Spinach Stuffed Chicken Breast combines spinach, artichokes, and cream cheese in a cheesy chicken breast filling. This baked stuffed chicken recipe is easy to assemble and cooks in minutes for a quick weeknight dinner! 

Effortless Spinach Stuffed Chicken combines classic flavors of spinach, artichokes, and cream cheese into a healthy, quick, easy-to-follow recipe. Cheesy Stuffed Chicken recipe only requires 15 minutes hands-on time and bakes in the oven in minutes.

With the kids back to school, busy families need plenty of easy, delicious recipes. Chicken dinners always seem to be the most popular choices for family loved recipes.

Stuffed Chicken Breast recipes are a favorite at our house because I can mix in healthy vegetables with a cheesy filling everyone loves. Even though stuffed chicken breasts look impressive, they are actually very simple to throw together!

The cream cheese, spinach, artichoke filling comes together in minutes. Cut a pocket in chicken, divide spinach mixture between breasts, and bake in the oven. Baking stuffed chicken breasts instead of skillet frying is healthier, hands-off, and makes for less clean up!

Who doesn’t need easy-to-prepare baked chicken recipes the family will love?! Easy Spinach Stuffed Chicken Breast absolutely nails the busy weeknight dinner category.

Is Spinach Stuffed Chicken Recipe Keto? 

Yes, all the ingredients in Spinach Stuffed Chicken 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. 

How long to Cook Stuffed Chicken Breasts?  

Spinach Stuffed Chicken bakes 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 Spinach Stuffed Chicken make sure to insert the thermometer tip in the thickest part of the chicken, not the filling. For more tips on checking the internal temperature see this article. 

How to Cut a Pocket to Stuff Chicken Breasts

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. 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.
2. Cut all the way across until you almost reach other side, so it will open like a book.

Can Stuffed Chicken Breast Recipe be frozen?

Yes, Spinach Artichoke Stuffed Chicken can be frozen, unbaked, by following these steps.

1. Make the spinach artichoke 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 in refrigerator. Bake according to directions, adding 5-10 minutes to cooking time.

How To Make Stuffed Chicken Breasts

1. Preheat oven to 375ºF. Prepare a baking sheet by lining it with parchment paper or spraying on cooking spray.
2. In a large skillet saute garlic in olive oil. 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. Cut a deep slit in each chicken breast to make a “pocket.” Lay prepared chicken breasts on a baking sheet, drizzle tops with olive oil and sprinkle on seasonings.
6. Open slit in chicken and fill with spinach artichoke stuffing.
7. Fold top of chicken back over and bake for 20-25 minutes.

Can I Use Frozen Spinach for Cheese Stuffed Chicken Breasts?

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. 

Eliminate Stove Top for Cream Cheese Stuffed Chicken Breasts

Make Stuffed Chicken Breast recipe even easier and faster by cutting out the stove top step.

To make a fast spinach artichoke chicken filling, replace the sauteed 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. 

What to Serve With Spinach Stuffed Chicken Breasts

• Roasted Butternut Squash
• Rice or cauliflower rice
• Salt Potatoes 
• Bacon Brussels Sprouts
• Buttered noodles or veggie spirals
• Smashed Potatoes 
• Baked Broccoli and Cheddar 
• Instant Pot Baked Potatoes

Tips for Making Baked Stuffed Chicken Breasts

• 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. Make sure to insert thermometer tip into the thickest part of chicken rather than the filling.
• To save time, use thawed frozen chopped spinach and mix with cream cheese and cheeses in a bowl. Replace sauteed garlic with 1 teaspoon garlic powder.
• Assemble stuffed chicken Breast recipes ahead of time. Wrap prepared stuffed chicken with plastic wrap and store in the refrigerator or freezer. Thaw before baking.  

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Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast combines spinach, artichokes, and cream cheese in a cheesy chicken breast filling. This baked stuffed chicken recipe is easy to assemble and cooks in minutes for a quick weeknight dinner! 

4.48 from 21 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 5

Author: Melissa Erdelac

Ingredients

• 5 chicken breasts, butterflied with a deep slit (see recipe notes)
• 1/2 tablespoon olive oil, plus more for drizzling
• 3 cloves garlic, minced
• 8 ounces fresh baby spinach
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 14 ounce canned artichokes, chopped
• 4 ounces light cream cheese, cubed
• 1/2 cup fresh parmesan, grated
• 1/2 cup shredded mozzarella
• garlic salt
• Italian seasoning
• paprika

US Customary - Metric

Instructions

• Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with cooking spray.
• In a large nonstick skillet heat 1/2 tablespoon olive oil over medium heat. Add garlic and saute for 1 minute. Add half of spinach, salt, and pepper. Stir until 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 heat to low and add artichokes and cream cheese. Stir until cream cheese melts and mixture is smooth. Remove from 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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Notes

How to Butterfly to Stuff Chicken Breasts

Butterfly 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.

1. 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.
2. Cut all the way across until you almost reach other side, so it will open like a book.

 

Can I Use Frozen Spinach for Cheese Stuffed Chicken Breasts?

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. 

 

Eliminate Stove Top for Cream Cheese Stuffed Chicken Breasts

Make Stuffed Chicken Breast recipe even easier and faster by cutting out the stove top step.

To make a fast spinach artichoke chicken filling, replace the sauteed 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.

Nutrition

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

Did you make this recipe? Tag @mamagourmand on Instagram and hashtag #mamagourmand. I love to see your creations!

More Stuffed Chicken Breast Recipes

• Stuffed Buffalo Chicken has the perfect balance of spicy buffalo sauce cooled down with a little ranch dressing.
• Ham and Cheese Stuffed Chicken Breasts is covered in a lemon butter sauce for a quick, easy dinner recipe!
• Broccoli Cheese Stuffed Chicken Breasts is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.

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