Spinach Artichoke Stuffed Chicken

Name: Spinach Artichoke Stuffed Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup fresh spinach, chopped; 1 cup artichoke hearts, chopped; 1/2 cup cream cheese, softened; 1/2 cup grated Parmesan cheese; 1/4 cup mayonnaise; 2 cloves garlic, minced; Salt and pepper to taste; Olive oil for cooking

Highlighted under: Cozy Comfort Meals Favorites

I absolutely love creating dishes that are both elegant and comforting, and this Spinach Artichoke Stuffed Chicken hits that sweet spot perfectly. It combines the creamy, savory flavors of spinach and artichokes with succulent chicken breasts for a meal that truly impresses. This recipe is not just delicious, but it's also remarkably easy to prepare, making it ideal for both weekday dinners and special occasions. Plus, the vibrant colors and rich flavors make every bite an experience to savor.

Created by

Ottoline Reeves

Last updated on 2026-02-08T05:40:36.855Z

When I first experimented with stuffed chicken, I was amazed by how much flavor I could pack into such a simple dish. The combination of spinach, artichokes, and cream cheese creates a luscious filling that pairs perfectly with the juicy chicken. Cooking it in the oven ensures that the chicken stays moist while the filling becomes beautifully melty. I recommend using fresh spinach for a brighter flavor.

One of the keys to making this dish successful is ensuring the chicken breasts are pounded to an even thickness. This not only helps them cook evenly but also allows for more stuffing inside. I made this for a gathering recently, and everyone raved about the combination of flavors and the presentation; it's definitely a showstopper!

Why You'll Love This Recipe
Rich and creamy filling bursting with flavor
Juicy chicken that stays tender and flavorful
Perfect for impressing guests or weeknight dinners

Mastering the Stuffing Technique

Stuffing chicken breasts can be a bit tricky, but with the right technique, you'll achieve a beautiful pocket that holds in all the delicious filling. When slicing the pocket, be careful to leave a thick edge so that the filling doesn't spill out during cooking. The best method is to make a horizontal cut about three-quarters of the way through the chicken breast, creating a flap that you can gently open for stuffing.

Using a meat mallet to pound the chicken breasts to an even thickness not only promotes even cooking but also helps to retain moisture. Aim for about ½ inch thick throughout. If you find your chicken is still uneven, consider cutting additional pockets in thicker areas. This can prevent the thinner parts from drying out while waiting for the thicker sections to cook through.

Choosing the Right Ingredients

The combination of cream cheese and Parmesan cheese in this recipe is ideal for creating that rich and creamy filling. Cream cheese provides a luscious texture, while Parmesan adds a depth of flavor with its nutty undertones. If you're looking for a lighter option, consider using low-fat cream cheese or Greek yogurt, but keep in mind that this may alter the flavor slightly, so adjust seasonings as needed.

Fresh spinach is always best, both for flavor and texture; however, if you're in a pinch, frozen spinach works too. Just be sure to thaw and drain it thoroughly before mixing it with other ingredients to avoid excess moisture that could make the filling too watery.

Serving Suggestions and Variations

Serving this Spinach Artichoke Stuffed Chicken with a vibrant side salad or roasted vegetables complements the dish beautifully. The fresh greens and crunch provide a nice contrast to the rich filling, making each bite even more enjoyable. Consider drizzling a balsamic reduction or lemon vinaigrette over the salad for an extra layer of flavor.

For a twist, you could substitute other cheeses like feta or mozzarella for a unique take on the filling. Adding sun-dried tomatoes or olives can also introduce a Mediterranean flair. If you're feeling adventurous, sprinkle some red pepper flakes into the mixture for a spicy kick that pairs well with the creamy elements.

Ingredients

Gather your ingredients before you start cooking for a smoother process!

Main Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup artichoke hearts, chopped
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for cooking

Make sure to taste your filling before stuffing the chicken to adjust seasonings if necessary!

Instructions

Before diving into the cooking, ensure you have all utensils and equipment readily available.

Prepare the Filling

In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, minced garlic, salt, and pepper. Mix well until thoroughly combined.

Prep the Chicken

Preheat your oven to 375°F (190°C). Take each chicken breast and carefully slice a pocket into the side. Use a meat mallet to pound the chicken to an even thickness for even cooking.

Stuff the Chicken

Fill each chicken pocket generously with the spinach and artichoke mixture. Secure the opening with toothpicks if necessary to prevent the filling from escaping.

Cook the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes per side until golden brown. Then, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Serve

Remove the chicken from the oven and let it rest for a few minutes before slicing. Serve with your favorite sides and enjoy!

Don’t forget to garnish with fresh herbs for an extra touch of flavor and presentation!

Pro Tips

For an extra layer of taste, consider adding some sun-dried tomatoes into the filling or topping with a sprinkle of breadcrumbs before baking for a crunchy texture.

Storing and Reheating Leftovers

If you're fortunate to have leftovers, store any uneaten stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This method helps to retain the moisture in the chicken, preventing it from becoming dry.

For longer storage, consider freezing the cooked chicken. Wrap each piece tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as described above.

Troubleshooting Common Issues

If your filling seems to be leaking during cooking, this could be due to overstuffing. Always make sure to leave enough space at the opening to close the pocket tightly, using toothpicks for added security if necessary. Ensure that your chicken breasts are properly pounded for even cooking, as uneven pieces may break apart.

In the event that your chicken browns too quickly but isn’t cooked through, lower the oven temperature to 350°F (175°C) and cover the skillet with foil for the remainder of baking. This traps heat, helping the chicken cook evenly without burning the surface.

Scaling the Recipe

This recipe is easily scalable, making it perfect for large gatherings or meal prep. Simply multiply the ingredient amounts based on the number of servings required. If you decide to prepare multiple batches, consider using larger baking dishes or separating the chicken into multiple skillets to allow for even cooking space.

When scaling up, remember to avoid overcrowding the pan during the searing step. Leave enough space between each chicken breast to ensure they achieve that lovely golden-brown crust, which enhances both texture and flavor.

Questions About Recipes

→ Can I use frozen spinach?

Yes, just make sure to thaw it and drain excess water before using.

→ What can I serve with stuffed chicken?

This dish pairs well with roasted vegetables, rice, or a simple salad.

→ Is this dish suitable for meal prep?

Absolutely! You can prepare and stuff the chicken ahead of time, then refrigerate until you're ready to cook.

→ Can I substitute the chicken with another protein?

Yes, this filling also works beautifully with pork chops or turkey cutlets!