Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken is such a hearty, tasty and elegant chicken breast recipe. It goes from raw to dinner-table-ready in one skillet. Seared first to lock in the seasoning, then stuffed with a creamy spinach artichoke filling that’s reminiscent of the ever-popular spinach artichoke dip, and finished in the oven for a wonderfully simple one-pan meal.

It’s the kinda dish you will impress people with…without much effort on your part, because it’s actually really easy to make!

An Easy Spinach Artichoke Chicken Recipe

It’s a beautiful thing when you combine creamy spinach artichoke filling with seared chicken breasts. It’s a hearty meal that’s comforting and filling, packed with amazing flavors and textures in every single bite.

And obviously, there’s spinach and artichoke in there, so it’s got to be slightly healthy and a balanced diet, right? I mean, never mind the cheese and sour cream…

Now, here’s the thing. For the longest time, whenever I saw a recipe with something stuffed inside meat, I assumed it had be a complicated process. But I’m here to burst that myth and tell you it is SO not so!

This spinach artichoke chicken recipe takes 45 minutes to make from start to finish, and 30 minutes of that happens in the oven. So you are actually looking at a quick 15 minute of active time.

I’m here to prove it once and for all that this fancy-looking dish is actually very doable…and so tasty, you’ll be glad you stuffed that chicken breast!

And you’ll be stuffing more chicken breasts from now on!

Also, if you are looking for more easy chicken recipes that look like it takes way more effort to make than they really do, check these out too: Creamy Spinach Chicken and Skillet Chicken Parmesan – my two personal favorites. 🙂

Ingredients

Here’s what you need for the chicken:

• Chicken breasts: Boneless and skinless works best here – easy to slit and stuff.
• Paprika: Adds a warm, subtly smoky note and helps the seared chicken turn that gorgeous golden color.
• Garlic powder: For unmistakable garlicky flavor in every bite – no fresh mincing needed for the seasoning blend.
• Onion powder: Rounds out the seasoning with a mellow, savory backbone.
• Salt and black pepper: The essential seasoning duo. Feel free to use kosher salt, sea salt etc…
• Vegetable oil: For searing the chicken breasts before they go into the oven. Olive oil works well too if that’s what you have on hand.

For the spinach artichoke filling:

• Cream cheese: The creamy base of the filling – let it soften at room temperature so it mixes smoothly.
• Sour cream: Adds tang and helps loosen up the cream cheese base.
• Garlic: A couple of cloves, minced fresh, for bold flavor.
• Fresh spinach: It looks like a lot going in, but it shrinks down once mixed with everything else. If using frozen spinach, make sure to bring to a defrost, squeeze excess moisture, and pat dry.
• Artichoke hearts: Canned works great – just peel and pat them very dry so the filling doesn’t turn watery.
• Mozzarella cheese: Shredded, for that irresistible creamy, melty pull.
• Parmesan cheese: Grated, for a salty, savory finishing touch.
• Salt and black pepper: To season the filling itself.

Kitchen Tools

• Large skillet: A cast iron or other oven-safe skillet lets you sear and bake the chicken in one pan – fewer dishes, and more flavor left behind in the pan.
• Casserole dish: If your skillet can’t go in the oven, transfer the seared chicken to a 9″ x 13″ casserole dish to finish baking.
• Meat thermometer: A meat thermometer is the most reliable way to know your chicken has hit a safe internal temperature without cutting in and losing all those juices.

How to make Spinach Artichoke Stuffed Chicken

Step 1: Make spinach artichoke filling

First, we are going to make the creamy, rich filling that is going into the chicken.

We are basically making a thicker Spinach Artichoke Dip. Since we’re stuffing it into the chicken breast, to keep it from spilling out, I like to add a bit more spinach, artichoke, and cheese than I typically would to a regular spinach artichoke dip.

In a large bowl, add the cream cheese, sour cream, mozzarella cheese, spinach, artichoke hearts, garlic, parmesan cheese, black pepper, and salt. Stir to combine- it should be nice and thick.

Pro tip: Use fresh spinach and pat dry artichoke so there is minimal access moisture. It may look like a lot of spinach at first, but after mixing it in, it will shrink.

Step 2: Season and sear chicken breast

Mix together the seasoning in a small bowl – garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle it over both sides of the chicken breasts. There should be enough seasoning to coat four large chicken breasts on both sides.

Next, heat a large skillet with vegetable oil over medium-high heat. Pan-fry the chicken breasts for a couple of minutes on each side until golden brown. They don’t need to be cooked through yet.

Step 3: Stuff that chicken!

Remove the chicken breasts from the skillet and slit each one lengthwise, cutting about three-quarters of the way through – just be careful not to cut all the way through.

Stuff each chicken breast with about 2-3 tablespoons of the spinach artichoke filling. Don’t overstuff it, or the filling will spill out while baking.

Place the chicken back into the same skillet if it’s oven-safe.

If not, transfer it to a 9″ x 13″ casserole dish instead.

Step 4: Bake it

Because this is a stuffed chicken breast, it will need to be cooked slightly longer than regular chicken breast, even though this has been lightly seared.

Bake it in the oven for about 30 minutes at 350℉, and then double check using a meat thermometer that chicken is fully cooked (thickest part of the chicken should reach 165℉).

Oven-baking the chicken ensures that it is cooked evenly, and also lets you walk away while it finishes in the oven. The goal is to bake it for just enough time to cook through. At the end, the chicken breast should still be juicy and moist. Baking it too long will dry it out.

Serve and thoroughly enjoy that flavorful, juicy chicken stuffed with a creamy, cheesy filling loaded with spinach and artichoke hearts. It really is the ultimate comfort food dish.

Variations And Substitutions

This recipe is easy to make your own – here are a few swaps and twists that work well:

• Chicken thighs: Swap in boneless, skinless chicken thighs instead of chicken breasts – since they’re smaller, you’ll likely get 6-7 stuffed pieces out of one batch of filling, and they won’t need as long of a bake time in the oven.
• Store-bought shortcut: In a pinch, a store-bought spinach artichoke dip works as a filling substitute – just drain off any excess liquid first.
• Butter instead of oil: Swap the vegetable oil for unsalted butter when searing the chicken for an extra-rich, golden crust.
• Extra heat: Stir a pinch of red pepper flakes into the filling if you like a little spice with your creamy chicken.
• Cheese swap: No mozzarella on hand? Provolone or fontina both melt beautifully here.
• Dairy-free option: Use a dairy-free cream cheese and shredded cheese alternative to make the filling dairy-free.
• Extra veggies: Stir in a couple tablespoons of finely chopped sun-dried tomatoes or roasted red peppers along with the spinach and artichoke hearts for even more flavor.
• Lemon juice: This is a good add to the filling mixture to balance out the richness and creaminess.

Make Ahead, Storage, and Reheating

To make ahead, you can prep the spinach artichoke filling and season the chicken up to a day in advance – keep both covered separately in the fridge, then stuff and sear right before baking.

Store leftovers in an airtight container in the fridge for up to 3-4 days. If freezing, let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat spinach artichoke stuffed chicken breasts covered in a 300°F oven until warmed through, about 15-20 minutes, so the chicken stays juicy instead of drying out. A quick reheat in the microwave works in a pinch, though the oven keeps the texture best.

Serving Suggestions

This delicious stuffed chicken recipe is made for dinner parties, and pairs beautifully with a starchy side like pasta, rice, or roasted potatoes, plus something green like a salad or roasted vegetables. A side of crusty bread for mopping up the creamy filling doesn’t hurt either.

Here are some favorites:

• Lemon Garlic Parmesan Pasta (my favorite way to serve this!)
• Roasted Zucchini with Garlic Parmesan
• Roasted Garlic Parmesan Potatoes
• Roasted Lemon Garlic Broccoli
• Caramelized Onions Sautéed Green Beans
• Honey Butter Rolls
• Kale and Brussels Sprouts Salad

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• Creamy Lemon Chicken Pasta
• Mexican Chicken Casserole
• Thai Grilled Chicken
• Hawaiian Chicken with Coconut Rice
• White Wine Tomato Skillet Chicken