Spinach Artichoke Stuffed Chicken

Name: Spinach Artichoke Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup fresh spinach, chopped; 1 cup artichoke hearts, canned or frozen, drained and chopped; 1/2 cup cream cheese, softened; 1/4 cup sour cream; 1/4 cup grated parmesan cheese; 2 cloves garlic, minced; Salt and pepper to taste; Olive oil for cooking

Highlighted under: Feel-Good Meals

I absolutely love this Spinach Artichoke Stuffed Chicken! The combination of savory spinach, creamy artichokes, and tender chicken breasts creates a delicious meal that is perfect for weeknight dinners or special occasions. When I first experimented with this recipe, I aimed to balance richness with a touch of freshness, and it really paid off. This dish is not only satisfying to eat, but it's also visually stunning, making it a fantastic centerpiece for any dining table. I'm excited to share my favorite tips to make this dish a hit!

Created by

Imogen Walker

Last updated on 2026-02-08T06:13:36.823Z

When I first created this Spinach Artichoke Stuffed Chicken, I was inspired by my favorite dip and wanted to turn it into a main course. The creamy filling, bursting with flavor, pairs perfectly with the juicy chicken. I found that brining the chicken beforehand locks in moisture, ensuring that every bite is tender and flavorful. It’s a technique I recommend for any chicken dish!

Over the years, I’ve loved sharing this recipe with friends and family. The blend of spinach and artichokes gives a delightful texture, and adding a sprinkle of parmesan on top before baking gives it a beautiful, golden crust. It’s always a hit at dinner parties, and people often ask for the recipe!

Why You Will Love This Recipe
Creamy and flavorful filling that's a twist on a classic dip
Juicy chicken that stays tender and moist
Easy to prepare yet impressive for guests

The Perfect Balance of Flavors

The filling for this Spinach Artichoke Stuffed Chicken is truly the star of the dish, combining rich cream cheese with tangy artichoke hearts and fresh spinach. This creamy mixture not only complements the chicken but also ensures each bite is packed with flavor. The addition of garlic enhances the overall taste profile, bringing a fragrant and savory note to the dish. I recommend using fresh garlic for a more robust flavor, but if you're short on time, jarred minced garlic can work in a pinch.

To achieve the best texture in the filling, ensure that your cream cheese is softened before mixing. This allows for a smoother blend with the other ingredients, creating a luscious consistency. If you find that the filling is too thick, a splash of milk or a little extra sour cream can help in achieving the desired creamy texture. Additionally, feel free to experiment with herbs or spices, such as a pinch of red pepper flakes for a bit of heat.

Techniques for Perfectly Stuffed Chicken

Cutting the pocket in the chicken breasts is crucial for a successful stuffing experience. Use a sharp knife and make a horizontal cut along the thicker side of the breast—aim for a depth of about 3/4 into the meat. This allows ample space for your filling without compromising the structural integrity of the chicken. If you're concerned about stuffing leaking, you can secure the pocket with toothpicks but be sure to remove them before serving for a polished presentation.

Searing the chicken before baking not only develops a beautiful golden brown crust but also locks in moisture. Heat your skillet to medium-high and ensure the oil is hot but not smoking; this is key for achieving the perfect sear. Keep an eye on the chicken, as you want it to be golden and fragrant before transferring it to the oven. A good indicator is that the edges should start to form a crust and the chicken should easily release from the pan when it’s ready to flip.

Serving and Storage Suggestions

Once your Spinach Artichoke Stuffed Chicken is baked and resting, consider how to serve it for maximum impact. I like to slice the chicken into thick medallions on a platter, allowing the vibrant filling to be visible. Pair it with a simple side salad or roasted vegetables for a balanced meal. A drizzle of balsamic reduction or a sprinkle of fresh herbs can elevate the presentation even further.

If you plan to make this dish ahead of time, you can stuff and sear the chicken, then refrigerate it for up to 24 hours before baking. Just be sure to let it come to room temperature before placing it in the oven. This recipe also freezes well; wrap any leftovers in plastic wrap and aluminum foil and store them for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 30-40 minutes, or until heated through, ensuring that the filling is steaming and the chicken is tender.

Ingredients

Gather the following ingredients to create this delicious stuffed chicken.

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup artichoke hearts, canned or frozen, drained and chopped
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup grated parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for cooking

Make sure to have everything ready before you start preparing the chicken.

Instructions

Follow these simple steps to make your Spinach Artichoke Stuffed Chicken.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Filling

In a mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.

Prepare the Chicken

Using a sharp knife, cut a pocket in each chicken breast for the filling. Be careful not to cut all the way through.

Stuff the Chicken

Stuff each chicken breast pocket with the spinach and artichoke mixture. Use toothpicks to secure the openings if needed.

Sear the Chicken

In a large skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 4-5 minutes on each side, until golden brown.

Bake the Chicken

Transfer the chicken to a baking dish and bake for 20 minutes, or until the chicken is cooked through and the filling is hot.

Serve

Remove from the oven, let it rest for a few minutes, then slice and serve warm.

Enjoy your delicious Spinach Artichoke Stuffed Chicken!

Pro Tips

For extra flavor, you can add a pinch of crushed red pepper flakes to the filling or sprinkle some more parmesan on top before baking.

Ingredient Substitutions

If you're looking to make this dish dairy-free, consider using vegan cream cheese and yogurt instead of the traditional cream cheese and sour cream. Additionally, nutritional yeast can add a cheesy flavor profile while keeping the dish plant-based. Substitute the parmesan cheese with a vegan alternative or simply omit it for a lighter filling that still offers a delicious taste.

For an added crunch, you can incorporate crushed breadcrumbs or panko into the filling for texture. This can be especially delightful and adds a unique twist to the dish. Just mix in about a quarter cup with the other filling ingredients, adjusting the moisture levels of cream cheese and sour cream slightly to compensate for the extra dryness.

Variations to Try

You can easily customize this recipe by swapping in other vegetables. For example, sun-dried tomatoes or roasted red peppers would complement the artichoke and spinach beautifully. Just be sure to chop them finely so they fit well into the chicken pockets without overwhelming the dish.

For a Mediterranean twist, consider adding olives or feta cheese to your stuffing mix. These ingredients will give the dish a briny depth that pairs perfectly with the chicken. You can also change up the cheese types; mozzarella can provide a gooey texture, while goat cheese offers a tangy contrast to the filling.

Questions About Recipes

→ Can I use frozen spinach?

Yes, make sure to thaw and drain it well before using to avoid excess moisture.

→ What can I serve with this dish?

This stuffed chicken pairs beautifully with a side salad or roasted vegetables.

→ Can I make this dish ahead of time?

Definitely! You can prepare the stuffing and stuff the chicken a few hours in advance, then bake it just before serving.

→ Is there a vegetarian option for this recipe?

You can use large portobello mushrooms instead of chicken breasts to create a delicious vegetarian option.