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!
SHARYN says
could you use a already prepared store bought spinach artichoke dip??
Karina says
Yes, of course! If that helps, then please do ;)!! XO
Christina says
Where is the recipe
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Stephanie H says
Thanks for sharing this delicious recipe. Made it today and will definitely be making again 😀 it also came out looking like your pictures I wish I could post it on here but it will be on fcebook 🙂 thank you!!
Karina says
AW! Thank you so much! I am so happy that you loved it and you are sharing with! Thank you for sharing and following along with me!
Michel says
excellent recipe , did not have cream cheese but had goat cheese turned out excellent.
G says
I used chicken broth instead of milk to thin the sauce (because somebody drank all the milk on hand). Delish! Next time (and there will be a next time), Ithink rather than trying to cook stuffed breasts I’ll just cut the breasts into bite size pieces, season and brown them, then add the filling/sauce. This was soooo good!
Jim says
I’ve made this recipe twice now. It has become one of my favorite chicken dishes. The last time I made it I marinated the chicken overnight in Marsala wine. Delish!
Karina says
MMM!! That sounds delish! I am so glad that it turned out for you! Thanks for sharing!
ken Weaver says
I am by no means an experienced cook.. I never had to cook at all until the last few months after being seperated , but being the father of 2 teenage sons that love to eat I had no choice but to figure ir out. I made this recepie last night and it was amazing and got 2 thumbs up from my boys, The devoured this dish.. Thank you for making the directions so simple and easy to follow..The more I cook using your recepies the more comfortable cooking, it no longer feels like a dangerous science experiment It also feels great to be able to cook nice meals that are healthy choices for the kids and mysef !!!
Karina says
That is great to hear! Thanks so much for following along with me! I am so glad that you are finding it more and more comfortable in the kitchen. Best of luck! You are a great mum!
Ange says
It was a father who posted. Props to him for stepping up on the cooking!
Susan says
How long could it hold up in the fridge, I had lots of leftovers. It was amazing.
Karina says
This chicken will last a few days in the fridge. That is great that it tasted so good and you have leftovers for this week! Win-Win! Enjoy!
Noemi says
Hello,
I’m not a cook, I had never been a big fan of cooking. However, recently I just felt like I really wanted to cook. After researching a few recipes and trying a few other ones from other websites I found this page! And boy!! Are my husband, kids, and myself happy for that?!? Your recipes are amongst the best, and this one is our number one! I took the liberty of sharing the link on FB (w/ my own pics), and thinking no one was really paying attention a few days later my cousin said she tried it and it was also a hit with her family. Thanks for sharing!!!
Karina says
AWE! Thanks so much! That is so very kind of you hun! I am so glad that you found my site and that I could be of help to you! Thanks for following along with me! Let me know if you have any questions or help too!
Tami says
I made this with my dad and we had such a great time.