Creamy Spinach Artichoke Chicken (Printable)

Tender chicken breasts stuffed with a creamy blend of spinach, artichokes, and cheeses, baked to perfection.

# Ingredient List:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika

→ For the Filling

06 - 4 oz cream cheese, softened
07 - 2 oz baby spinach, chopped
08 - 3.5 oz canned or jarred artichoke hearts, drained and chopped
09 - ½ cup shredded mozzarella cheese
10 - ¼ cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 1 tablespoon mayonnaise
13 - ½ teaspoon dried Italian herbs

→ To Finish

14 - Fresh parsley, chopped (optional, for garnish)

# How to Make:

01 - Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it with cooking spray.
02 - In a medium bowl, combine cream cheese, spinach, artichoke hearts, mozzarella, Parmesan, garlic, mayonnaise, and Italian herbs. Mix until thoroughly blended and creamy.
03 - Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket lengthwise into each breast, being careful not to slice completely through to the other side.
04 - Fill each pocket generously with the spinach-artichoke mixture. Secure the openings with toothpicks if needed to prevent filling from escaping during cooking.
05 - Rub the chicken breasts with olive oil, then season generously with salt, pepper, and smoked paprika on all sides, pressing the spices into the meat.
06 - Place the stuffed chicken breasts in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
07 - Remove from oven and let rest for 5 minutes before removing toothpicks. Garnish with fresh parsley if desired. Serve warm alongside roasted vegetables or a green salad.

# Expert Tips:

01 -
  • The filling is so creamy and savory you might find yourself eating the leftovers straight from the container
  • Restaurant quality dinner without the restaurant price tag or reservation
  • Impressive enough for dinner guests but simple enough for weeknight meals
02 -
  • Dont skip the resting period or the juices will run out the moment you cut into the chicken
  • If your chicken breasts are very thick, pound them lightly before cutting to make stuffing easier
  • Overfilling causes the filling to burst out during baking so leave room for expansion
03 -
  • A small offset spatula makes stuffing the chicken much easier than using a spoon
  • Preheat your baking sheet for a crispier bottom crust on the chicken

Return