Spinach Artichoke Stuffed Chicken

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 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 hands-off meal with less clean up!

If you love easy chicken recipes, try Creamy Sun Dried Tomato Chicken and Honey Soy Chicken Thighs for more kid-approved and loved family loved recipes.

Ingredient notes 

• 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.)

1. Preheat oven to 375ºF. Prepare a baking dish by lining it with parchment paper or spraying on cooking spray.
2. In a large skillet saute garlic in olive oil over medium-high heat. Add fresh spinach, salt, and pepper. Cook until spinach wilts.
3. Add cream cheese and artichokes and stir until smooth and creamy.
4. Mix in mozzarella and parmesan cheese to spinach mixture. Set spinach artichoke filling aside.
5. 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.
6. Open slit in chicken and fill with spinach artichoke stuffing.
7. 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.

1. 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.
2. 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.

1. Make the spinach artichoke dip filling and allow to cool completely.
2. Butterfly the chicken breasts and prepare them with olive oil and seasonings as recipe states.
3. Assemble each chicken breast by adding spinach artichoke stuffing.
4. Wrap individual stuffed chicken breasts with plastic wrap and transfer stuffed chicken to a freezer ziplock bag.
5. 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.

Using frozen spinach

You may use 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.

Bonus expert Tips

1. For a bit of spice, add crushed red pepper or hot sauce to the filling. Alternatively, sprinkle chicken breast skins with crushed red pepper.
2. 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.
3. 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.
4. 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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