Spinach Artichoke Stuffed Chicken

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Garlicky, creamy spinach and artichoke dip stuffed inside chicken breasts that are seared to a golden brown.


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  • 1/2 tablespoon olive oil
  • 1 1/2 cups fresh baby spinach*
  • 2 cloves garlic, peeled and minced
  • 2-ounces cream cheese, room temperature
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons shredded mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • Pinch red pepper flakes
  • 1/2 cup chopped marinated artichoke hearts (from a jar, discard liquid)


  • 1 tablespoon olive oil
  • 2 pounds boneless skinless chicken breasts
  • 1/2 teaspoon coarse salt
  • 1/4 freshly cracked black pepper
  • Chopped flat-leaf Italian parsley, for serving


For the filling:

  1. Preheat the oven to 375 degrees.
  2. Heat olive oil in a large cast iron skillet or oven-safe nonstick skillet to medium-high heat. Add the spinach and cook until wilted. Add the garlic and sauté 30-60 seconds, until fragrant. Remove from the heat.
  3. Place the cream cheese, Greek yogurt, mozzarella, Parmesan, salt, black pepper, onion powder and crushed red pepper flakes in a medium bowl. Use the back of a fork to smash the cream cheese and integrate the other ingredients into a paste. Fold in the spinach garlic mixture and chopped artichoke hearts. Set aside.

For the chicken:

  1. Place the chicken breasts on a large cutting board. Using a sharp knife, create a pocket in the side of each chicken breast, cutting about ¾ of the way through. Season both sides and the inside of the pocket of the chicken breasts.
  2. Spoon about 3-4 tablespoons of the spinach artichoke mixture into the pocket of each chicken breast, packing it in as much as possible.
  3. Heat the olive oil in the same skillet to medium-high heat. Place the stuffed chicken breasts in the hot oil. Cook 3-4 minutes on each side, until golden brown on the edges. Carefully transfer the skillet to the preheated oven and cook 10-12 minutes, or until an internal thermometer reads 160 degrees. Remove and let sit about 10 minutes.
  4. Serve with parsley on top.


Cooking Tip: If there is extra spinach artichoke dip leftover after all chicken breasts are stuffed, place in a greased baking dish, top with extra mozzarella cheese and bake until golden brown. Serve with pita chips.