If you have been searching for a dish that combines the creamy richness of spinach and artichoke dip with the comforting heartiness of chicken, then this Spinach Artichoke Stuffed Chicken Recipe is your dream come true. It’s a perfect balance of tender, juicy chicken breasts generously filled with a luscious blend of spinach, artichokes, and cheeses that melt together into a savory, flavorful feast. Whether you’re cooking for a weeknight family dinner or hosting guests, this recipe promises a deliciously impressive meal that never fails to delight.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, yet each ingredient plays a starring role in creating that perfect harmony of flavor, texture, and appearance that makes the dish utterly irresistible.
- 5 medium-sized chicken breasts: Choose plump, even-sized breasts to ensure uniform cooking and an ample pocket for stuffing.
- 6 ounces frozen spinach (thawed): Make sure to squeeze out excess moisture for a creamy, not watery filling.
- 4 ounces cream cheese (softened): This adds luscious creaminess that binds all the stuffing ingredients beautifully.
- ½ cup mozzarella cheese (shredded): Adds gooey, melty texture with a mild flavor that complements the filling.
- ½ cup artichoke hearts (chopped): Their slightly tangy bite adds a wonderful contrast to the creamy components.
- 2 cloves garlic (minced): Garlic amps up the savory notes without overwhelming the palate.
- ½ teaspoon dried oregano: Brings an herby, earthy warmth that ties the flavors together.
- 1 ¼ teaspoons salt (divided): Essential for seasoning both the filling and chicken to perfection.
- ½ teaspoon black pepper (divided): Adds subtle spice and depth to the dish.
- 2 tablespoons oil (olive or avocado): Vital for searing the chicken and locking in juices.
- Fresh parsley (optional): A sprinkle at the end adds a fresh pop of color and flavor.
How to Make Spinach Artichoke Stuffed Chicken Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350 degrees Fahrenheit. Preheating is key to a perfectly cooked chicken that’s juicy inside and lightly crisp outside, so let’s get that warmth building up early.
Step 2: Butterfly the Chicken Breasts
Take each chicken breast and carefully slice it in half horizontally, stopping mid-way to create a pocket. This pocket will cradle your filling, so patience here ensures lots of delicious stuffing inside every bite.
Step 3: Prepare the Spinach Artichoke Filling
Drain the thawed spinach thoroughly to avoid sogginess. Then mix it with softened cream cheese, shredded mozzarella, chopped artichokes, minced garlic, oregano, and most of the salt and pepper. Stir until smooth and well incorporated—it’s this creamy blend that makes the dish so indulgent.
Step 4: Stuff the Chicken
Now for the fun part! Fill each butterfly pocket generously with the spinach artichoke mixture. Aim for about a third to half a cup per breast, ensuring each bite is stuffed with that cheesy, veggie goodness. Don’t forget to sprinkle the remaining salt and pepper over the chicken to enhance the overall flavor.
Step 5: Sear and Bake
Heat oil in a large ovenproof skillet. Sear the stuffed chicken breasts on one side until golden and slightly crisp—about 4 to 5 minutes. Flip them over and transfer the skillet straight into your preheated oven. Bake for 22 to 24 minutes until the chicken registers 165 degrees internally, signaling perfect doneness.
Step 6: Serve and Garnish
Finish your beautiful Spinach Artichoke Stuffed Chicken Recipe with a sprinkle of freshly chopped parsley. That small touch adds an inviting pop of green and a hint of freshness to balance the creamy filling.
How to Serve Spinach Artichoke Stuffed Chicken Recipe
Garnishes
A light dusting of fresh parsley really elevates the dish’s presentation and flavor profile. For an extra touch, a sprinkle of grated Parmesan cheese adds a lovely savory finish.
Side Dishes
This dish pairs wonderfully with vibrant side dishes like roasted vegetables, garlic mashed potatoes, or a crisp mixed green salad. Each side complements the richness of the stuffed chicken without overwhelming it.
Creative Ways to Present
Slice the chicken breasts crosswise to reveal the colorful filling when plating, creating an eye-catching presentation. Serve them arranged atop a bed of creamy polenta or garlic butter pasta for an extra special meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed chicken in an airtight container and refrigerate. Properly stored, it stays delicious for up to three days, making it perfect for next-day lunches or dinners.
Freezing
This recipe freezes beautifully. Wrap each chicken breast tightly in plastic wrap and tuck into a freezer-safe bag or container. Freeze for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftover Spinach Artichoke Stuffed Chicken in a preheated oven at 350 degrees for about 15 minutes, or microwave in short bursts until heated through. This helps maintain the juicy texture and melty filling.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it first to wilt and release moisture, then squeeze out all excess liquid before mixing into the filling for the best texture.
What type of cheese works best in this Spinach Artichoke Stuffed Chicken Recipe?
Mozzarella offers a lovely meltiness, but you can also experiment with Monterey Jack or a mild provolone for a slightly different flavor profile.
Can I make this recipe dairy-free?
Yes! Swap the cream cheese and mozzarella for dairy-free alternatives. Just choose creamy, melting varieties to keep the filling rich and satisfying.
Is it important to butterfly the chicken breasts?
Yes, butterflying creates a pocket to hold the filling securely so it won’t spill out during cooking, making it easier to eat and visually appealing.
How can I tell when the chicken is fully cooked?
The safest and most accurate way is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Final Thoughts
I hope this Spinach Artichoke Stuffed Chicken Recipe inspires you to bring something truly special to your dining table. It’s a fantastic crowd-pleaser that’s surprisingly easy to make, packed with comforting flavors everyone will love. Trust me, once you try it, it’ll become a repeat favorite in your kitchen just like it is in mine!
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Spinach Artichoke Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A delicious and creamy Spinach Artichoke Stuffed Chicken recipe featuring tender chicken breasts filled with a flavorful mixture of spinach, cream cheese, mozzarella, and artichoke hearts. This dish is perfectly seared on the stovetop and finished in the oven for a juicy, cheesy entrée that pairs well with a variety of sides.
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)
Filling
- 6 ounces frozen spinach (thawed)
- 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 the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed chicken.
- Butterfly the Chicken Breasts: Place the chicken breasts on a cutting board. With your non-dominant hand on top to hold steady, carefully slice into the thicker side of each breast horizontally, cutting about halfway through to form a pocket to hold the filling.
- Make the Spinach Filling: Drain the thawed spinach thoroughly using a cheesecloth or paper towels to remove excess moisture. In a medium bowl, combine the drained spinach, softened cream cheese, shredded mozzarella, chopped artichoke hearts, minced garlic, dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Mix well until evenly blended.
- Stuff the Chicken: Evenly fill each chicken breast pocket with the spinach-artichoke mixture, using about ⅓ to ½ cup per breast. Sprinkle the remaining ½ teaspoon salt and ¼ teaspoon black pepper over all sides of each stuffed chicken breast.
- Sear and Bake: Heat the oil in a large oven-proof skillet over medium heat until shimmering. Add the stuffed chicken breasts in a single layer and sear for 4-5 minutes on one side until golden brown. Flip the breasts, then transfer the skillet to the preheated oven and bake for 22-24 minutes, or until the internal temperature reaches 165°F.
- Serve: Remove the chicken from the oven and sprinkle with finely chopped fresh parsley if desired. Serve warm and enjoy your creamy, flavorful stuffed chicken!
Notes
- Ensure to thoroughly drain the spinach to prevent watery filling.
- Use a meat thermometer to check that the chicken reaches 165°F internally for safety.
- Softening the cream cheese beforehand makes mixing easier and ensures a creamy texture.
- Oven-safe skillet is necessary for the sear-to-bake step to avoid transferring to another dish.
- Fresh parsley is optional but adds a nice fresh finish.
