Spinach and Artichoke Stuffed Chicken Recipe

Spinach and artichoke stuffed chicken is a delicious, savory dish that combines tender chicken with a creamy, flavorful filling made of spinach, artichokes, garlic, and cheese. The filling is perfectly seasoned and melds together as it bakes, creating an irresistible combination of textures and flavors.

This dish is a wonderful option for both family dinners and special occasions. It’s an elegant and satisfying meal that pairs well with a variety of sides and sauces, making it perfect for a versatile dinner.

Why Spinach and Artichoke Stuffed Chicken is So Popular

Spinach and artichoke is a classic flavor combination, often found in dips, casseroles, and pastas. When paired with chicken, the creamy, cheesy filling complements the lean, protein-packed meat, making it a balanced yet indulgent meal.

Here’s why this stuffed chicken recipe is so beloved:

• Rich flavor: The spinach and artichoke filling is creamy, cheesy, and flavorful with a combination of Parmesan, mozzarella, and cream cheese, creating an indulgent filling.

• Nutrient-packed: Spinach is rich in iron and vitamins, while artichokes offer fiber and antioxidants, making this dish both tasty and nutritious.

• Simple ingredients: You don’t need many complicated ingredients to create a restaurant-quality meal at home.

• Easy to customize: This dish can be adjusted to suit different dietary needs, preferences, and available ingredients. Add different herbs, substitute the cheeses, or switch up the veggies for a unique twist.

• Impressive presentation: This dish looks and feels fancy enough to serve at dinner parties or special occasions, yet is straightforward to prepare

Choosing the Right Chicken

When making stuffed chicken, it’s important to use boneless, skinless chicken breasts for ease of preparation and even cooking. Boneless, skinless chicken breasts are tender and lean, providing the perfect base for stuffing. However, you can also use chicken thighs if you prefer dark meat, as they tend to be juicier.

If you choose to use bone-in chicken breasts, the cooking time will need to be increased, and it may require additional preparation to debone them.

Preparing the Spinach and Artichoke Filling

Step-by-Step Instructions:

1. Cook the spinach: Heat a medium pan over medium heat and add a little olive oil. Add the chopped spinach and sauté for 2–3 minutes until wilted. Once wilted, set the spinach aside to cool slightly. Once cooled, squeeze out any excess moisture using a clean kitchen towel or paper towels to prevent the stuffing from being watery.

2. Prepare the artichokes: If using canned artichokes, drain and rinse them to remove excess brine. Chop them into small pieces. If using frozen artichokes, thaw and chop them. Combine the artichokes with the spinach in a large mixing bowl.

3. Mix the filling: Add the softened cream cheese, Parmesan, mozzarella, garlic, lemon juice, oregano, garlic powder, salt, and pepper to the spinach and artichoke mixture. Stir everything together until it’s well combined and creamy.

Stuffing the Chicken

Step-by-Step Instructions:

1. Prep the chicken: Lay each chicken breast flat on a clean surface. Using a sharp knife, cut a deep pocket into the side of each breast. Be careful not to cut all the way through. You want to create a large enough pocket to hold the filling without splitting the chicken.

2. Stuff the chicken: Take a generous portion of the spinach and artichoke filling and stuff it into each chicken breast. Press the filling gently to pack it in, ensuring the pocket is full. You may not use all of the filling, depending on the size of your chicken breasts.

3. Secure the chicken: Once the chicken is stuffed, you can use toothpicks to secure the open edges of the chicken breast, ensuring the filling stays inside while it cooks.

Cooking Methods for Stuffed Chicken

There are several ways to cook stuffed chicken, and each method provides slightly different results.

A. Oven-Baked Stuffed Chicken (Recommended)

1. Preheat the oven to 375°F (190°C).

2. Heat olive oil in a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.

3. Transfer the skillet to the preheated oven and bake the chicken for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

4. Optional: In the last 5 minutes of cooking, sprinkle shredded mozzarella cheese on top of each chicken breast and return the skillet to the oven to melt the cheese.

B. Pan-Fried and Oven-Finished

1. Sear the chicken breasts in a pan over medium-high heat with olive oil for 3-4 minutes per side until golden brown.

2. Transfer the skillet to the oven and bake at 375°F (190°C) for about 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

C. Grilling

1. Preheat the grill to medium-high heat.

2. Grill the chicken breasts for about 6-7 minutes per side, making sure to flip gently so the stuffing doesn’t spill out. Use a thermometer to ensure the chicken is fully cooked.

How to Ensure the Chicken is Fully Cooked

To ensure your stuffed chicken is cooked perfectly, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the chicken breast, and make sure it reads 165°F (74°C). This will guarantee that both the chicken and the stuffing are fully cooked and safe to eat.

Tips for Success

• Avoid overstuffing: Stuff the chicken generously, but don’t overstuff. If the filling is too much, it might spill out during cooking.

• Use room temperature cream cheese: Ensure the cream cheese is softened to room temperature before mixing it into the filling. This will make it easier to blend and create a smoother texture.

• Secure the chicken: Use toothpicks to keep the chicken closed while it cooks. Be sure to remove them before serving.

• Rest the chicken: After baking, let the chicken rest for 5 minutes before cutting into it. This allows the juices to redistribute and ensures a moist, tender bite.

• Add extra flavor: Experiment with herbs like thyme, rosemary, or basil in the filling for added depth of flavor.

Serving Suggestions

Spinach and artichoke stuffed chicken can be paired with a variety of sides to complete the meal. Here are some excellent choices:

• Roasted vegetables: Pair with roasted asparagus, zucchini, bell peppers, or Brussels sprouts for a balanced meal.

• Mashed potatoes: Creamy mashed potatoes make the perfect side to soak up any juices from the chicken.

• Rice: Serve the chicken over garlic butter rice, wild rice, or couscous for a heartier meal.

• Salad: A fresh green salad with a light vinaigrette will add a refreshing contrast to the creamy chicken.

Variations and Substitutions

This recipe is versatile and can be customized to suit your preferences:

• Cheese options: You can substitute the mozzarella and Parmesan for other cheeses, such as cheddar, goat cheese, or feta.

• Add mushrooms: For extra umami, sauté mushrooms and add them to the spinach and artichoke mixture.

• Swap spinach: Use kale or arugula in place of spinach for a different flavor.

• Add nuts: Toasted pine nuts or walnuts can be added to the stuffing for extra crunch.

Storing and Reheating Leftovers

Storing:

• Allow the chicken to cool to room temperature before transferring it to an airtight container.

• Store leftovers in the refrigerator for up to 3 days.

Reheating:

• Reheat the stuffed chicken in the oven at 350°F (175°C) for 10–15 minutes, until warmed through.

• You can also microwave individual portions for 1–2 minutes, though the chicken might lose some of its crispness.

Frequently Asked Questions

Q: Can I make this ahead of time?

Yes, you can prepare the chicken, stuff it, and refrigerate it for up to a day before cooking. Just be sure to bring it to room temperature before baking.

Q: Can I freeze the stuffed chicken?

Yes, you can freeze the stuffed chicken before or after cooking. If freezing uncooked chicken, wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw in the refrigerator before baking.

Q: Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out the excess moisture before using it in the filling.

Final Thoughts

Spinach and artichoke stuffed chicken is a satisfying, flavorful dish that is perfect for special occasions or a comforting weeknight meal. The creamy spinach and artichoke filling is packed with savory flavors, making this recipe a standout in any meal rotation. It’s easy to make, highly customizable, and pairs well with various sides, making it an excellent choice for family dinners or entertaining.