Description
At its heart, the Spinach and Artichoke Stuffed Chicken is a creative reimagining of a beloved flavor profile. We take plump, boneless skinless chicken breasts and create a pocket that acts as a vessel for a rich, cheesy filling. The filling is composed of softened cream cheese, shredded mozzarella, and salty Parmesan, which create a gooey base. To this, we add chopped artichoke hearts for texture and acidity, and fresh spinach for a touch of iron-rich earthiness.
Ingredients
Chicken
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Spinach & Artichoke Filling
1 cup chopped artichoke hearts (canned or jarred, drained well)
1 cup fresh spinach, chopped (or frozen spinach, thawed and squeezed dry)
4 oz (115 g) cream cheese, softened
½ cup shredded mozzarella
¼ cup grated Parmesan
2 cloves garlic, minced
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste
Instructions
Prep the filling
In a bowl, mix cream cheese, mozzarella, Parmesan, garlic, spinach, artichokes, red pepper flakes, salt, and pepper until well combined.Prepare the chicken
Pat chicken breasts dry.
Cut a deep horizontal pocket into the side of each breast (don’t cut all the way through).
Season inside and out with salt, pepper, paprika, and garlic powder.Stuff the chicken
Divide filling evenly and stuff into each pocket.
Secure with toothpicks if needed.Sear
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear chicken for 3–4 minutes per side until golden.Bake
Transfer skillet to a 375°F (190°C) oven.
Bake for 15–20 minutes, until internal temperature reaches 165°F (74°C).Rest & serve
Rest 5 minutes before serving. Remove toothpicks.
Notes
For extra richness, finish the chicken with a light sprinkle of grated Parmesan or mozzarella during the last few minutes of cooking. A squeeze of fresh lemon brightens the creamy spinach and artichoke filling, while serving it with roasted potatoes, garlic green beans, or a simple side salad makes it a complete, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 410 kcal
Keywords: Creamy cheese filled chicken breasts, artichoke heart stuffed poultry, spinach dip chicken recipe, baked stuffed chicken with greens