Spinach & Artichoke Stuffed Chicken Breasts

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Spinach & Artichoke Stuffed Chicken Breasts

Description

Spinach & Artichoke Stuffed Chicken Breasts are juicy, golden-brown chicken breasts filled with a rich, creamy mixture of spinach, artichokes, cream cheese, mozzarella, and Parmesan. The chicken is perfectly seasoned, seared until golden, then baked until tender and finished with a creamy garlic Parmesan sauce. This restaurant-quality meal is perfect for family dinners, special occasions, or meal prep and pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the Chicken

  • 4 large boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Filling

  • 4 oz (115g) cream cheese, softened
  • 1 cup chopped cooked spinach (well drained)
  • 1 cup chopped canned artichoke hearts, drained
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes (optional)

For the Cream Sauce

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

Step 1: Prepare the Chicken

Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. Pat the chicken dry with paper towels.

Step 2: Season

Mix paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper together. Rub the seasoning evenly over both sides of each chicken breast.

Step 3: Make the Filling

In a bowl, combine cream cheese, spinach, chopped artichokes, mozzarella, Parmesan, minced garlic, and red pepper flakes. Stir until smooth and well combined.

Step 4: Stuff the Chicken

Divide the filling evenly among the chicken breasts, gently spooning it into each pocket. Secure the opening with toothpicks if necessary.

Step 5: Sear

Preheat the oven to 375°F (190°C).

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

Step 6: Bake

Transfer the skillet to the oven and bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).

Step 7: Make the Sauce

While the chicken bakes, melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds until fragrant.

Pour in the heavy cream and simmer for 2–3 minutes.

Whisk in the Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

Step 8: Finish

Remove the chicken from the oven and let it rest for 5 minutes.

Spoon the creamy Parmesan sauce over the chicken and garnish with fresh parsley before serving.

Tips & Notes

  • Squeeze as much moisture as possible from the spinach to keep the filling thick.
  • Toothpicks help keep the filling from leaking while cooking.
  • Fresh mozzarella can be used for an even cheesier filling.
  • Add chopped sun-dried tomatoes or cooked bacon for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I prepare this ahead of time?
Yes. Stuff and season the chicken up to one day ahead, then refrigerate until ready to cook.

Can I freeze it?
Yes. Freeze the uncooked stuffed chicken for up to 2 months. Thaw overnight before cooking.

What sides go well with it?
Mashed potatoes, roasted asparagus, steamed broccoli, green beans, rice, or a crisp Caesar salad pair perfectly.

How do I know it’s done?
Use a meat thermometer. The thickest part of the chicken should read 165°F (74°C).

Servings & Nutrition (Approximate Per Serving)

  • Calories: 560
  • Protein: 47g
  • Fat: 37g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 720mg

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