Go Back
Homemade Creamy Spinach Artichoke Stuffed Chicken photo

Creamy Spinach Artichoke Stuffed Chicken

This Creamy Spinach Artichoke Stuffed Chicken is a savory, cheesy masterpiece bursting with fresh spinach and artichokes. Perfect for an easy, impressive dinner!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts medium-sized
  • 1 cup fresh spinach chopped finely
  • 1 cup artichoke hearts chopped, canned or jarred, drained well
  • 1 cup cream cheese softened
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup mozzarella cheese shredded
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • salt and pepper to taste

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Skillet or oven-safe pan
  • Baking dish
  • Meat thermometer

Method
 

  1. In a mixing bowl, combine the softened cream cheese, chopped fresh spinach, chopped artichoke hearts, grated Parmesan, shredded mozzarella, and minced garlic. Season with salt and pepper. Stir until well combined and creamy.
  2. Lay each chicken breast flat on a cutting board. Carefully slice a pocket into the side of each breast, not cutting all the way through. Season inside and outside with salt and pepper.
  3. Spoon the spinach and artichoke cream cheese mixture into each pocket evenly. Use toothpicks if needed to secure the filling inside.
  4. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
  5. Transfer the skillet to a preheated oven at 375°F (190°C). If skillet isn’t oven-safe, move chicken to a baking dish. Bake for 20-25 minutes until chicken reaches 165°F (74°C) internal temperature.
  6. Remove toothpicks, let chicken rest for a few minutes, then serve with your choice of sides.

Notes

  • Use a meat thermometer to ensure chicken is cooked perfectly without drying out.
  • Drain artichoke hearts well and chop spinach finely to avoid soggy filling.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
  • Try adding sun-dried tomatoes or fresh herbs like basil to vary the filling flavor.
  • This dish can be prepared ahead up to searing step and refrigerated for 24 hours before baking.