Spinach Artichoke Stuffed Chicken

Spinach artichoke stuffed chicken is a delicious meal that combines rich and creamy spinach artichoke dip with healthy baked chicken. This delicious meal is deceptively simple to make, and filled with flavor your family will love. 

this recipe

Spinach artichoke dip is one of my all-time favorite appetizers. The rich and creamy cheese, the garlicky spinach and salty artichokes… it’s the stuff of dreams (especially this version with lump crab meat). The ONLY problem with this delicious dip is that it’s not generally accepted as a well-balanced dinner. 

Enter this delicious spinach artichoke stuffed chicken, and you can enjoy all the flavors of your favorite dip even on the weeknights! This healthy baked chicken breast is lightly seasoned and bursting with creamy spinach artichoke filling. It’s a completely craveable meal perfect for dip lovers and all those moms and dads trying to get an extra serving of veggies on their kid’s plate. 

Although a stuffed chicken breast recipe may seem intimidating, this easy version doesn’t fuss with any toothpicks or fancy rolling techniques, and is super simple and approachable. You can have this in the oven in just 15 minutes, and then use the 30 minutes of bake time to whip up some mashed potatoes or garlic butter broccoletti for a simply delicious meal your whole family will love!

For more tasty chicken dishes with veggies, try my ground chicken stir fry, cajun chicken orzo or ground chicken shepherd’s pie. 

You Will Love This

• This healthy baked chicken is loaded with all the delicious flavors of your favorite spinach artichoke dip. 
• This only takes about 15 minutes of prep time, and the remaining cook time is hands-off.
• This recipe uses a simple and unfussy method for stuffing the chicken – no complicated rolling or toothpicks required. 

Ingredients

To make stuffed spinach artichoke chicken, you need the following simple ingredients (full ingredients list with exact measurements is included in the recipe card below).

Ingredient Notes

• Spinach: 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.
• Mozzarella: 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. 
• Extra filling: 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! 

Instructions

Step One: Preheat the oven to 375 degrees F.

Step Two: 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.

Step Three: Place a large skillet on the stovetop over medium heat. Add 1 tablespoon olive oil to the skillet. Sauté the onion for 4-5 minutes, until softened. Add the minced garlic and sauté 1 minute more.

Step Four: 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. 

Step Five: 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. 

Step Six: 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. 

Step Seven: 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. 

Storage

Store leftover chicken breasts in an airtight container in the refrigerator for 2-3 days.