Spinach and Artichoke Stuffed Chicken

Ingredients

• 4 (170–227 g each; 6–8 oz each)boneless, skinless chicken breasts
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon), dividedsalt
• 2.5 ml (1/2 teaspoon), dividedblack pepper
• 5 ml (1 teaspoon)garlic powder
• 113 g (4 oz)block-style cream cheese, softened
• 142 g (5 oz)frozen chopped spinach, thawed and squeezed completely dry
• 2 clovesgarlic, freshly minced
• 25 g (1/4 cup)freshly grated Parmesan cheese
• 28 g (1/4 cup)shredded low-moisture mozzarella cheese
• Amount not specifiedchopped artichoke hearts

Instructions

1. 1

   Mix the filling

   Preheat the oven to 200°C (400°F). In a medium bowl, combine the softened cream cheese, thoroughly squeezed spinach, chopped artichoke hearts, minced garlic, Parmesan and mozzarella. Mix until combined, then season with a pinch of salt and pepper.

2. 2

   Cut chicken pockets

   Lay a chicken breast flat on a chopping board. With a sharp knife held parallel to the board, slice into the thickest part horizontally, stopping about 1.3 cm (1/2 inch) before cutting through the other side to make a pocket. Repeat with the remaining breasts.

3. 3

   Season the chicken

   Open each breast like a book. Season the inside and outside of all four breasts generously with the salt, pepper and garlic powder.

4. 4

   Fill the pockets

   Divide the spinach and artichoke mixture between the four chicken breasts, spooning it into each pocket. Fold the top half over the filling and use toothpicks to secure the opening if needed.

5. 5

   Sear until golden

   Heat the olive oil in a large oven-safe frying pan over medium-high heat. When the oil shimmers, carefully add the stuffed breasts. Sear for 3–4 minutes on each side, until a deep golden-brown crust forms.

6. 6

   Bake the chicken

   Transfer the pan to the preheated oven. Bake for 15–20 minutes, until the chicken is cooked through and an instant-read thermometer in the thickest part registers 74°C (165°F).

7. 7

   Rest and serve

   Take the chicken out of the oven and move it to a clean chopping board. Rest for 5–10 minutes before serving, then remove any toothpicks before slicing.

What is spinach and artichoke stuffed chicken?

This American-style main brings the familiar creamy spinach-and-artichoke dip idea into a chicken breast, turning it into a filling for a hot dinner. The recipe combines cream cheese, Parmesan and mozzarella with spinach, garlic and artichoke hearts.

Here, the chicken is browned in a pan before it finishes in the oven. That gives the outside colour while the covered filling stays soft and cheesy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the spinach and cheeses contribute some carbohydrates and the cream cheese, mozzarella and olive oil supply much of the fat. Serve a breast with plenty of non-starchy vegetables, and add a modest portion of potatoes or rice if you want a more substantial plate.

Choose and prepare the filling

Spinach: Thaw it and squeeze it very dry before mixing. Excess water can make the filling loose and wet the inside of the chicken.

Cheese: Softened cream cheese helps bind the filling, while Parmesan and mozzarella add savoury flavour and a stretchy texture. The recipe method also calls for chopped artichoke hearts, but the ingredient list does not give their amount.

Cutting a neat pocket

Knife angle: Hold the knife parallel to the board and cut into the thickest side of each breast. Stop before the blade reaches the opposite edge so the filling has a closed base.

Even opening: Aim for a pocket that is large enough to fill but still has sturdy edges. If a breast is especially thick, take care not to slice all the way through.

Searing and baking

Hot pan: Wait until the oil shimmers, then sear each side for 3–4 minutes. This stage is for building a deep golden crust; the chicken finishes cooking in the oven.

Doneness: Bake for 15–20 minutes, checking the thickest part with an instant-read thermometer. The recipe's target is 74°C (165°F).

Keep the filling in place

Portioning: Divide the mixture evenly between the four pockets rather than packing one breast much more heavily than the others. Fold the chicken over the filling and use toothpicks if the edges will not stay closed.

Resting: Leave the cooked chicken to rest for 5–10 minutes before slicing. Remove the toothpicks first, and cut carefully so the filling stays inside.

What to serve alongside

Vegetables: Pair the chicken with a simple green salad, steamed green beans or roasted vegetables to add freshness alongside the rich filling.

Starchy sides: Potatoes, rice or crusty bread can round out the meal and catch any creamy filling that escapes onto the plate.

Recipe notes & tips

• Squeeze the thawed spinach firmly so the filling stays thick.
• Use a sharp knife and keep the cut parallel to the chopping board when making each pocket.
• Season both the inside and outside of the chicken breasts.
• Use an oven-safe frying pan so you can move the chicken straight from the hob to the oven.
• Check the thickest part of the chicken with an instant-read thermometer.
• Rest the chicken for 5–10 minutes before slicing to help it stay moist.

Variations

• Fresh spinach: Cook it until wilted, cool it and squeeze it dry before mixing.
• Extra garlic: Add more freshly minced garlic to the filling for a stronger savoury note.
• Herb finish: Scatter chopped parsley over the chicken just before serving.
• More Parmesan: Add a little extra grated Parmesan to the filling for a sharper cheese flavour.
• Milder filling: Reduce the black pepper in the filling to suit a gentler seasoning.

Common mistakes to avoid

• Wet spinach: Squeeze it thoroughly after thawing so the filling does not turn watery.
• Cutting right through: Stop short of the far edge when making the pocket, leaving the breast joined.
• Overfilling: Divide the mixture evenly and leave enough room to fold the chicken closed.
• Crowded pan: Sear in batches if the breasts do not fit with space between them.
• Skipping the temperature check: Confirm the thickest part reaches 74°C (165°F) rather than relying only on the cooking time.
• Slicing straight away: Rest the chicken for 5–10 minutes before cutting.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in the oven or microwave until hot throughout; keep in mind that the chicken may become less tender if overheated.

Frequently asked questions