Name: Creamy Spinach and Artichoke Stuffed Chicken Breast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces Chicken Breasts (boneless, skinless); 4 oz Cream Cheese (softened); 0.5 cup Chopped Spinach (thawed and squeezed dry); 0.5 cup Marinated Artichoke Hearts (chopped); 0.5 cup Shredded Mozzarella Cheese; 0.25 cup Grated Parmesan Cheese; 1 tsp Garlic Powder; 0.5 tsp Paprika; 2 tbsp Olive Oil

"Indulge in a restaurant-quality meal with tender, pan-seared chicken breasts filled with a velvety blend of cream cheese, spinach, and marinated artichokes. This dish offers a perfect harmony of melted cheeses and savory herbs that will impress any dinner guest."

Ingredients

Qty	Item
4 pieces 700 g	Chicken Breasts (boneless, skinless)
4 oz 115 g	Cream Cheese (softened)
0.5 cup 120 ml	Chopped Spinach (thawed and squeezed dry)
0.5 cup 120 ml	Marinated Artichoke Hearts (chopped)
0.5 cup 120 ml	Shredded Mozzarella Cheese
0.25 cup 60 ml	Grated Parmesan Cheese
1 tsp 5 g	Garlic Powder
0.5 tsp 2 g	Paprika
2 tbsp 30 ml	Olive Oil

How to Make Creamy Spinach and Artichoke Stuffed Chicken Breast

Preheat your oven to 375°F (190°C).

In a medium mixing bowl, stir together the softened cream cheese, spinach, chopped artichokes, mozzarella, parmesan, and half of the garlic powder until well combined.

Using a sharp knife, slice a pocket into the thickest part of each chicken breast, making sure not to cut all the way through.

Spoon the spinach and artichoke mixture evenly into each chicken pocket. Secure the edges with 2-3 toothpicks to prevent the filling from leaking.

Season the exterior of the chicken breasts with salt, pepper, paprika, and the remaining garlic powder.

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until beautifully golden brown.

Place the entire skillet into the oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Remove from the oven, let rest for 5 minutes, and remove the toothpicks before serving.

·
Always squeeze your thawed spinach in a clean kitchen towel to remove all excess moisture, preventing a soggy filling.
·
Use marinated artichoke hearts rather than those in brine for a more complex, zesty flavor profile.
·
If you don't have an oven-safe skillet, simply transfer the seared chicken to a greased baking dish.
·
Letting the chicken rest for 5 minutes after cooking ensures the juices redistribute, keeping the meat incredibly tender.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, but you should sauté the fresh spinach first until wilted and then squeeze out the moisture before adding it to the cheese mixture.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or air fryer to maintain the texture of the chicken and filling.

Can I make this recipe in an air fryer?

Absolutely! Cook the stuffed chicken at 375°F for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F.

Is this recipe keto-friendly?

Yes, this recipe is naturally low in carbohydrates and high in healthy fats and protein, making it perfect for a keto or low-carb lifestyle.

Video Tutorials

Recipe: Spinach Artichoke Stuffed Chicken – Cheesy, Oven-Baked Favourite

Stuffed Chicken With Spinach and Cheese

Cheesy Spinach Stuffed Chicken Breasts

Spinach Artichoke Stuffed Chicken Breast

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