Get ready to elevate your weeknight dinner game with this incredibly delicious Creamy Spinach Artichoke Stuffed Chicken.

Creamy Spinach Artichoke Stuffed Chicken (Baked in Oven) 16

This recipe takes classic flavors and wraps them into a perfectly baked chicken breast, creating a meal that’s both comforting and impressive. It’s a fantastic way to enjoy a restaurant-quality dish right in your own kitchen.

This oven-baked chicken breast recipe is designed for ease and maximum flavor, making it a go-to for busy families or anyone looking for a simple yet satisfying meal. The creamy, savory filling keeps the chicken wonderfully moist, ensuring every bite is packed with goodness.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This Creamy Spinach Artichoke Stuffed Chicken is a true winner for so many reasons. First, it’s incredibly flavorful, combining the beloved tastes of spinach and artichoke dip with tender chicken. It’s also surprisingly easy to prepare, making it perfect for a weeknight dinner when you want something special without a lot of fuss. This recipe works beautifully for families, as the flavors are generally well-loved, and it’s a great way to get some vegetables into your meal. You can serve it as a stand-alone main course, or pair it with a simple side dish for a complete meal. It’s also impressive enough to serve to guests without requiring hours in the kitchen.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this dish is straightforward, and you likely have many of them already on hand. We’ll be using fresh chicken breasts, a creamy base, and the stars of the show: spinach and artichokes. Don’t worry if you need to make a few substitutions; this recipe is quite forgiving.

INGREDIENTS:

4 boneless, skinless chicken breasts
1 (8-ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese, plus more for topping
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
Black pepper to taste
1 tablespoon olive oil

For the cream cheese, full-fat works best for a richer, creamier filling, but you can use a reduced-fat version if preferred. When it comes to mayonnaise, any brand you typically use will be fine. For the cheeses, fresh grating Parmesan cheese will always offer a superior flavor, but pre-grated works perfectly well for convenience. Make sure your frozen spinach is thoroughly thawed and squeezed of all excess water; this prevents the filling from becoming watery. Canned artichoke hearts are a fantastic shortcut here, just be sure to drain them well.

Time Needed From Start To Finish

This recipe is designed for efficiency, getting a delicious meal on the table without taking up your entire evening.

Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Total Time: 40-50 minutes

The prep time includes butterflying the chicken, mixing the filling, and stuffing. The baking time is for average-sized chicken breasts; larger ones may need a few extra minutes.

How To Make It Step By Step With Visual Cues

Creating this flavorful stuffed chicken is simpler than you might think. Follow these steps for a perfectly cooked, juicy result every time.

Prepare the Chicken Breasts: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Carefully slice each chicken breast horizontally almost all the way through, creating a pocket or “butterfly” opening. Be careful not to cut all the way through. Season the inside and outside of the chicken with salt and pepper.
Make the Creamy Filling: In a medium bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, 1/4 cup mozzarella cheese, thawed and squeezed dry spinach, chopped artichoke hearts, garlic powder, and onion powder. Mix until all ingredients are well combined and the mixture is smooth and creamy.
Stuff the Chicken: Spoon a generous amount of the spinach artichoke mixture into the pocket of each butterflied chicken breast. Don’t overfill, but make sure each breast has a good amount of the creamy filling. You might need to gently press the chicken closed around the filling.
Sear for Color (Optional but Recommended): Heat the olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet and sear for 2-3 minutes per side, just until lightly golden brown. This step adds a nice color and extra layer of flavor, but you can skip it and go straight to baking if you’re short on time.
Bake to Perfection: If you seared the chicken, transfer the skillet directly to the preheated oven. If you skipped searing, place the stuffed chicken breasts in a lightly greased baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.
Add More Cheese (Optional): During the last 5-10 minutes of baking, you can sprinkle a little extra mozzarella cheese over the top of each chicken breast for a gooey, golden crust.
Rest Before Serving: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, keeping the chicken moist and tender.

Easy Variations And Serving Ideas That Fit Real Life

This Creamy Spinach Artichoke Stuffed Chicken is fantastic on its own, but there are many ways to customize it and serve it to fit your family’s preferences or a special occasion.

For a kid-friendly twist, you can sometimes blend the spinach and artichokes into the cream cheese mixture more finely so picky eaters might not even notice the “green stuff.” You could also add a pinch of smoked paprika to the filling for a subtle smoky flavor. If you want to make it a bit spicier, a dash of red pepper flakes in the filling would be delicious. For a different cheese profile, try adding some crumbled feta or goat cheese to the mixture.

This dish pairs wonderfully with a variety of sides. A simple green salad with a light vinaigrette is always a good choice. Roasted asparagus, steamed broccoli, or a side of garlic mashed potatoes would also complement the rich flavors beautifully. For a heartier meal, serve it alongside some fluffy rice or quinoa. If you’re hosting a party or buffet, you can slice the cooked chicken breasts into thick medallions and arrange them on a platter for easy serving. A sprinkle of fresh parsley or chives over the top adds a lovely pop of color and freshness.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few common pitfalls. Knowing what to watch out for can help ensure your Creamy Spinach Artichoke Stuffed Chicken turns out perfectly every time.

One frequent mistake is not squeezing enough water out of the thawed spinach. If the spinach is too wet, it will make your filling watery and can even cause it to seep out of the chicken during baking. Always use a clean kitchen towel or paper towels to really wring out every last drop of moisture.

Another common issue is overfilling the chicken breasts. While it’s tempting to pack in as much delicious filling as possible, too much can make it difficult to keep the chicken closed and can cause the filling to spill out during cooking. Aim for a generous but manageable amount that allows the chicken to mostly close around it.

Overcooking the chicken is another pitfall. Chicken breasts can dry out quickly if baked for too long. Always use a meat thermometer to check for doneness; 165°F (74°C) is the magic number. If you don’t have a thermometer, cut into the thickest part of one breast to ensure the juices run clear and there’s no pink.

Lastly, not letting the chicken rest after baking is a mistake that can lead to drier chicken. Resting allows the juices to redistribute throughout the meat, keeping it moist and tender. Give it at least 5-10 minutes before slicing.

How To Store It And Make It Ahead Without Ruining Texture

This Creamy Spinach Artichoke Stuffed Chicken is fantastic fresh out of the oven, but it also stores and reheats well, making it a great option for meal prep or leftovers.

To store leftovers, allow the cooked chicken to cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days.

For reheating, the best method to maintain moisture is to gently warm it in the oven. Place the chicken in an oven-safe dish, cover it loosely with foil, and bake at 300°F (150°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be careful not to overheat, as this can dry out the chicken. Start with 1-2 minutes, then heat in 30-second increments until warm.

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.

Creamy Spinach Artichoke Stuffed Chicken (Baked in Oven)

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