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Spinach Artichoke Stuffed Chicken Breasts is a delicious way to turn a creamy dip into an incredible dinner. Serve with an optional cream sauce!
A low carb KETO approved winner of a chicken dinner, this Stuffed Chicken Breast Recipe has definitely won the family over! Extremely popular for a good reason, you’ll never want regular, plain old boneless chicken breasts again after trying these!
STUFFED CHICKEN BREAST
What better way to enjoy chicken breasts than this? Stuffed Chicken Breasts WITH a creamy spinach and artichoke dip is a deliciously easy recipe idea, ready in around 30 minutes. If you’re always on the look out for a different way to enjoy chicken, then this recipe is perfect for you!
HOW TO MAKE STUFFED CHICKEN
- Season chicken breasts.
- Slice through the middle, horizontally to create a ‘pocket’.
- Fill it with 1-2 tablespoons of dip. (No more than that or it will spill all through your pan and burn.)
- Seal with toothpicks to ensure the dip stays in the chicken pockets (watch the video below).
SPINACH ARTICHOKE DIP
The best creamy dip with easy to find ingredients to stuff inside chicken:
- Cream cheese, mozzarella, parmesan, garlic, frozen (thawed) spinach and artichokes. If you’re not an artichoke fan, simply replace them with extra spinach.
- The dip needs to be nice and thick. Please don’t add any liquid to it as it thins out while cooking.
HOW TO COOK STUFFED CHICKEN BREASTS
Sear stuffed chicken breasts until golden and cooked through (about 6 to 7 minutes per side). For thicker chicken breasts, cover your pan with a lid for a further 5 minutes, or until no longer pink in the centre.
In under 15 minutes, you have in front of you the most incredible tasting stuffed chicken. Amen.
SAUCE FOR STUFFED CHICKEN
I’ve included enough of dip to make a creamy sauce to serve it with, or save the dip for later. (You’re more than welcome to halve the dip ingredients to ensure theres no leftover dip.)
Serving your stuffed chicken breasts with the addition of a creamy dip/sauce takes this over the top. As always, It’s completely up to you.
To make the extra sauce, just pour half and half or heavy cream into the skillet along with the remaining dip, and stir until the sauce is nice, thick and creamy. Smother the sauce all over your chicken, because really, WHO doesn’t like extra creamy dip?
The added flavour explosion is unbeatable.
Serve it with low carb options, like zucchini noodles or a buttery cauliflower mash. Or, for carb lovers, pasta and rice are incredible with this.
LOOKING FOR MORE STUFFED CHICKEN RECIPES? TRY THESE!
French Onion Stuffed Chicken
Garlic Butter Mushroom Stuffed Chicken
Caprese Stuffed Balsamic Chicken
SPINACH ARTICHOKE STUFFED CHICKEN BREASTS ON VIDEO
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Spinach Artichoke Stuffed Chicken Breast
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
SPINACH ARTICHOKE DIP:
- 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, see notes
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese finely grated
- 1 tablespoon garlic minced
- 1 pinch salt to taste
OPTIONAL CREAM SAUCE:
- 1 handful spinach artichoke dip
- 1 cup half and half or heavy cream
Instructions
For The Chicken:
- Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
For The Dip Filling:
- Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
- Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
- Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
For The Cream Sauce:
- Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
How do you recommend getting the water out of the spinach? Should I use a cheesecloth or a metal strainer? Also, can I make the filling for the chicken the night before? My chicken breast are quite thick. Should I pound them down a litttle?
Thank you!
Made this tonight for the family , and everyone LOVED IT !!!! My chicken breasts were super thick , so I fried it in oil and butter for 8-10 minutes on each side on medium- low heat until it had a golden crisp . Then , I baked it for 15 minutes, and it came out PERFECT ! Sooooo juicy on the inside ! Made it with homemade mashed potatoes and green beans …. Chef’s kiss ! Thank you so much for the wonderful recipe ! Will definitely make again !
These spinach artichoke stuffed chicken breasts are amazing! I served them to dinner guests and everyone raved. Easy and delicious!
HI Karina,
Could you or someone else in the comments please list the nutrition facts without the cream sauce? I would greatly appreciate it because I think I am getting my calculations wrong. Thank you!
OMG so so good. Had my neighbors over for dinner and I made this. Everyone loved it!!! So creamy and flavorful. I make one of your recipes at least once a week, and you never let me down 🙂
These are incredible!!! Seriously delicious!
I baked mine for 12 minutes and flattened them with a spatula, but not TOO thin at all. They were still a little thick. They do bake down a little, so don’t press them too much. The taste is fantastic! I got 25-28 cookies out them. I don’t remember how many I ate 🙂
The recipe says 16 cookies.
YUMMMMM!!! made this recipe tonight and it was everything we expected and more! So dang delicious!
Awesome recipes. Awesome pics
A really marvelous effort at sharing tried and tested recipes
Best chicken recipe, was like a gourmet dinner at a restaurant. My family loved it and ate it all up. The seasonings were so rich and I added cream to make sauce with leftover filling. Winner!!
Omg It looks sooo good, I would love to try it
Just made spinach artichoke stuffed chicken breasts and my very picky kids loved it!