Tender and juicy chicken breasts are stuffed to the brim with everyone’s forever favorite dip: spinach artichoke. Fresh mozzarella, tangy goat cheese, and grated parmesan elevate this dish to cheesy perfection. Pull up a chair, grab a fork and delight yourself in one of the best Spinach Artichoke Stuffed Chicken Breast recipes.
The BEST way to turn boring boneless chicken breasts into one spectacular dinner entrée for your family begins with a cheesy spinach artichoke dip which is enveloped by juicy and perfectly seared breasts of chicken. This indulgent dish will have you reaching for the recipe over and over to plate and serve on your table any day of the week.
So … let’s get this show on the road because I’m definitely in “hungry” mode.
Making the Spinach Artichoke Filling
#1 Frozen Spinach and Canned Artichokes
Squeeze all the liquid out of the artichokes and thawed spinach: I can’t emphasize this step of the recipe enough. It will either make or break the finished dish.
You’ll want to completely thaw the spinach otherwise it will hold on to liquid and release it when cooking. Once it is thawed, drain what you can in a wire mesh strainer. Do the same with the canned artichokes in another smaller strainer. Using your hands press down on both the spinach and artichokes releasing as much liquid as possible through the strainer.
Next, chop the artichokes and use cheese cloths to squeeze all the remaining liquid out of these two ingredients. You want them to be as dry as you can get them. Twist and squeeze them several times. If you don’t have cheesecloth, you can use a good amount of heavy-duty paper towels, which I’ve done before and it works fine.
#2 Prepping the cheeses – Fresh Mozzarella, Parmesan and Goat Cheese
Fresh Mozzarella: Grab the fresh pillowy white ball of mozzarella out of the gourmet cheese section of your grocery store. This type has a soft, buttery texture with a mild and delicate flavor that pairs well with the other cheeses. Grating it is a little more difficult because it’s so soft, therefore, watch out for your fingers when sliding it down the grater.
Parmesan Cheese: Don’t reach for the processed green can or the pre-grated parmesan cheese. You can either buy the wedge that is pre-packaged or you can have the deli cut you off one from their block. To get the best flavor from parmesan, grate it just prior to using it.
Also, instead of throwing out the rind, throw it in a freezer ziplock bag and use it in soups, stews or sauces to enhance their flavors.
Goat Cheese: I used goat cheese instead of cream cheese which is usually found in a spinach artichoke dip. Goat cheese has a mild tanginess and a silky smooth texture that works wonderfully in this stuffed spinach artichoke chicken recipe. And it seems to hold up better than cream cheese when heated.
#3 Mixing all the Ingredients for the Spinach Artichoke Dip in one bowl
Spinach, artichokes, all three kinds of cheese, chopped garlic cloves, onion salt, kosher salt, and black pepper: all of these simple ingredients add to the overall flavor of the stuffed chicken. And the ease of throwing them all in one bowl is the perfect remedy for a messy kitchen.
You’ll want to get your hands “down and dirty” into the middle of this mixture until all of these ingredients are thoroughly combined.
Cutting, stuffing, and Tying the Chicken Breasts
The trickiest part of this recipe is cutting and tying the chicken, which in all honesty is not tricky at all, it just takes a little time.
#1 Butterflying the Chicken Breasts
Use large, thick, boneless, skinless chicken breasts: For butterflying meats, use a boning knife which has a thinner, tapered blade which makes controlling the chicken breast a lot easier.
Place your hand flat against the chicken breast. From the thin side, slice horizontally into the chicken slicing it in half but stopping about a half-inch from the opposite thicker side. Open up the chicken breast like a book. Now you’re ready to stuff it. Click on this link for “how-to” instructions on butterflying a chicken breast.
In order to cook evenly, lay the chicken breast between two sheets of plastic wrap and pound out the meat so it’s all the same thickness.
#2 Stuffing the Chicken Breasts
Use 1/4 of the spinach artichoke filling for each breast: Before stuffing, generously salt and pepper each side of the butterflied breast. Spoon the mixture over one side and flip the other side over the stuffing. It’ll seem like too much mixture for one breast, but believe me, once it comes out of the oven, the ratio between filling and chicken is perfect.
#3 Tying the Chicken Breasts
Use kitchen twine for tying. All you need is three pieces of twine per breast, one for the center and two for the outer edges (see photo below).
Searing and Baking the Cheesy, Spinach Artichoke Stuffed Chicken Breasts
Use a large, heavy-bottomed, oven-proof skillet. A cast-iron one works great. Set the skillet on a medium-high heat stovetop and let the skillet become very hot. Add a couple tablespoons of olive oil, heat to almost smoking and place the stuffed chicken breasts in the pan. Sear for two minutes on one side, turn and sear for another two minutes.
Remove the pan from the stovetop and place it in a preheated 350°F oven. Bake in the oven for 20-25 minutes until the internal temperature reads 158-160°F. Pull the skillet out of the oven and the chicken will continue to cook reaching a temperature of 165°.
What to serve with this Chicken Dish
My favorite is to place it on a bed of cooked brown rice. The nutty flavor and the firm, chewy texture of the brown rice is a perfect complement to the tender juicy chicken and the creamy cheesy spinach artichoke stuffing. And honestly, that’s a meal in itself.
Keto Spinach Artichoke Stuffed Chicken Breasts
My husband eats keto most of the time, so to accommodate him with this dish, I serve it on a bed of cauliflower rice and let me I tell you, he is in keto heaven.
And there you have it – an irresistible mouthful of savory scrumptious-ness!! What are you waiting for? You’ll give your family so much joy when you make this dish that they’ll clean the kitchen for an entire week. Well, no guarantees on that, but they SHOULD!
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Cheesy Spinach Artichoke Stuffed Chicken Breast
Tender and juicy chicken breasts are stuffed to the brim with everyone’s forever favorite dip: spinach artichoke. Fresh mozzarella, tangy goat cheese, and grated parmesan elevate this dish to cheesy perfection.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 Large Chicken Breasts 1x
- Category: Chicken
- Method: Pan-Fried and Oven Baked
- Cuisine: American
- 16 ounce package Frozen Spinach
- 1 – 14 ounces can Artichokes (not marinated)
- 3 large Garlic Cloves, chopped
- 1 tablespoon Butter, softened
- 8 ounces goat cheese
- 4 ounces fresh Mozzarella Cheese, grated
- 4 ounces Fresh Parmesan Cheese, grated
- 1/2 teaspoon Onion Salt
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper, freshly ground
- 4 large Boneless, Skinless Chicken Breasts
- Extra Kosher Salt and Pepper
- 2 tablespoons Olive Oil
Spinach Artichoke Filling
- Thaw the 16 ounce package of frozen spinach completely.
- Drain both the spinach and the 14 ounce can of artichokes in two wire mesh strainers. Press out as much liquid as possible.
- Chop the artichokes into coarse pieces.
- Using a cheese cloth, squeeze by twisting until all the remaining liquid is out of the spinach and artichokes making sure they are very dry.
- In a large mixing bowl, combine the spinach and artichokes, 3 large chopped garlic cloves, 1 tablespoon softened butter, 8 ounces goat cheese, 4 ounces grated fresh mozzarella cheese, 4 ounces grated parmesan cheese, 1/2 teaspoon onion salt, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Spinach Artichoke Stuffed Chicken Breasts
- Preheat the oven to 350°F.
- Butterfly 4 large chicken breasts and open them like a book.
- Generously salt and pepper both sides of the breasts.
- Fill one side of each butterflied chicken breast with 1/4 of the spinach artichoke filling (above).
- Flip the other side over the filling and tie each breast with three pieces of kitchen twine.
- Heat a large castiron skillet or any heavy-bottomed oven-proof one, over medium high heat until hot.
- Add 2 tablespoons of olive oil and heat until hot. Place the chicken breasts in the skillet and cook for 2 minutes on one side, flip them over and cook for another 2 minutes.
- Remove the skillet from the stove and place in the preheated 350°F oven.
- Cook the stuffed chicken for 20 to 25 minutes or until an instant read thermometer registers a 158-160°F internal temperature.
- Serve over a bed of brown rice.
- Squeeze all the liquid out of the artichokes and thawed spinach: I can’t emphasize this step of the recipe enough. It will either make or break the finished dish.
- For butterflying meats, use a boning knife which has a thinner, tapered blade which makes controlling the chicken breast a lot easier.
- Place your hand flat against the chicken breast. From the thin side, slice horizontally into the chicken slicing it in half but stopping about a half-inch from the opposite thicker side. Open up the chicken breast like a book.
- In order to cook evenly, lay the chicken breast between two sheets of plastic wrap and pound out the meat so it’s all the same thickness.
- It’ll seem like too much filling for one breast, but believe me, once it comes out of the oven, the ratio between fillilng and chicken is perfect.
- A keto-friendly version: serve the chicken with cauliflower rice instead of brown rice.
- Serving Size: 1 Large Chicken Breast
- Calories: 589
- Sugar: 2 g
- Sodium: 1977 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 54 g
- Cholesterol: 157 mg
Keywords: Spinach Artichoke Chicken, Spinach and Artichoke Chicken, Stuffed Chicken Breast with Spinach, Stuffed Chicken Breast Recipe