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You know those nights when you’re craving something comforting yet a bit special? This Spinach and Artichoke Stuffed Chicken might just be the answer. Juicy chicken breasts filled with a creamy spinach-artichoke mix—it’s like your favorite dip met your main course.
Now, let’s talk about why this recipe has me so excited to share it with you. There’s something undeniably delightful about slicing into a golden-brown chicken breast to reveal a rich, creamy filling inside.
But here’s the thing—I promise it’s not as complicated as it might seem. In fact, it’s one of those dishes that looks and tastes like you spent hours in the kitchen, but comes together quite effortlessly
Before You Begin
- Prep Your Chicken Carefully: When cutting the pocket into the chicken breasts, take your time. A sharp knife helps, and slicing gently ensures you don’t cut all the way through.
- Soften the Cream Cheese: Let the cream cheese sit at room temperature for a bit. This makes mixing it with the spinach and artichokes so much easier.
- Drain Ingredients Well: Excess moisture can make the filling runny. Be sure to drain and pat dry the artichoke hearts and spinach if needed.
- Use Toothpicks Wisely: If the filling tries to escape, secure the chicken with toothpicks. Just don’t forget to remove them before serving!
Ingredients You’ll Need
- Spinach: I used fresh spinach, but you could use frozen spinach—just thaw and squeeze out excess water.
- Artichoke Hearts: If you don’t have canned or jarred, you can use frozen ones.
- Cream Cheese: I prefer Philadelphia but Neufchâtel cheese is a lighter alternative if you prefer.
- Parmesan Cheese: Freshly grated. Pecorino Romano is a great substitute for a sharper taste.
- Garlic: Fresh is best but feel free to use garlic powder if that’s what you have.
- Dried Basil and Oregano: You can use fresh herbs instead—just double the amount.
- Boneless Skinless Chicken Breasts: These are best for stuffing.
- Olive Oil: Any neutral cooking oil can substitute in a pinch.
- Paprika: Adds color and a mild sweetness to the chicken’s seasoning.
- Garlic Powder and Onion Powder: For lots of flavor to the chicken.
First things first, preheat your oven to 375°F (190°C). In a medium bowl, combine 1 cup of chopped fresh spinach, ½ cup of drained and chopped artichoke hearts, ½ cup of softened cream cheese, ¼ cup of grated Parmesan cheese, 1 minced garlic clove, ½ teaspoon of dried basil, ½ teaspoon of dried oregano, and a pinch of salt and pepper. Mix everything together until it’s well combined and creamy.
Take your 4 boneless, skinless chicken breasts and, using a sharp knife, carefully slice a pocket into the side of each one. Be cautious not to cut all the way through. Spoon the spinach and artichoke mixture into each chicken breast pocket, dividing it evenly. If the filling tries to escape, feel free to secure the openings with toothpicks.
Now, season the outside of each stuffed chicken breast with a sprinkle of salt and pepper, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder.
In a large oven-safe skillet—cast iron works great—heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the stuffed chicken breasts. Sear them for about 3-4 minutes per side, until they’re golden brown.
Carefully transfer the skillet to your preheated oven. Bake the chicken for 15-20 minutes, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, making each bite tender and juicy.
How To Serve
Spinach and Artichoke Stuffed Chicken is great with a light salad or some roasted veggies to balance it out. Here some more great ideas:
Frequently Asked Questions
How do I store leftovers?
Place any leftover stuffed chicken in an airtight container and refrigerate it. It will stay good for up to three days. When you’re ready to eat, reheat it in the oven at 350°F (175°C) until warmed through.
Can I freeze the stuffed chicken?
Absolutely! You can freeze the stuffed chicken either before or after cooking. Wrap each chicken breast tightly in plastic wrap and place them in a freezer-safe bag. It will keep well for up to three months. If frozen uncooked, thaw it in the refrigerator overnight before baking.
What if I don’t have an oven-safe skillet?
No worries. After searing the chicken in a regular skillet, transfer the breasts to a baking dish lined with a bit of oil or cooking spray. Then continue with the baking step as directed.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F (74°C). If you don’t have a thermometer, make a small cut to check that the juices run clear.
More Delicious Chicken Recipes
- Mediterranean Chicken Bake
- Creamy Mustard Chicken
- Skillet Chicken Parmesan
- Pizza Stuffed Chicken Breast {Air Fryer}
- Cilantro Lime Chicken
Spinach and Artichoke Stuffed Chicken
Equipment
Ingredients
For the Stuffing:
- 1 cup fresh spinach chopped
- ½ cup artichoke hearts canned or jarred, drained and chopped
- ½ cup cream cheese softened
- ¼ cup Parmesan cheese grated
- 1 clove garlic minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
For the Chicken:
- 4 boneless skinless chicken breasts
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the chopped spinach, chopped artichoke hearts, cream cheese, grated Parmesan, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon the spinach and artichoke mixture into each chicken breast pocket, dividing the mixture evenly among the four breasts. Secure the opening with toothpicks if necessary.
- Season the outside of the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
- In a large oven-safe skillet, such as a cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts to the skillet and sear for about 3-4 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for a few minutes. Carefully remove the toothpicks if used, and serve hot.
Tips & Notes:
- You can add a handful of shredded mozzarella to the filling for extra cheesy goodness; it melts beautifully inside the chicken.
- If you prefer a bit of heat, sprinkle some red pepper flakes into the filling or the seasoning mix.
- Searing the chicken before baking not only locks in the juices but also gives a lovely golden crust—don’t skip this step!
- For a smoky flavor, try using smoked paprika instead of regular paprika in the seasoning.
- Serve the chicken sliced diagonally to showcase the delicious filling inside; it makes for an impressive presentation.
