast”, it’s time to give your dinner a serious upgrade. This recipe is everything you love about that classic party dip—tender spinach, tangy artichokes, and a melt-in-your-mouth cheese blend—stuffed inside a juicy, golden-seared chicken breast.

Ingredients for Spinach Artichoke Stuffed Chicken

This chicken recipe is made with real everyday ingredients. If you don’t have them at home in your pantry, they are easy to find at any grocery store. For this recipe, you’ll need an oven proof sauté pan, a small sharp knife, a medium mixing bowl for the spinach artichoke mixture, and a small bowl for the spice mixture.

• Chicken Breasts
• Garlic Powder
• Paprika
• Italian Seasoning
• Salt
• Black Pepper
• Olive Oil
• Garlic
• Spinach
• Artichoke Hearts
• Cream Cheese
• Mozzarella Cheese
• Parmesan Cheese
• Parsley

This recipe was developed with skinless chicken breasts that weigh around 6-7 oz (170-200 g) each. Larger breasts require more time to cook, and the filling-to-chicken balance may feel off.

To make your own Italian seasoning mix, combine 1 Tablespoon dried Basil, 1 Tablespoon Dried Oregano, 1/2 Tablespoon dried Rosemary with a pinch each of Thyme and Marjoram. Add in the paprika, garlic powder, salt, and freshly ground black pepper for the ultimate chicken seasoning mixture.

The three cheese combination of Mozzarella, Parmesan, and cream cheese make a great base for the sautéed fresh spinach and artichoke hearts. Use only full fat cream cheese and canned artichoke hearts in brine or water, not oil.

How to Make Spinach Artichoke Stuffed Chicken

Prepare the Chicken Breasts

Begin by preheating the oven to 375°F (190°C). Next, pat the chicken breasts dry with paper towels.

In a small bowl, mix garlic powder, paprika, Italian seasoning, salt, and freshly ground black pepper together. Season the chicken with the spice mixture evenly on all sides.

Finally, use a sharp knife to slice a pocket into the side of each chicken breast, stopping short of cutting all the way through.

Make the Filling

To make the filling, add 1 tablespoon of olive oil to a saucepan over medium heat. Add garlic and cook for 30 seconds, until fragrant. Next, add the chopped spinach and cook for 1-2 minutes, until wilted and most of the moisture has evaporated. Remove from heat.

Place the garlic and spinach mixture in a medium mixing bowl then add the chopped artichokes, softened cream cheese, shredded mozzarella cheese, and finely grated Parmesan cheese. Stir until well combined.

Putting it All Together

Place some of the spinach mixture into each chicken pocket, dividing it evenly between the breasts. Avoid overfilling to help keep the filling inside during cooking. Secure with toothpicks if needed.

Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium high heat. Sear the stuffed chicken for 2-3 minutes per side, until lightly golden.

Transfer the skillet to the oven (or move the chicken to a baking dish if you do not own an ovenproof pan). Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C)

Remove chicken from the oven and let rest for 5 minutes. Remove the toothpicks, if present. Sprinkle with chopped parsley, if desired, and serve.

Recipe Tips and Tricks

• Serve this chicken with simple side dishes like mashed potatoes, roasted baby potatoes, rice, or sautéed or roasted vegetables such as asparagus, green beans, or broccoli. I served it with mashed potatoes and sautéed asparagus.
• Use skinless chicken breasts that weigh around 6-7 oz (170-200 g) each. Larger breasts require more time to cook, and the filling-to-chicken balance may feel off.
• Be sure to use canned artichoke hearts packed in water or brine, not oil, and drain them well to avoid excess moisture in the filling.
• For a little heat, feel free to add a pinch of red pepper flakes to the filling.

Storing and Reheating the Leftovers

Cool leftover stuffed chicken to room temperature then store in an airtight container in the refrigerator for up to 3 days. Reheat gently, either in a covered skillet over low heat or in the oven, to avoid drying out both the chicken and the filling.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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