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 cup artichoke hearts, drained and chopped; 4 oz cream cheese, softened; 1/2 cup shredded mozzarella cheese; 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 paprika; 1 teaspoon Italian seasoning; Salt and pepper to taste

Highlighted under: Cozy Comfort Meals Favorites

When I first decided to make Spinach Artichoke Stuffed Chicken, I was looking for a dish that would impress my family without demanding too much time in the kitchen. The combination of creamy spinach and artichoke filling paired with tender chicken is nothing short of divine. Each bite is packed with flavor, and the best part is how easy it is to prepare. This delicious recipe has quickly become a weeknight favorite in our home, and I can't wait to share it with you.

Created by

Ottoline Reeves

Last updated on 2026-02-08T05:52:37.842Z

Making this Spinach Artichoke Stuffed Chicken was a delightful experiment for me in culinary creativity. I remember the first time I tried combining these classic dip flavors with chicken breast—each bite was a revelation! The smooth cream cheese blended with the rich artichokes creates a filling that’s both hearty and indulgent.

One tip I learned along the way is to ensure the chicken breasts are pounded evenly; this guarantees they cook uniformly, preventing any dry spots while allowing the filling to shine. It's a simple yet critical step that truly elevates this dish!

Why You'll Love This Recipe
Creamy spinach and artichoke filling bursting with flavor
Juicy chicken that perfectly complements the rich stuffing
Great for impressing guests or a cozy family dinner

Mastering the Stuffing Technique

Stuffing the chicken properly is essential for achieving a juicy and flavorful dish. To avoid the filling from leaking out during cooking, make sure to fold the sides of the chicken breast tightly around the filling. I recommend using kitchen twine for a secure hold; it not only keeps the stuffing intact but also allows for even cooking. If you’re using toothpicks, insert them at an angle to ensure they hold tightly while cooking.

When preparing the filling, consider letting the cream cheese soften at room temperature for about 30 minutes before mixing. This ensures that it blends easily with the other ingredients, resulting in a creamy and homogenous mixture. If you find yourself pressed for time, you can soften the cream cheese in the microwave for about 15-20 seconds on low power. This technique saves time without compromising texture.

Enhancing Flavor and Texture

The seasoning plays a crucial role in elevating this dish. Paprika adds a subtle smokiness and a vibrant color to the chicken skin, while Italian seasoning infuses a blend of herbs that enhances the overall flavor profile. As you season, don’t be shy—ensure that every part of the chicken is well-coated to lock in the flavors. A good visual cue is when the chicken begins to shimmer; that’s when it’s ready to sear.

For added depth in flavor, consider incorporating a touch of lemon zest or a squeeze of fresh lemon juice into the filling. This brightens the creamy spinach-artichoke mixture and balances the richness of the cheeses. You can also experiment with different cheeses; for instance, adding a bit of feta could introduce a tangy twist to the filling that complements the chicken beautifully.

Serving and Storage Suggestions

Once your Spinach Artichoke Stuffed Chicken is cooked, let it rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each slice is tender and juicy. Serve it alongside a fresh garden salad or some roasted vegetables for a well-rounded meal. A light drizzle of balsamic glaze over the chicken just before serving can also bring an extra layer of flavor.

If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, until warmed through. Alternatively, you can microwave it in short intervals, but be cautious not to dry it out. This dish also freezes well; wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months.

Ingredients

Gather these ingredients for a delicious Spinach Artichoke Stuffed Chicken:

For the Filling

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

For the Chicken

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

Once you have all your ingredients, you're ready to start cooking!

Instructions

Follow these steps to make your Spinach Artichoke Stuffed Chicken:

Prepare the Filling

In a medium bowl, mix together the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper until well combined.

Prepare the Chicken

Preheat your oven to 375°F (190°C). Using a meat mallet, pound each chicken breast to an even thickness. Season both sides with olive oil, paprika, Italian seasoning, salt, and pepper.

Stuff the Chicken

Place about 1/4 of the filling in the center of each chicken breast. Fold the sides over the filling and secure with toothpicks or kitchen twine.

Cook the Chicken

In a large oven-safe skillet, heat a little oil over medium-high heat. Sear the stuffed chicken for about 4-5 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Serve

Remove the toothpicks or twine and serve the chicken warm. Enjoy your delicious Spinach Artichoke Stuffed Chicken!

Enjoy your meal!

Pro Tips

To save time, you can prepare the filling a day in advance and store it in the refrigerator. Just allow it to come to room temperature before stuffing the chicken.

Ingredient Substitutions

This recipe is quite flexible when it comes to ingredient substitutions. If you don’t have fresh spinach, frozen spinach can be used—just ensure it’s fully thawed and excess moisture is squeezed out before mixing it into the filling. For a dairy-free alternative, consider using cashew cream instead of cream cheese, and nutritional yeast in place of Parmesan for a cheesy flavor without the dairy.

For the artichoke hearts, if you can’t find canned or frozen options, you might try using roasted red peppers as an interesting substitute. While it gives a different flavor profile, it still adds a delightful texture and color to the dish. Just make sure to chop them finely to keep the overall consistency of the filling intact.

Troubleshooting Common Issues

If you find that your stuffed chicken breasts are drying out during the cooking process, consider reducing the baking time slightly or lowering your oven temperature to 350°F (175°C) for a gentler cook. This way, the chicken remains moist while ensuring that the filling is heated thoroughly. Checking the internal temperature with a meat thermometer can help you avoid overcooking.

Another common issue is the filling leaking out. To prevent this, ensure the chicken breasts are pounded to an even thickness prior to stuffing. Uneven thickness can lead to inconsistent cooking and may compromise the integrity of the fill. Alternatively, if the filling does leak, you can still salvage the dish by creating a simple sauce with the remaining filling and serving it over the chicken.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw and drain the excess moisture before using.

→ What if I don't have artichoke hearts?

You can substitute with sautéed mushrooms or even roasted red peppers for a different flavor.

→ How do I know when the chicken is cooked through?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

→ Can I make this ahead of time?

Yes, you can prepare the chicken and filling and assemble them a few hours before baking.