Save Cheesy Spinach and Artichoke Stuffed Chicken blends all the classic comfort of spinach and artichoke dip with juicy chicken breasts for an unforgettable dinner. It is my go to when I want something hearty but not heavy, and it transforms simple ingredients into a showstopping meal the whole family devours without complaint.
I came up with this on a busy week, and now I whip it up whenever a creamy crave hits or I want to impress without fuss. Every bite feels like a win.
Ingredients
- Boneless skinless chicken breasts: These hold the filling well and stay juicy if you do not overcook Choose breasts of even thickness for easier stuffing
- Frozen chopped spinach: Squeeze it really dry so the filling is not watery Fresh works well too just sauté and chop it first
- Canned artichoke hearts: Briny flavor pairs so well with chicken and cheese Buy artichokes packed in water for best taste
- Shredded mozzarella cheese: Melts perfectly into that iconic stretchy bite Grab a block and shred yourself for best melt
- Cream cheese: This binds the filling for creamy comfort Full fat gives the richest texture
- Fresh garlic: Makes the filling fragrant and homey Choose firm cloves free of green sprouts
- Grated parmesan cheese: Brings lots of salty umami Pick the best fresh Parm you can for deep flavor
- Olive oil: For searing golden exteriors and flavor Use extra virgin for added richness
- Kosher salt and black pepper: Essential seasoning for both the filling and chicken Adjust to taste and do not be shy
Instructions
- Prep and Butterfly the Chicken:
- Carefully slice each chicken breast horizontally to create a pocket for the filling Do not cut all the way through just make a deep slit leaving the far edge attached Pat the chicken dry and season both inside and out with salt and pepper
- Make the Spinach Artichoke Filling:
- In a mixing bowl combine the well drained spinach chopped artichokes softened cream cheese shredded mozzarella grated parmesan minced garlic and a pinch each of salt and pepper Mix with a fork until uniform and creamy
- Stuff the Chicken:
- Spoon the spinach artichoke cheese mixture generously into each pocket Avoid overfilling to keep everything sealed as it cooks Secure with toothpicks if you like
- Sear the Chicken:
- Heat olive oil in a large oven safe skillet over medium high Add the stuffed chicken smooth side down and sear for 3 to 4 minutes per side until golden brown Do not move it too early or you will lose the crust
- Bake to Finish:
- Transfer the skillet to a preheated oven at 400 degrees and bake for 15 to 20 minutes until chicken reaches 165 degrees inside Let rest before slicing
Save This dish reminds me of Sunday dinners at my sister's house when everyone would fight over the last piece The parmesan always steals the show for me its nutty kick perfumes the whole dish and adds that special something my family craves
Storage Tips
Leftovers keep for three days in an airtight container Refrigerate as soon as the chicken cools Reheat gently in the oven at 325 degrees and cover with foil to preserve juiciness Quick lunch tip Slice up leftovers and tuck them into a wrap or serve over leafy greens
Ingredient Substitutions
Swap mozzarella for provolone for extra stringy texture Substitute Greek yogurt for the cream cheese for some tang For a spicy kick stir a little chili flakes into the filling If artichoke hearts are not your thing try roasted red peppers or chopped mushrooms
Serving Suggestions
Pairs beautifully with mashed potatoes or roasted broccoli For a lighter meal I love to serve it over garlicky sautéed spinach A crisp green salad with lemony vinaigrette complements the richness perfectly Try spooning a bit of tomato sauce over the top or serving with warm crusty bread to soak up any melty cheese
Cultural and Historical Context
This recipe is inspired by the American classic spinach and artichoke dip which peaked in fame at potlucks and parties in the eighties Stuffing chicken this way keeps the flavors modern but nostalgic While not Mediterranean traditionally the combination honors timeless themes of creamy centers and golden roasted exteriors found in cuisines around the world
Seasonal Adaptations
Use fresh baby spinach in spring for lighter flavor Add chopped sun dried tomatoes in summer for sweetness A handful of thawed frozen peas brightens the filling in early fall
Success Stories
My neighbor raves about this as her go to dish for company and tells me her partner requests it for birthdays I once made four batches for a neighborhood block party where not a single morsel was left This recipe is now part of my comfort food rotation year round
Freezer Meal Conversion
To freeze prep the stuffed raw chicken but do not bake yet Wrap tightly and freeze for up to two months Thaw overnight in the fridge and bake straight from cold for an easy weeknight dinner The texture stays creamy and the flavors deepen after freezing
Save This Cheesy Spinach and Artichoke Stuffed Chicken is sure to become your new favorite comfort dinner. With every bite, you'll enjoy creamy filling, juicy chicken and zero fuss cleanup.
Recipe Guide
- → What cheese works best in the filling?
Cream cheese, mozzarella, or parmesan all melt well and complement spinach and artichoke flavors.
- → Should I cook the spinach before stuffing?
Yes, sautéing spinach removes excess moisture and keeps the filling creamy, not watery.
- → Can I use canned artichokes?
Canned or jarred artichokes work well; drain thoroughly and chop before mixing into the filling.
- → How do I prevent chicken from drying out?
Bake until just cooked through, and consider covering with foil for part of the baking time to retain moisture.
- → What sides complement this dish?
Roasted vegetables, mashed potatoes, or a simple green salad pair wonderfully with the flavors.