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This Spinach Artichoke Stuffed Chicken Breast recipe will become your new favorite weeknight dinner! So easy to make and literally packed with flavor. Golden, pan seared chicken stuffed with cheese, spinach, artichokes and a host of seasonings. A delicious meal made in one skillet!
Spinach and Artichoke Stuffed Chicken Breast recipe is a super simple, super flavorful that’s ready in 30 mins and less than 400 calories per serving! Think of it like creamy spinach artichoke dip stuffed inside golden chicken. It’s that perfect mix of delicious and easy!
If you’re looking for other chicken recipe, why not also try my Chicken and Veggies, Spicy Sriracha Chicken and my Creamy Chicken and Tomato Pasta!
Why You’ll Love this Stuffed Chicken Breast with Spinach
- A cheesy stuffing. A creamy, cheesy spinach dip style filling is loaded into these succulent chicken breasts, every bites is loaded with flavor.
- Perfect chicken breasts. Pan seared to perfection, keeping in all those lovely juices and giving the chicken a crispy tinge.
- An easy chicken recipe. The stuffing is a breeze to whip up and the whole recipe comes together in 30 mins. Perfect for this manic weeknights!
Ingredients for Stuffed Chicken
- Chicken Breasts– Use large breasts with even sizes so they can cook evenly.
- Seasoning – Italian seasoning, onion powder, garlic powder, salt. If you like to use some of your favorite seasoning or make it spicy, feel free to add them.
- Olive Oil– Extra virgin olive oil preferred, as it’s a healthy option. Use to pan sear the chicken breast.
- Spinach Cheese Stuffing – Fresh or frozen spinach, cream cheese, mozzarella cheese, parmesan cheese, artichoke hearts, jalapeños, onion powder, garlic powder, salt, and black pepper.
How to Cook Stuffed Chicken Breast
- Preheat the oven to 400 F.
- Prep the chicken breasts – Season the chicken and cut a pocket in each breast.
- Make the spinach artichoke stuffing – In a bowl, mix all the stuffing ingredients together.
- Stuff the chicken – Place a few tablespoons of stuffing into each breast. Secure the breast with toothpicks.
- Pan sear – In an oven safe skillet, pan sear the chicken about 2-4 minutes on each side.
- Bake – Transfer the skillet to the oven and bake for 20 minutes, or until the chicken’s internal temperature is 165 F. Be sure to check the chicken itself, and not the stuffing in the center.
- Cover with foil wrap and allow the chicken to rest for 5 minutes and then serve and enjoy.
Tips for Making Stuffed Chicken Recipe
- Use a preheated oven.
- Pound the chicken with a mallet so they are equal in size.
- If you want to make this recipe even quicker and easier, you can use premade spinach artichoke dip and add the cheeses in it.
- Be sure to squeeze out all of the excess moisture from the spinach.
- Stuff the chicken well but avoid over stuffing them so it doesn’t ooze out.
- Seal the pockets with toothpicks prevent the cheese from oozing out too much but don’t forget to remove the toothpicks before serving.
- Ideally shred your own mozzarella. Pre-shredded cheese doesn’t melt all that well.
Frequently Asked Questions
Your chicken is fully cooked when it reaches an internal temperature of 165F. Use a meat thermometer and place it in the thickest part of the chicken. For this Spinach Stuffed Chicken Breast Recipe, make sure you are testing the temp of the actual meat, not the spinach dip stuffing.
In terms of sides you can opt for all kinds of goodies, veggies, potatoes, grains etc. Here are some side dish ideas: Cheesy Potato Stacks, Easy Mashed Potatoes, Roasted Garlic Mushrooms
Oven Baked Brussel Sprouts, Air Fryer Potatoes.
To the preferred method is to reheat in the oven. Preheat oven to 325˚F, cover with foil to prevent drying out, and bake 10-15 minutes until hot.
To reheat the stuffed chicken in an air fryer, preheat the air fryer to 325˚F and heat for 4-5 minutes.
Store leftovers in an air tight container for up to 3 days in the fridge.
You can freeze these stuffed chicken breasts after they are baked. Under cook them 5 minutes, so when you go to reheat, it doesn’t dry out completely. Let them cool completely before wrapping them in plastic wrap, then tin foil, and then place them in the freezer for up to 3 months.
More Stuffed Chicken Recipes
- Fajita Stuffed Chicken
- Mushroom Stuffed Chicken Breast
- Pesto Stuffed Chicken Breast
- Mediterranean Stuffed Chicken Breast
I hope you enjoy all the recipes I share with you, including this delicious Spinach Stuffed Chicken Breast recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Spinach Artichoke Stuffed Chicken Breast
Ingredients
Chicken
- 4 whole chicken breasts, skinless, sliced lengthwise
- 1 tbsp. Italian seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- 2 tbsps. olive oil, for sautéing
Stuffing
- 2 cups frozen spinach, drained and squeezed from all liquids
- 4 oz. cream cheese
- 4 oz. artichoke hearts, in jar, finely chopped
- 2 whole Jalapenos, seeded and diced
- 1½ cups mozzarella cheese, shredded
- ½ cup parmesan cheeese, grated
- ¾ tsp. black pepper, freshly cracked
- ¾ tsp. onion powder
- ¾ tsp. garlic powder
- ½ tsp. salt
- Chopped Parsley, for garnishing
Instructions
- Preheat the oven to 400 F.
- In a small bowl, mix the spices and salt together.
- Place the chicken on a cutting board and slit horizontally in the middle to create a pocket, but do not cut all the way through.
- Season the chicken on the outside and the inside.
- In another bowl, mix together all the stuffing ingredients.
- Stuff the chicken breasts with a few tablespoons of the stuffing, but just enough to close it up without having the stuffing over flow on the sides.
- Secure the side of the chicken with toothpicks to prevent the some of the stuffing from flowing out.
- Heat an oven safe skillet and add in the olive oil. Sear the chicken on each side for a a few minutes to get a nice golden color on the outside. About 2-4 minutes on each side.
- Transfer the skillet to bake in the oven for 20 minutes or until the internal temperature of the chicken flesh reaches 165 degrees F.
- Remove from the oven and cover with foil wrap for 5 minutes to rest then serve with your favorite side dish. Garnish with some chopped parsley
Video
Notes
- If you want to make this recipe even quicker and easier, you can use pre made spinach artichoke dip. Just add more cheese in the mix.
- Use a preheated oven.
- Be sure to squeeze out all of the excess moisture from the spinach.
- Stuff the chicken well but avoid over stuffing them.
- Seal the pockets with toothpicks to the cheese from oozing out too much but don’t forget to remove the toothpicks before serving.
- Ideally shred your own mozzarella. Pre-shredded cheese doesn’t melt all that well.
- The chicken is done when internal temperature of the chicken reaches 165 degrees F. You can use a meat thermometer. But in this case make sure you check the chicken flesh not the center, since it’s stuffed.
Can fresh spinach be used instead of frozen?
Of corse, but just cook it out a little, squeeze some of the water content out, then measure and add accordingly.
iluv your recipes
Hi Kimmie,
Thanks so much. Glad you are enjoying them!