Spinach Artichoke Stuffed Chicken Recipe

Overview

This spinach artichoke stuffed chicken recipe turns boneless chicken breasts into a satisfying dinner with a creamy, savory center. The filling combines spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, garlic, and lemon for the familiar flavor of spinach artichoke dip without needing a separate appetizer.

Butterflying the chicken creates a pocket for the filling while keeping the breasts an even thickness for more reliable cooking. A quick skillet sear adds color before the chicken finishes in the oven. The chicken is ready when the thickest part reaches 165°F and the filling is visibly hot and lightly bubbling.

Ingredients

• 4 boneless, skinless chicken breasts, about 8 ounces each
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 5 ounces frozen chopped spinach, thawed and squeezed very dry
• 1 can (14 ounces) quartered artichoke hearts, drained and finely chopped
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella, divided
• 1/4 cup finely grated Parmesan cheese
• 2 garlic cloves, finely minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, plus more for seasoning the chicken
• 1/4 teaspoon black pepper, plus more for seasoning the chicken
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon chopped fresh parsley, for serving, optional

How to make it

1. Heat the oven and prepare the filling. Heat the oven to 400°F. In a medium bowl, stir together the squeezed spinach, chopped artichokes, cream cheese, 1/4 cup of the mozzarella, Parmesan, garlic, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, Italian seasoning, and red pepper flakes if using. Mix until evenly combined. The filling should be thick enough to hold its shape; if it looks wet, squeeze the spinach again before continuing.

2. Cut the chicken breasts. Pat the chicken dry with paper towels. Place one breast flat on a cutting board and hold your knife parallel to the board. Slice horizontally through the thick side, stopping about 1/2 inch from the opposite edge so the breast opens like a book. Repeat with the remaining chicken. Do not cut all the way through.

3. Season and fill the chicken. Season both sides of each butterflied breast with salt and pepper. Divide the filling into four portions, placing it on one side of each opened breast and leaving a 1/2-inch border around the edges. Fold the unfilled side over the filling. Secure each breast with two or three toothpicks, inserted from the side, so the filling stays inside during cooking. Do not forget to remove the toothpicks before serving.

4. Sear the chicken. Heat a large ovenproof skillet over medium-high heat. Add the olive oil and butter. When the butter has melted and looks foamy, place the stuffed chicken in the skillet. Cook for 3 to 4 minutes per side, turning carefully with tongs, until both sides are golden brown. The chicken does not need to be cooked through at this stage.

5. Finish in the oven. Sprinkle the remaining 1/4 cup mozzarella over the chicken. Transfer the skillet to the oven and bake for 12 to 18 minutes, depending on the thickness of the breasts. Start checking at 12 minutes. Insert an instant-read thermometer into the thickest chicken portion, avoiding the filling; it should read 165°F. The cheese should be melted, the filling hot, and the chicken juices clear rather than pink.

6. Rest and serve. Transfer the chicken to a plate and rest for 5 minutes. This gives the juices time to settle and allows the filling to firm slightly. Remove all toothpicks, sprinkle with parsley if desired, and serve warm.

Expert tips

• Squeeze the spinach thoroughly. Excess water makes the filling loose and can prevent the chicken from browning properly. Press thawed spinach in a fine-mesh strainer or wring it out in a clean kitchen towel.
• Use evenly sized chicken breasts. Very thick breasts may need extra oven time, while small ones can cook quickly. Temperature, not the clock, is the reliable doneness test.
• Keep the filling inside. Leave a border around each breast and avoid overfilling. If a small amount escapes, the chicken is still usable, but a large opening can dry out the meat and make the skillet filling scorch.
• If you do not have an ovenproof skillet, sear the chicken in a regular skillet, then move it to a lightly greased baking dish before topping and baking.
• Substitute fresh spinach if preferred. Sauté 5 ounces of finely chopped fresh spinach until wilted, cool it, and squeeze out as much moisture as possible. Marinated artichokes can replace canned artichokes, but drain and blot them well and reduce the added salt.
• If the chicken browns too quickly, lower the burner before transferring the skillet to the oven. Dark browning is useful; blackened garlic or cheese will taste bitter.

Serving and storage

Serve the chicken with roasted vegetables, a crisp green salad, rice, or crusty bread to catch the creamy filling. Slice each breast after resting so the filling stays in place.

Refrigerate leftovers in a shallow airtight container within 2 hours of cooking and use them within 3 to 4 days. Reheat gently in a covered 350°F oven or microwave until the center is hot. For best texture, add a spoonful of water or broth to the container before oven reheating. Freeze cooled cooked chicken in airtight packaging for up to 2 months; thaw it in the refrigerator before reheating.

Frequently asked questions

Can I use fresh spinach instead of frozen spinach?

Yes. Sauté about 5 ounces of chopped fresh spinach until wilted, let it cool, and squeeze out excess moisture before mixing it into the filling. Removing the water is important so the filling does not become runny.

How do I know when spinach artichoke stuffed chicken is done?

Use an instant-read thermometer in the thickest part of the chicken, avoiding the filling. It should reach 165°F. The cheese should be melted, the filling hot, and the chicken should feel firm rather than soft in the center.

Can I prepare the stuffed chicken ahead of time?

You can assemble and secure the chicken up to 1 day ahead. Cover it and refrigerate promptly, then sear and bake as directed. Because chilled chicken may need a few extra minutes in the oven, rely on the 165°F internal temperature rather than the stated timing.

Why did my filling leak out?

The chicken may have been overfilled, cut too close to the edges, or not secured well enough. Use a smaller amount of filling, leave a 1/2-inch border, and add two or three toothpicks to each breast. Remove all toothpicks before serving.

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