Creamy Spinach Artichoke Stuffed Chicken Breast

If you love rich, comforting dishes that burst with flavor, this Creamy Spinach Artichoke Stuffed Chicken Breast recipe is going to become your new favorite. Tender chicken breasts are filled with a luscious blend of spinach, artichoke, and cheeses, then seared to golden perfection and baked until juicy and irresistible. It’s a fantastic way to elevate a simple chicken dinner into something special, without spending hours in the kitchen. Whether you’re cooking for a weeknight meal or impressing guests, this recipe delivers a creamy, satisfying experience every time.

Why This Recipe Works

This Creamy Spinach Artichoke Stuffed Chicken Breast works for so many reasons. First, the stuffing combines fresh spinach and artichokes with a trio of cheeses—cream cheese, mozzarella, and Parmesan—that create a creamy, melty center. The garlic and onion powders, along with fresh minced garlic, add a depth of savory flavor without overpowering the dish. Using boneless, skinless chicken breasts means the chicken cooks evenly and stays moist. Searing the chicken before baking locks in the juices and gives the exterior a beautiful golden crust. Finally, baking allows the flavors to meld and the cheese to melt perfectly inside the chicken pockets. It’s an elegant dish that’s surprisingly straightforward to make.

What Goes In

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

What’s in the Gear List

• Sharp knife – for butterflying the chicken breasts
• Cutting board – a clean surface for prep
• Mixing bowl – to combine the stuffing ingredients
• Skillet or frying pan – to sear the chicken
• Baking dish – to finish cooking the stuffed chicken in the oven
• Meat thermometer (optional) – to check chicken doneness
• Aluminum foil – to tent the chicken if needed for resting

Creamy Spinach Artichoke Stuffed Chicken Breast Made Stepwise

Step 1: Prepare the stuffing

In a medium bowl, combine the chopped spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, onion powder, garlic powder, salt, and pepper. Mix well until everything is evenly distributed and creamy. This mixture will be the luscious filling that makes this dish so special.

Step 2: Butterfly the chicken breasts

Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, stopping about a half-inch from the edge so it opens like a book. Be gentle to avoid cutting all the way through. This creates a pocket for the stuffing.

Step 3: Stuff the chicken

Evenly divide the spinach-artichoke mixture among the chicken breasts, placing it inside each butterflied pocket. Fold the chicken back over to enclose the filling. If needed, secure with toothpicks to keep the stuffing inside during cooking.

Step 4: Sear the chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear for 3-4 minutes on each side until golden brown. This step locks in juices and adds a beautiful crust.

Step 5: Bake to finish

Transfer the seared chicken breasts to a baking dish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The cheese inside should be melted and bubbly, and the chicken thoroughly cooked.

Step 6: Rest and serve

Remove the chicken from the oven and tent loosely with foil. Let it rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken moist.

Seasonal Serving Ideas

• Pair with roasted root vegetables in fall for a cozy meal.
• Serve alongside a fresh spring salad with lemon vinaigrette to brighten the plate.
• Complement with garlic mashed potatoes during winter for comfort food vibes.
• Enjoy with grilled asparagus or steamed green beans in summer for a light finish.
• Try serving with Cheesy Spaghetti Squash With Spinach for a double dose of cheesy greens.

What Not to Do

• Don’t overstuff the chicken breasts; too much filling can cause them to burst open while cooking.
• Avoid skipping the searing step—it’s key for flavor and texture.
• Don’t cook chicken at too high a temperature; this can dry it out before the filling is heated through.
• Avoid using frozen spinach without thawing and draining well, or the stuffing will be watery.

Meal Prep & Storage Notes

This Creamy Spinach Artichoke Stuffed Chicken Breast is ideal for meal prep. You can prepare the stuffing and stuff the chicken breasts a day ahead, storing them covered in the fridge. When ready to eat, simply sear and bake as directed. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture. For longer storage, these stuffed chicken breasts freeze beautifully—wrap tightly in foil and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.

Reader Questions

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before mixing it into the stuffing. Too much moisture can make the filling watery and affect the texture.

What can I serve with this stuffed chicken?

This dish pairs wonderfully with simple sides like roasted potatoes, steamed vegetables, or a crisp salad. For a creamier option, try the Creamy Spinach Mushroom Fettuccine, which complements the flavors beautifully.

Can I make this recipe dairy-free?

You can substitute the cream cheese, mozzarella, and Parmesan with dairy-free alternatives, but keep in mind that the texture and creaminess of the filling may change. Look for plant-based cream cheese and shredded cheese options for the best results.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer inserted into the thickest part of the chicken; it should read 165°F (74°C). The juices should run clear, and the chicken should feel firm but not dry.

Desserts to Finish

• Apple Sage Stuffed Chicken Breasts – For a savory twist on your main course, then try a light fruit dessert.
• Cheesy Spaghetti Squash With Spinach – Not a dessert but a great side that pairs well with this meal.
• Classic lemon bars – bright and fresh to cleanse the palate.
• Chocolate mousse – rich and creamy to echo the indulgence of the chicken filling.

Before You Go

If you’re craving a wholesome, flavorful meal that feels special yet is simple enough for any night of the week, this Creamy Spinach Artichoke Stuffed Chicken Breast recipe has you covered. Don’t be intimidated by the stuffing process—once you try it, you’ll wonder why you didn’t make stuffed chicken this way sooner. The balance of creamy cheese, savory garlic, and tender chicken is unbeatable. Plus, it’s a great way to sneak in some greens with that delicious spinach and artichokes. For more creative stuffed chicken ideas, be sure to check out the Apple Sage Stuffed Chicken Breasts recipe on the site. And if you want to keep the creamy spinach theme going, the Creamy Spinach Mushroom Fettuccine is an indulgent pasta option that’s perfect for dinner parties or cozy nights in.

Enjoy every bite of this creamy, cheesy, and tender stuffed chicken—dinner just got a whole lot more exciting!

Share on Pinterest