Nothing quite beats the cozy comfort of a dish that feels both indulgent and wholesome, which is exactly why the Spinach Artichoke Stuffed Chicken Breast Recipe has found its way onto my repeat dinner rotation. It combines tender chicken breasts with a lush, cheesy filling packed with spinach and artichokes, delivering layers of flavor that will have everyone asking for seconds. Whether you’re cooking for family or impressing guests, this recipe strikes the perfect balance of creamy, savory, and fresh, making your mealtime extra special without spending hours in the kitchen.
Ingredients You’ll Need
Gathering just a few simple ingredients can turn this dish into a stunning meal. Each component plays a vital role, blending together to create that irresistible combination of textures and flavors that make this stuffed chicken truly memorable.
- 5 medium-sized chicken breasts: Thick and juicy, these provide the perfect canvas for stuffing.
- 6 ounces frozen spinach (thawed): Offers a mild earthiness while packing in nutrients; make sure to drain well to avoid sogginess.
- 4 ounces cream cheese (softened): Adds richness and a creamy texture that binds the filling beautifully.
- ½ cup mozzarella cheese (shredded): Melts perfectly, contributing gooey, stretchy indulgence.
- ½ cup artichoke hearts (drained and chopped): Brings a tender, slightly tangy bite that brightens the mixture.
- 2 cloves garlic (minced): Infuses a fragrant kick that elevates the overall flavor.
- ½ teaspoon dried oregano: Provides a subtle herbal note, rounding out the taste.
- 1 ¼ teaspoons salt (divided): Essential for seasoning both the filling and the chicken itself.
- ½ teaspoon black pepper (divided): Adds a gentle heat to balance the creaminess.
- 2 tablespoons oil (olive or avocado): Necessary for searing the chicken to a golden finish.
- Fresh parsley (optional, finely chopped): A touch of fresh green that adds color and brightness at the end.
How to Make Spinach Artichoke Stuffed Chicken Breast Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. This ensures that once the chicken is seared, it will finish cooking evenly without drying out, locking in all those delicious flavors.
Step 2: Butterfly the Chicken Breasts
Place your chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally, stopping before you cut all the way through, creating a pocket. This technique is crucial so you can stuff the filling inside without it spilling out during cooking.
Step 3: Make the Spinach Filling
Drain the thawed spinach thoroughly using cheesecloth or paper towels to remove any excess moisture—this step helps avoid a watery filling. Combine the spinach with softened cream cheese, shredded mozzarella, chopped artichokes, minced garlic, oregano, and most of the salt and pepper in a bowl. Mix everything well until it forms a creamy, even filling.
Step 4: Stuff the Chicken
Generously spoon about one-third to half a cup of the spinach and artichoke filling into each chicken pocket. Once stuffed, season the outside of the chicken breasts with the remaining salt and pepper for balanced flavor all around.
Step 5: Sear and Bake
Heat oil in a large oven-proof skillet over medium heat until shimmering. Add the stuffed chicken breasts in a single layer and sear for 4 to 5 minutes on one side until beautifully golden. Flip the breasts, then transfer the skillet to your preheated oven. Bake for 22 to 24 minutes more, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit—juicy, tender, and safe to eat.
Step 6: Finish and Serve
Once out of the oven, let the chicken rest briefly. Garnish with a sprinkle of fresh parsley if you like, adding a pop of color and freshness. Then, dig in and savor every creamy bite of your homemade Spinach Artichoke Stuffed Chicken Breast Recipe.
How to Serve Spinach Artichoke Stuffed Chicken Breast Recipe
Garnishes
A touch of freshly chopped parsley not only brightens the plate visually but adds a subtle herbal freshness that cuts through the richness of the filling. You could also sprinkle a little cracked black pepper or even a pinch of red pepper flakes if you enjoy a hint of heat.
Side Dishes
This recipe pairs wonderfully with light, simple sides like roasted or steamed vegetables, garlic mashed potatoes, or a crisp green salad. Each option complements the creamy stuffed chicken without overwhelming its tender flavors.
Creative Ways to Present
For a special touch, slice the stuffed chicken breasts and fan the pieces over a bed of lemon-infused couscous or quinoa. You could also drizzle a little extra virgin olive oil or a squeeze of fresh lemon juice across the top to brighten all the flavors even more.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Stuffed Chicken Breast keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before sealing to maintain moisture and flavor.
Freezing
If you want to save some for later, wrap each stuffed chicken breast tightly in plastic wrap then foil, or pop them into a freezer-safe container. They freeze well for up to 2 months and make for a convenient, ready-to-bake meal on busy nights.
Reheating
Reheat leftovers gently in the oven at 325 degrees Fahrenheit until warmed through, about 15-20 minutes, to keep the chicken juicy and the filling creamy. Microwaving works too but tends to dry the chicken out slightly, so cover it loosely with a damp paper towel.
FAQs
Can I use fresh spinach instead of frozen for this Spinach Artichoke Stuffed Chicken Breast Recipe?
Yes, fresh spinach works well but you’ll need to wilt it first in a pan or microwave and squeeze out as much moisture as possible to avoid a watery filling. Frozen spinach is convenient because it’s pre-cooked and drains easily.
What can I substitute for cream cheese in the filling?
If you want a lighter version, you can try ricotta cheese or goat cheese for a different flavor profile while maintaining that creamy texture. Just keep in mind the filling might be slightly less firm.
How do I know when the chicken is fully cooked?
The best way is to use an instant-read thermometer; the internal temperature should reach 165 degrees Fahrenheit in the thickest part of the breast. This ensures it’s safe to eat and perfectly juicy.
Can I prepare the stuffed chicken breasts ahead of time and bake later?
Definitely! You can stuff the chicken and keep it covered in the fridge for up to 24 hours before cooking. This step makes dinner day so much easier and allows the flavors to meld.
Is it possible to make this recipe dairy-free?
Yes, swap the cream cheese and mozzarella for dairy-free alternatives made from cashews or almonds. Just be sure to check the melting properties, as they tend to vary between brands.
Final Thoughts
This Spinach Artichoke Stuffed Chicken Breast Recipe is one of those dishes that feels like a hug on a plate—comforting, flavorful, and surprisingly easy to make. Whether you’re feeding a hungry family or treating yourself to a special meal, it’s guaranteed to deliver satisfying warmth and deliciousness. I can’t wait for you to try it, love it, and make it your own go-to recipe too!
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Spinach Artichoke Stuffed Chicken Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 to 5.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Stuffed Chicken recipe features juicy chicken breasts butterflied and filled with a creamy mixture of spinach, artichokes, and cheeses. Lightly seared then baked to perfection, it’s an easy and flavorful dish perfect for a comforting dinner.
Ingredients
Chicken
- 5 medium-sized chicken breasts (about 1 ¼ to 1 ½ pounds)
- 2 tablespoons oil (olive or avocado)
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- Fresh parsley (finely chopped, optional)
Spinach Artichoke Filling
- 6 ounces frozen spinach (thawed and drained)
- 4 ounces cream cheese (room temperature, softened)
- ½ cup mozzarella cheese (finely shredded)
- ½ cup artichoke hearts (drained, finely chopped)
- 2 cloves garlic (finely minced)
- ½ teaspoon oregano (dried)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the chicken after searing.
- Butterfly the Chicken Breasts: Place a chicken breast on a cutting board and carefully cut into the side of the thickest part without slicing all the way through, creating a pocket for the filling.
- Prepare the Spinach Filling: Drain excess liquid from thawed spinach using a cheesecloth or paper towels. In a bowl, combine the spinach, softened cream cheese, shredded mozzarella, chopped artichoke hearts, minced garlic, dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Mix well until fully combined.
- Stuff the Chicken: Spoon about ⅓ to ½ cup of the spinach artichoke filling into each chicken breast pocket. Then sprinkle the remaining ½ teaspoon salt and ¼ teaspoon black pepper evenly over the chicken.
- Sear the Chicken: Heat oil in a large oven-proof skillet over medium heat. When the oil is hot and shimmering, add the chicken breasts in a single layer. Sear for 4-5 minutes on one side until golden brown, then carefully flip the breasts over.
- Bake to Finish Cooking: Transfer the skillet to the preheated oven and bake for 22-24 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Serve: Remove the chicken from the oven, sprinkle with chopped fresh parsley if desired, and serve immediately. Enjoy your creamy, savory stuffed chicken!
Notes
- Ensure the spinach is thoroughly drained to prevent soggy filling.
- If a skillet isn’t oven-proof, transfer the seared chicken to a baking dish after searing.
- Use a meat thermometer to verify chicken doneness and avoid overcooking.
- Let the chicken rest for a few minutes after baking for juicier results.
