Spinach Artichoke Stuffed Chicken Breast Recipe
Let me introduce you to the Spinach Artichoke Stuffed Chicken Breast Recipe, a dish that beautifully melds the creamy comfort of everyone’s favorite party dip with juicy, tender chicken. Each bite is a celebration of savory flavor and luscious texture, featuring a cheesy spinach-artichoke filling tucked into perfectly seasoned chicken breasts. This recipe is every bit as impressive as it sounds but totally achievable any night of the week, making it a go-to for both weeknight dinners and special occasions.
Ingredients You’ll Need
With just a handful of everyday ingredients, you can turn humble chicken into a showstopper. Every element in this Spinach Artichoke Stuffed Chicken Breast Recipe does its part, from the creamy cheeses to the vibrant veggies and aromatic spices.
- Boneless, Skinless Chicken Breasts: Perfect for stuffing and delivering maximum juiciness when cooked properly.
- Fresh Spinach, Chopped: Adds gorgeous color and packs in vitamins, plus it blends beautifully with the cheeses for a creamy filling.
- Canned Artichoke Hearts, Chopped: Provide a gentle tang and extra texture that makes every bite more interesting.
- Cream Cheese, Softened: Acts as the creamy base for the filling, ensuring lusciousness and meltiness throughout.
- Shredded Mozzarella Cheese: Brings melty, stretchy texture and a mild, creamy taste.
- Grated Parmesan Cheese: Delivers a salty, umami punch and nutty undertones to the filling.
- Garlic, Minced: Fresh garlic brightens the whole dish and infuses the filling with aromatic depth.
- Onion Powder: Adds subtle savoriness without overpowering the other flavors.
- Paprika: Offers a gentle smokiness and a pop of tempting color on the finished chicken.
- Salt: Essential for rounding out and heightening all the savory notes.
- Black Pepper: Lends just the right touch of warmth and earthiness.
- Olive Oil: Helps sear the chicken to golden perfection and locks in all those delicious juices.
How to Make Spinach Artichoke Stuffed Chicken Breast Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 375°F. This ensures an even bake and helps the chicken stay juicy inside. Lightly grease a baking dish so nothing sticks—this little step makes clean-up a breeze later!
Step 2: Mix the Luscious Filling
In a medium bowl, combine the chopped fresh spinach, canned artichoke hearts, softened cream cheese, shredded mozzarella, Parmesan, minced garlic, and onion powder. Stir everything together until you have a thick, cheesy, green-flecked filling that’s impossible not to swipe a taste of. This hearty mixture brings creamy comfort to the Spinach Artichoke Stuffed Chicken Breast Recipe.
Step 3: Cut Pockets Into the Chicken
Grab each chicken breast and carefully slice a pocket into the side, keeping your knife parallel to the cutting board. The goal is to create a roomy space to hold all that fantastic filling without slicing all the way through—imagine opening a book with a thick spine!
Step 4: Stuff and Secure
Take the spinach-artichoke filling and spoon it evenly into each chicken pocket, being generous. You want every forkful to include that creamy center. If needed, use toothpicks to pin the chicken breast closed, keeping every bit in place for a neat and delicious presentation.
Step 5: Season and Sear
Rub the outside of each stuffed breast with a little olive oil, then sprinkle on the paprika, salt, and pepper. Searing each side for about 2 to 3 minutes in a hot, oven-safe skillet locks in flavors and gives the chicken a beautiful golden crust.
Step 6: Bake to Perfection
After searing, transfer your skillet directly into the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F. This ensures juicy chicken every time and perfectly melds the filling with the meat. Let it rest briefly, then remove toothpicks before serving.
How to Serve Spinach Artichoke Stuffed Chicken Breast Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or basil over the top for a pop of color and an herby aroma. A little extra grated Parmesan is always welcome for a touch of salty pizzazz and visual appeal.
Side Dishes
Pair this decadent Spinach Artichoke Stuffed Chicken Breast Recipe with roasted vegetables—think carrots, asparagus, or Brussels sprouts—for a colorful and balanced plate. A crisp green salad with lemony vinaigrette or a simple bed of garlic mashed potatoes work beautifully, too.
Creative Ways to Present
Slice each stuffed chicken breast on the diagonal to reveal the beautiful layers of filling—this makes for a stunning presentation at any dinner! Try plating over a vibrant vegetable puree or ringed with lemon slices for an elevated, restaurant-style look.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to three days, and try to keep the chicken and filling together to maintain moisture.
Freezing
You can freeze the fully cooked stuffed chicken breasts for up to two months. Wrap each portion tightly in plastic wrap and transfer to a freezer-safe bag. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place the chicken in a baking dish and cover with foil to prevent drying out. Warm in a 350°F oven for about 15 minutes or until heated through. The filling stays creamy and delicious, just like the first day!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out as much moisture as possible so the filling doesn’t become watery. Frozen chopped spinach is a great time-saving swap for this Spinach Artichoke Stuffed Chicken Breast Recipe.
How do I keep the filling from oozing out?
Be sure not to overstuff the chicken, and use toothpicks to secure the opening. Pressing the edges of the chicken together before cooking helps lock the filling inside.
Is there a substitute for artichoke hearts?
You can swap in roasted red peppers or even chopped mushrooms for a different twist—each brings its own unique flavor while keeping the spirit of the dish alive.
Can I prepare the chicken ahead of time?
Definitely! You can stuff and assemble the raw chicken breasts, then cover and refrigerate them for up to one day ahead. This makes weeknight dinners super simple—just sear, bake, and enjoy!
What’s the best way to check if the chicken is done?
Use a meat thermometer to check that the thickest part of the chicken reaches 165°F. This ensures safe, perfectly cooked chicken every time, with no guesswork.
Final Thoughts
I hope you’re as excited to try this Spinach Artichoke Stuffed Chicken Breast Recipe as I am to share it with you! It’s one of those memorable dishes that brings bold flavor and a touch of elegance to any table, all without hours in the kitchen. Give it a go—you just might find your new favorite way to serve chicken!
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Spinach Artichoke Stuffed Chicken Breast Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spinach Artichoke Stuffed Chicken Breast Recipe combines tender chicken breasts filled with a creamy, cheesy spinach and artichoke mixture, creating a flavorful and satisfying dish that is perfect for a family meal or entertaining guests.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Spinach Artichoke Filling:
- 1 cup fresh spinach, chopped
- 1/2 cup canned artichoke hearts, chopped
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat oven to 375°F and lightly grease a baking dish.
- Prepare Filling: In a medium bowl, mix spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, and onion powder until well combined.
- Stuff Chicken: Cut a pocket into the side of each chicken breast and spoon the spinach-artichoke mixture evenly into each pocket. Secure with toothpicks if needed.
- Season Chicken: Rub the chicken breasts with olive oil, then season with paprika, salt, and pepper.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side until golden brown.
- Bake: Transfer skillet to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve: Remove toothpicks before serving.
Notes
- You can prepare the filling ahead of time and refrigerate until ready to use.
- For extra flavor, add chopped sun-dried tomatoes to the stuffing mixture.
- This recipe pairs well with roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 390
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 140 mg
