Take your dinner game to the next level with this Spinach Artichoke Stuffed Chicken recipe! Cream cheese, Mozzarella, artichoke hearts, and spinach are mixed together, stuffed into a butterflied chicken breast, and then pan-seared and baked in the oven. They’re easy enough for a quick weeknight dinner, or fancy enough to serve for a holiday party!
Spinach Artichoke Stuffed Chicken Breasts
One of my all-time FAVORITE appetizers is creamy Spinach Artichoke Dip.
If it is at a party, you know where to find me – hovering around that bowl the entire night.
During one of my recent cravings, I decided to switch up this popular dip by turning it into a main dish… spinach and artichoke stuffed chicken breasts!
After a bit of experimentation, the results are in… they are a hit!! My family can’t get enough of them!
Artichoke hearts and spinach combine with two types of cheese to make a filling that is creamy, cheesy, flavorful, and out-of-this-world delicious.
They’re so simple to make, ready in under 30 minutes and they only have 2 grams of carbs per serving! So all of you low-carb and keto dieters can rejoice, because this recipe has your name on it.
Table of Contents
- Chicken. You’ll need boneless skinless chicken breasts that are at least 1-inch thick in order to stuff them with ease. Boneless chicken thighs may be substituted if they are thick enough.
- Spinach. Previously frozen and thawed out spinach is the best type to use. Fresh spinach can be substituted, but you will need to saute it for a few minutes in order to cook it down.
- Artichoke. Canned artichoke hearts that have been rinsed and drained are then cut into small pieces. You can use fresh artichoke hearts, but it does take a lot more work.
- Cheeses. A combination of cream cheese and shredded Mozzarella cheese make up the bulk of this filling. Feel free to substitute the Mozzarella with Gruyere, Asiago, Parmesan cheese, or even white cheddar.
- Seasonings. You’ll need dried oregano along with salt and black pepper throughout the preparation process along with fresh parsley.
How to Make Spinach Artichoke Stuffed Chicken
Please see the recipe card below for more detailed ingredient amounts.
1. Prepare the Chicken
The most technique-sensitive part of making this recipe is properly preparing the chicken breasts. When making stuffed chicken, you will need the breasts to be thick enough so you can easily make a cut down the center.
Place the chicken breasts on a cutting board. You want a sharp, serrated knife when butterflying the meat.
Place your non-dominant hand on top of a chicken breast, then start cutting evenly through the middle of the breast from the THIN side of the breast. Avoiding your fingers, cut about halfway in using a sawing motion.
Do NOT cut all the way through!
When you are about halfway through, try to cut in a way that makes a pocket in the thickest part of the chicken that will hold the filling rather than cut straight over to the other side.
2. Make the Spinach Filling
Be sure to let the frozen spinach thaw completely. Then, wrap it in a cheesecloth or paper towels and wring out any excess moisture.
Cream cheese mixes easiest when it is at room temperature. If you do not have time for it to warm up naturally, soften it in the microwave for 30-60 seconds before mixing in the other ingredients.
Combine the drained spinach with the softened cream cheese, Mozzarella cheese, artichoke hearts, minced garlic, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium-sized mixing bowl.
Use a spoon or a spatula to thoroughly mix the ingredients.
3. Stuff Chicken with Filling
The chicken breasts are prepared, the spinach artichoke filling is made, now it’s just time to assemble!
To do this you’ll need to grab a medium-sized spoon and scoop up about 1-2 tablespoons of the spinach mixture at a time.
Place the creamy filling all of the way in the back of the chicken breast, and repeat this process until it is totally full. Each breast should fit about ⅓ to ½-cup of filling.
If you are concerned about the filling falling out while searing or baking, you can hold the chicken together with a toothpick, if desired.
Sprinkle the remaining salt and pepper on each side of the chicken breast.
4. Sear and Bake
It’s important to use an oven-safe skillet for this recipe.
Add the olive oil to a large pan, a cast iron skillet works great. After it’s sizzling over medium or medium-high heat, place the chicken breasts in the pan in a single layer.
Sear chicken for 4 to 5 minutes per side. You should start to see a golden brown crust. Then, place the skillet in the preheated oven.
Bake the chicken in a 350℉ oven for 22 to 24 minutes. The chicken is done when an instant-read thermometer reaches 165℉.
Serve the spinach artichoke chicken immediately with some fresh chopped parsley.
What is stuffed chicken made of?
Stuffed chicken is a versatile dish that can be made with a variety of fillings. In this recipe, a twist on spinach artichoke dip is stuffed inside the prepared chicken breast. However, you can choose other flavors, just be sure there is some kind of cheese to hold the filling together.
What’s the best way to stuff chicken breast?
The best way to stuff chicken breasts is to halfway butterfly them, creating a pocket in the middle as you cut. This method ensures most of the filling stays inside the chicken during cooking.
While you can use fresh baby spinach, you will want to cook it first until it’s wilted to remove any extra liquid. Otherwise, your stuffed chicken will be runny and the filling will fall apart.
The best way to drain frozen spinach is to completely thaw it and then wring it out in a cheesecloth or paper towels.
Most likely you will end up with a little extra filling after stuffing the chicken breasts. During the last 3-5 minutes of cooking or baking, simply add the remaining dip to the skillet or baking dish to warm it up. Serve the filling on top of the chicken for anyone who wants a bit more!
- Create a hole. Be sure to stop cutting halfway through the breast and make a pocket for the filling in the middle.
- Soft is key. Let the cream cheese come to room temperature before mixing it into the filling.
- Wring it out. Squeeze all of the moisture out of the spinach so the filling doesn’t fall apart.
- Season well. Sprinkle salt and pepper on the outside of the chicken breasts before baking.
- Fresh is key. Mince fresh garlic cloves for the most flavor.
What to Serve with Stuffed Chicken?
Much like any other chicken recipe, these stuffed chicken breasts taste incredible when served with many types of vegetables.
More Chicken Breast Recipes
Try another delicious chicken breast recipe, like any of these, that the whole family will love.
Caprese Chicken will impress anyone who comes over for dinner parties.
Fiesta Lime Chicken will make you feel like you got takeout!
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Spinach Artichoke Stuffed Chicken Recipe
- 5 medium-sized chicken breasts about 1 ¼ to 1 ½ lbs.
- 6 oz. frozen spinach thawed
- 4 oz. cream cheese room temperature, softened*
- ½ cup Mozzarella cheese finely shredded
- ½ cup artichoke hearts drained, finely chopped
- 2 cloves garlic finely minced
- ½ tsp. oregano dried
- 1 ¼ tsp. salt divided
- ½ tsp. black pepper divided
- 2 Tbsp. oil olive or avocado
- Fresh parsley finely chopped, optional
- Preheat the oven to 350 degrees.
- Butterfly the Chicken Breasts: Add chicken breasts to a cutting board. Place your non-dominant hand on the top of one (making sure your fingers are out of the way!) and then insert a sharp knife into the thinner side of the meat. Carefully cut the breast in half using a sawing motion, stopping before you cut all of the way through. Once you get about halfway, begin to create more of a pocket which will help hold some of the filling in.5 medium-sized chicken breasts
- Make the Spinach Filling: Using either a cheese cloth or paper towels, drain the thawed spinach to remove any excess liquid. Add the drained spinach, softened cream cheese, Mozzarella cheese, artichoke hearts, minced garlic, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper to a medium-sized bowl. Mix with a spoon or spatula until well combined.6 oz. frozen spinach, 4 oz. cream cheese, ½ cup Mozzarella cheese, ½ cup artichoke hearts, 2 cloves garlic, ½ tsp. oregano, 1 ¼ tsp. salt, ½ tsp. black pepper
- Stuff Chicken with Filling: Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. (About ⅓ to ½-cup will fit into each one.) Then sprinkle the remaining ½ teaspoon salt and ¼ teaspoon black pepper over all sides of the breasts.1 ¼ tsp. salt, ½ tsp. black pepper
- Sear and Bake: Add oil to a large oven-proof skillet over medium heat. Once it’s sizzling, add chicken breasts in a single layer. Cook for 4-5 minutes on one side, or until seared, and then flip the chicken over. Add skillet to the preheated oven and continue cooking for 22-24 minutes, or until the chicken reaches an internal temperature of 165 degrees.2 Tbsp. oil
- Serve chicken with a sprinkle of finely chopped parsley, if desired. Enjoy!Fresh parsley
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Meal Prep and Storage
- How to prep ahead: You can butterfly the chicken and make the filling the day before. If needed, you can completely prepare the chicken up until baking and keep in the fridge for up to one day.
- How to store: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
- How to freeze: This chicken can also be frozen for up to 3-4 months.
- How to reheat: For the best results, warm this chicken back up in the oven. You can use the microwave, as well.
Nutrition information is automatically calculated, so should only be used as an approximation.