Spinach and Artichoke Stuffed Chicken
Description
Spinach and Artichoke Stuffed Chicken is a creamy, savory chicken dinner made with juicy chicken breasts filled with a rich mixture of spinach, artichokes, cream cheese, garlic, and melted cheese. It combines the flavors of classic spinach-artichoke dip with tender baked chicken for a comforting, protein-packed meal that feels restaurant-quality while still being easy enough for a weeknight dinner.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
- Servings: 4 servings
- Difficulty: Moderate
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the Filling
- 1 cup chopped spinach (fresh or thawed frozen spinach, squeezed dry)
- 1 cup chopped artichoke hearts
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 garlic cloves, minced
- ½ teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
Instructions
Step 1: Prepare the Filling
In a medium bowl, combine:
- spinach
- chopped artichokes
- cream cheese
- mozzarella
- parmesan
- garlic
- Italian seasoning
Mix until creamy and evenly combined.
Step 2: Prepare the Chicken
Using a sharp knife, cut a pocket into the side of each chicken breast without slicing all the way through.
Season both sides of the chicken with:
- paprika
- salt
- pepper
- onion powder
- garlic powder
Step 3: Stuff the Chicken
Spoon the spinach-artichoke mixture evenly into each chicken breast pocket.
Secure with toothpicks if needed to keep the filling inside.
Step 4: Sear the Chicken
Preheat oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear chicken for 2–3 minutes per side until golden brown.
Step 5: Bake
Transfer skillet to the oven and bake for 18–22 minutes or until internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before serving.
Serving Suggestions
Serve with:
- roasted vegetables
- mashed potatoes
- garlic rice
- pasta
- salad
- cauliflower mash for a low-carb option
Recipe Notes
- Frozen spinach works well, but remove excess moisture completely.
- Pat chicken dry before seasoning for better browning.
- Larger chicken breasts are easier to stuff.
- Use marinated artichokes for extra flavor.
- Toothpicks help keep the filling secure during cooking.
Helpful Tips
For Juicier Chicken
Do not overbake. Use a meat thermometer for accuracy.
For Extra Flavor
Add chopped sun-dried tomatoes or crispy bacon bits to the filling.
For Better Browning
Sear the chicken before baking instead of baking only.
Make Ahead Tip
Prepare the filling up to 2 days in advance and refrigerate.
Nutritional Information (Approximate Per Serving)
- Calories: 420
- Protein: 42g
- Fat: 24g
- Carbohydrates: 7g
- Fiber: 2g
- Sugar: 2g
- Sodium: 620mg
Health Benefits
High Protein
Chicken breast provides lean protein that supports muscle growth and keeps you full longer.
Nutrient-Rich Spinach
Spinach contains:
- iron
- vitamin K
- folate
- antioxidants
Artichoke Benefits
Artichokes are high in fiber and may support digestion and heart health.
Lower-Carb Meal Option
This recipe is naturally lower in carbohydrates and fits many balanced eating plans.
Variations
Keto Version
Use full-fat cheeses and serve with cauliflower rice.
Spicy Version
Add jalapeños or extra red pepper flakes.
Extra Cheesy Version
Top with additional mozzarella before baking.
Air Fryer Version
Cook at 375°F for about 16–18 minutes depending on thickness.
Storage & Reheating
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze cooked chicken for up to 2 months.
Reheating
Reheat in oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work well, though cooking time may vary.
Can I make this ahead of time?
Yes. Stuff the chicken and refrigerate up to 24 hours before cooking.
What cheese works best?
Mozzarella and parmesan provide great melt and flavor, but Monterey Jack or provolone also work nicely.
How do I know the chicken is fully cooked?
The internal temperature should reach 165°F (74°C).
Can I use canned artichokes?
Yes. Drain and chop them well before mixing into the filling.
Chef’s Extra Serving Idea
Top the finished chicken with:
- fresh parsley
- extra parmesan
- a squeeze of lemon juice
This brightens the creamy filling and adds fresh flavor.