If you’ve ever wished that the creamy, cheesy magic of spinach artichoke dip could transform a wholesome chicken dinner, then you are in for an absolute treat! This Spinach Artichoke Stuffed Chicken Breast Recipe brings together tender chicken breasts wrapped around a luscious, flavorful filling that blends spinach, artichokes, and a trio of cheeses for a perfectly balanced bite. Whether you’re cooking for a busy weeknight or aiming to impress at a cozy dinner, this recipe is a comforting crowd-pleaser that tastes like it took hours but comes together in just 30 minutes.
Ingredients You’ll Need
Getting these ingredients right is the key to recreating that rich, creamy filling balanced perfectly with juicy, seasoned chicken. Each element plays its part, whether it’s the tang of artichokes, the creaminess of cheeses, or the gentle punch of Italian seasoning.
- 2 pounds boneless skinless chicken breasts: The tender base that holds all the savory goodness inside.
- 2 tablespoons Italian seasoning: A vibrant blend of herbs that adds aroma and depth to the chicken.
- 1 teaspoon mild paprika (optional): Gives a subtle smoky warmth and beautiful color to the chicken.
- Salt and pepper: Essential seasonings to enhance every flavor in the dish.
- 4 ounces frozen spinach, thawed: Adds a fresh, earthy note and vibrant green color to the filling.
- 8 ounces block cream cheese (light or reduced fat, at room temp): Creates the creamy texture that makes the stuffing irresistible.
- 6 ounces artichoke hearts in brine, finely chopped: Brings a tangy, tender bite that’s classic in any spinach artichoke combination.
- 1/2 cup shredded mozzarella cheese: Melts beautifully for gooey, cheesy goodness inside.
- 1/4 cup parmesan cheese, finely grated: Adds a nutty, savory sharpness that elevates the filling.
- 1 tablespoon garlic, minced: Infuses the mixture with fragrant, savory notes.
- 1 handful spinach artichoke dip: (For extra flavor layers if desired, optional but highly recommended!)
- 1 cup half and half or heavy cream: Used to create a luscious sauce that ties the dish together perfectly.
How to Make Spinach Artichoke Stuffed Chicken Breast Recipe
Step 1: Prepare and Season the Chicken
Start by laying your chicken breasts flat on a clean surface. Use a sharp knife to cut a pocket into each breast, about three-quarters through, ensuring you have enough room to stuff your delicious filling. Season both sides generously with Italian seasoning, a pinch of salt and pepper, and a light sprinkle of paprika if you like it for an extra pop of color and mild spice. This seasoning not only flavors the chicken but helps to balance the richness inside.
Step 2: Make the Creamy Filling
In a medium bowl, combine the thawed spinach, cream cheese at room temperature, finely chopped artichoke hearts, shredded mozzarella, grated parmesan, and minced garlic. Mix everything thoroughly until it’s smooth and well incorporated. This filling is the heart of the recipe—the perfect blend of creamy, cheesy, and fresh flavors that will make every bite unforgettable.
Step 3: Stuff the Chicken Breasts
Take a generous spoonful of your spinach artichoke mixture and stuff it carefully into the pocket of each chicken breast. Don’t be shy—you want plenty of that cheesy goodness inside. To keep the filling in place while cooking, secure the openings with toothpicks. This step ensures you get a perfect, neat presentation and no filling spilling out during cooking.
Step 4: Sear the Chicken
Heat a skillet over medium-high heat and sear the stuffed chicken breasts until they develop a beautiful golden crust on both sides, roughly 4 to 5 minutes per side. This step locks in the juiciness and adds a tasty, slightly crispy texture on the outside that contrasts beautifully with the creamy filling.
Step 5: Create and Add the Cream Sauce
Once the chicken is seared, transfer it to a plate and set aside momentarily. In the same skillet, pour in the half and half or heavy cream and stir in any leftover spinach artichoke dip or filling mixture. Let it simmer gently until it thickens slightly, then nestle the chicken back into the sauce to soak up those luscious flavors while finishing the cooking process. This silky sauce makes the dish feel extra special and decadent.
How to Serve Spinach Artichoke Stuffed Chicken Breast Recipe
Garnishes
To elevate your dish, sprinkle freshly chopped parsley or basil on top just before serving. A light dusting of extra parmesan cheese adds a lovely finishing touch that complements the filling perfectly. For a touch of freshness, a wedge of lemon on the side brightens all the creamy notes in the dish.
Side Dishes
This richer chicken goes wonderfully with simple, fresh sides. Think garlic mashed potatoes, roasted asparagus, or a crisp garden salad. Steamed rice or a buttery polenta also work beautifully to soak up the flavorful cream sauce.
Creative Ways to Present
If you’re feeling fancy, slice the chicken breasts crosswise into medallions to showcase that colorful spinach and artichoke filling layered right in the center. Drizzle some of the cream sauce over the slices and serve on a white platter for an elegant but approachable presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spinach Artichoke Stuffed Chicken Breast Recipe in an airtight container in the refrigerator for up to three days. The flavors meld even more overnight, making excellent leftovers for a quick lunch or dinner.
Freezing
You can freeze the chicken after cooking for up to two months. Wrap each stuffed breast individually with plastic wrap and then foil to prevent freezer burn. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in a covered skillet over low heat or in a microwave on medium power to keep the chicken moist and avoid drying out the creamy filling. Adding a splash of cream or broth while reheating can help refresh the sauce texture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, be sure to sauté it briefly until wilted and then squeeze out excess moisture. This keeps your filling from getting watery and keeps the flavors concentrated.
What type of artichoke hearts work best for this recipe?
Either canned or jarred artichoke hearts packed in brine work well. Just be sure to drain and finely chop them so they blend nicely into the creamy filling.
Is it necessary to use cream cheese in the filling?
Yes, cream cheese provides the creamy, tangy base that binds the filling ingredients and gives it that luscious texture classic to spinach artichoke dishes. Using reduced-fat versions is fine if you want a lighter option.
Can I prepare this recipe ahead of time?
You can prepare and stuff the chicken breasts a few hours ahead, keeping them covered in the fridge. Just wait to sear and finish cooking them until you’re ready to eat for the best texture and flavor.
What can I substitute for half and half or heavy cream?
If you want to lighten things up, milk mixed with a little butter can work as a substitute, but it won’t be quite as rich or creamy. For dairy-free options, coconut cream adds a unique twist but changes the flavor profile.
Final Thoughts
I cannot recommend trying this Spinach Artichoke Stuffed Chicken Breast Recipe enough! It’s the kind of dish that feels luxurious but is incredibly simple to make, perfect for impressing friends or just treating yourself to a comforting, delicious meal. Once you master this recipe, it’s sure to become a favorite go-to that you’ll want to make again and again.
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Spinach Artichoke Stuffed Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Stuffed Chicken Breast recipe is a delicious and creamy twist on classic stuffed chicken. Featuring a savory filling of spinach, artichokes, and cheeses, the chicken breasts are seasoned, stuffed, seared to golden perfection, and finished with a luscious creamy sauce, making it a satisfying and flavorful meal perfect for weeknight dinners.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
Filling
- 4 ounces frozen spinach, thawed
- 8 ounces block cream cheese (light or reduced fat, at room temp)
- 6 ounces artichoke hearts in brine (bottled or canned, finely chopped)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
Cream Sauce
- 1 handful spinach artichoke dip (leftover filling mixture)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Chicken: Place each chicken breast on a flat surface. Season both sides evenly with Italian seasoning and paprika. Using a sharp knife, cut a slit or pocket about three-quarters of the way through each chicken breast to create space for the filling.
- Make the Filling: In a bowl, combine the thawed spinach, cream cheese, chopped artichoke hearts, shredded mozzarella, parmesan cheese, minced garlic, and a pinch of salt. Mix well until all the ingredients are incorporated and the mixture is creamy.
- Stuff the Chicken: Carefully spoon the filling into each chicken breast pocket, ensuring even distribution. Seal the opening with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat a skillet over medium heat with a little oil. Sear the stuffed chicken breasts until they develop a golden brown crust on both sides, about 4-5 minutes per side. This locks in the flavors and provides a nice texture.
- Prepare the Cream Sauce: Remove the chicken breasts from the skillet and set aside. In the same pan, combine the leftover spinach artichoke dip (remaining filling) with half and half or heavy cream. Stir and heat gently until the sauce thickens slightly and is warmed through.
- Finish and Serve: Return the seared chicken breasts to the pan with the cream sauce to heat through and absorb additional flavor for a couple of minutes. Serve hot, spooning the creamy sauce over the chicken for a rich, decadent meal.
Notes
- Ensure the cream cheese is at room temperature for easy mixing in the filling.
- Use toothpicks to secure the chicken; remember to remove them before serving.
- You can substitute frozen spinach with fresh spinach that has been sautéed and drained.
- For a thicker sauce, allow the cream to reduce longer before adding the chicken back in.
- This recipe works well with either a skillet on the stovetop or an oven-safe pan to finish baking if preferred.
