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Spinach Artichoke Stuffed Chicken Breast Recipe | Cheesy & Delicious

I have to admit, I wasn’t sure how much I’d enjoy stuffed chicken at first. But the moment I sliced into this Spinach Artichoke Stuffed Chicken Breast Recipe, I was hooked! The creamy, cheesy filling combined with tender, juicy chicken is pure comfort food. You can also enjoy similar flavors with garlic butter chicken bites for a quick, flavorful option.

Every bite feels indulgent without being overly heavy. I love how this recipe transforms simple chicken breasts into a dinner that feels gourmet yet is surprisingly easy to make. For a seafood twist, you might like trying Cajun honey butter salmon for a sweet and savory alternative.

Spinach Artichoke Stuffed Chicken Breast Recipe

Ingredients

Here’s everything you’ll need to make this dish shine, with tips to make each ingredient work its best:

Boneless Skinless Chicken Breasts – Lean and meaty, ideal for stuffing. I always choose thick breasts to hold more filling.
Artichoke Hearts (canned or jarred) – Finely chopped; adds tender, briny flavor. I prefer draining them well to prevent extra liquid.
Cream Cheese (softened) – Blends easily and creates a creamy filling. Let it sit at room temperature for smooth mixing.
Frozen Spinach (thawed and squeezed dry) – Adds color and earthy flavor. Never use canned spinach—it’s too watery.
Mozzarella Cheese (grated) – Melts beautifully and gives a stretchy texture. Freshly grated tastes best.
Parmesan Cheese (grated) – Adds nutty, salty flavor; I always grate it fresh.
Garlic (minced) – Boosts flavor; don’t skip it.
Italian Seasoning – For a fragrant, herby note.
Paprika (mild) – Enhances color and flavor.
Salt & Pepper – To taste.
Half and Half or Heavy Cream – Optional, for a rich sauce.

Note: This recipe serves 4 people, but you can easily double it for a larger crowd.

Variations

This recipe is versatile. Here are a few ways to customize it:

Dairy-Free: Swap cream cheese and mozzarella for vegan cheese alternatives.
Keto-Friendly: Stick to the original; it’s already low-carb.
Extra Flavor: Add sun-dried tomatoes or roasted red peppers to the filling.
Spicy Kick: Sprinkle in crushed red pepper or cayenne for a subtle heat.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Sharp Knife – To create the pocket in the chicken.
Cutting Board – For safe, stable prep.
Large Skillet – For searing and cooking chicken evenly.
Mixing Bowl – To combine the filling.
Spoon – To stuff the chicken and spread the mixture.
Toothpicks – To secure the chicken pocket.

How to Make Spinach Artichoke Stuffed Chicken Breast

Prep the Chicken

Start by placing your chicken breasts on a cutting board. Season them with Italian seasoning, paprika, salt, and pepper. Carefully cut a pocket into each breast without slicing all the way through.

Make the Filling

Squeeze excess water from the thawed spinach. Mix it with cream cheese, chopped artichokes, mozzarella, parmesan, garlic, and a pinch of salt in a bowl. Stir until creamy and well combined.

Stuff the Chicken

Spoon 1–2 tablespoons of the filling into each chicken pocket. Use the back of the spoon to spread the mixture evenly. Secure each breast with 2–3 toothpicks to prevent the filling from spilling out.

Sear the Chicken

Heat 1 tablespoon of oil in a skillet over medium-high heat. Place the chicken in the pan and sear until golden brown on one side, about 6–7 minutes.

Cook Through

Flip the chicken and sear the other side. Cover the skillet with a lid and cook until the chicken reaches an internal temperature of 165°F, about 6–7 minutes more.

Make the Cream Sauce

In the same pan, add half and half or heavy cream with any leftover filling. Stir and simmer for a few minutes until it thickens slightly into a luscious sauce.

Finish and Serve

Return the chicken to the skillet, spoon the creamy sauce over the top, and serve immediately. The cheese-filled pockets are warm, gooey, and irresistible.

Additional Tips for Making this Recipe Better

I always pat the spinach dry to prevent a watery filling.
I like letting the chicken rest 5 minutes after cooking to keep it juicy.
Searing the chicken first adds a golden crust and locks in flavor.
Using fresh grated cheese makes a noticeable difference in richness.

How to Serve Spinach Artichoke Stuffed Chicken Breast

Serve this dish alongside roasted vegetables, garlic mashed potatoes, or a crisp salad. Garnish with a sprinkle of parmesan or fresh parsley for a restaurant-worthy presentation. A drizzle of the cream sauce over the top makes it even more visually appealing.

Nutritional Information

Here’s a rough estimate per serving:

Calories: 420
Protein: 38g
Carbohydrates: 4g
Fat: 28g

This makes it a high-protein, low-carb meal that’s perfect for weeknight dinners or special occasions.

Make Ahead and Storage

Storing

You can store cooked stuffed chicken in an airtight container in the fridge for up to 3 days. I usually let it cool completely before refrigerating.

Freezing

To freeze, wrap each stuffed chicken breast tightly in foil or plastic wrap, then place in a freezer-safe bag. It keeps well for up to 2 months.

Reheating

Reheat in the oven at 350°F for 15–20 minutes until warmed through. Avoid microwaving as it can make the chicken rubbery.

Why You’ll Love This Recipe

This recipe has quickly become a family favorite, and here’s why:

Simple Preparation: Easy steps make it approachable for any home cook.
Flavor-Packed: The creamy spinach and artichoke filling adds a rich, indulgent taste.
Versatile: Works as a weeknight meal or a dish for entertaining guests.
Low Carb & Keto-Friendly: Perfect for healthy eating without compromising flavor.
Customizable: Swap cheeses, add spices, or incorporate extra veggies to suit your taste.

This Spinach Artichoke Stuffed Chicken Breast recipe is a foolproof way to turn ordinary chicken into a creamy, flavorful meal. I can’t get enough of the cheesy filling and tender chicken—every bite is pure comfort.

Ben Carraoli