Spinach Artichoke Stuffed Chicken

Today is a pretty fabulous day, and that's because it involves spinach artichoke stuffed chicken.

Garlicky, creamy spinach and artichoke dip are stuffed inside chicken breasts and seared to a golden brown, then finished in the oven for the juiciest chicken ever!

This will be your new favorite weeknight dinner.

How to make spinach artichoke stuffed chicken

Featured Ingredients

• Spinach: I use fresh spinach, chopped and mixed in with the cheese.
• Garlic: Any great spinach artichoke dip has lots and lots of garlic.
• Cream cheese and Greek yogurt: These will make the base of the spinach artichoke dip.
• Artichoke hearts: A jar of marinated artichoke hearts, chopped (marinade reserved - it's a flavor gold mine).
• Seasonings: Minced garlic, onion powder, red pepper flakes, salt and black pepper.
• Cheeses: Mozzarella and Parmesan.
• Chicken breast: Boneless, skinless.
• Parsley and lemon: For finishing.

Step-by-Step Instructions

1. Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick skillet to medium-high heat.
2. Add the spinach and cook until wilted.
3. Add half the garlic and sauté 30-60 seconds, until fragrant. Remove from heat.
4. In the bowl of a stand mixer, add cream cheese and whip for 30-60 seconds, until creamy.
5. Add the Greek yogurt, egg, chopped artichoke hearts, 1 tablespoon of the artichoke marinade, the remaining minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, onion powder and a pinch of red pepper flakes.
6. Whip in the Italian cheeses, Parmesan and cooked spinach, until combined.
7. Place the chicken breasts on a large cutting board.
8. Using a sharp knife, create a pocket in the side of each chicken breast, cutting about ¾ of the way through.
9. Season both sides of each chicken breast with the remaining salt and pepper.
10. Spoon about 3-4 tablespoons of spinach artichoke dip into the pocket of each chicken breast, packing it in as much as possible.
11. Secure the chicken breasts closed with toothpicks.
12. Heat the remaining olive oil in the same skillet to medium-high heat.
13. Add half the stuffed chicken breasts to the hot oil. Cook 6-8 minutes on each side, until internal temperature reaches 160 degrees (using probe thermometer inserted in the center) and both sides of chicken are golden brown.
14. Carefully remove chicken from the pan and repeat process with remaining chicken breasts.
15. Sprinkle with parsley (if using) and serve with lemon wedges.

Recipe Substitutions and Alterations

• For the spinach: If you don't have fresh, you can use frozen leaf spinach.
  • If you use the frozen boxed spinach, be sure to thaw it and thoroughly wring out the water.
  • You could also use chopped kale instead of spinach.
• For the artichokes: You can use canned artichokes if you don't have marinated, but the marinade is used to provide more flavor to the dip mixture.
• For the seasonings: Adjust them as you wish.
• For the chicken breast: You could also use thick-cut pork chops.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you purchase are gluten free.
• To make this dairy free: Use dairy free yogurt, cream cheese and cheeses.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: Skip the egg (the filling may not hold together as well).

Weeknight recipes you'll love:

• Cheeseburger Macaroni
• Cashew Chicken Lettuce Wraps
• Lemon Asparagus Pasta
• Curry Chicken Meatballs
• Cheesy Taco Pasta
• Cornflake Crusted Buttermilk Chicken

Print