Spinach and Artichoke Stuffed Chicken

A stuffed chicken breast with a creamy spinach and artichoke filling, served with a fresh green salad on a speckled plate.

5 from 1 vote

Spinach and Artichoke Stuffed Chicken

Spinach and Artichoke Stuffed Chicken is a flavorful dish where juicy chicken breasts are filled with a creamy mixture of spinach, artichokes, and cheeses. This recipe brings together comforting flavors in an easy-to-make meal that's perfect for any night of the week.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch

Cuisine: American

Servings:

Calories: 697kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

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

US Customary - Metric

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.

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.

Nutrition