Spinach Artichoke Stuffed Chicken Breast (2024)

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BY Karina | 90 Comments

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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 creamydip 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 includedenough 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 dipingredients 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 isnice, 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 is a delicious way to turn a creamy dip into an incredible dinner! Serve it with a creamy sauce for added flavor!

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Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Ingredients

CHICKEN:

2 pounds (1 kg) boneless, skinless chicken breasts
2 tablespoons Italian seasoning
1 teaspoon mild paprika (optional)
salt and pepper to season

SPINACH ARTICHOKE DIP:

4 oz (120 g) frozen spinach, thawed
8 oz (250 g) block cream cheese, (light or reduced fat), at room temp
6 oz (170 g) bottled or canned artichoke hearts in brine, finely chopped (SEE NOTES)
1/2 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste

OPTIONAL CREAM SAUCE:

Remaining 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 thecream 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

Don't like artichokes? Replace them with an extra 4 oz | 120 g of frozen and thawed spinach.

*The cream sauce is optional! If you're not wanting to make it, HALVE the DIP ingredients in the ingredients list to ensure there is no leftover dip.

If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container. When ready to use, mix 1/2 cup milk or cream through to thin the consistency and reheat over medium-low heat.

NUTRITION INFORMATION INCLUDES THE SAUCE!

Nutrition

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Reader Interactions

Comments

Cynthia DeAlmeida says
July 28, 2023 at 9:14 am

Made this tonight for the family , and everyone LOVED IT !!!! My chicken breasts were super thick , so I fried it in oil and butter for 8-10 minutes on each side on medium- low heat until it had a golden crisp . Then , I baked it for 15 minutes, and it came out PERFECT ! Sooooo juicy on the inside ! Made it with homemade mashed potatoes and green beans …. Chef’s kiss ! Thank you so much for the wonderful recipe ! Will definitely make again !
Reply
Samurdhi Seneviratne says
January 23, 2021 at 5:56 am

HI Karina,
Could you or someone else in the comments please list the nutrition facts without the cream sauce? I would greatly appreciate it because I think I am getting my calculations wrong. Thank you!
Reply
Erin says
January 22, 2021 at 2:52 am

OMG so so good. Had my neighbors over for dinner and I made this. Everyone loved it!!! So creamy and flavorful. I make one of your recipes at least once a week, and you never let me down 🙂
Reply
GreekPrincess80 says
July 29, 2020 at 10:01 am

These are incredible!!! Seriously delicious!
I baked mine for 12 minutes and flattened them with a spatula, but not TOO thin at all. They were still a little thick. They do bake down a little, so don’t press them too much. The taste is fantastic! I got 25-28 cookies out them. I don’t remember how many I ate 🙂
The recipe says 16 cookies.
Reply
K says
April 10, 2020 at 8:56 am

YUMMMMM!!! made this recipe tonight and it was everything we expected and more! So dang delicious!
Reply
flavorofindia12 says
February 15, 2020 at 5:11 pm

Awesome recipes. Awesome pics
A really marvelous effort at sharing tried and tested recipes
Reply
- Deborah says
  March 09, 2020 at 12:48 pm
  
  Best chicken recipe, was like a gourmet dinner at a restaurant. My family loved it and ate it all up. The seasonings were so rich and I added cream to make sauce with leftover filling. Winner!!
  Reply
Kavish Jagia says
February 05, 2020 at 2:54 pm

Omg It looks sooo good, I would love to try it
Reply
- Heather Cole says
  March 18, 2020 at 12:17 pm
  Just made spinach artichoke stuffed chicken breasts and my very picky kids loved it!
  Reply

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