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Creamy Spinach Artichoke Stuffed Chicken Breast

This Creamy Spinach Artichoke Stuffed Chicken Breast is rich, cheesy, and bursting with flavor. Perfect for elevating your weeknight dinner with tender, juicy chicken and a luscious filling.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Artichoke, Cheesy, Chicken, Comfort Food, Easy, Spinach
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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 evenly distributed and creamy.
  • 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.
  • 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. Secure with toothpicks if needed.
  • 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.
  • 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).
  • Remove the chicken from the oven and tent loosely with foil. Let it rest for 5 minutes before serving to keep it moist.

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Skillet or frying pan
  • Baking Dish
  • Meat Thermometer
  • Aluminum Foil

Notes

  • Do not overstuff the chicken breasts to prevent bursting during cooking.
  • The searing step is essential for flavor and a beautiful crust.
  • Use fresh spinach or properly thaw and drain frozen spinach to avoid watery filling.
  • Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
  • Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).