Creamy Spinach and Artichoke Stuffed Chicken (Printable)
Tender chicken breasts filled with creamy spinach, artichokes, and cheese. Elegant yet simple weeknight dinner.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ Filling
06 - 1 cup fresh spinach, chopped
07 - 1/2 cup canned or jarred artichoke hearts, drained and chopped
08 - 4 ounces cream cheese, softened
09 - 1/3 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon crushed red pepper flakes, optional
→ Assembly
13 - Toothpicks as needed
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish and set aside.
02 - In a mixing bowl, combine spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, and red pepper flakes. Mix until well incorporated.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, being careful not to cut completely through.
04 - Season the outside of each chicken breast evenly with salt, pepper, and paprika.
05 - Divide the spinach-artichoke mixture evenly among the four chicken breasts, filling each pocket generously. Secure the openings with toothpicks.
06 - Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place chicken breasts in the skillet and sear for 2 to 3 minutes per side until golden brown.
07 - Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the internal temperature of the chicken reaches 165°F at the thickest part.
08 - Remove from oven and allow chicken to rest for 5 minutes. Remove toothpicks and transfer to serving plates.
# Expert Tips:
01 -
- The filling creates pockets of melty, tangy goodness that burst with flavor in every bite, turning ordinary chicken into something that feels secretly indulgent.
- It looks impressively complex but comes together in simple steps, perfect for those nights when you want to feel accomplished in the kitchen without spending hours cooking.
02 -
- I once overstuffed the chicken breasts and watched helplessly as my beautiful filling oozed out into the pan, so resist the temptation to use more than about 2-3 tablespoons per breast.
- The toothpicks must be inserted horizontally through the chicken, not vertically, which I learned the hard way when my vertical toothpicks made the chicken impossible to sear evenly.
03 -
- After too many bland centers, I started seasoning the inside of the chicken pocket lightly with salt and pepper before adding the filling, which makes every bite flavorful, not just the exterior.
- The chicken will continue cooking slightly as it rests, so I remove it from the oven when the internal temperature reaches 160°F, knowing it will reach the safe 165°F during the resting period while staying perfectly juicy.