Spinach Artichoke Stuffed Chicken Breast Recipe

Introduction to Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken Breast is a perfect harmony of flavor and texture, combining juicy chicken, creamy spinach artichoke filling, and a golden seared crust. If you’re looking for an impressive yet simple recipe, this dish ticks all the boxes. It’s an ideal option for dinner parties, date nights, or even a delightful family meal. Whether you’re a fan of the classic spinach artichoke dip or just love creative chicken recipes, this stuffed chicken breast is a game-changer. It’s the kind of recipe that makes you look like a culinary genius without spending hours in the kitchen. Plus, it’s loaded with protein and leafy greens, making it a delicious yet nutritious meal.

Brief Description of the Recipe

This recipe starts with tender chicken breasts butterflied and stuffed with a creamy mixture of spinach, artichoke hearts, cream cheese, and Parmesan. The chicken is then seared to golden perfection and finished in the oven for a succulent bite every time. The filling is rich and cheesy, with hints of garlic and a slight tang from the artichokes. The dish is versatile, pairing well with roasted vegetables, mashed potatoes, or a simple green salad. Despite its elegant appearance, this recipe is surprisingly easy to prepare, making it a favorite for both novice and experienced cooks. Its uniqueness lies in transforming familiar flavors into an entirely new culinary experience.

Spinach Artichoke Stuffed Chicken breast with creamy filling and golden crust.

Why This Spinach Artichoke Stuffed Chicken is a Winner

This recipe stands out because it brings restaurant-quality flavor to your kitchen without the hefty price tag. The combination of creamy spinach artichoke filling and juicy chicken breast creates a delightful contrast that will have everyone asking for seconds. What makes it truly special is its versatility. You can customize the filling to suit your taste—swap Parmesan for mozzarella or add a touch of red pepper flakes for spice. Unlike pre-made store-bought options, this homemade version is free of preservatives and tailored to your preferences. Plus, it’s a great way to sneak in some veggies for picky eaters.

Personal Anecdote

I first made this recipe when hosting a small dinner party, hoping to impress my guests without too much hassle. To my surprise, it became the star of the evening. My husband’s expression after his first bite was priceless—he couldn’t believe I made it from scratch. This dish has since become a family favorite, especially during holidays and special occasions. Its ease and elegance never fail to amaze.

Ingredients for Spinach Artichoke Stuffed Chicken

  • 4 large chicken breasts (butterflied and pounded to an even thickness)
  • 1 cup fresh spinach (chopped)
  • ½ cup canned artichoke hearts (drained and chopped)
  • ½ cup cream cheese (softened)
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic (minced)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional: Red pepper flakes or mozzarella for variation

Spinach Artichoke Stuffed Chicken breast with creamy filling and golden crust.

Preparation Tips for the Perfect Stuffed Chicken

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine spinach, artichokes, cream cheese, Parmesan, garlic, and seasoning. Mix well until smooth.
  3. Butterfly each chicken breast and pound to an even thickness. Place 2-3 tablespoons of filling in the center of each. Fold the chicken to seal and secure with toothpicks if needed.
  4. Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove toothpicks before serving.

Serving Suggestions for Spinach Artichoke Stuffed Chicken

Serve Spinach Artichoke Stuffed Chicken Breast with roasted vegetables, creamy mashed potatoes, or a side of wild rice. A crisp green salad with a tangy vinaigrette also pairs beautifully with the rich, creamy filling.

Helpful Tips for Best Results

  • Use fresh spinach for a vibrant flavor and texture. If using frozen, ensure it’s fully thawed and drained.
  • For a more robust flavor, add a pinch of nutmeg or red pepper flakes to the filling.
  • Secure the chicken tightly with toothpicks to prevent the filling from oozing out during cooking.
  • Allow the chicken to rest for 5 minutes after baking to retain its juices.

Substitutions and Variations

  • Substitute cream cheese with ricotta or goat cheese for a different flavor profile.
  • Swap spinach for kale or Swiss chard.
  • For a keto-friendly version, use grated mozzarella instead of Parmesan and skip breadcrumbs if using any as garnish.
  • Add sun-dried tomatoes or crumbled bacon to the filling for extra flavor.

Frequently Asked Questions

  1. Can I prepare this dish ahead of time? Yes, assemble the stuffed chicken and refrigerate for up to 24 hours before cooking.
  2. Can I freeze leftovers? Absolutely. Store cooked chicken in an airtight container and freeze for up to 2 months.
  3. What’s the best way to reheat this dish? Reheat in the oven at 350°F (175°C) until warmed through to retain moisture.
  4. Can I use chicken thighs instead of breasts? Yes, but adjust the cooking time accordingly.
  5. How do I know when the chicken is done? Use a meat thermometer to ensure it reaches 165°F (74°C).
  6. Can I grill this instead of baking? Yes, but be cautious to prevent the filling from spilling.
  7. What’s a good side dish for this recipe? Mashed potatoes, roasted veggies, or a fresh salad work well.
  8. Can I make this dairy-free? Use dairy-free cream cheese and nutritional yeast instead of Parmesan.
  9. Can I make this spicier? Add diced jalapeños or cayenne to the filling.
  10. Is this recipe gluten-free? Yes, as written.

Ideas for Repurposing Leftovers

  • Slice leftover chicken and use it as a filling for wraps or sandwiches.
  • Dice the chicken and mix it into a creamy pasta dish.
  • Add chopped leftovers to a salad for a protein-packed meal.
  • Use it as a topping for homemade pizza or flatbread.

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Spinach Artichoke Stuffed Chicken breast with creamy filling and golden crust.

Spinach Artichoke Stuffed Chicken Breast Recipe


  • Author: Sylvia
  • Total Time: 45 minute
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This recipe starts with tender chicken breasts butterflied and stuffed with a creamy mixture of spinach, artichoke hearts, cream cheese, and Parmesan. The chicken is then seared to golden perfection and finished in the oven for a succulent bite every time. The filling is rich and cheesy, with hints of garlic and a slight tang from the artichokes. The dish is versatile, pairing well with roasted vegetables, mashed potatoes, or a simple green salad. Despite its elegant appearance, this recipe is surprisingly easy to prepare, making it a favorite for both novice and experienced cooks. Its uniqueness lies in transforming familiar flavors into an entirely new culinary experience.


Ingredients

Scale
  • 4 large chicken breasts (butterflied and pounded to an even thickness)
  • 1 cup fresh spinach (chopped)
  • ½ cup canned artichoke hearts (drained and chopped)
  • ½ cup cream cheese (softened)
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic (minced)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional: Red pepper flakes or mozzarella for variation

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine spinach, artichokes, cream cheese, Parmesan, garlic, and seasoning. Mix well until smooth.
  3. Butterfly each chicken breast and pound to an even thickness. Place 2-3 tablespoons of filling in the center of each. Fold the chicken to seal and secure with toothpicks if needed.
  4. Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove toothpicks before serving.

Notes

Details:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baked and Pan-Seared
Cuisine: American
Diet: High-Protein, Low-Carb
Keywords: Spinach Artichoke Stuffed Chicken Breast Recipe, Creamy Stuffed Chicken, Easy Dinner Ideas
Video URL: N/A
Equipment: Oven-safe skillet, meat thermometer, mixing bowl, toothpicks
Nutrition (Per Serving):
Serving Size: 1 stuffed chicken breast
Calories: 345 kcal
Sugar: 1g
Sodium: 580mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 36g
Cholesterol: 110mg

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed chicken breast
  • Calories: 345 kcal
  • Sugar: 1g
  • Sodium: 580mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 36g
  • Cholesterol: 110mg

Keywords: Spinach Artichoke Stuffed Chicken Breast Recipe, Creamy Stuffed Chicken, Easy Dinner Ideas

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