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Spinach Artichoke Stuffed Chicken Breasts

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Tender chicken breasts stuffed with a creamy spinach, artichoke, and cheese filling, then seared and baked until perfectly juicy. This elegant yet easy dish transforms classic dip flavors into a satisfying main course.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

  • 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
  • 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 garnish)

Instructions

  1. Preheat oven to 350°F.
  2. Butterfly each chicken breast by slicing horizontally into the thicker side to create a deep pocket without cutting through.
  3. Season inside and outside of chicken lightly with some of the salt and pepper.
  4. Squeeze excess moisture from spinach. In a bowl, combine spinach, cream cheese, mozzarella, artichokes, garlic, oregano, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix until creamy.
  5. Divide filling evenly among chicken breasts, stuffing each pocket with about 1/3 to 1/2 cup. Secure with toothpicks if needed.
  6. Sprinkle remaining salt and pepper over both sides of chicken.
  7. Heat oil in a large oven-safe skillet over medium heat. Sear chicken 4–5 minutes per side until golden.
  8. Transfer skillet to oven and bake 22–24 minutes until internal temperature reaches 165°F.
  9. Let rest 5 minutes before serving. Garnish with parsley if desired.

Notes

  • Swap mozzarella with Gruyere, Asiago, Parmesan, or white cheddar for different flavor.
  • Add red pepper flakes for a mild spicy kick.
  • Fresh spinach can be used; sauté and drain thoroughly before mixing.
  • Store refrigerated up to 4 days or freeze up to 3 months.
  • Searing first enhances flavor and locks in moisture.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-artichoke-stuffed-chicken-breasts/