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!
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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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.
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 Hack
Make 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.