Easy Spinach Artichoke Stuffed Chicken Recipe

This Easy Spinach Artichoke Stuffed Chicken is everything you crave in a weeknight dinner: juicy, perfectly seasoned chicken breasts packed with a creamy, cheesy spinach-artichoke filling. It’s a show-stopping main dish that’s big on flavor but surprisingly light on effort—perfect for impressing guests or spoiling yourself midweek!

Ingredients You’ll Need

Let’s talk about how just a handful of simple ingredients come together to make this Easy Spinach Artichoke Stuffed Chicken shine! Each one adds character, color, and deliciousness—so don’t skip a thing.

• Chicken breasts (boneless, skinless): Choose plump, evenly-sized pieces so they cook at the same rate and hold plenty of that scrumptious filling.
• Paprika, garlic powder, onion powder, salt, black pepper: This powerhouse blend delivers layers of savory flavor and a beautiful color to the chicken.
• Vegetable oil: A neutral oil that helps achieve that irresistible golden sear before baking.
• Cream cheese (softened): Creates the rich, creamy base of the spinach artichoke filling—make sure it’s at room temperature for easy mixing!
• Sour cream: Adds a lovely tang that cuts through the richness and keeps the filling ultra-smooth.
• Fresh garlic (minced): Adds a bright, bold kick to every bite.
• Spinach (fresh, packed): Brings gorgeous color and a mild, earthy flavor to the stuffing.
• Artichokes (canned, peeled): Heartier texture and vibrant Mediterranean flavor—be sure to drain well!
• Mozzarella cheese (shredded): Melts into gooey, stretchy goodness when baked.
• Parmesan cheese (grated): Brings that signature salty, nutty punch to the filling.
• Extra salt & black pepper (for the filling): Adjusts the seasoning so every part of the dish is perfectly balanced.

Variations

One of the best things about Easy Spinach Artichoke Stuffed Chicken is just how customizable it is! Switch up the filling, swap out seasonings, or even adjust for dietary needs—it’s all about what you love and have on hand.

• Cheese Lover’s Delight: Sub in Gruyère, Fontina, or sharp cheddar for a new twist on the cheesy filling.
• Make it Low-Carb: Use a keto-friendly thickener or simply leave out the sour cream for a slightly lighter filling.
• Add Veggies: Toss in sautéed mushrooms or sun-dried tomatoes for extra color and texture in the filling.
• Go Spicy: Mix a pinch of crushed red pepper into the filling, or sprinkle cayenne over the chicken before baking.

How to Make Easy Spinach Artichoke Stuffed Chicken

Step 1: Season and Sear the Chicken

Start by patting your chicken breasts dry with paper towels—this helps them sear beautifully. Then, rub each piece all over with that savory paprika-garlic-onion seasoning blend. Heat your skillet over medium-high, add oil, and quickly sear the chicken on both sides just until golden. This gives your Easy Spinach Artichoke Stuffed Chicken its irresistible color and locks in those juices!

Step 2: Prep and Mix the Filling

While your chicken is cooling for a minute, stir together the cream cheese, sour cream, minced garlic, fresh spinach, chopped artichokes, mozzarella, parmesan, and a little salt and pepper. You’ll want a thick, chunky mixture—something that’ll stay put inside each chicken pocket. Don’t forget to taste and tweak the seasoning if needed!

Step 3: Stuff the Chicken Breasts

Use a sharp knife to carefully cut a horizontal slit in each seared chicken breast, making a pocket (but don’t slice all the way through!). Generously stuff each pocket with 2–3 tablespoons of the spinach artichoke mixture—press it in gently so it stays put but don’t overpack, or it’ll spill while baking.

Step 4: Bake to Perfection

Return the stuffed chicken breasts to your oven-safe skillet or place them in a baking dish. Bake at 350℉ for around 30 minutes or until the thickest part of the chicken hits 165℉. The cheese will be melty, the chicken juicy, and your kitchen will smell amazing!

Step 5: Let Rest & Serve

Let the chicken rest a few minutes before slicing—this helps keep all those incredible juices right where they belong. Plate up, serve with your favorite sides, and get ready for the best Easy Spinach Artichoke Stuffed Chicken you’ve ever made!

How to Serve Easy Spinach Artichoke Stuffed Chicken

Garnishes

You can instantly brighten up your Easy Spinach Artichoke Stuffed Chicken with a sprinkle of fresh parsley, a little extra parmesan, or even a squeeze of fresh lemon juice for a pop of color and flavor. These finishing touches make each plate look irresistible and taste even better!

Side Dishes

This dish is heavenly next to a pile of buttery mashed potatoes, creamy risotto, or even just a crisp green salad. It also pairs beautifully with roasted veggies—think asparagus, carrots, or green beans—to soak up all that cheesy, herby goodness.

Creative Ways to Present

For a little flair, slice the stuffed chicken breasts and fan the pieces out on a platter, allowing the gorgeous filling to peek through. Individual ramekins work for a dinner party, or try serving on a bed of wilted spinach for a vibrant bistro touch!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let them cool, then store the Easy Spinach Artichoke Stuffed Chicken in an airtight container in the fridge for up to 3 days. The flavors will get even richer as they sit!

Freezing

You can freeze the cooked stuffed chicken individually wrapped for up to 2 months. Thaw in the fridge overnight—just keep in mind the filling may be a little softer after reheating, but still delicious.

Reheating

For best results, reheat Easy Spinach Artichoke Stuffed Chicken covered in a 325℉ oven until warmed through (about 20 minutes), or microwave in bursts, checking to make sure it stays juicy and the filling is melty but not overcooked.

FAQs

Final Thoughts

I hope this Easy Spinach Artichoke Stuffed Chicken becomes the new star of your dinner rotation. It’s a little bit fancy, a whole lot comforting, and—best of all—a breeze to make. Give it a try, share it with friends, and let me know how you make it your own!

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