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; 1/2 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 2 cloves garlic, minced; Salt and pepper to taste; 4 boneless, skinless chicken breasts; Olive oil; Salt and pepper

Highlighted under: Home Healthy Meals Ideas

I absolutely love making Spinach Artichoke Stuffed Chicken for family gatherings. The combination of tender chicken breast filled with a creamy spinach and artichoke mixture creates a flavorful dish that never fails to impress. Each bite offers a burst of savory goodness, and it’s surprisingly simple to prepare! I think what makes it stand out is the gooey, melted cheese that just pulls apart when you cut into it. It’s one of those recipes that feels like a treat but is still healthy enough for a weeknight dinner.

Created by

Dorothy Finch

Last updated on 2026-02-08T07:19:36.786Z

When I first tried Spinach Artichoke Stuffed Chicken, I was captivated by the delightful flavors merging into one. My approach involves sautéing fresh spinach and combining it with artichokes and cream cheese for that rich filling. I find that using a mix of mozzarella and Parmesan elevates the dish and adds depth to the flavor profile.

One tip I’d share is to ensure the chicken is not overcooked while baking; it should remain juicy. Using a meat thermometer helps; when it reads 165°F, you’ll have a perfectly cooked chicken that is tender and full of flavor. This dish is truly a crowd-pleaser!

Why You Will Love This Recipe
Creamy filling packed with flavor
Juicy chicken that is easy to prepare
Perfect for both family dinners and special occasions

Understanding the Filling

The filling for the Spinach Artichoke Stuffed Chicken is truly the star of the dish. The fresh spinach not only contributes vibrant color but also provides an earthy flavor that complements the tangy artichokes. When combined with cream cheese, mozzarella, and Parmesan, the mixture becomes delightfully creamy. This blend not only adds richness but also helps keep the chicken moist during baking. A quick sauté in olive oil infuses the dish with aromatic garlic, enhancing the overall flavor profile and drawing out the richness of the cheeses.

One key technique to achieving the perfect filling is ensuring that the spinach is fully wilted before mixing in the cheeses. If the spinach is still a bit crisp when combined, it can create a watery filling that won't adhere well to the chicken. Aim for a cohesive mixture that's glossy and spreadable. This will also help in the stuffing process, allowing the filling to stay put once inside the chicken, rather than leaking out during cooking. Remember to taste the filling before stuffing—it should be well-seasoned to stand up against the chicken's mild flavor.

Perfectly Stuffed Chicken

When preparing the chicken breasts, it's important to create a deep pocket without cutting all the way through. Use a sharp knife to carefully slice along the thickest side of the breast, about three-quarters of the way through. This allows a large cavity for the filling while maintaining the integrity of the chicken. If you accidentally cut through, you can simply use toothpicks or kitchen twine to secure the opening after stuffing. I often like to pound the chicken slightly to even out the thickness, which promotes even cooking throughout the breast.

Applying a generous seasoning of salt and pepper on both sides of the chicken enhances the flavor markedly. The olive oil not only prevents sticking but also promotes a golden-brown exterior. For added flavor, consider adding dried herbs like oregano or thyme into the seasoning mixture. Knowing when to take the stuffed chicken out of the oven is crucial; it should be golden on the outside and a meat thermometer should read 165°F (75°C) at the thickest part. Let it rest for a few minutes to allow the juices to redistribute, which will ensure a juicy, tender result.

Ingredients

Start by gathering your ingredients for a seamless cooking experience.

Ingredients for Spinach Artichoke Filling

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

Ingredients for Chicken

4 boneless, skinless chicken breasts
Olive oil
Salt and pepper

Make sure to have everything ready before you start cooking!

Instructions

Follow these simple steps to create this delicious dish.

Prepare the Filling

In a skillet, heat a splash of olive oil over medium heat. Add garlic and sauté until fragrant. Toss in the spinach and artichokes, cooking until the spinach wilts. Mix in the cream cheese, mozzarella, and Parmesan. Season with salt and pepper. Remove from heat.

Prepare the Chicken

Preheat your oven to 375°F (190°C). While the oven heats, slice the chicken breasts lengthwise to create a pocket. Season both sides with olive oil, salt, and pepper.

Stuff the Chicken

Fill each chicken breast pocket generously with the spinach artichoke mixture. You may secure the openings with toothpicks if desired.

Bake

Place the stuffed chicken breasts in a greased baking dish. Bake in the preheated oven for 25 to 30 minutes or until the chicken is cooked through and reaches 165°F (75°C).

Let the chicken rest for a few minutes before slicing.

Pro Tips

For extra flavor, marinate the chicken in Italian seasoning for a couple of hours before stuffing.

Storage and Make-Ahead Tips

If you want to prepare this dish ahead of time, consider stuffing the chicken breasts a day in advance. Simply wrap them tightly in plastic wrap or place them in an airtight container and refrigerate. This allows the flavors in the filling to meld together beautifully, enhancing the overall taste when cooked. Just ensure you allow the chicken to come to room temperature for about 30 minutes before baking to ensure even cooking.

Leftover stuffed chicken can be stored in the refrigerator for up to three days. To reheat, place the chicken in the oven at 350°F (175°C) to maintain the texture, heating until warmed through. Avoid the microwave if possible, as it can make the chicken rubbery and dry. Enjoy it sliced over salads, in wraps, or even as part of a savory breakfast with eggs.

Flavor Variations and Substitutions

Feel free to customize the filling based on your preferences or dietary needs. For a lighter version, you can substitute the cream cheese with Greek yogurt or cottage cheese, and use low-fat mozzarella. You can also sneak in some sun-dried tomatoes or roasted red peppers to add a burst of flavor, or switch out the artichokes for mushrooms for a different twist. The creamy texture of the filling is key, so keep that in mind when making substitutes.

If you’re looking for a hearty accompaniment, consider serving the stuffed chicken with a light salad or a side of roasted vegetables. Quinoa or brown rice can also be great choices for a complete meal. You can elevate the dish with a drizzle of balsamic reduction or a sprinkle of fresh herbs before serving, adding layers of flavor that complement the rich filling.

Questions About Recipes

→ Can I use frozen spinach?

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

→ What can I serve with this dish?

It pairs wonderfully with a salad or roasted vegetables.

→ Can I prepare this in advance?

Absolutely! You can stuff the chicken ahead of time and bake it right before serving.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.