Spinach Artichoke Stuffed Chicken Breast is a juicy, flavorful main dish filled with a creamy blend of spinach, artichokes, and cheese. It takes the classic dip and turns it into a protein-packed, oven-baked dinner that’s elegant enough for guests but easy enough for weeknights.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: ~50 minutes
- Servings: 4 servings
Equipment
- Baking dish
- Skillet
- Mixing bowl
- Knife and cutting board
- Toothpicks (to secure chicken)
- Meat thermometer
Ingredients
Chicken
- 4 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Spinach Artichoke Filling
- 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed & drained)
- 1/2 cup artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon chili flakes (optional)
- Salt & pepper to taste
Ingredient Notes
- Chicken breasts: Choose thick pieces so they’re easy to stuff.
- Spinach: Must be well-drained to avoid watery filling.
- Artichokes: Canned or jarred work best.
- Cream cheese: Gives the filling its creamy, rich texture.
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, mix spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and chili flakes.
- Slice a pocket into each chicken breast (do not cut all the way through).
- Stuff each chicken breast with the spinach-artichoke mixture. Secure with toothpicks.
- Season chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium heat. Sear chicken 2–3 minutes per side until golden.
- Transfer chicken to baking dish.
- Bake for 20–25 minutes or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving. Remove toothpicks and serve warm.
Nutrition Facts
(Approximate per serving)
- Calories: 420
- Protein: 45g
- Fat: 24g
- Carbohydrates: 6g
- Fiber: 1g
- Sodium: 520mg
Tips
- Don’t overstuff or filling may leak out.
- Sear chicken first for better flavor and moisture retention.
- Let chicken rest before slicing to keep juices inside.
- Use a thermometer for perfect doneness.
Variations
- Cheesy Version: Add extra mozzarella inside the filling.
- Bacon Spinach Chicken: Mix in crispy bacon bits.
- Creamy Sauce Version: Top with a light cream sauce after baking.
- Air Fryer Method: Cook at 360°F for 18–20 minutes.