If you are looking for a dish that combines creamy indulgence with a protein-packed punch, you have found your new favorite. This Spinach Artichoke Stuffed Chicken Breast Recipe takes tender chicken breasts and transforms them with a luscious blend of spinach, artichoke hearts, and cheeses that melt into every bite. The flavors are rich, comforting, and surprisingly simple to create, making it an ideal meal that feels special enough for guests but easy enough for a weeknight dinner. Get ready to fall in love with a dish that elevates classic ingredients into an irresistible entrée.
Ingredients You’ll Need
The magic of this Spinach Artichoke Stuffed Chicken Breast Recipe lies in straightforward, quality ingredients that each bring something special to the table. From the seasoning that enhances the chicken’s natural flavor to the creamy dip filling that keeps every bite moist and flavorful, every component plays a critical role in creating a balanced and vibrant dish.
- 2 pounds boneless skinless chicken breasts: The perfect canvas for stuffing, tender and quick to cook.
- 2 tablespoons Italian seasoning: A fragrant herb blend that adds depth and aroma.
- 1 teaspoon mild paprika (optional): Adds subtle warmth and a beautiful color to the chicken.
- Salt and pepper (to season): Essential for highlighting all the fresh and rich flavors.
- 4 ounces frozen spinach, thawed: Adds vibrant green color and a fresh, earthy taste.
- 8 ounces block cream cheese (light or reduced fat, at room temp): Creates a creamy and rich stuffing base.
- 6 ounces artichoke hearts in brine, finely chopped: Brings a tangy, slightly nutty flavor and excellent texture contrast.
- 1/2 cup shredded mozzarella cheese: Melts perfectly to create a gooey, comforting bite.
- 1/4 cup parmesan cheese, finely grated: Adds a salty punch and sharpness that balances the creaminess.
- 1 tablespoon garlic, minced: Gives a savory undertone that wakes up the palate.
- 1 cup half and half or heavy cream: Used to create a luscious sauce that ties everything together.
How to Make Spinach Artichoke Stuffed Chicken Breast Recipe
Step 1: Prepare the Chicken
Start by placing each chicken breast flat on your cutting board. Season both sides generously with Italian seasoning and paprika for that extra hint of spice and color. Then, carefully cut a slit about three-quarters of the way through each breast to create a pocket ready for stuffing. This step ensures your filling stays inside as the chicken cooks, bursting with flavor when you take your first bite.
Step 2: Make the Spinach Artichoke Filling
In a mixing bowl, combine thawed spinach, cream cheese, chopped artichoke hearts, shredded mozzarella, grated parmesan, and minced garlic. This blend is where the charm of the Spinach Artichoke Stuffed Chicken Breast Recipe shines, creating a perfectly textured filling that is creamy, cheesy, and packed with flavor. Mix everything until well incorporated.
Step 3: Stuff the Chicken Breasts
Now it’s time for the fun part! Spoon the creamy spinach and artichoke mixture into each chicken pocket, pressing gently to fill completely. Use toothpicks to seal the openings securely — this will help keep the stuffing from spilling out during cooking.
Step 4: Sear the Chicken
Heat a skillet over medium heat and add a little oil. Sear the stuffed chicken breasts until they develop a golden, crisp crust on both sides. This not only locks in juices but also adds a beautiful texture and color that makes the dish incredibly appetizing. Once seared, transfer the chicken to a plate and set aside for the next step.
Step 5: Create the Cream Sauce and Finish Cooking
With the same skillet, stir together the half and half (or heavy cream) and any remaining spinach artichoke dip or filling mixture left from stuffing. Return the seared chicken breasts to the pan, spooning some sauce over the top. Let everything simmer gently until the chicken cooks through and the sauce thickens, coating the chicken in a luscious, creamy blanket that elevates the entire dish.
How to Serve Spinach Artichoke Stuffed Chicken Breast Recipe
Garnishes
Fresh herbs like chopped parsley or basil are perfect to sprinkle over the finished chicken for a pop of color and a hint of freshness. A light dusting of extra parmesan cheese on top adds a lovely salty finish that completes the look and taste.
Side Dishes
This rich and creamy main pairs beautifully with light, crisp sides. Think garlic roasted asparagus, a simple mixed green salad with a tangy vinaigrette, or buttery mashed potatoes that soak up every drop of the delicious cream sauce.
Creative Ways to Present
For an elegant touch, slice the stuffed chicken breasts and fan them out on the plate, drizzling extra cream sauce right over the top. Alternatively, serve each breast whole with the sauce pooled artfully around, accompanied by colorful side dishes to create a vibrant, inviting plate.
Make Ahead and Storage
Storing Leftovers
Place any leftover Spinach Artichoke Stuffed Chicken Breast in an airtight container and keep it in the refrigerator. It will stay fresh for up to three days, making it a fantastic next-day lunch or easy dinner option.
Freezing
This recipe freezes well. Wrap each stuffed chicken breast tightly in plastic wrap and then foil before placing in a freezer-safe container. Everything can be frozen for up to two months. To enjoy later, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible, as slow reheating helps preserve the creamy texture of the filling and keeps the chicken tender.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach can be used, but be sure to sauté it first to remove excess moisture so the filling doesn’t get watery. This keeps the texture just right for stuffing.
Is it necessary to use both mozzarella and parmesan cheese?
While you can use just one, combining mozzarella and parmesan creates a balance of gooey meltiness and sharp flavor, enhancing the overall taste experience in this Spinach Artichoke Stuffed Chicken Breast Recipe.
How do I ensure the chicken is cooked through without drying out?
Sealing the chicken breasts with toothpicks after stuffing them and cooking them over medium heat helps retain moisture. Finishing with the cream sauce in the pan also keeps the meat juicy and tender.
Can this recipe be made dairy-free?
Yes! Substitute cream cheese with dairy-free versions and use plant-based mozzarella and parmesan alternatives. Replace half and half with coconut milk or another creamy non-dairy milk for a similar texture.
Is this recipe suitable for meal prep?
Definitely. The chicken breasts can be stuffed and cooked in advance, then refrigerated and reheated. The rich flavor holds up well over a few days, making it a perfect meal prep choice.
Final Thoughts
There is something truly special about homemade comfort food that feels both indulgent and nourishing. This Spinach Artichoke Stuffed Chicken Breast Recipe fits perfectly into that cozy yet gourmet category, offering a delightful combination of flavors and textures that will quickly become a favorite in your kitchen. Don’t hesitate to give it a try – it’s the kind of dish you’ll want to share with friends and family again and again.
Print
Spinach Artichoke Stuffed Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy blend of spinach, artichokes, and cheeses, then seared to golden perfection and finished with a luscious cream sauce. A quick and delicious meal perfect for a weeknight dinner or special occasion.
Ingredients
For the 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)
For the Filling
- 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)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon garlic, minced
- 1 pinch salt (to taste)
For the Cream Sauce
- 1 handful spinach artichoke dip (reserved from filling mixture)
- 1 cup half and half or heavy cream
Instructions
- Prepare the Chicken: Place each chicken breast on a flat surface. Season both sides with Italian seasoning, paprika, salt, and pepper. Cut a slit or pocket about three-quarters of the way through each breast to create space for stuffing.
- Make the Filling: In a mixing bowl, combine the thawed spinach, cream cheese, finely chopped artichoke hearts, shredded mozzarella, grated parmesan, minced garlic, and salt. Mix thoroughly until well incorporated.
- Stuff the Chicken: Carefully stuff each chicken breast pocket with the spinach artichoke mixture. Use toothpicks to seal the openings securely to prevent the filling from spilling out during cooking.
- Sear the Chicken: Heat a skillet over medium heat and add a bit of oil. Place the stuffed chicken breasts in the skillet and sear until they are golden brown on both sides, approximately 4-5 minutes per side. Once seared, transfer the chicken to a plate.
- Prepare the Cream Sauce: In the same skillet, combine the reserved spinach artichoke dip with the half and half or heavy cream. Stir well and allow the sauce to warm and thicken slightly over medium heat.
- Finish Cooking: Return the seared stuffed chicken breasts to the skillet with the cream sauce. Simmer together for about 5-7 minutes more, ensuring the chicken is cooked through and the flavors meld.
- Serve: Remove toothpicks before serving. Plate the stuffed chicken breasts and spoon the creamy spinach artichoke sauce over the top for a rich, flavorful finish.
Notes
- Ensure the chicken breasts are of even thickness or pound them slightly for uniform cooking.
- Thaw and thoroughly drain the spinach to avoid excess moisture in the filling.
- Use toothpicks to secure the chicken pockets well; this prevents the filling from leaking during cooking.
- Feel free to substitute cream cheese with a lower-fat version for a lighter dish.
- The cream sauce can be thickened with a small amount of flour or cornstarch if desired.
- Check internal chicken temperature to ensure it reaches 165°F (74°C) for safe consumption.
