Spinach Artichoke Stuffed Chicken (Printable)
Tender chicken breasts stuffed with a creamy spinach-artichoke filling, baked until golden for a delicious low-carb dinner option.
# What You'll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon paprika
→ Filling
06 - 1 cup fresh spinach, chopped
07 - ½ cup canned or jarred artichoke hearts, drained and chopped
08 - 4 ounces cream cheese, softened
09 - ½ cup shredded mozzarella cheese
10 - ¼ cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - ¼ teaspoon crushed red pepper flakes (optional)
→ To Serve
13 - Fresh parsley, chopped (optional, for garnish)
# How-To Steps:
01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish.
02 - In a medium bowl, mix spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, and red pepper flakes until well combined.
03 - Place chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, being careful not to cut all the way through.
04 - Stuff each chicken breast evenly with the spinach-artichoke mixture. Secure with toothpicks if needed.
05 - Rub chicken breasts with olive oil, then season with salt, black pepper, and paprika.
06 - Arrange stuffed breasts in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and juices run clear.
07 - Remove toothpicks. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The filling stays perfectly creamy inside while the chicken develops a beautiful golden crust, giving you that restaurant quality result without the fancy techniques.
- Its impressive enough for guests but secretly simple enough that you can pull it together while helping kids with homework.
02 -
- Always check the internal temperature with a meat thermometer rather than cutting into the chicken, which releases those precious juices I lost the first three times making this dish.
- Resting the chicken for a full five minutes after baking allows the filling to set, preventing that disappointing moment when hot filling cascades onto the plate instead of staying in the chicken.
03 -
- Butterfly the chicken breasts when they're still slightly firm from the refrigerator, not completely room temperature, as they're easier to slice cleanly without tearing.
- For a golden top that mimics pan-searing without the extra step, brush the tops with a touch of melted butter in the last 5 minutes of baking.