Juicy, golden-seared chicken breasts filled with creamy spinach and artichoke goodness make this dish irresistible. Imagine your favorite spinach artichoke dip tucked into a perfectly cooked chicken breast, then baked to bubbly perfection. It’s a dinner that feels indulgent but is surprisingly simple to prepare.

This Spinach and Artichoke Stuffed Chicken recipe is a fantastic choice when you want something comforting, cheesy, and full of flavor without making a huge mess in the kitchen. Great for busy weeknights or a cozy weekend dinner, it pairs beautifully with roasted veggies or a fresh salad.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are ideal for this recipe. Their thickness allows for easy stuffing, and they hold their shape well during cooking. Look for medium to large-sized breasts so there’s enough room to create a pocket for the filling.

Ingredients for the Spinach and Artichoke Stuffed Chicken

Chicken Breasts
The star of the show! Choose thick, boneless breasts that can be easily sliced and filled.

Fresh Spinach
Gives a fresh, earthy flavor and beautiful green color to the creamy filling.

Artichoke Hearts
Use canned or jarred (drained well). They add a tangy, nutty bite that complements the richness of the cheese.

Cream Cheese
Creates the smooth, velvety base for the stuffing. Softened cream cheese blends beautifully with the other ingredients.

Mozzarella Cheese
Melts to perfection, both inside the chicken and on top. It gives that cheesy pull you crave.

Parmesan Cheese
Adds sharpness and depth to the stuffing mix.

Garlic
Fresh minced garlic boosts the savory notes of the filling.

Salt & Pepper
Essential for seasoning the chicken and the filling.

Olive Oil
Used for searing the chicken, giving it a beautiful golden crust.

How To Make the Spinach and Artichoke Stuffed Chicken

Step 1: Make the Filling

In a mixing bowl, combine softened cream cheese, chopped spinach, diced artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, and a pinch of salt and pepper. Mix until well incorporated and creamy.

Step 2: Prep the Chicken

Using a sharp knife, carefully slice a pocket into the side of each chicken breast. Be sure not to cut all the way through. Season both sides of the chicken with salt and pepper.

Step 3: Stuff the Chicken

Spoon the spinach and artichoke mixture into each chicken pocket, pressing gently to fill it well. Use toothpicks if needed to secure the openings and keep the stuffing from escaping.

Step 4: Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for about 3-4 minutes per side until golden brown.

Step 5: Bake to Finish

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).

Step 6: Serve Hot

Let the chicken rest for a few minutes before serving. The melted cheese and creamy filling will stay perfectly intact. Garnish with chopped parsley if desired.

Serving and Storing Spinach and Artichoke Stuffed Chicken

Serve this dish hot and fresh from the oven with a side of garlic roasted potatoes, buttered noodles, or a crisp green salad. The savory, cheesy center pairs wonderfully with light, refreshing sides. A squeeze of lemon just before serving adds a zesty finish that brightens every bite.

For storing, let the chicken cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals. Avoid freezing, as the creamy filling can separate in texture when thawed.

Frequently Asked Questions

Can I use frozen spinach?

Yes, just be sure to thaw and squeeze out as much moisture as possible to avoid watery filling.

What kind of artichokes should I buy?

Canned or jarred artichoke hearts work best. Make sure they’re packed in water or brine, not oil, and drain them well before chopping.

Can I grill the stuffed chicken instead of baking?

Grilling is possible but tricky due to the filling. It’s safer to sear then finish baking in the oven for even cooking and no mess.

How do I know the chicken is fully cooked?

Use a meat thermometer—the internal temperature should be 165°F. Also, the juices should run clear, not pink.

Can I make this ahead of time?

Absolutely! Prep the filling and stuff the chicken earlier in the day, then refrigerate until ready to cook. Bring to room temp before searing.

What cheeses can I substitute?

Fontina or provolone can replace mozzarella for a richer melt, and Asiago or Pecorino Romano can stand in for Parmesan.