Spinach Artichoke Stuffed Chicken

Name: Spinach Artichoke Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup fresh spinach, chopped; 1 cup canned artichoke hearts, drained and chopped; 4 oz cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp garlic powder; Salt and pepper to taste; Olive oil for cooking

Highlighted under: Rustic Inspiration

I absolutely love this Spinach Artichoke Stuffed Chicken recipe! It’s a delightful blend of flavors that never fails to impress at dinner parties or family gatherings. The tender chicken is filled with a creamy mixture of spinach, artichokes, and cheese, making it both satisfying and elegant. I enjoy preparing this dish in just about 30 minutes, which means I can have a nutritious and delicious meal ready without too much fuss. Trust me, once you try it, it'll become a staple in your home too!

Created by

Nell Abernathy

Last updated on 2026-02-08T01:33:35.646Z

When I first made Spinach Artichoke Stuffed Chicken, I was pleasantly surprised by how easy and delicious it turned out. I combined my love for creamy spinach artichoke dip with the juiciness of chicken breast. Cooking the spinach and artichoke filling beforehand lets the flavors meld beautifully, ensuring every bite is packed with taste. One tip I found useful was to not overstuff the chicken, as it could lead to a messy presentation!

After testing several variations, I discovered that a little cream cheese in the filling adds an indulgent richness without overpowering the dish. Baking the chicken at a high temperature ensures it cooks evenly and stays moist while achieving a lovely golden color on the outside. Trust me, this recipe is sure to become a favorite in your household!

        Why You Will Love This Recipe
        Creamy, savory filling that combines classic flavors perfectly
Juicy chicken that stays tender and flavorful
Easy to prepare yet impressive enough for guests

      

The Perfect Chicken Cooking Technique

Cooking stuffed chicken breasts can be a little tricky, especially if you want to ensure they remain juicy while achieving a nice golden crust. Searing the chicken first is crucial; aim for medium-high heat and let the chicken cook for about 3-4 minutes on each side. Look for a golden brown color as an indicator that the exterior has formed a crust, sealing in all those delicious juices from the filling.

Using an oven-safe skillet not only makes the transition from stovetop to oven seamless but also allows the chicken to cook evenly. Once seared, transferring the skillet directly to a 375°F (190°C) oven is essential to fully cook the chicken through without drying it out. Aim for an internal temperature of 165°F (75°C) to ensure safety while keeping the chicken succulent.

Ingredient Insights and Substitutions

The cream cheese in this recipe provides a rich and creamy texture that binds the filling ingredients together. If you're looking for a lighter option, consider using Greek yogurt as a substitute for half of the cream cheese; it will still give a creamy consistency while reducing the fat content. Just make sure to adjust the seasoning slightly, as Greek yogurt has a tangy flavor.

For those without access to fresh spinach, you can use frozen spinach instead. Just be sure to thaw it and squeeze out excess moisture before adding it to the filling, as too much water can make the mixture runny. Likewise, if artichoke hearts are unavailable, canned or even marinated versions work well but check for added salt before seasoning.

Ingredients

Gather these ingredients to get started:

Ingredients for Spinach Artichoke Stuffed Chicken

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp garlic powder
Salt and pepper to taste
Olive oil for cooking

Now that you have all the ingredients, let's move on to the cooking steps!

Instructions

Follow these steps to create your delicious Spinach Artichoke Stuffed Chicken:

Prepare the Filling

In a skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the chopped spinach and artichoke hearts, cooking until the spinach wilts. In a bowl, combine the cooked spinach mixture, cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until well combined.

Stuff the Chicken

Preheat your oven to 375°F (190°C). Take each chicken breast and make a pocket by slicing it horizontally, being careful not to cut all the way through. Stuff each pocket generously with the spinach artichoke filling and secure with toothpicks if necessary.

Bake the Chicken

In an oven-safe skillet, sear the stuffed chicken breasts over medium-high heat for about 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Serve and Enjoy

Once cooked, let the chicken rest for 5 minutes before removing the toothpicks. Serve warm with your favorite sides, and enjoy the delicious flavors of the spinach artichoke filling!

Your delightful Spinach Artichoke Stuffed Chicken is ready to be enjoyed!

Pro Tips

For an extra layer of flavor, consider adding some crushed red pepper flakes to the filling for a subtle kick.

Make-Ahead and Storage Tips

One of the great advantages of Spinach Artichoke Stuffed Chicken is that it can be prepared in advance. You can stuff the chicken breasts and store them in the refrigerator for up to 24 hours before cooking. Just be sure to cover them tightly to prevent drying out. This makes it an excellent option for busy weeknights or impressing guests with minimal day-of prep.

If you want to freeze the stuffed chicken for later use, lay them on a baking sheet to freeze individually before transferring them to a freezer bag. They can be stored for up to 3 months. When ready to cook, thaw them in the refrigerator overnight and bake as directed, though you may need to adjust cooking times slightly for directly frozen chicken.

Serving Suggestions and Pairings

For a balanced meal, consider serving your Spinach Artichoke Stuffed Chicken with a side of roasted vegetables or a fresh green salad. The bright flavors from a citrus vinaigrette can complement the creamy filling beautifully. Additionally, garlic bread can be a delightful accompaniment, allowing you to enjoy the leftover filling spread over warm, toasted slices.

If you're looking to elevate the presentation for a dinner party, consider garnishing with fresh herbs like parsley or basil before serving. A sprinkle of additional Parmesan cheese on top right before the last few minutes of baking can also add an appealing golden crust and extra flavor.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and squeeze out any excess moisture before adding it to the filling.

→ What can I serve with this dish?

This stuffed chicken pairs well with steamed vegetables, mashed potatoes, or a side salad for a complete meal.

→ Can I make this ahead of time?

Absolutely! You can prepare the filling and stuff the chicken ahead of time. Just store it in the fridge and bake it when you're ready to serve.

→ What if I don’t have artichoke hearts?

If you don't have artichoke hearts, you can substitute with sautéed mushrooms or other vegetables for a different flavor profile.