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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.
could you use a already prepared store bought spinach artichoke dip??
Yes, of course! If that helps, then please do ;)!! XO
Where is the recipe
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
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!!
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!
excellent recipe , did not have cream cheese but had goat cheese turned out excellent.
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!
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!
MMM!! That sounds delish! I am so glad that it turned out for you! Thanks for sharing!
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 !!!
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!
It was a father who posted. Props to him for stepping up on the cooking!
How long could it hold up in the fridge, I had lots of leftovers. It was amazing.
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!
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!!!
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!
I made this with my dad and we had such a great time.