Spinach Artichoke Stuffed Chicken

Cheesy Spinach Artichoke Stuffed Chicken is delicious and tender. It is stuffed and baked to perfection in under 30 minutes!

Quick and easy recipes are my go-to weeknight musts, and this on is so tasty! An easy pairing to this spinach artichoke stuffed chicken is a salad. I love Strawberry harvest salad or Kale salad, but any of your favs would be perfect. 

Spinach Artichoke Stuffed Chicken on plate

Spinach and Artichoke Chicken

Since chicken is our go-to meat, we love finding new and delicious chicken recipes. Since we’ve been long-time fans of Spinach Artichoke Dip, we thought we’d combine the two to make a Spinach and Artichoke Chicken recipe. The result was rather simple, but cheese, delicious and very flavorful.

Today’s Spinach and Artichoke Stuffed Chicken is one you will definitely want to try, especially if you love chicken and you love the dip. It’s very filling, but is the perfect new dinner recipe to try out!

I can honestly say this is one of my new favorite chicken recipes! Not only would it be great for any night, but it’s also great for entertaining. I know I always step up my game a bit when company comes over and this dish is sure to impress. 😉

Spinach Artichoke stuffed chicken with toothpicks

How to Make Spinach Artichoke Stuffed Chicken

Making this delicious recipe was so simple!

FILLING. In a large bowl, mix cream cheese, artichoke hearts, garlic, spinach, Swiss cheese and Parmesan cheese together. Season with salt and pepper and set aside.

CHICKEN. Drizzle a little olive oil on each chicken breast along with salt and pepper. Make a pocket in the chicken breast by cutting it in the middle but not all the way through the sides.

STUFF. Stuff spinach and artichoke mixture inside chicken and seal with two or three toothpicks.

COOK. Heat remaining oil in large skillet and cook chicken for 15-18 minutes on each side. Serve warm and ENJOY!

Tips + SToring Info

Good spinach should not be moist and/or have a strong smell. It should be dry and bright in color.

Use chicken thighs instead, but be aware that they are fattier and usually smaller than chicken breasts.

A simple shortcut for this recipe is to use premade spinach artichoke dip. It won’t have the same flavor as homemade dip, but you can do this if you’re in a time crunch.

Make sure to rinse the artichoke hearts if they are canned in oil/brine because we don’t want that extra salt/oil in the dip.

To make this in the oven, place chicken already stuffed with spinach mixture onto a foil-lined baking sheet. Use the toothpicks to secure the chicken and then bake at 375 for about 25 minutes. Use a meat thermometer to make sure the internal temp of the chicken is 165 degrees.

Parts of this can be ahead of time. If you know you’ll be in a rush before making this chicken, you can definitely make the spinach mixture beforehand. Just combine all the ingredients and cover and place in the fridge for up to 24 hours before baking/cooking.

STORE leftovers in an airtight container in fridge for up to 2 days. To reheat, place on a plate and microwave until heated through.Spinach Artichoke Stuffed Chicken on a plate with salad

For more great chicken recipes, check out:

Spinach Artichoke Stuffed Chicken Recipe

4.5 from 4 votes
Cheesy Spinach Artichoke Stuffed Chicken is delicious and tender. It is stuffed and baked to perfection in under 30 minutes!
Course Main Course
Cuisine American
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4
Calories 635 kcal
Author Lil' Luna

Ingredients

  • 8 oz cream cheese softened
  • 15 oz artichoke hearts drained and chopped
  • 2 tsp minced garlic
  • 1 cup baby spinach
  • 1 cup swiss cheese
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper
  • 1 lb boneless skinless chicken breasts
  • 2-3 tbsp extra virgin olive oil divided

Instructions
 

  • In a large bowl, mix cream cheese, artichoke hearts, garlic, spinach, Swiss cheese and Parmesan cheese together. Season with salt and pepper and set aside.
  • Drizzle a little olive oil on each chicken breast along with salt and pepper. Make a pocket in the chicken breast by cutting it in the middle but not all the way through the sides.
  • Stuff spinach and artichoke mixture inside chicken and seal with two or three toothpicks.
  • Heat remaining oil in large skillet and cook chicken for 15-18 minutes on each side. Serve warm and ENJOY!

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

    1. I am sure you can, though I personally haven’t tried. I would need to find the right temp & baking time, unless you just experiment, based on other baked chicken recipes. Good luck!

  1. This was the most delicious meal ever. My family enjoyed it very much. Everyone should try it. You won’t regret it.

  2. 5 stars
    Kristen,
    Tell me what I did wrong. First of all, this is a fantastic recipe. Everyone loved it. My 1 lb. of chicken was 2 large chicken breasts. I cram-jammed them with as much filling as I could, even to overflowing. My problem? I still had about 2-3 cups of filling leftover. I followed the recipe to the letter. All is not lost though. I couldn’t bear to throw it away, so I put it into a small casserole dish and sprinkled it with shredded Swiss cheese, stuck it in the oven until hot and the cheeses bubbly and served it with chips. Awesome dip!!

    1. Great idea!! Nothing wrong, my 1 lb was about 4 chicken breasts, so I could use more up. If you use two again, you could just half the recipe. Thank you so much for letting me know.

  3. 5 stars
    Made this for dinner; ABSOLUTELY delicious! Made it exactly like the recipe, although, my chicken breasts were huge!! So, i would get smaller ones next time. I had enough of the filling left to do a couple more chicken breasts. The filling is creamy and flavorful!

  4. 3 stars
    I followed this recipe exactly as written, and loved the flAvor, but was not impressed with how tough the exterior, and dry the Interior, of the chicken became. The flavor is solely due to the filling. I made 4 med sized breasts. Since i had so much filling, I used two breasts i had reserved, seasoned them the same, but pounded them Into thin cutlets. I seared them off, put them in a glass baking dish, and covered with the remaining filling. Baked at 350 for 20 minutes, and broiled for exTra color. This is the way to make this dish! It was moist, evenly cooked, and a lot less mess and aggravation with toothpicks. I really appreciate the “basics” given by this recipe, but will continue to adapt it my way. Thanks!

  5. 5 stars
    One of the only recipes I’ve made multiple times. It’s always delicious and super easy. The only thing I do differently is I cook it in the oven on a sheet pan that’s covered with parchment paper. It always comes out juicy and delicious.

    1. Yum! Sounds like a great method for cooking the chicken. So glad to hear you enjoy the recipe!