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The Ultimate Guide to Perfect Spinach and Artichoke Stuffed Chicken

  • Author: David Andersson
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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

Scale

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

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Find it online: https://recipesmaria.com/spinach-and-artichoke-stuffed-chicken/