Spinach Stuffed Chicken Breast on a wooden cutting board with slices cut

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! 
Course Dinner, Gluten Free dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 303kcal
Author Melissa Erdelac


  • 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


  • 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.




    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.


    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