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!
Amanda Kay says
This was so so yummy! Used fresh spinach before was about to go bad in fridge and had artichokes leftover from this goddess pizza I made so had all ingredients to try this and I’m glad I did!!! First time making stuffed chicken breasts now I want to stuff more things!! Lol
Heidi says
Everyone LOVED this recipe in my house!!! I think there were some parts of the breasts that dried out a bit though and became touch. SO…. Next time I will brine my chicken first, slit to top rather than the side of the chicken breast (make boats more or less), then wrap them in bacon rather than secure with toothpicks, and bake in cast iron skillet in the oven.
In the meantime, I’m making a batch of the dip for the Packer game today!!! Thank you for the awesome recipe!!
Gina says
HI there. I know it says to serve this immediately, but if that is not possible, is it okay to reheat it once I am ready to serve it? I need to make a dinner and then travel about an hour to a party, so I wanted to make it ahead of time and then just heat it up at the party. Would that still be okay?
Thanks in advance!
Ken says
This is always an option. Maybe secure them in a bag with temperature control and you´re all set.
molly says
This looks so tasty! I will definitely need to try it soon.
Jamie says
Yum yum yum! I made this about a week ago and it was soooo delicious. so good that I’ve been craving it and I’m going to make it again tonight. Thank you so much for your recipe!
Mary says
So I love this recipe (and so many of your others), but I have to tell you what else I have done with the incredibly yummy filling! I make a batch of it and use it to fill omelettes; I’ve cut open an avocado, scooped it partly out and stuffed and then baked it; I’ve used it as filling for baked stuffed mushrooms; it makes a great dip for other veggies, etc. The possibilities are endless really. I just keep it unbaked in the fridge and then heat it up in whatever method I’m using it for. It’s SO delish! ☺️
Karina says
YES! Mary that’s awesome! The mushrooms sound incredible. I may just try it out myself haha. So great to keep a batch in the fridge ready and on call. Thank you for the idea!
Linda says
I made this recipe and the only thing different was that I added mushrooms instead of the artichokes and it was delicious!!! Making it again tonight!!
Jessica joseph says
Ive made this twice already first time i just stuffed the breasts and made extra sauce to top it and the second time i make it with pasta and this time i want to try it in my slow cooker!!! Do you think i should add any liguid to my slow cooker or the chicken and sauce will add enough liquid as it cooks?
Tsquared says
I made a 1/4 recipe last week to see if I would like it when my wife was doing the monthly girls night out last week. It was great.
I made it again tonight for my wife and mother-in-law. During the last 90 seconds I dumped 2 hand fulls of fresh baby spinach in the pan and added the cream dip. I ended up with about 4 servings of creamed spinach to go with the stuffed chicken. I also grilled corn on the cob as a side. It was a big hit.
Candice says
This was awesome. I added pecarino to mine. I seared the chicken and finished it in the oven. I did not add milk, once chicken was finished, removed it from the pan and added remaining dip until it was nice and creamy. My husband loved it. Can’t wait to have leftovers for lunch tomorrow.
Karina says
YAY!! That is great to hear! I am so glad that you loved it and have left overs for another great meal! Thank you so much for sharing and following along with me! XO