Spinach Artichoke Stuffed Chicken Breasts are a delicious boneless, skinless chicken breast recipe loaded with cream cheese, mozzarella, spinach and chopped artichoke hearts.
Spinach Artichoke Stuffed Chicken Breasts are an impressive and flavourful dinner recipe.
These chicken breasts have a rich and creamy filling.
This stuffed chicken breast recipe takes just under an hour from start to finish and serves four people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make these spinach and artichoke chicken breasts, I started by cutting a pocket into each of four boneless, skinless chicken breasts.
I heated some oil in a large skillet.
I added some diced onions to the skillet.
I cooked the onions until they softened.
I added some minced garlic to the skillet and continued cooking for another minute.
I added some baby spinach to the skillet.
I stirred and continued cooking until the spinach had wilted.
Then I removed the skillet from the heat and added some cream cheese, shredded mozzarella cheese and chopped artichoke hearts.
I stirred the ingredients together well until the cream cheese was fully melted.
Then I seasoned the mixture with salt and pepper to taste.
I spooned the mixture into the pockets of the chicken breasts.
I rubbed the tops of the chicken breasts with oil and seasoned them with salt, pepper, onion powder and garlic powder.
I placed the chicken breasts in a greased baking dish.
I placed the baking dish in the oven and cooked the chicken breasts until a thermometer placed in the thickest part of the breast read 165F.
I removed the baking dish from the oven and allowed the breasts to rest for a few minutes.
Then the spinach and cream cheese stuffed chicken breasts were ready to serve.
These succulent chicken breasts are filled with a rich and velvety blend of sautéed spinach, tender artichoke hearts, and creamy cheeses.
These delicious chicken breasts can be served with a variety of side dishes including veggies and mashed potatoes.
These impressive stuffed chicken breasts are perfect for a special occasion or even just a weeknight meal.
If you are looking for an easy stuffed chicken breast recipe, then you need to try these Spinach Artichoke Stuffed Chicken Breasts!
More Easy Chicken Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need To Make These Spinach Artichoke Stuffed Chicken Breasts:
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil, divided
- ½ small white onion, diced
- 3 cloves garlic, minced
- 5 ounces fresh baby spinach
- 6 ounces artichoke hearts, roughly chopped (about ¾ cup chopped artichokes)
- 4 ounces cream cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Fresh ground black pepper (about 4-5 grinds of the pepper mill)
How to Make Spinach Artichoke Stuffed Chicken Breasts:
- Preheat the oven to 375 degrees F.
- Cut a pocket in each of the chicken breasts. Lay your hand flat on top of the chicken breast, and insert the tip of a sharp knife into the breast parallel to the cutting board. Slowly run the knife through the chicken from top to bottom, being careful not to cut all the way through the back of the breast.
- Place a large skillet on the stovetop over medium heat. Add 1 tablespoon olive oil to the skillet.
- Add the diced onions and cook for 4-5 minutes, until softened. Add the minced garlic and sauté 1 minute more.
- Add the baby spinach to the skillet and sauté until it has wilted and cooked down, about 4-5 minutes.
- Remove the skillet from the heat and stir in the artichoke hearts, cream cheese and shredded mozzarella until the cheese is fully melted and all ingredients are well combined.
- Taste the filling and season it with salt and pepper to taste.
- Stuff each chicken breast with 3-4 tablespoons of filling. There may be some filling left over, depending on the size of your chicken breasts.
- Pat the chicken breasts dry and rub the top of each chicken breast with the remaining olive oil. Sprinkle the chicken breasts with ½ teaspoon each of kosher salt, onion powder and garlic powder. Season with freshly ground black pepper to taste.
- Add the chicken breasts to a large baking dish, making sure they overlap as little as possible.
- Bake the chicken in the preheated oven for 30-45 minutes, until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F.
- Allow the chicken breasts to rest for a few minutes.
- Serve and enjoy!
FAQS:
How should I store spinach artichoke stuffed chicken breasts?
Store spinach artichoke stuffed chicken breasts in an airtight container in the refrigerator for up to 3-4 days or freeze them for longer storage.
What should I serve with spinach artichoke chicken breasts?
Spinach artichoke chicken breasts are a delicious and flavorful dish on their own, but you can enhance the meal by serving them with complementary side dishes. Here are some ideas:
- Garlic Mashed Potatoes: Creamy mashed potatoes go well with the creamy spinach artichoke topping of the chicken. The garlic adds extra flavor.
- Rice Pilaf: A light and fluffy rice pilaf with herbs and maybe a touch of lemon zest can balance the richness of the chicken.
- Steamed Vegetables: Consider steaming some broccoli, asparagus, or green beans. The freshness and crunch of the vegetables will contrast nicely with the creamy chicken.
- Roasted Vegetables: Roasted carrots, bell peppers, or Brussels sprouts can add a slightly caramelized, smoky flavor to the dish.
- Salad: A simple garden salad with a vinaigrette dressing can provide a refreshing contrast to the richness of the chicken.
- Crusty Bread or Garlic Bread: A slice of warm, crusty bread or garlic bread is great for sopping up any extra sauce or for adding a different texture to the meal.
- Pasta: You can serve the chicken and its sauce over a bed of pasta like fettuccine or linguine.
- Quinoa: For a healthier option, serve the chicken over cooked quinoa. It’s a protein-rich and nutty-flavored grain that pairs nicely with the creamy sauce.
Remember to consider your guests’ preferences and dietary restrictions when choosing side dishes. These suggestions should help you create a well-rounded and satisfying meal to complement your spinach artichoke chicken breasts.
Spinach Artichoke Stuffed Chicken Breasts
Spinach Artichoke Stuffed Chicken Breasts are a delicious boneless, skinless chicken breast recipe loaded with cream cheese, mozzarella, spinach and chopped artichoke hearts.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil, divided
- ½ small white onion, diced
- 3 cloves garlic, minced
- 5 ounces fresh baby spinach
- 6 ounces artichoke hearts, roughly chopped (about ¾ cup chopped artichokes)
- 4 ounces cream cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Fresh ground black pepper (about 4-5 grinds of the pepper mill)
Instructions
- Preheat the oven to 375 degrees F.
- Cut a pocket in each of the chicken breasts. Lay your hand flat on top of the chicken breast, and insert the tip of a sharp knife into the breast parallel to the cutting board. Slowly run the knife through the chicken from top to bottom, being careful not to cut all the way through the back of the breast.
- Place a large skillet on the stovetop over medium heat. Add 1 tablespoon olive oil to the skillet.
- Add the diced onions and cook for 4-5 minutes, until softened. Add the minced garlic and sauté 1 minute more.
- Add the baby spinach to the skillet and sauté until it has wilted and cooked down, about 4-5 minutes.
- Remove the skillet from the heat and stir in the artichoke hearts, cream cheese and shredded mozzarella until the cheese is fully melted and all ingredients are well combined.
- Taste the filling and season it with salt and pepper to taste.
- Stuff each chicken breast with 3-4 tablespoons of filling. There may be some filling left over, depending on the size of your chicken breasts.
- Pat the chicken breasts dry and rub the top of each chicken breast with the remaining olive oil. Sprinkle the chicken breasts with ½ teaspoon each of kosher salt, onion powder and garlic powder. Season with freshly ground black pepper to taste.
- Add the chicken breasts to a large baking dish, making sure they overlap as little as possible.
- Bake the chicken in the preheated oven for 30-45 minutes, until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F.
- Allow the chicken breasts to rest for a few minutes.
- Serve and enjoy!
Notes
- The spinach will look like a lot when added to the skillet, but it cooks down a ton. For younger kids or others who might not like whole leaves of spinach, you can roughly chop the spinach prior to cooking.
- I recommend freshly shredded mozzarella cheese for this recipe. Pre-shredded cheese is coated in an anti-caking agent that prevents it from melting properly.
- If you have leftover filling, it is great on top of crusty bread as an appetizer. Just be sure that it has not been contaminated with any utensils that have touched raw chicken!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 431Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 138mgSodium: 463mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 44g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!