Juicy chicken breasts stuffed with creamy spinach artichoke dip filling and baked until golden.
Why This Spinach Artichoke Stuffed Chicken Works
Getting the chicken right is all about high heat and proper seasoning. A good sear locks in moisture while the sauce adds layers of flavor that make this taste like a restaurant dish.
The same flavors you love in spinach artichoke dip, stuffed inside a chicken breast and baked until the outside is crispy and the inside is molten. It looks fancy and tastes incredible, but it is really just cream cheese, spinach, and artichokes doing all the work. This stuffed chicken breast is a keeper.
Slice open those chicken breasts and pile in the filling. Let’s make it together.
Ingredients
Spinach Artichoke Stuffed Chicken
- 4 boneless skinless chicken breasts
- 4 ounces cream cheese, softened
- 1/2 cup frozen spinach, thawed and squeezed very dry
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Optional add-ins:
- Sun-dried tomatoes
- Red pepper flakes
- Breadcrumb topping
- Bacon bits
How to Make Spinach Artichoke Stuffed Chicken
- Mix. Combine cream cheese, spinach, artichoke hearts, mozzarella, parmesan, garlic, and half the Italian seasoning in a bowl.
- Stuff. Cut a deep pocket horizontally into each chicken breast. Spoon the filling inside and secure with toothpicks if needed. Season the outside with olive oil, remaining Italian seasoning, salt, and pepper.
- Sear. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3 minutes per side until golden.
- Bake. Transfer the skillet to a 375F oven. Bake for 20 to 22 minutes until the chicken reaches 165F. Rest 5 minutes before removing toothpicks and slicing.
Tips for the Best Spinach Artichoke Stuffed Chicken
- Squeeze the spinach very dry. Excess moisture makes the filling watery.
- Don’t overstuff. About 2 to 3 tablespoons per breast is plenty.
- Secure the opening with toothpicks so the filling stays inside while cooking.
- Let the chicken rest before cutting so the filling sets slightly and stays inside.
- Use an instant-read thermometer to check doneness. 165F at the thickest part.
Fun Variations to Try
- Add crumbled bacon to the filling for a loaded spinach artichoke version.
- Top with a breadcrumb crust before baking for extra crunch.
- Use chicken thighs instead of breasts for juicier meat.
- Wrap each stuffed breast in prosciutto before searing.
- Skip the chicken and bake the filling in mushroom caps for a vegetarian appetizer.
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Can I make Spinach Artichoke Stuffed Chicken ahead of time?
You can marinate or prep the ingredients ahead. Cook fresh for the best flavor and texture when you are ready to eat.
What side dishes go well with Spinach Artichoke Stuffed Chicken?
Steamed rice, roasted vegetables, or a simple green salad are all excellent sides that complement this dish perfectly.
How do I store leftover Spinach Artichoke Stuffed Chicken?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I use a different protein in this recipe?
Yes, you can swap the protein for chicken, shrimp, tofu, or whatever you prefer. Adjust the cook time as needed.
How do I know when the protein is cooked through?
Use an instant-read thermometer. Chicken should reach 165F, salmon 145F, and shrimp should be pink and opaque.
Spinach Artichoke Stuffed Chicken
A delicious homemade spinach artichoke stuffed chicken recipe.
Ingredients
Method
- Mix. Combine cream cheese, spinach, artichoke hearts, mozzarella, parmesan, garlic, and half the Italian seasoning in a bowl.
- Stuff. Cut a deep pocket horizontally into each chicken breast. Spoon the filling inside and secure with toothpicks if needed. Season the outside with olive oil, remaining Italian seasoning, salt, and pepper.
- Sear. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3 minutes per side until golden.
- Bake. Transfer the skillet to a 375F oven. Bake for 20 to 22 minutes until the chicken reaches 165F. Rest 5 minutes before removing toothpicks and slicing.
Notes
Squeeze the spinach very dry. Excess moisture makes the filling watery. Don't overstuff. About 2 to 3 tablespoons per breast is plenty. Secure the opening with toothpicks so the filling stays inside while cooking.
FAQ
Can I prep these the night before?
Yes. Stuff the chicken and store in the fridge overnight. Sear and bake the next day. Add a few extra minutes of baking time since they will be cold.
Why does my filling leak out?
The pocket might be too large or overfilled. Use toothpicks to secure the opening and sear the stuffed side first to help seal it.
Can I use fresh spinach instead of frozen?
Yes, but saute it first and squeeze it very dry. Fresh spinach has a lot of water that will make the filling too loose.
What should I serve this with?
Garlic mashed potatoes, roasted vegetables, or pasta with olive oil and parmesan all pair well.
