🍗🧀🌿 Spinach Artichoke Stuffed Chicken Breast
This is a juicy baked chicken breast filled with a creamy spinach-artichoke mixture—similar to the classic dip, but turned into a full meal. It’s rich, savory, and very restaurant-style.
🧾 Ingredients
🍗 Chicken
- 2–4 boneless chicken breasts
- 1 tbsp olive oil
- Salt & black pepper
- ½ tsp paprika or garlic powder
🥬 Filling
- 1 cup spinach (fresh, chopped, or thawed frozen spinach squeezed dry)
- ½ cup artichoke hearts (chopped, optional but classic)
- ½ cup cream cheese (softened)
- ¼ cup mayonnaise or sour cream
- ½ cup shredded mozzarella or parmesan
- 1–2 cloves garlic (minced)
- Salt & pepper
👩🍳 Method
1. Make the filling
- Mix cream cheese, mayo, garlic, spinach, artichokes, and cheese.
- Season with salt and pepper.
- Stir until thick and creamy.
2. Prep chicken
- Slice a pocket into each chicken breast (don’t cut all the way through).
- Season outside with salt, pepper, paprika, and garlic powder.
3. Stuff chicken
- Spoon filling into each pocket.
- Secure with toothpicks if needed.
4. Sear (for flavor)
- Heat oil in a pan.
- Sear chicken 2–3 minutes per side until golden.
5. Bake
- Transfer to oven and bake at 190°C (375°F) for 20–25 minutes
- Cook until chicken is fully done and juices run clear
6. Serve
- Rest for 5 minutes before slicing
- Spoon any melted filling from the pan over the top
🍽️ Serving ideas
- Mashed potatoes 🥔
- Rice or buttered noodles 🍚
- Roasted vegetables 🌿
💡 Tips
- Squeeze spinach very dry or filling becomes watery
- Don’t overstuff or it may leak while cooking
- Use a meat thermometer if possible (safe temp: 75°C / 165°F)
⚡ Quick 3-step version
- Mix creamy filling
- Stuff chicken
- Sear + bake
If you want, I can also show you a low-carb keto version, a spicy jalapeño twist, or a air-fryer stuffed chicken method.
