Spinach Artichoke Stuffed Chicken Breast

Spinach artichoke dip is one of those things nobody ever gets tired of, so turning it into dinner just makes sense. This Spinach Artichoke Stuffed Chicken takes everything people love about that creamy, cheesy dip and tucks it straight into juicy chicken breasts where it actually belongs.

It looks impressive, tastes indulgent, and still feels doable on a weeknight. If you love artichoke stuffed chicken or anything that leans into spinach dip stuffed chicken energy, this one hits the sweet spot between comforting and a little bit fancy.

What Makes This Spinach Artichoke Stuffed Chicken Work

• The filling stays creamy, not watery: The spinach is properly drained and the cheese balance is intentional, so you get a rich centre that holds together instead of leaking all over the pan.
• Chicken stays juicy, not dry: Stuffing the chicken protects it as it cooks, locking in moisture while the outside roasts up beautifully.
• Classic flavours done properly: Garlic, lemon, spinach and artichoke are bold without overpowering the chicken, making this artichoke stuffed chicken feel balanced rather than heavy.
• Feels restaurant worthy without extra effort: It looks impressive on the plate but doesn't require complicated steps or special equipment.

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, good 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.

Add Ins And Substitutions

Want to switch things up without breaking the recipe?

• Sun Dried Tomatoes: Add a little sweetness and colour to the filling for a more Mediterranean vibe.
• Crispy Bacon Pieces: Stir through the filling for a salty, smoky boost.
• Goat Cheese: Swap part of the cream cheese for goat cheese if you want a sharper, tangier filling.
• Fresh Herbs: Chopped basil or parsley adds freshness without overpowering the classic spinach dip flavour.

On the stove

1. 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.

1. 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.

1. 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.

1. Secure the Filling: Use 2 to 3 toothpicks per chicken breast to seal the opening and help keep the filling from escaping during cooking.

1. 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.

1. 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.

1. 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.

1. 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.

Pro Tips For Best Results

• Squeeze as much moisture as possible out of the spinach to prevent a watery filling.
• Let cream cheese soften slightly before mixing so the filling blends smoothly.
• If your chicken breasts are thick, gently pound them for even cooking.
• Finish under the grill for a few minutes if you want a lightly golden top.

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.

Watch Me Make This On Video!

What you need

• 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
• 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
• 1 handful spinach artichoke dip
• 1 cup half and half or heavy cream

Method

1. 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.
2. 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.
3. 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.*
4. Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
5. 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.
6. 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!