Spinach and Artichoke Stuffed Chicken
Let me tell you about one of my favorite weeknight dinners that always feels like a gourmet experience: Spinach and Artichoke Stuffed Chicken. This dish is everything you want when you’re craving something creamy, cheesy, and satisfying, but don’t want to spend hours in the kitchen. I came up with this after having leftover spinach artichoke dip in the fridge and a few lonely chicken breasts that needed love. It was a match made in heaven.
The magic happens when you slice into the golden seared chicken breast and creamy, garlicky spinach and artichoke filling oozes out. It’s tender, flavorful, and somehow feels like you’re eating something indulgent from your favorite restaurant. I’ve made this for guests more than once, and every time, the table goes quiet after the first bite, followed by someone asking for the recipe.
What I love most is that it’s a versatile recipe. It can be dressed up with a white wine cream sauce or kept simple with a side of roasted veggies. It’s low-carb, high-protein, and truly one of the best ways to make plain chicken extraordinary. If you love creamy, savory dinners that don’t skimp on flavor, you’re going to be obsessed with this one.
Why You’ll Love This Spinach and Artichoke Stuffed Chicken
This recipe brings all the comfort of a warm dip and turns it into an easy-to-make entree. You’ll love the contrast of the crispy golden chicken exterior with the creamy filling inside. It’s packed with spinach, artichoke hearts, garlic, cream cheese, mozzarella, and parmesan, giving each bite layers of flavor.
It’s a one-pan recipe which means less cleanup, and it’s quick enough for a weeknight but fancy enough for a dinner party. If you’re into meal prep, this chicken reheats beautifully too. Plus, it’s gluten-free and keto-friendly without any need for modification. What’s not to love?
How to Make Spinach and Artichoke Stuffed Chicken
Step 1: Prepare the Filling
In a medium mixing bowl, combine 4 oz cream cheese (softened), 1/2 cup chopped cooked spinach (squeezed dry), 1/2 cup chopped canned artichoke hearts, 1/4 cup grated parmesan cheese, 1/4 cup shredded mozzarella, 1 minced garlic clove, salt, pepper, and a pinch of crushed red pepper flakes if you like a kick. Stir until well mixed.
Step 2: Stuff the Chicken
Take 3 to 4 boneless, skinless chicken breasts and slice a pocket in the side of each using a sharp knife, being careful not to cut all the way through. Stuff each breast generously with the filling, then use toothpicks to secure the opening if needed.
Step 3: Season and Sear
Season the outside of the chicken with salt, pepper, and a touch of Italian seasoning. Heat 1 to 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
Step 4: Bake to Finish
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F. Let rest for 5 minutes before serving.
Recipe Variations and Possible Substitutions
To switch things up, try adding sun-dried tomatoes to the filling for a tangy twist. You can also use kale instead of spinach or swap goat cheese for cream cheese for a more earthy flavor. If you’re not into artichokes, roasted red peppers make a great substitute.
Want to make it dairy-free? Use a plant-based cream cheese and skip the mozzarella, or sub with vegan cheese alternatives. You can even make this with chicken thighs if you prefer dark meat, just adjust the cook time accordingly. For a low-sodium option, choose low-sodium cheeses and skip additional salt.
Serving and Pairing Suggestions
This Spinach and Artichoke Stuffed Chicken is fantastic on its own, but I love serving it with roasted garlic mashed potatoes or creamy polenta for a hearty, comforting meal. If you want to keep it low-carb, pair it with a fresh green salad or some garlicky roasted broccoli. The richness of the filling also makes it a perfect match for lemony asparagus or sautéed green beans. A chilled glass of sauvignon blanc or pinot grigio brings it all together beautifully.
Storage and Reheating Tips
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a covered skillet over medium-low heat until warmed through, or microwave it in short intervals to avoid drying it out. You can also freeze the stuffed, uncooked chicken breasts for up to 2 months. Just thaw in the fridge overnight before cooking as usual.
Frequently Asked Questions
Can I use frozen spinach?
Yes, frozen spinach works great! Just make sure it’s fully thawed and squeezed dry to avoid extra moisture in the filling.
How do I keep the filling from leaking out?
Secure the chicken breast with toothpicks and avoid overstuffing. Searing helps seal the edges too.
What kind of pan should I use?
An oven-safe skillet like cast iron or stainless steel works best. It allows for a good sear and easy transfer to the oven.
Can I make this ahead of time?
Absolutely. Stuff the chicken and refrigerate for up to a day before cooking. Perfect for prepping dinner ahead.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in fat and protein, making it ideal for a keto diet.
Related Recipe You’ll Like
If you’re loving the creamy, savory flavors in this dish, you should definitely check out the Easy Creamy Polenta Shrimp Recipe for a seafood twist that’s just as comforting. Another reader favorite is our Lemon Chicken Veggie Orzo Stir Fry for a fresh, zesty balance to your weekly dinner rotation. And don’t miss the Blackened Salmon Stuffed with Spinach Parmesan for another protein-packed stuffed option that’s absolutely bursting with flavor.
Save and Share This Recipe for Later
If this Spinach and Artichoke Stuffed Chicken made your mouth water, make sure to save it for later! Pin it to your favorite dinner board on Pinterest so you can come back anytime. And if you enjoyed the recipe, share it on Facebook or Instagram to spread the deliciousness with friends and family. Your support means the world and helps others discover new favorites too!
Spinach and Artichoke Stuffed Chicken
Spinach and Artichoke Stuffed Chicken is a creamy, cheesy, and flavor-packed dinner perfect for weeknights or special occasions. With tender chicken breasts filled with a luscious mix of cream cheese, spinach, artichoke hearts, and melty cheeses, this recipe transforms ordinary chicken into an unforgettable main course. The seared and baked technique locks in moisture while giving the outside a golden, crisp finish. It’s low-carb, keto-friendly, and gluten-free, making it a healthy yet indulgent choice for any table. Great for meal prep, entertaining, or satisfying a comfort food craving.
Ingredients
- 3 to 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1/2 cup cooked spinach, squeezed dry and chopped
- 1/2 cup chopped canned artichoke hearts
- 1/4 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 garlic clove, minced
- Salt and pepper, to taste
- Pinch of crushed red pepper flakes (optional)
- Italian seasoning
- 1 to 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine cream cheese, spinach, artichoke hearts, parmesan, mozzarella, garlic, salt, pepper, and crushed red pepper flakes.
- Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff the pockets generously with the spinach and artichoke mixture.
- Season the outside of the chicken with salt, pepper, and Italian seasoning. Use toothpicks to secure the opening if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, until the internal temperature reaches 165°F.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Use frozen spinach if fresh isn't available—just thaw and squeeze out excess moisture.
- Toothpicks help keep the filling in place during cooking.
- Try adding sun-dried tomatoes or switching to goat cheese for a twist.
- For meal prep, store in the fridge and reheat gently to maintain texture.
- Serve with low-carb sides like roasted veggies or zoodles for a complete keto meal.
