If you love creamy, cheesy dips and tender, juicy chicken, then you are absolutely going to fall head over heels for this Easy Spinach Artichoke Stuffed Chicken! This recipe takes all the rich, irresistible flavors of classic spinach-artichoke dip and tucks them inside perfectly seasoned chicken breasts for a dinner that dazzles any night of the week.
Why You’ll Love This Recipe
- Creamy Gourmet Filling: Every bite bursts with a luscious, melty spinach-artichoke filling that tastes straight from your favorite bistro.
- Weeknight Friendly: You only need 45 minutes from fridge to table—seriously!
- Plays Well with Sides: The savory, mildly cheesy chicken pairs beautifully with pasta, salad, or roasted veggies.
- Impresses Every Time: It looks fancy but is secretly super easy, so it’s perfect for guests or a cozy family night in.
Ingredients You’ll Need
You only need a handful of familiar favorites to bring Easy Spinach Artichoke Stuffed Chicken to life—each one brings something special, from a crisp, golden chicken crust to that irresistible, creamy filling. Here’s why every ingredient shines in this dish!
- Chicken Breasts: Look for boneless, skinless pieces that are thick enough for stuffing—these create the perfect pocket for the creamy filling.
- Paprika: Adds color and a mild, earthy warmth to your seasoning blend.
- Garlic Powder & Onion Powder: This classic combo brings deep savory flavor to the chicken itself.
- Salt & Black Pepper: Season simply so those stuffing flavors can shine through!
- Vegetable Oil: Helps give the chicken a crisp, golden finish when searing in the skillet.
- Cream Cheese: The velvety base for your filling—soften it first so it blends easily.
- Sour Cream: Adds a bit of tang and extra creaminess to the filling.
- Fresh Garlic: Minced garlic brings a punch of authentic flavor and aroma.
- Fresh Spinach: Just one cup, packed—you’ll be amazed how much flavor and color it brings!
- Canned Artichokes: Drained and peeled, these tender hearts give subtle texture and a delicate, briny flavor that’s classic in this dish.
- Mozzarella (shredded): Nothing beats the gooey, melty factor that mozzarella brings!
- Parmesan Cheese: A sprinkle of sharp, nutty parmesan deepens every bite.
- Extra Salt & Pepper (for filling): Season the filling to your taste for irresistible results.
Variations
The absolute best part about Easy Spinach Artichoke Stuffed Chicken is how adaptable it is! You can tweak the filling, swap the cheese, or sneak in extra veggies to make it your own. Here are some fresh ideas for every craving and occasion.
- Add Sun-Dried Tomatoes: A handful of chopped sun-dried tomatoes gives the filling a punch of color and sweet-tart flavor.
- Use Different Cheeses: Swap the mozzarella for fontina, provolone, or even pepper jack if you like a kick!
- Make It Low-Carb: Serve atop sautéed cauliflower rice or a bed of spiralized zucchini.
- Dairy-Free Version: Use vegan cream cheese and plant-based mozzarella to keep that dreamy texture while making the dish dairy-free.
How to Make Easy Spinach Artichoke Stuffed Chicken
Step 1: Season and Sear the Chicken
Preheat your oven to 350℉. While it heats, combine the paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Pat your chicken breasts completely dry (this helps them brown beautifully), then sprinkle the seasoning blend generously on both sides. Add vegetable oil to a large, oven-safe skillet and set over medium-high. Once hot, sear the chicken on each side until golden—about 2–3 minutes per side. This quick sear locks in the juices and adds a crave-worthy crust!
Step 2: Create the Spinach Artichoke Filling
In a large mixing bowl, combine softened cream cheese, sour cream, minced garlic, fresh spinach, canned artichoke hearts, shredded mozzarella, parmesan, plus another pinch of salt and pepper. Mix everything together until you have a thick, chunky, and cheesy mixture. This filling should be easy to scoop, not runny—you want it to stay put inside the chicken while baking.
Step 3: Stuff the Chicken Breasts
Once the chicken has cooled slightly, use a sharp knife to carefully make a lengthwise slit through each breast—going about three-quarters of the way, but not all the way through. Gently open the pocket, then stuff 2–3 generous tablespoons of that dreamy spinach-artichoke mixture inside each piece. Don’t overfill—if you pack in too much, the filling may spill out as the chicken bakes!
Step 4: Bake to Perfection
Return the stuffed chicken breasts to your oven-safe skillet or carefully transfer to a casserole dish. Pop the pan into your preheated oven and bake for 30 minutes, or until the chicken is completely cooked through and reaches 165℉ in the thickest part. The cheese will be bubbly, and the tops lightly golden. Let the chicken rest for a couple of minutes before serving—this helps the filling set so every slice stays picture-perfect.
Pro Tips for Making Easy Spinach Artichoke Stuffed Chicken
- Slit Smart: Use a small, sharp knife to make a deep but controlled pocket in your chicken—this minimizes any filling leaks as it bakes.
- Pre-Cook Spinach Option: If you want even more flavor, sauté the spinach briefly before mixing—it’ll shrink and concentrate its taste.
- Secure with Toothpicks: Secure the open side of your stuffed chicken with a toothpick or two if you’re worried about spillage (just remember to remove before serving!).
- Check Doneness Precisely: For flawless, juicy results, always use a meat thermometer—the chicken should reach 165℉ but not be overcooked.
How to Serve Easy Spinach Artichoke Stuffed Chicken
Garnishes
Finish your Easy Spinach Artichoke Stuffed Chicken with a sprinkle of fresh parsley or chopped chives for a pop of color and freshness. A light dusting of extra parmesan cheese or a drizzle of olive oil is also fabulous for a little extra indulgence.
Side Dishes
This chicken loves cozy, simple sides! Try serving it with creamy mashed potatoes, buttery pasta, or a crisp green salad. For something lighter, roasted asparagus or steamed green beans make beautiful (and colorful) companions.
Creative Ways to Present
Slice the stuffed chicken breasts crosswise and fan them out on a platter to showcase that gorgeous filling. For dinner parties, top with extra artichoke hearts or edible flowers, or simply serve over a bed of sautéed spinach for extra flair.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Spinach Artichoke Stuffed Chicken will keep beautifully in an airtight container in the fridge for up to 3 days. Simply let it cool to room temperature first before packing away to keep the filling creamy and the chicken moist.
Freezing
You can freeze the stuffed, uncooked chicken breasts for up to 2 months. Arrange them on a baking sheet to freeze solid, then transfer to a sealed freezer bag. If freezing after cooking, wrap each piece well to prevent freezer burn, but know the filling may be a bit softer upon reheating.
Reheating
To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 325℉ oven until heated through. This gentle method keeps the chicken juicy and the filling silky—avoid microwaving if you want to preserve the texture!
FAQs
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Can I use frozen spinach instead of fresh?
Yes, you can swap in frozen spinach—just be sure to thaw it completely and squeeze out all the excess moisture with a towel before mixing it into the filling. This keeps your Easy Spinach Artichoke Stuffed Chicken from becoming watery.
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What type of artichokes work best for this recipe?
Canned artichoke hearts (in water or brine) work perfectly—just drain and roughly chop them before adding. Avoid marinated artichokes, which can overpower the filling’s flavor balance.
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How do I keep the stuffing from spilling out when baking?
Don’t overfill the chicken pockets, and if you like, secure the open side with toothpicks before baking. Also, searing the chicken first helps it hold its shape during baking, ensuring most of the stuffing stays tucked inside.
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Is it possible to prepare Easy Spinach Artichoke Stuffed Chicken ahead?
Absolutely! You can assemble the stuffed chicken breasts and refrigerate them (covered) up to a day ahead. When you’re ready, bake as directed. It’s a lifesaver for busy schedules or entertaining.
Final Thoughts
If comfort food with a little wow-factor is what you’re after, Easy Spinach Artichoke Stuffed Chicken is the answer. Whether you’re feeding a crowd or just making a special weeknight meal, this recipe is pure cozy joy—so go ahead, give it a try and treat yourself to something truly delicious!
Print
Spinach Artichoke Stuffed Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Spinach Artichoke Stuffed Chicken recipe is a flavorful and elegant dish perfect for a special dinner. Juicy chicken breasts are filled with a creamy spinach and artichoke mixture, then baked to perfection.
Ingredients
Ingredients:
- 4 chicken breast boneless, skinless
- 1 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1–2 tsp vegetable oil
Spinach Artichoke Mixture:
- 2 ounce cream cheese, softened
- 2 tbsp sour cream
- 1–2 cloves garlic, minced
- 1 cup fresh spinach, packed
- 4 oz canned artichoke, peeled
- 1/2 cup mozzarella, shredded
- 2 tbsp parmesan cheese, grated
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Pre-heat oven at 350℉. In a small bowl, combine seasoning for chicken – paprika, garlic powder, onion powder, salt, and black pepper.
- Pat dry chicken breast and sprinkle seasoning all over on both sides.
- Add vegetable oil to skillet, bring to medium-high heat. Once skillet is heated, sear chicken breast for a couple of minutes on both sides until both sides are golden brown.
- Remove chicken breast from skillet. Slit chicken breast lengthwise 3/4 of the way through (avoid cutting chicken into two pieces).
- In a large bowl, combine all spinach and artichoke mixture ingredients. Mix to combine. Mixture should be chunky and thick.
- Stuff each piece of chicken breast with 2-3 tbsp of spinach artichoke mixture. Do not overstuff – it will spill out when baking if it’s too full.
- Bring chicken back to oven-safe skillet. If skillet cannot be heated in the oven, bring chicken to a large casserole dish.
- Bake chicken for 30 minutes, or until it is cooked through.If checking with a meat thermometer, the thickest part of the chicken should reach 165℉ to be considered fully cooked.
- Remove chicken from oven. Serve and enjoy!
Notes
- Make sure to not overstuff the chicken to prevent spillage during baking.
- An oven-safe skillet can be used for both searing and baking the chicken.
- Adjust seasoning according to personal preference.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
