Spinach Artichoke Stuffed Chicken

Name: Spinach Artichoke Stuffed Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup fresh spinach, chopped; 1 can (14 oz) artichoke hearts, drained and chopped; 1 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Clean Healthy Meals Favorites

I can't resist a good stuffed chicken dish, and this Spinach Artichoke Stuffed Chicken has become a family favorite! The combination of creamy spinach and artichoke filling paired with tender chicken breasts is simply irresistible. When I first made this dish, I was blown away by how easy it was to prepare, yet it feels gourmet enough for special occasions. It’s a great way to sneak in some greens while still enjoying a rich and satisfying meal that everyone will love.

Created by

Lucy Thompson

Last updated on 2026-02-07T23:01:36.804Z

When I first made this Spinach Artichoke Stuffed Chicken, I realized just how versatile stuffed chicken can be. The creamy filling gives the chicken moisture and flavor, making it a perfect dish for both weeknight meals and dinner parties. I recommend making extra filling because it's so delicious!

One of my favorite tips is to sear the chicken on high heat for a couple of minutes before baking it. This technique locks in the juices and gives the chicken a beautiful golden color. Trust me, you won’t want to skip this step!

Why You Will Love This Recipe
Rich, creamy filling that perfectly complements the chicken
A delightful blend of spinach and artichoke for a burst of flavor
Great for meal prep, leftovers reheat wonderfully

The Magic of the Filling

The filling in this Spinach Artichoke Stuffed Chicken is truly the star of the show. The combination of creamy cream cheese, nutty Parmesan, and melty mozzarella creates a luscious texture that contrasts beautifully with the tender chicken. Adding garlic gives it a robust flavor, while the chopped spinach and artichoke introduce a delightful freshness. To ensure a creamy consistency, allow the cream cheese to soften at room temperature for at least 30 minutes before mixing; this helps prevent lumps and promotes even flavor distribution.

If you're short on time or ingredients, consider using frozen spinach instead of fresh. Make sure to thaw and drain it thoroughly to remove excess moisture; this will help prevent a watery consistency in your filling. Additionally, jarred artichoke hearts can save prep time compared to whole ones. Just ensure you chop them finely so they blend well with the other filling components.

Mastering Chicken Stuffing

Creating the perfect pocket in the chicken breasts is key for optimal stuffing. Use a sharp paring knife; gently slice across the thickest part of the breast to create a deep pocket, being careful not to cut all the way through. This method maximizes the stuffing capacity without risking a messy breach during cooking. If you find the flesh is tough or hard to penetrate, lightly pounding the chicken breasts with a meat mallet can help them open up more easily for stuffing.

After stuffing, securing each pocket with toothpicks can prevent the filling from leaking out during cooking. Be sure to remove these before serving—not only for aesthetics but for safety! You can also achieve a restaurant-quality sear on the outside of the chicken by allowing the skillet to reach a medium-high heat before adding the meat. The goal is a golden, crispy exterior that locks in the juices.

Ingredients

Gather the following ingredients to prepare this wonderful dish:

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil

With everything ready, you can start cooking and enjoy the delightful flavors!

Instructions

Follow these simple steps to create your Spinach Artichoke Stuffed Chicken:

Prepare the Filling

In a bowl, mix together the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan, minced garlic, Italian seasoning, salt, and pepper until well combined.

Prepare the Chicken

Preheat your oven to 375°F (190°C). Using a sharp knife, make a pocket in each chicken breast by slicing horizontally without cutting all the way through.

Stuff the Chicken

Stuff each pocket with the spinach artichoke filling. Use toothpicks to secure the opening if needed.

Sear the Chicken

In an oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

Bake

Transfer the skillet to the preheated oven and bake for about 25 minutes, or until the chicken is cooked through and juices run clear.

Let it rest for a few minutes before serving to allow the juices to redistribute.

Pro Tips

For an extra touch, you can sprinkle some additional mozzarella cheese on top of the chicken before baking to create a bubbly, cheesy crust.

Storage and Reheating

If you have leftovers (which rarely happens!), you can store the stuffed chicken in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in the oven at 350°F (175°C) for about 20 minutes or until warmed through. This gentle reheating method helps maintain the chicken's tenderness without drying it out. Alternatively, you can microwave slices but be cautious as this may cause the filling to lose its creamy quality.

For longer storage, you can freeze the cooked stuffed chicken. Wrap each piece tightly with plastic wrap and then foil to avoid freezer burn. When you're ready to enjoy it again, thaw it overnight in the refrigerator and reheat it in the oven. Be mindful that freezing may alter the texture of the filling slightly but it will still be delicious!

Serving Suggestions

This Spinach Artichoke Stuffed Chicken pairs wonderfully with various sides. For a complete meal, consider serving it with a light salad or steamed vegetables to balance the rich filling. Roasted asparagus or garlic mashed potatoes work beautifully as well. A drizzle of balsamic reduction or a squeeze of fresh lemon juice over the chicken just before serving can elevate the dish, adding a nice acidity to cut through the creaminess.

If you'd like to transform this dish into finger food for a gathering, consider making mini stuffed chicken bites. Simply cut the chicken breasts into smaller pieces and adjust baking times accordingly, ensuring they still reach a safe internal temperature of 165°F (74°C). This version can be easily enjoyed with toothpicks and a dipping sauce, making it perfect for parties!

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the filling.

→ What can I serve with this stuffed chicken?

This dish pairs beautifully with roasted vegetables, rice, or a fresh salad.

→ Can I make it ahead of time?

Yes, you can prepare the stuffed chicken in advance and store it in the fridge. Just bake it before serving.

→ How can I tell if the chicken is fully cooked?

The internal temperature should reach 165°F (75°C). You can use a meat thermometer to check.