My spinach artichoke stuffed chicken recipe is the weeknight dinner to make when you want to put in minimal effort. Chicken breast pockets loaded with a creamy filling of fresh spinach, artichokes, cream cheese, mozzarella, and parmesan then oven baked in under 30 minutes with just 15 minutes prep. Looks deliciously impressive, tastes restaurant-worthy, but no one has to know how easy it was.

close up of sliced spinach artichoke chicken on a wooden cutting board.
Creamy, cheesy, and divine without the effort. Spinach and artichoke baked chicken breasts looks like a 5-star meal made easily at home.

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Easy Peasy Baked Spinach And Artichoke Stuffed Chicken

Even though I have loads of easy gluten-free dinner ideas, when I want something equally loved by me (super simple prep does it) and my family (indisputably yummy), my stuffed artichoke spinach chicken recipe does it every time. It combines creamy dreamy spinach artichoke dip flavors into an easy baked chicken recipe – all with only 15 minutes prep and a hands-off oven baked finish.

The cream cheese, spinach and artichoke filling first comes together on the stove top. This is an easier way to combine everything together because fresh spinach wilts down simultaneously as the cream cheese softens.

Then it is stuffed into butterfy cut chicken breasts, drizzled with a shimmering spice mixture and popped into the oven. Just like my dump and bake chicken cacciatore casserole, if I can achieve stellar results without a lot of fuss, I’m here for it.

While it bakes it’s time to prep any sides. Usually we serve this alongside pasta, GF pasta, or rice because it’s great to mix up with the oozing, cheesy filling. Steamed veggies, roasted broccoli, or roasted sticky maple dijon carrots and apples rounds out the meal to perfection.

I made this recipe a few weeks ago and I’m making it again tonight! I just couldn’t stop thinking about how delicious it was. My whole family LOVED it.

—Sheryl

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Create chicken breast pocket

Even though this is a “stuffed” chicken breast, really we are slicing through the chicken to create a pocket for filling. Use a sharp knife to slice through the middle so when it opens like a book you can put the spinach and artichoke mixture on one side. Prep the breasts and set aside.

a knife cutting a chicken breast into a thinner cutlet.
Be sure to not cut all the way across. You just want to go deep enough so the breasts open like a book.

Easy peasy stovetop filling

I like to use fresh baby spinach because it cooks very quickly on the stove without releasing a lot of excess water like frozen can. First it is wilted and cooked with minced garlic. Then add in the artichokes, cream cheese to soften and melt along with cheeses.

fresh spinach artichoke stuffing filling to go inside the chicken.
Using fresh spinach means you don’t have to worry about thawing frozen or squeezing out all the excess water.

Season and stuff chicken breasts

Lay cut breasts on your baking tray, drizzle the tops with olive oil, then sprinkle on Italian seasoning, garlic salt, and paprika. Open up the top and stuff that goodness inside. Fold the top back over to close it up and bake in a 350℉ oven for about 20-25 minutes.

the unbaked chicken breasts on a sheet pan with the filling stuffed inside.
Feel free to play around with the chicken seasonings. You can add a little crushed red pepper for a bit of spice.
a scoop of spinach artichoke mixture going into the middle of the chicken breast.
Divide up the filling between the chicken. It will be a good amount for each breasts, but it’s perfect to scoop up with rice or pasta.
overhead view of sliced chicken with spinach and artichokes in the middle.
The chicken’s seasoning adds a nice rich color as well as adding some flavor pizzazz.

If you’d rather use frozen spinach you would need to thaw a 10 ounce package. Be sure it is well drained before adding to the filling ingredients. A quick, easy way to remove water from thawed chopped spinach is squeezing it in a potato ricer

close up of the inside of stuffed chicken breasts.
Baked to perfection! Use a thermometer to make sure the chicken is cooked perfectly throughout.

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close up of sliced spinach artichoke chicken on a wooden cutting board.
4.63 stars (61 ratings)

No-Fuss Spinach Artichoke Stuffed Chicken Breasts

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 5
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
My spinach artichoke stuffed chicken recipe is the weeknight dinner to make when you want to put in minimal effort. Chicken breast pockets loaded with a creamy filling of fresh spinach, artichokes, cream cheese, mozzarella, and parmesan then oven baked in under 30 minutes with just 15 minutes prep. Looks deliciously impressive, tastes restaurant-worthy, but no one has to know how easy it was.
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Ingredients
 

Instructions
 

  • 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, half the spinach, salt, and pepper. Stir until the spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted.
    ½ tablespoon olive oil, 3 cloves minced garlic, 8 ounces fresh baby spinach, ¼ teaspoon salt, ¼ teaspoon pepper
    • 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.
    14 ounce canned artichokes, 4 ounces cream cheese, ½ cup freshly grated parmesan, ½ cup shredded mozzarella
  • Place butterflied chicken breasts 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.
    5 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.

Notes

Prepping Chicken Breasts
Butterfly cut the 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.
 
 
Calories: 303kcal, Carbohydrates: 10g, Protein: 35g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 100mg, Sodium: 852mg, Potassium: 752mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4685IU, Vitamin C: 18mg, Calcium: 265mg, Iron: 7mg
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