Cheesy Spinach Artichoke Stuffed Chicken
Juicy seared chicken breasts stuffed with an oozy filling of cream cheese, mozzarella, artichoke hearts, and sautéed garlic spinach.
In a nutshell:This authentic american cheesy spinach artichoke stuffed chicken comes together in just 40 minutes with simple ingredients. The chef's secret: cut horizontally 3/4 of the way into the thickest part of the breast to hold the filling securely. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Turn your favorite party dip into an unforgettable, low-carb dinner. Tender chicken breasts are sliced into deep pockets and filled to the brim with a rich blend of cream cheese, shredded mozzarella, grated parmesan, tender artichoke hearts, and garlic spinach. Pan-seared then baked until golden and bubbling.
Key Equipment
- Oven-safe skillet or 9x13 baking dish
- Toothpicks
- Sharp paring knife
Chef's Pro-Tips
- Cut a deep pocket without cutting through: Cut horizontally 3/4 of the way into the thickest part of the breast to hold the filling securely.
- Seal with toothpicks: Secure the edges with 2-3 wooden toothpicks so the luscious cheese stays inside while searing.
- Squeeze spinach dry: If using frozen thawed spinach, squeeze out all excess moisture in a clean dish towel so the filling stays thick.
Ingredients
4
servings
-
4 large boneless skinless chicken breasts, about 7-8 oz each
-
4 oz cream cheese, softened
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½ cup shredded mozzarella cheese, for gooey stretch
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¼ cup Parmigiano-Reggiano cheese, grated
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¾ cup canned artichoke hearts, drained and chopped
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1 ½ cups fresh baby spinach, roughly chopped and sautéed
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3 cloves garlic, finely minced
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1 tsp smoked paprika, for golden crust and flavor
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1 tsp Italian herbs and garlic powder, for seasoning chicken exterior
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2 tbsp extra virgin olive oil, for searing
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Step-by-Step Instructions
Make Cheesy Filling
In a bowl, combine softened cream cheese, shredded mozzarella, grated parmesan, chopped artichoke hearts, chopped spinach, minced garlic, and a pinch of salt and pepper. Stir until uniform.
Cut Pockets & Stuff
Preheat oven to 375°F (190°C). Use a sharp knife to cut a horizontal pocket along the side of each chicken breast. Divide filling equally and spoon into each pocket. Secure open edges with wooden toothpicks.
Season Exterior
Rub the outside of the chicken breasts with olive oil and season generously with smoked paprika, Italian herbs, salt, and pepper.
Sear in Skillet
Heat 1 tbsp oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until deeply golden.
Bake & Rest
Transfer skillet to the preheated oven and bake for 15-18 minutes until internal temperature reaches 165°F (74°C). Rest for 5 minutes, remove toothpicks, and serve sliced!
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes! Air fry stuffed chicken breasts at 375°F (190°C) for 16-18 minutes until internal temp reaches 165°F.
Yes! With only 3g net carbs per serving and zero flour, it is naturally keto and 100% gluten-free.
Yes! Stuff and secure the chicken breasts up to 24 hours in advance and keep refrigerated until ready to cook.
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