Spinach Artichoke Stuffed Chicken Breast Recipe

This Spinach Artichoke Stuffed Chicken Breast is everything you love about the classic creamy dip, elegantly tucked inside juicy, perfectly seasoned chicken. In just about half an hour, you can bring a restaurant-worthy, flavor-packed meal to your own kitchen!

Ingredients You’ll Need

The beauty of Spinach Artichoke Stuffed Chicken Breast is that it comes together with just a handful of staples, each playing a starring role in flavor and texture. Here’s what you’ll need and why you shouldn’t skip a thing!

• Boneless Skinless Chicken Breasts: The perfect canvas for stuffing—pick large, even-sized breasts to maximize the delicious filling.
• Italian Seasoning & Paprika: These classics deliver herbaceous depth and a warm golden color on the outside of your chicken.
• Salt & Black Pepper: A light sprinkle before cooking unlocks every bit of your chicken’s natural flavor.
• Frozen Spinach: Thawed and squeezed dry, it gives that signature green color and earthiness to the filling.
• Cream Cheese (light or regular): The luscious, tangy backbone of the dip—let it come to room temp for easier mixing!
• Artichoke Hearts: Tangy, tender bites that add classic Mediterranean flavor—drain and chop them finely for best results.
• Shredded Mozzarella: The melty magic that stretches with every bite—freshly shredded melts most smoothly.
• Parmesan Cheese: Adds nutty, salty depth—look for a good-quality block to grate yourself.
• Minced Garlic: A boost of aromatic warmth; fresher cloves make all the difference here.
• Half and Half or Heavy Cream (optional for sauce): Makes the finishing sauce extra luxurious if you want to go the extra mile.
• Olive Oil: For that golden, crispy sear—use your favorite mild olive oil or a neutral oil like avocado.
• Toothpicks: Not edible, but totally necessary for keeping all that tasty filling where it belongs!

Variations

One of my favorite things about Spinach Artichoke Stuffed Chicken Breast is how effortlessly you can make it your own. Whether you’re catering to different tastes or adapting to what’s in your fridge, here are some creative ways to switch it up!

• Add Heat: Stir in a pinch of red pepper flakes or a spoonful of chopped jalapeños to the filling for a gentle, crave-worthy kick.
• Keto or Low-Carb: Load up on extra filling and skip the sauce—or use full-fat cream cheese and heavy cream for indulgence with fewer carbs.
• Cheese Swap: Try fontina or provolone instead of mozzarella, or go bolder with crumbled feta or goat cheese for a tangy twist.
• Dairy-Free: Use plant-based cream cheese and nondairy mozzarella-style shreds to make this dish suitable for dairy-free eaters.
• Vegetable Boost: Toss in finely chopped roasted red peppers or sun-dried tomatoes for a new layer of color and flavor.

How to Make Spinach Artichoke Stuffed Chicken Breast

Step 1: Prep and Season the Chicken

Start by laying out each chicken breast on a flat surface. Pat them dry so the seasoning sticks better. Rub both sides with Italian seasoning, a dusting of paprika for color, and a light sprinkle of salt and pepper—don’t be shy, as this forms the foundation for all the flavors to come! Use a sharp knife to gently cut a pocket into the side of each breast, going about three-quarters of the way through but taking care not to slice all the way.

Step 2: Make the Spinach Artichoke Filling

While the chicken soaks up its seasoning, squeeze every last drop of liquid from the thawed spinach—seriously, get all that water out to avoid a soggy filling! In a mixing bowl, combine the spinach, softened cream cheese, finely chopped artichoke hearts, shredded mozzarella, parmesan, and minced garlic. Stir until smooth and creamy, tasting to see if it needs a little pinch of salt.

Step 3: Stuff and Secure the Chicken Breasts

Divide the filling between your chicken pockets, using the back of a spoon for maximum coverage (about 1–2 tablespoons per breast is ideal). Don’t worry if a little bit peeks out—it’ll get delightfully golden. Use 2–3 toothpicks per breast to close up the pocket, keeping all that delicious filling right where it belongs during cooking.

Step 4: Sear and Cook

Heat a slick of olive oil in a large skillet over medium-high. Once shimmering, add your stuffed chicken breasts. Sear until deep golden brown, about 6–7 minutes per side, then cover the skillet for the last few minutes to help the chicken cook through fully while staying extra juicy. When done, transfer the chicken to a warm plate—no peeking just yet!

Step 5: Make the Creamy Sauce (Optional, but Oh So Good!)

In the same pan (don’t clean it, those golden bits mean flavor!), combine the remaining spinach artichoke dip and your half and half or heavy cream. Stir over medium-low heat until the dip melts into the cream and thickens to your liking. Slide those chicken breasts back in and let everything get nice and saucy—then serve immediately, scooping a little extra sauce over the top of each piece.

How to Serve Spinach Artichoke Stuffed Chicken Breast

Garnishes

For a finishing touch, try a sprinkle of freshly chopped parsley or basil to brighten up the plate. A dusting of extra parmesan right before serving adds an irresistible salty crunch—plus, it makes your Spinach Artichoke Stuffed Chicken Breast look as good as it tastes!

Side Dishes

This dish loves a simple, fresh side! Pair with garlic roasted potatoes or a crisp green salad tossed in lemon vinaigrette. If you want to keep things extra cozy, creamy mashed cauliflower or buttery noodles make an indulgent match with the luscious pan sauce.

Creative Ways to Present

Slice the stuffed chicken on a diagonal and fan out the pieces over a bed of baby greens or sautéed vegetables for a swoon-worthy presentation. Or, serve individual breasts whole on rustic wooden boards, sauce drizzled artfully on top, for serious wow factor at your next dinner party!

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, store your Spinach Artichoke Stuffed Chicken Breast in an airtight container in the fridge for up to 3 days. It holds up beautifully and the flavors get even more delicious as they mingle!

Freezing

You can freeze cooked stuffed chicken for up to 2 months. Cool completely, then wrap each breast tightly in plastic wrap and foil before placing in a freezer bag. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, cover your chicken loosely with foil and warm in a 350°F oven until heated through—about 15–20 minutes. Microwaving is quick but keep it to half-power and short intervals to keep the filling creamy, not rubbery.

FAQs

Final Thoughts

If you’re craving a cozy dinner that truly wows, Spinach Artichoke Stuffed Chicken Breast is a dish you’ll come back to again and again. It’s easier than you think, guaranteed to impress, and so full of flavor. Give it a try—you might just discover your new weeknight (and special occasion!) favorite.

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