The Ultimate Spinach Artichoke Stuffed Chicken Breast: Your New Favorite Weeknight Meal

Transform your dinner routine with this incredible Spinach Artichoke Stuffed Chicken Breast recipe! It’s designed to be effortlessly easy, yet bursting with sophisticated flavors that will make it a staple in your home. Imagine perfectly golden, pan-seared chicken breasts, generously filled with a creamy, savory blend of cheeses, tender spinach, and tangy artichoke hearts, all seasoned to perfection. This delicious meal not only comes together in one skillet but also promises a gourmet experience with minimal fuss, making it ideal for busy weeknights or special occasions.

This Spinach and Artichoke Stuffed Chicken Breast recipe truly is a culinary delight that proves healthy and flavorful meals can be quick and simple to prepare. It mirrors the indulgent taste of your favorite creamy spinach artichoke dip, but cleverly tucked inside a succulent chicken breast. This harmonious combination of flavors and textures creates a dish that’s both comforting and impressive, ready to serve in about 45 minutes.

If you’re eager to explore more chicken recipes that are as exciting as they are delicious, don’t miss out on my Chicken and Veggies for a wholesome medley, my Creamy Pesto Chicken Recipe for an herbaceous twist, or my Spicy Sriracha Chicken if you’re craving a little heat!

Why This Spinach Artichoke Stuffed Chicken Breast Will Become Your New Favorite

There are countless reasons to fall in love with this stuffed chicken breast recipe. It’s more than just a meal; it’s an experience that brings joy to your table with its simplicity and incredible taste.

• An Unforgettable Flavor Fusion: Each bite of this chicken breast is a symphony of flavors. The creamy, cheesy spinach and artichoke filling, reminiscent of a beloved dip, is generously loaded into juicy chicken. This irresistible stuffing perfectly complements the savory, golden chicken, ensuring every mouthful is packed with flavor and delight.
• Perfectly Cooked, Succulent Chicken: We achieve culinary perfection by pan-searing the chicken breasts to a beautiful golden crispness. This crucial step not only locks in all the natural juices, guaranteeing tender and moist meat, but also adds a fantastic textural contrast with a slightly crispy exterior.
• Effortless Elegance for Any Occasion: This recipe proves that you don’t need hours in the kitchen to create a dish that looks and tastes gourmet. The stuffing is a breeze to whip up, and the entire meal comes together in less than an hour. It’s the perfect solution for those hectic weeknights when you crave something special without the stress, or even for entertaining guests with minimal effort.
• Healthy & Satisfying: Packed with lean protein from the chicken and nutrients from the spinach and artichokes, this dish offers a balanced meal. The richness comes from healthy fats in olive oil and cheeses, making it satisfying without feeling heavy.
• Versatile & Crowd-Pleasing: Whether you’re cooking for a family dinner, a romantic meal for two, or a small gathering, this recipe is a guaranteed hit. It’s easily adaptable to different palates and pairs beautifully with a wide array of side dishes.

Journey Through Flavor: The Ingredients You’ll Need

Crafting this delicious stuffed chicken breast starts with selecting quality ingredients. Here’s what you’ll need to bring this recipe to life:

For the Succulent Chicken

• Chicken Breasts: Opt for large, boneless, skinless chicken breasts that are similar in size. This ensures even cooking and allows you to create generous pockets for the stuffing. Pounding them lightly to an even thickness can also help.
• Seasoning: A robust blend of Italian seasoning, onion powder, garlic powder, and salt forms the base of the chicken’s flavor. Feel free to customize this with your favorite spices – a pinch of smoked paprika or a dash of cayenne pepper can add a wonderful kick.
• Olive Oil: Extra virgin olive oil is preferred for its healthy properties and distinct flavor. It’s essential for achieving that beautiful golden crust when pan-searing the chicken.

For the Irresistible Spinach Artichoke Stuffing

• Spinach: You can use either fresh or frozen spinach. If using frozen, be sure to thaw it completely and squeeze out every bit of excess moisture. This prevents the stuffing from becoming watery.
• Cream Cheese: The backbone of our creamy filling, cream cheese provides a rich, tangy base that binds all the ingredients together. Ensure it’s softened for easy mixing.
• Mozzarella Cheese: Shredded mozzarella adds that irresistible gooey, stretchy quality when melted. For the best melt, I highly recommend shredding your own from a block rather than using pre-shredded varieties, which often contain anti-caking agents.
• Parmesan Cheese: Grated Parmesan contributes a sharp, salty depth of flavor that complements the other cheeses and vegetables beautifully.
• Artichoke Hearts: Jarred or canned artichoke hearts (packed in water, not oil) should be drained and finely chopped. Their slightly briny, earthy flavor is classic in spinach artichoke dip and shines here.
• Jalapeños: For a subtle warmth and a touch of freshness, finely diced jalapeños (seeded to control heat) are a fantastic addition. If you prefer less spice, omit them, or for more heat, leave some seeds in.
• Stuffing Seasoning: Onion powder, garlic powder, salt, and freshly cracked black pepper enhance the overall savory profile of the stuffing, ensuring it’s perfectly seasoned on its own.

Mastering the Art: How to Cook Stuffed Chicken Breast

Follow these simple steps to create a show-stopping meal that looks and tastes like it came from a gourmet restaurant.

• Step 1: Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures the oven is at the correct temperature when your skillet is ready to go in, promoting even and thorough cooking.
• Step 2: Prepare the Chicken Breasts: On a clean cutting board, take each chicken breast and pat it dry with paper towels. This helps the seasoning adhere and promotes a better sear. Using a sharp knife, carefully slice a deep pocket horizontally into the thickest part of each breast, being careful not to cut all the way through to the other side. You want to create a pouch for the stuffing.

• Step 3: Season the Chicken: In a small bowl, combine your Italian seasoning, onion powder, garlic powder, and salt. Generously season both the exterior and the inside of the chicken pockets with this mixture. Don’t be shy – well-seasoned chicken is key to flavor.
• Step 4: Create the Spinach Artichoke Stuffing: In a separate mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, finely chopped artichoke hearts, drained spinach, diced jalapeños, and the stuffing seasonings (onion powder, garlic powder, salt, and black pepper). Mix thoroughly until all ingredients are well combined and uniform.

• Step 5: Stuff the Chicken: Carefully spoon a few generous tablespoons of the spinach artichoke mixture into each chicken pocket. Avoid overstuffing, as you want to be able to close the pocket without the filling oozing out excessively during cooking. If needed, use toothpicks to secure the edges of the chicken breast, preventing the stuffing from escaping.

• Step 6: Pan-Sear for Golden Perfection: Heat the olive oil in an oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the skillet. Sear for 2-4 minutes on each side until they develop a beautiful golden-brown crust. This step is crucial for adding depth of flavor and texture.

• Step 7: Bake to Brilliance: Once seared, transfer the entire skillet to the preheated oven. Bake for approximately 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). It’s important to use a meat thermometer and check the temperature of the chicken flesh, not just the stuffing, to ensure it’s fully cooked.
• Step 8: Rest and Serve: Remove the skillet from the oven. Cover it loosely with aluminum foil and allow the chicken to rest for 5-10 minutes. This resting period is vital for the juices to redistribute, ensuring the chicken remains incredibly moist and tender. Remember to remove any toothpicks before serving. Garnish with fresh chopped parsley and serve immediately with your favorite side dishes.

Expert Tips for a Flawless Stuffed Chicken Recipe

Achieving culinary perfection often comes down to a few key techniques. Here are some expert tips to ensure your spinach artichoke stuffed chicken breast turns out perfectly every time:

• Always Preheat Your Oven: A properly preheated oven ensures consistent cooking from start to finish. Placing your chicken in an oven that hasn’t reached its target temperature can lead to uneven cooking and can extend cooking times, potentially drying out the chicken.
• Pound Chicken for Even Cooking: For best results, use a meat mallet to gently pound the thickest part of your chicken breasts to a uniform thickness. This helps the chicken cook evenly, preventing one part from drying out while another is still cooking. Aim for about ¾ to 1 inch thickness.
• Time-Saving Hack with Premade Dip: If you’re really short on time, you can certainly use a good quality store-bought spinach artichoke dip as your base. Just be sure to enhance it by mixing in additional shredded mozzarella and grated Parmesan cheese to give it that homemade gooey texture and rich flavor.
• Master Moisture Control with Spinach: This is a crucial step! Whether you’re using fresh or frozen spinach, it contains a lot of water. After cooking fresh spinach or thawing frozen, place it in a fine-mesh sieve or a clean kitchen towel and squeeze out as much liquid as humanly possible. Excess moisture will make your stuffing watery and can cause it to seep out of the chicken.
• Stuff Smart, Don’t Overstuff: While it’s tempting to pack the chicken full, resist the urge to overstuff. Fill the pockets generously but leave enough room to comfortably close the opening. Overstuffing can lead to the filling oozing out excessively during cooking, making it messy and potentially drying out the chicken.
• Secure with Toothpicks: To prevent the delicious cheesy filling from escaping too much while searing and baking, use a few wooden toothpicks to seal the opening of the chicken pockets. Just be absolutely sure to remove all toothpicks before serving!
• Shred Your Own Mozzarella: For the ultimate melty, gooey cheese experience, shred a block of whole-milk mozzarella cheese yourself. Pre-shredded cheeses often contain starches and anti-caking agents that can hinder their melting capabilities, resulting in a less smooth and creamy texture.
• Allow for Resting Time: Once cooked, it’s vital to let the chicken rest for 5-10 minutes, loosely covered with foil. This allows the internal juices to redistribute throughout the meat, ensuring every bite is succulent and tender. Skipping this step can result in drier chicken.

Frequently Asked Questions About Stuffed Chicken Breast

More Irresistible Stuffed Chicken Recipes to Explore

If you’ve enjoyed the delightful experience of stuffed chicken, you’ll love exploring these other creative and flavorful variations:

• Fajita Stuffed Chicken
• Mushroom Stuffed Chicken Breast
• Pesto Stuffed Chicken Breast
• Mediterranean Stuffed Chicken Breast
• Air Fryer Stuffed Chicken Breast

I genuinely hope you enjoy creating and savoring all the recipes I share with you, especially this exquisitely flavorful Spinach Artichoke Stuffed Chicken Breast. Give it a try, enjoy every savory bite, and don’t forget to rate it and share your culinary success with your friends and family!

If you prepare this recipe and love it, please take a moment to leave a star rating and a comment below. Your feedback means the world to me! Also, be sure to follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all my latest social posts, kitchen tips, and delicious new recipes.

Spinach Artichoke Stuffed Chicken Breast Recipe

This Spinach Artichoke Stuffed Chicken Breast will become your new favorite weeknight dinner! So easy to make and literally packed with flavor.

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Recipe Details

By: Mariam Ezzeddine

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 43 minutes

Servings: 4 servings

Rating: 5 out of 5 stars (Based on 5 votes)

Ingredients

Chicken

• 4 whole chicken breasts, skinless, sliced lengthwise to create a pocket
• 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, thawed, drained and squeezed from all liquids
• 4 oz. cream cheese, softened
• 4 oz. artichoke hearts, from a jar or can, drained and finely chopped
• 2 whole Jalapenos, seeded and diced (optional, for a subtle kick)
• 1½ cups mozzarella cheese, shredded (freshly shredded recommended)
• ½ cup parmesan cheese, grated
• ¾ tsp. black pepper, freshly cracked
• ¾ tsp. onion powder
• ¾ tsp. garlic powder
• ½ tsp. salt
• Chopped Parsley, for garnishing (optional)

Instructions

1. Preheat the oven to 400 F (200°C).
2. In a small bowl, mix the Italian seasoning, onion powder, garlic powder, and salt together for the chicken seasoning.
3. Place the chicken breasts on a cutting board and carefully slit horizontally in the middle to create a pocket, but do not cut all the way through to the other side.
4. Season the chicken generously on the outside and the inside of the pocket with the spice mixture.
5. In another bowl, mix together all the stuffing ingredients: drained spinach, softened cream cheese, chopped artichoke hearts, diced jalapeños (if using), shredded mozzarella, grated Parmesan, black pepper, onion powder, garlic powder, and salt.
6. Stuff the chicken breasts with a few tablespoons of the spinach artichoke filling, ensuring it’s enough to fill the pocket without overflowing.
7. Secure the side of the chicken with toothpicks to prevent the stuffing from flowing out too much during cooking.
8. Heat an oven-safe skillet (like a cast-iron skillet) over medium-high heat and add in the olive oil. Once hot, carefully place the stuffed chicken breasts into the skillet. Sear the chicken on each side for about 2-4 minutes until it develops a beautiful golden color.
9. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature of the chicken flesh reaches 165°F (74°C) using a meat thermometer (ensure you measure the chicken, not the stuffing).
10. Remove from the oven and cover the skillet loosely with foil wrap. Let the chicken rest for 5 minutes to allow the juices to redistribute, then remove toothpicks, serve with your favorite side dish, and garnish with some chopped parsley if desired. Enjoy!

Notes

• If you want to make this recipe even quicker and easier, you can use a good quality premade spinach artichoke dip. Just be sure to mix in extra shredded mozzarella and parmesan cheese for the best melt and flavor.
• Always use a preheated oven for even cooking.
• Be sure to squeeze out all of the excess moisture from the thawed or cooked spinach. This is crucial for a firm, flavorful stuffing.
• Stuff the chicken well but avoid overstuffing them, as this can cause the filling to ooze out and create a mess.
• Seal the pockets with toothpicks to keep the cheese from oozing out too much, but don’t forget to remove all toothpicks before serving!
• Ideally, shred your own mozzarella cheese from a block. Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly and creamily.
• The chicken is done when its internal temperature reaches 165°F (74°C). Use a meat thermometer and check the chicken flesh, not the center of the stuffing.

Nutrition Information (per serving)

• Calories: 722kcal
• Carbohydrates: 14g
• Protein: 68g
• Fat: 44g
• Saturated Fat: 15g
• Polyunsaturated Fat: 6g
• Monounsaturated Fat: 18g
• Trans Fat: 0.2g
• Cholesterol: 193mg
• Sodium: 1495mg
• Potassium: 1001mg
• Fiber: 5g
• Sugar: 3g
• Vitamin A: 10312IU
• Vitamin C: 11mg
• Calcium: 653mg
• Iron: 5mg