Take your dinner to the next level with these creamy, cheesy Spinach Artichoke Stuffed Chicken Breasts. Tender chicken is filled with a rich mixture of spinach, artichokes, cream cheese, and mozzarella, then seared to golden perfection and baked until juicy and flavorful. This dish is elegant enough for entertaining yet simple enough for a busy weeknight meal.

Why You’ll Love This Recipe

This recipe transforms a classic spinach artichoke dip into a satisfying main course.

It’s ready in just 30 minutes, making it perfect for weeknights.

Each serving is naturally low in carbohydrates while still being hearty and filling.

The creamy, cheesy filling keeps the chicken moist and flavorful.

It uses simple, accessible ingredients you may already have in your kitchen.

The pan-seared crust combined with oven baking creates a perfectly cooked, juicy interior.

It feels fancy but requires minimal prep and effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 medium chicken breasts (about 1 1/4 to 1 1/2 pounds total), boneless and skinless
6 ounces frozen spinach, thawed and well drained
4 ounces cream cheese, softened to room temperature
1/2 cup mozzarella cheese, finely shredded
1/2 cup canned artichoke hearts, drained and finely chopped
2 garlic cloves, finely minced
1/2 teaspoon dried oregano
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil or avocado oil
1 tablespoon fresh parsley, finely chopped (optional, for garnish)

Directions

Preheat your oven to 350°F.

Place the chicken breasts on a cutting board. Using a sharp knife, carefully butterfly each breast by slicing horizontally into the thicker side, stopping before cutting all the way through. Create a deep pocket to hold the filling while keeping the edges intact.

Season the inside and outside of each chicken breast lightly with some of the salt and black pepper.

In a medium mixing bowl, squeeze as much moisture as possible from the thawed spinach using paper towels or a clean kitchen towel. Add the drained spinach to the bowl along with the softened cream cheese, shredded mozzarella, chopped artichoke hearts, minced garlic, dried oregano, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mix until fully combined and creamy.

Divide the filling evenly among the chicken breasts, placing approximately 1/3 to 1/2 cup of filling into each pocket. Press gently to secure the filling inside. If needed, use toothpicks to help hold the edges closed.

Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over both sides of the stuffed chicken breasts.

Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, place the chicken breasts in a single layer. Sear for 4 to 5 minutes on one side until golden brown, then carefully flip and cook for another 4 to 5 minutes.

Transfer the skillet to the preheated oven and bake for 22 to 24 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.

Remove from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley before serving if desired.

Servings and timing

Servings: 5 servings

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Swap mozzarella with shredded Gruyere, Asiago, Parmesan, or white cheddar for a different flavor profile.

Add a pinch of red pepper flakes to the filling for a subtle spicy kick.

Mix in 2 tablespoons of plain Greek yogurt for an even creamier texture.

Use fresh spinach instead of frozen by sautéing about 4 cups of fresh spinach until wilted, then cooling and squeezing out excess moisture before mixing.

Add finely chopped sun-dried tomatoes for extra depth and color.

Storage/Reheating

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 to 4 days.

To freeze, allow the chicken to cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

For best results, reheat in a 325°F oven for 10 to 15 minutes or until warmed through. You may also microwave individual portions in 30-second intervals, though the oven helps maintain better texture.

FAQs

How do I keep the filling from leaking out?

Make sure not to slice all the way through the chicken when creating the pocket. You can also secure the edges with toothpicks before searing.

Can I prepare this recipe ahead of time?

Yes. You can butterfly and stuff the chicken up to one day in advance. Store it covered in the refrigerator and bake when ready.

Can I use fresh spinach instead of frozen?

Yes. Sauté fresh spinach until wilted, let it cool, and squeeze out all excess moisture before mixing into the filling.

What internal temperature should the chicken reach?

The chicken should reach an internal temperature of 165°F to ensure it is fully cooked and safe to eat.

Can I use chicken thighs instead of breasts?

Yes, as long as the thighs are large and thick enough to create a pocket for stuffing.

What can I serve with this dish?

It pairs well with roasted vegetables, mashed cauliflower, rice, quinoa, or a simple green salad.

Is this recipe low carb?

Yes. Each serving contains approximately 5 grams of carbohydrates, making it suitable for low-carb meal plans.

Can I freeze stuffed chicken before cooking?

Yes. Assemble the stuffed chicken, wrap tightly, and freeze. Thaw completely before searing and baking.

What if I have leftover filling?

You can warm the extra filling in the skillet during the last few minutes of baking and spoon it over the cooked chicken before serving.

Can I make this without searing first?

You can bake it directly, but searing first adds flavor and helps lock in moisture for a better final texture.

Conclusion

Spinach Artichoke Stuffed Chicken Breasts bring together creamy, cheesy comfort and juicy, tender chicken in one impressive yet simple dish. With minimal prep time and rich, satisfying flavor, this recipe is perfect for both busy weeknights and special gatherings. Once you try it, it’s sure to become a regular favorite at your dinner table.

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