Easy Spinach Artichoke Stuffed Chicken Recipe

Dinner just got next-level delicious with Easy Spinach Artichoke Stuffed Chicken! Imagine juicy chicken breasts loaded with a creamy, cheesy spinach-artichoke filling—this recipe transforms a weeknight meal into something downright crave-worthy, with minimal effort and maximum flavor.

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Ingredients You’ll Need

You won’t believe how a handful of everyday ingredients come together to make this dish taste like pure comfort. Each component brings something special: juicy chicken, creamy cheeses, bright spinach, and tangy artichoke, all seasoned to perfection for irresistible flavor and mouthwatering texture.

• Chicken Breasts (4, boneless & skinless): Opt for medium, evenly sized breasts so everything cooks through perfectly and holds plenty of filling.
• Paprika (1 tsp): Adds a gentle warmth and beautiful color to the chicken’s golden crust.
• Garlic Powder (2 tsp): Infuses the chicken with mellow savory notes, complementing the fresh garlic in the filling.
• Onion Powder (1 tsp): Enhances the overall savory profile without overpowering the other flavors.
• Salt (1/2 tsp + 1/4 tsp for filling): Brings out all the flavors in both the chicken and the creamy stuffing.
• Black Pepper (1/4 + 1/4 tsp): Adds subtle peppery bite to both the chicken seasoning and the filling.
• Vegetable Oil (1-2 tsp): For a golden, delicious pan sear—feel free to use olive oil if you prefer.
• Cream Cheese (2 oz, softened): The ultimate creamy base for your stuffing that helps everything bind.
• Sour Cream (2 tbsp): Lends a subtle tang and silky texture to the filling.
• Fresh Garlic (1-2 cloves, minced): Fresh pops of flavor that shine through in every bite.
• Fresh Spinach (1 cup, packed): Bright green color and plenty of nutrition—chop it coarsely for the perfect texture.
• Canned Artichokes (4 oz, peeled): Give the stuffing that classic artichoke dip flavor! Drain well and chop for best results.
• Mozzarella Cheese (1/2 cup, shredded): Melty, gooey, and oh-so dreamy inside the chicken.
• Parmesan Cheese (2 tbsp, grated): Delivers a punch of salty, nutty flavor that rounds out the filling.

Variations

The beauty of Easy Spinach Artichoke Stuffed Chicken is how inviting it is to experiment and make it your own! Whether you’re chasing a bolder kick, adapting for allergies, or switching up textures, there’s a delicious spin for everyone.

• Swap the Cheeses: Try feta for a briny twist, pepper jack for a little spice, or goat cheese for luscious creaminess.
• Add Sun-Dried Tomatoes: Chopped sun-dried tomatoes (oil-packed, patted dry) add sweet-tart depth and pockets of flavor.
• Make it Low-Carb/Keto: This recipe is naturally low-carb, but you can skip the onion powder or use dairy-free substitutes for special diets.
• Use Thighs Instead: Boneless, skinless chicken thighs work beautifully and yield extra-juicy, rich results—just reduce baking time accordingly.

How to Make Easy Spinach Artichoke Stuffed Chicken

Step 1: Season and Sear the Chicken

Pat your chicken breasts dry—this helps the seasoning stick and ensures a beautiful sear. Mix up your paprika, garlic powder, onion powder, salt, and black pepper, then coat each piece generously. Heat oil in a skillet over medium-high, and sear the chicken on both sides for a couple of minutes until you see a lovely golden color. This step not only locks in juiciness but also builds great flavor from the start.

Step 2: Slash and Stuff

Once seared, let the chicken cool just enough to handle. Carefully slice lengthwise through each breast, stopping about three-quarters of the way (so you don’t cut it in half!). The pocket should be deep enough to hold a hearty scoop of filling but not so deep that it splits open.

Step 3: Mix Up the Dreamy Filling

In a large bowl, stir together the softened cream cheese, sour cream, minced garlic, spinach, chopped artichokes, mozzarella, parmesan, and seasoning until thick and chunky. This is where the magic happens—the mixture should hold together and be robust enough to scoop, but don’t worry if it looks a little rustic!

Step 4: Fill and Bake

Stuff each chicken pocket with 2–3 tablespoons of spinach artichoke filling, gently pressing it in. Avoid overstuffing—it really will spill out as it bakes! Place the stuffed chicken back into your oven-safe skillet or a large casserole dish (if your skillet isn’t oven-proof), and bake at 350°F for about 30 minutes, or until an instant-read thermometer in the thickest part shows 165°F.

Step 5: Serve and Savor

Let the chicken rest for a few minutes out of the oven to lock in those juices and let the filling settle. Plate it up, spoon any cheesy goodness from the bottom of the pan right over the top, and get ready for rave reviews at your table!

How to Serve Easy Spinach Artichoke Stuffed Chicken

Garnishes

Add a sprinkle of extra parmesan, a few fresh-cut chives, or a light dusting of paprika right before serving to make those colors pop and flavors sing. A drizzle of olive oil or a squeeze of lemon adds fresh, vibrant notes and brightens up the plate.

Side Dishes

This creamy, baked chicken begs for crunchy and fresh sides! Try pairing it with garlicky green beans, a crisp salad with tangy vinaigrette, or fluffy mashed potatoes for the coziest comfort meal. Roasted asparagus, steamed basmati rice, or even garlic bread also make irresistible companions.

Creative Ways to Present

For dinner parties, slice each chicken breast diagonally to reveal the gorgeous filling, then arrange the slices over a bed of wilted spinach or creamy polenta. Individual ramekins with an extra sprinkle of cheese on top look charming, while serving family-style in a cast iron skillet makes for a cozy, rustic centerpiece.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Easy Spinach Artichoke Stuffed Chicken into an airtight container and refrigerate. It keeps well for up to 3 days, staying juicy and flavorful. The filling will firm up slightly, which actually makes sliced leftovers perfect for meal prepping salads or wraps.

Freezing

You can freeze the stuffed, unbaked chicken breasts for up to 2 months—just wrap them tightly in plastic wrap and foil for best protection. When ready to eat, thaw overnight in the fridge and bake as usual. Leftover cooked chicken can also be frozen but may lose a bit of creaminess upon reheating.

Reheating

For the tastiest results, reheat the chicken gently in a covered baking dish at 325°F until warmed through—about 15 minutes. You can also microwave slices in 30-second bursts, but covering with a damp paper towel locks in moisture and keeps the filling nice and creamy.

FAQs

Final Thoughts

If you’re searching for a new weeknight staple or want something extra-special for your next at-home date night, Easy Spinach Artichoke Stuffed Chicken will win hearts (and taste buds) every single time. I can’t wait for you to try it—let me know how your family loves it, and don’t forget to make it your own!

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