Spinach Artichoke Stuffed Chicken

Name: Spinach Artichoke Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh spinach, chopped; 1 can (14 oz) artichoke hearts, drained and chopped; 1/2 cup cream cheese, softened; 1/4 cup grated Parmesan cheese; 1 clove garlic, minced; Salt and pepper to taste; 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and pepper to taste

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I absolutely love making this Spinach Artichoke Stuffed Chicken for dinner. Not only does it come together quickly, but the combination of creamy artichoke and fresh spinach stuffed inside tender chicken breasts creates a delightful harmony of flavors. As it bakes, the chicken absorbs all the rich tastes from the filling, making it both satisfying and healthy. Serve it with a side of roasted vegetables or a light salad, and you've got a meal that feels gourmet yet is easy enough for any night of the week.

Created by

Ottoline Reeves

Last updated on 2026-02-08T05:44:36.654Z

When I first decided to make Spinach Artichoke Stuffed Chicken, I was surprised by how effortlessly the flavors melded together. The creamy filling, made with just the right amount of garlic and cream cheese, kept the chicken juicy and flavorful. I found that searing the chicken before baking not only sealed in moisture but also gave it a beautiful golden crust, elevating the dish's presentation.

To add an extra layer of flavor, I like to sprinkle some Parmesan cheese on top before baking. The result was a bubbly, cheesy goodness that I couldn't resist. This method works wonders and ensures that every bite is packed with flavor; it's a sure crowd-pleaser!

Why You'll Love This Recipe
Creamy artichoke filling that bursts with flavor
Juicy chicken breasts that bake perfectly every time
Quick and impressive dish for weeknight dinners or special occasions

Key Techniques for Perfect Stuffed Chicken

When making stuffed chicken, the key to success lies in how you prepare the pockets. Use a sharp knife to create a pocket while being careful not to cut all the way through. This ensures the filling stays secure and doesn’t leak during cooking. I recommend making the pocket spacious enough to hold a generous amount of the filling but not so large that the chicken loses its structural integrity.

Searing the stuffed chicken before baking is also crucial. This technique locks in moisture and creates a beautiful golden crust, enhancing both the visual appeal and the flavor. Aim for a sear of about 2-3 minutes per side over medium-high heat. Look for a golden-brown crust; this indicates that the Maillard reaction is taking place, adding depth to your chicken's taste.

Ingredient Insights

The choice of cream cheese in the filling adds creaminess that balances the texture of the spinach and artichokes. If you're looking for a lighter option, you can substitute half of the cream cheese with Greek yogurt, which will maintain that tangy flavor while reducing calories. However, understand that this will slightly change the overall creaminess of the filling.

Artichoke hearts are not just for flavor; they also provide key nutritional benefits, such as fiber and antioxidants. Choose canned hearts packed in water or brine for the best taste and health benefits. If you prefer fresh artichokes, you can steam or roast them before chopping, but this requires additional prep time, so plan accordingly.

Ingredients

Gather the following ingredients to make your Spinach Artichoke Stuffed Chicken:

Stuffing Ingredients

1 cup fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste

Chicken Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste

Make sure to prep your ingredients and have everything ready before you start assembling!

Instructions

Now, let's get started on preparing this delicious meal:

Prepare the Filling

In a bowl, combine chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic, salt, and pepper. Mix well until fully combined.

Prep the Chicken

Preheat your oven to 375°F (190°C). Using a sharp knife, carefully create a pocket in each chicken breast. Season with olive oil, Italian seasoning, salt, and pepper.

Stuff the Chicken

Generously fill each chicken breast pocket with the spinach-artichoke mixture, making sure to pack it in tightly.

Sear the Chicken

In a skillet over medium-high heat, add a bit of olive oil and sear the stuffed chicken breasts for about 2-3 minutes on each side until golden brown.

Bake the Chicken

Transfer the seared chicken to a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.

Serve hot with your choice of sides and enjoy your delicious meal!

Pro Tips

For added flavor, consider adding sun-dried tomatoes or fresh herbs like basil to the stuffing mixture.

Serving Suggestions

Pair your Spinach Artichoke Stuffed Chicken with roasted vegetables like carrots and asparagus for a complete meal that balances flavors and textures. The natural sweetness of the roasted veggies complements the creamy filling perfectly. For a lighter option, consider a side salad with a citrus vinaigrette to brighten the dish.

You can also serve this stuffed chicken over a bed of quinoa or rice for a heartier meal. The fluffy grains not only catch the flavorful juices but also add a nutritious element to your dinner. A sprinkle of fresh herbs on top just before serving can elevate the dish even further.

Storage and Make-Ahead Tips

If you're planning to make this dish in advance, the stuffing can be prepared a day ahead. Store the filling in the refrigerator in an airtight container to maintain its freshness. On the day you plan to cook, simply stuff the chicken breasts, sear, and bake as directed. This allows the flavors to meld together even more, resulting in a tastier meal.

Leftover stuffed chicken can be stored in the fridge for up to three days. Reheat in the oven for about 15 minutes at 350°F (175°C) to retain moisture. Alternatively, you can slice the chicken and heat it in a skillet over medium heat with a splash of chicken broth or water to prevent drying out.

Questions About Recipes

→ Can I prepare the filling in advance?

Absolutely! You can make the filling a day ahead and store it in the refrigerator.

→ What can I serve with this chicken?

This dish pairs wonderfully with steamed vegetables, rice, or a fresh salad.

→ Can I freeze the stuffed chicken?

Yes, you can freeze the stuffed chicken before baking. Just ensure it's well-wrapped to prevent freezer burn.

→ How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer for accuracy.