Spinach Artichoke Stuffed Chicken combines fresh spinach, artichokes, cheese, and cream cheese in a creamy chicken breast filling. Baked spinach artichoke chicken recipe is easy to prepare and cooks in minutes for a quick weeknight dinner!
spinach artichoke chicken bake
If you love cheesy, creamy spinach artichoke dip, get ready to swoon for baked spinach artichoke stuffed chicken! It combines the same classic dip flavors into an easy recipe, which requires 15 minutes prep and bakes in the oven in minutes.
Stuffed chicken breast recipes are a favorite because I can mix in healthy vegetables with a cheesy filling everyone loves. Even though they look impressive enough for company, they are actually very simple to throw together!
The cream cheese, spinach, artichoke filling cooks in minutes on the stove top. Cut a pocket in chicken, divide spinach artichoke mixture between the breasts, and bake in the oven. Baking the chicken instead of skillet frying makes a healthier, hands-off meal with less clean up!
- Chicken breasts – Butterfly cut to make a pocket for the spinach artichoke dip filling. See below for “how to” photos.
- Fresh baby spinach – If you prefer, frozen chopped spinach may also be used. Be sure it is thawed and well-drained to remove excess liquid.
- Artichokes – Canned artichoke hearts, chopped, or use marinated artichokes for an additional level of flavor
- Cream cheese – Use regular or light for fewer calories. Greek yogurt or sour cream may also be substituted.
- Cheese – A mixture of parmesan and mozzarella cheese
How To Make spinach artichoke Stuffed Chicken
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Preheat oven to 375ºF. Prepare a baking dish by lining it with parchment paper or spraying on cooking spray.
- In a large skillet saute garlic in olive oil over medium-high heat. Add fresh spinach, salt, and pepper. Cook until spinach wilts.
- Add cream cheese and artichokes and stir until smooth and creamy.
- Mix in mozzarella and parmesan cheese to spinach mixture. Set spinach artichoke filling aside.
- Use a sharp knife to cut a deep slit in each chicken breast to make a “pocket.” Lay prepared chicken breasts on a baking pan, drizzle tops the side of each chicken breast with olive oil and sprinkle on Italian seasoning, garlic salt, and paprika.
- Open slit in chicken and fill with spinach artichoke stuffing.
- Fold top of chicken back over and bake for 20-25 minutes.
How to butterfly Chicken Breasts for stuffing
Butterfly cut chicken breasts to make a pocket for the spinach artichoke filling. Leave the deep slit in the chicken without cutting all the way through and making two halves.
Butterflied chicken makes two thinner cutlets on either side of the filling. This helps the chicken bake quickly and evenly.
- Place the chicken on a cutting board and use a sharp knife to make a deep slit in the middle of the breast, lengthwise. Start at the thicker end and work the knife through the middle, down to the thinner end.
- Cut all the way across until you almost reach other side, so it will open like a book.
easy shortcut hack
Make artichoke spinach stuffed chicken even easier and faster by cutting out the stove top step.
To make a fast chicken filling, replace the sautéed garlic with 1 teaspoon garlic powder. In a large bowl combine thawed, well-drained frozen spinach, softened cream cheese, mozzarella, parmesan cheese, artichokes, garlic powder, salt and pepper.
Prepare chicken breasts by rubbing with olive oil and sprinkling with seasonings. Fill chicken pockets with spinach mixture. Bake in preheated oven for 20-25 minutes, or until chicken reaches an internal temperature of 165ºF.
How long to Cook Stuffed Chicken Breasts?
Spinach artichoke stuffed chicken breasts bake in a 375ºF (190ºC) oven for 20-25 minutes.
When making stuffed chicken breasts use a thermometer to ensure the internal temperature has reached 165ºF (75ºC). Judging if stuffed chicken is cooked by appearance or cutting into it can be tricky and unreliable.
My instant read thermometer is one of my favorite cooking tools. It takes the temperature almost instantaneously and accurately, which is key when baking chicken.
To check the temperature of baked chicken make sure to insert the thermometer tip in the thickest part of the chicken, not the filling.
meal prep / make ahead tips
If you love a freezer, meal prep meal, this chicken recipe makes an idea make ahead meal! Follow the directions below to prepare and freeze unbaked for a future meal.
- Make the spinach artichoke dip filling and allow to cool completely.
- Butterfly the chicken breasts and prepare them with olive oil and seasonings as recipe states.
- Assemble each chicken breast by adding spinach artichoke stuffing.
- Wrap individual stuffed chicken breasts with plastic wrap and transfer stuffed chicken to a freezer ziplock bag.
- Pull out prepared chicken as needed and allow to thaw overnight in the refrigerator. Bake according to directions, adding 5-10 minutes to cooking time.
frequently asked questions
Yes, all the ingredients in this recipe are low carb and keto-friendly. The veggies, spinach, artichokes, and fresh garlic compliment the keto diet. The remaining ingredients, mozzarella, parmesan, and cream cheese, are also low carb and ketogenic.
Yes, frozen chopped spinach may be substituted for the fresh baby spinach. Thaw a 10 ounce package and make sure it is well drained. Add the drained spinach to the skillet after the garlic has been sautéed.
Tip: A quick, easy way to remove water from thawed chopped spinach is squeezing it in a potato ricer.
Yes. The chicken breasts may be stuffed and assembled up to 4 hours before baking. Cover and refrigerate until ready to bake. For longer storage, unbaked stuffed chicken may also be frozen. Thaw overnight in the refrigerator and bake according to directions, adding 5-10 minutes to cooking time.
What to Serve With Stuffed Chicken Breasts
Slice the chicken breasts and serve over pasta, rice, or cauliflower rice for a low carb meal. Below are some other favorite sides to serve along with it!
- Roasted Butternut Squash
- Rice pilaf or cauliflower rice
- Salt Potatoes
- Bacon Brussels Sprouts
- Buttered noodles or veggie spirals
- Smashed Potatoes
- Baked Broccoli and Cheddar
- Instant Pot Baked Potatoes
- For a bit of spice, add crushed red pepper or hot sauce to the filling. Alternatively, sprinkle chicken breast skins with crushed red pepper.
- Using a thermometer is the most accurate way to tell when stuffed chicken is cooked to 165ºF (75ºC). Make sure to insert thermometer tip into the thickest part of chicken rather than the filling.
- To save time, use thawed and well drained frozen chopped spinach and mix with cream cheese and cheeses in a bowl. Replace sautéed garlic with 1 teaspoon garlic powder.
- Assemble stuffed chicken breast recipes ahead of time. Wrap prepared chicken with plastic wrap and store in the refrigerator or freezer. Thaw before baking.
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Spinach Artichoke Stuffed Chicken Breast
- 5 chicken breasts, butterflied with a deep slit (see recipe notes)
- ½ tablespoon olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 8 ounces fresh baby spinach
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 14 ounce canned artichokes, chopped
- 4 ounces cream cheese, cubed
- ½ cup fresh parmesan, grated
- ½ cup shredded mozzarella
- garlic salt
- Italian seasoning
- Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with cooking spray.
- In a large nonstick skillet heat ½ tablespoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add half of the spinach, salt, and pepper. Stir until the spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted. TIP: Placing a lid over the skillet helps the spinach cook down faster.
- Reduce the heat to low and add the artichokes and cream cheese. Stir until cream cheese melts and mixture is smooth. Remove from the heat and stir in both mozzarella and parmesan cheese. Set aside.
- Place butterflied chicken breasts (see recipe notes) on the prepared baking sheet. On top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts.
- Open the chicken and evenly divide spinach artichoke filling. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. For best results, use a thermometer to make sure chicken reaches a temperature of 165ºF.
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How to Butterfly to Stuff Chicken BreastsButterfly cut chicken breasts to make a pocket for the spinach artichoke filling. Leave the deep slit in the chicken without cutting through to make two halves.
- First make a deep slit in the middle of the breast, lengthwise. Start at the thicker end and work the knife through the middle, down to the thinner end.
- Cut all the way across until you almost reach other side, so it will open like a book.
Can I Use Frozen Spinach?Yes, frozen chopped spinach may be substituted for the fresh baby spinach. Thaw a 10 ounce package and make sure it is well drained. Tip: A quick, easy way to remove water from thawed chopped spinach is squeezing it in a potato ricer. Add the drained spinach to the skillet after the garlic has been sauteed.
Shortcut HackMake this recipe even easier and faster by cutting out the stove top step. To make a fast spinach artichoke chicken filling, replace the sautéed garlic with 1 teaspoon garlic powder. In a large bowl combine thawed, well drained frozen spinach, softened cream cheese, mozzarella, parmesan cheese, artichokes, garlic powder, salt and pepper. Prepare chicken breasts by rubbing with olive oil and sprinkling with seasonings. Fill chicken pockets with spinach mixture. Bake as directed.