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Spinach Artichoke Stuffed Chicken is everything you love about creamy spinach—baked right into juicy, golden chicken breasts. It’s rich, flavorful, and comes with an optional cream sauce that takes it to the next level.
This architoke stuffed chicken is low carb, totally keto-friendly, and an absolute crowd-pleaser. Once you try this easy spinach dip stuffed chicken recipe, plain boneless chicken breasts just won’t cut it anymore. It’s no surprise this one’s become a family favorite!
What Makes This Spinach Artichoke Stuffed Chicken Work
This Spinach Artichoke Stuffed Chiken takes everything you love about creamy spinach dip and turns it into a juicy, flavor-packed main. The rich filling of spinach, artichokes, and cheese melts into the chicken for the ultimate comfort food. It’s low carb, easy to make, and way more exciting than plain chicken breasts: no wonder it’s a fan favorite!
What Goes Into This Spinach Artichoke Stuffed Chicken
This recipe transforms simple ingredients into a creamy, savory dish that’s packed with flavor. The star is that dreamy spinach architoke filling: tucked into juicy chicken and optionally finished with a rich cream sauce.
- Boneless Skinless Chicken Breasts: Lean and meaty, perfect for stuffing and searing to golden perfection.
- Artichoke Hearts: Briny, tender, and finely chopped to blend smoothly into the filling. Canned or jarred both work well.
- Cream Cheese: Softened to mix easily into the dip, creating that signature creamy texture.
- Frozen Spinach: Thawed and squeezed dry so it doesn’t water down the filling, while adding rich color and earthy flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Spinach Artichoke Stuffed Chicken
- Prep the Chicken: Place the chicken breasts on a cutting board. Season both sides with Italian seasoning and paprika. Carefully cut a pocket into each breast, being sure not to slice all the way through.
- Make the Filling: Squeeze out all excess water from the thawed spinach. in a bowl, mix together the spinach, cream cheese, chopped artichokes, mozzarella, parmesan, garlic,and pinch of salt.
- Stuff the Chicken: Spoon 1 to 2 tablespoons of the spinach artichoke filling into each chicken. Use the back of a spoon to spread the mixture evenly inside.
- Secure the Filling: Use 2 to 3 toothpicks per chicken breast to seal the opening and help keep the filling from escaping during cooking.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on one side.
- Cook Through: Flip the chicken and sear the other side. Cover the skillet with a lid and cook for about 6 to 7 minutes per side, or until cooked through.
- Make the Cream Sauce: In the same pan, combine the half and half (or heavy cream) with the remaining spinach artichoke dip. Stir well and simmer until the sauce thickens slightly.
- Finish and Serve: Return the cooked chicken to the skillet, spoon the sauce over the top, and serve immediately while hot and creamy.
Serve this Spinach Artichoke Stuffed Chicken with something fresh or cozy to balance the richness. Try the Warm Chicken and Pumpkin Lentil Stew for comfort, or lighten things up with a Chicken, Haloumi and Avocado Salad. For a zesty twist, the Garlic Lime Vibrant Barbecue Chicken Salad adds a bold, fresh bite.
Recipe FAQ’s
Yes! Sauté fresh spinach until wilted, then squeeze out any excess liquid before mixing it into the filling.
Canned or jarred artichoke hearts in brine work best. Just drain and chop them finely before adding.
Yes, after stuffing and searing, you can finish the chicken in a preheated 375°F (190°C) oven for 15–20 minutes.
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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.
Can I grill instead?
Yes, of course!
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
That is great you made it your own! I love all your ideas and the way you changed it! Thanks so much for sharing!
I made this, it was fantastic
My boyfriend and I love veggie sides. What kind of veggies do you think pair well with this dish?
This was a hit! Even my 5 y/o devoured it. I added bacon bits on top 😀
This is amazing. If I had not already prepared dinner, thus for sure would be on the table. Thanks!
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?
Hi Jo! I normally serve this with mashed potatoes!
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!
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!!
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!
I’m so happy to hear that! Thank you so much for sharing your feedback!
having a hard time getting chicken cooked all the way! Anyone with oven results?
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!
Made this tonight, it was great! Will make again. Fast, easy and delicious. We added mushrooms to the sauce and liked it.