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Spinach Artichoke Stuffed Chicken Breast Recipe
Ben Carraoli

Spinach Artichoke Stuffed Chicken Breast Recipe

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, I was hooked! The creamy, cheesy filling combined with tender, juicy chicken is pure comfort food. Every bite feels indulgent without being overly heavy.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.