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
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
- ½ cup shredded mozzarella cheese
- ¼ 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 ¾ 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!
Mallisa says
Can I grill instead?
Karina says
Yes, of course!
Dana Hughes says
Delicious! I did it a little different. I had GFS chicken breasts that were all different sizes, so i sliced them into equal thicknesses and did almost a chicken lasagna type thing. didn’t have mozzarella, so used chopped up muenster slices, a little greek yogurt, red pepper flake, mayo and a splash of lemon juice to thin it a bit. for the chicken, used smoked paprika. served with spaghetti with a little butter, EVOO, fresh parm, taragon and the rest of the spinach artichoke mixed in. really good! def a keeper
Karina says
That is great you made it your own! I love all your ideas and the way you changed it! Thanks so much for sharing!
Grumpy John says
I made this, it was fantastic
Krystal says
My boyfriend and I love veggie sides. What kind of veggies do you think pair well with this dish?
Julie says
This was a hit! Even my 5 y/o devoured it. I added bacon bits on top 😀
Ivory says
This is amazing. If I had not already prepared dinner, thus for sure would be on the table. Thanks!
Jo says
I am looking forward to trying this recipe out on my family, my mom and I are trying this tandem cooking expirement where I prep and she cooks it later. I believe this recipe is simple enough to be able to do that! Just wondering what would be a good side dish this could be served with?
Karina says
Hi Jo! I normally serve this with mashed potatoes!
Joe says
I made this for dinner guests and it was a hit! But I have a question — is there a way that I can bake this instead? Perhaps I can sear each side first and then bake it? This way I can be with my guests entertaining them (while the chicken is baking) instead of in the kitchen (on the stove) and leaving my guests for 20 minutes. I appreciate your help!
T. says
I always bake mine. I use a cast iron skillet and brown each side quickly on medium high Until golden, then put the whole skillet in the oven on 400 for about 30 minutes. turns Out great!!
Fully Alive says
I made this for dinner tonight – quick, easy, beautiful and YUM-O! I served with Apricot Glazed Carrots which made for a very pretty and colorful plate. THIS will definitely be in our rotation! Thank you for sharing. ps We didn’t have skimmed milk but had light cream, so I used that for the sauce. Probably another gazillion calories, but…smile!
Karina says
I’m so happy to hear that! Thank you so much for sharing your feedback!
jen says
having a hard time getting chicken cooked all the way! Anyone with oven results?
Karina says
Hi Jen! Preheat your oven to 2o0°C or 400°F. Once you have seared you chicken in your skillet on both sides, transfer them to the oven and continue cooking until cooked right through. I usually go by the thickness of your fillets. Anywhere form 10 minutes to 15 minutes should do it without drying out your chicken too much!
Julie says
Made this tonight, it was great! Will make again. Fast, easy and delicious. We added mushrooms to the sauce and liked it.