This incredibly delicious Creamy Spinach and Artichoke Stuffed Chicken comes together in about 30 minutes and requires only a few simple steps for a easy weeknight meal that your family will love! Switch up the ingredients to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, this stuff is a hit around here, and I can’t wait to share it with you!
Ingredients You’ll Need
Here’s what you need to gather to whip up this tasty dish:
- 4 chicken breasts: Boneless, skinless work perfectly here.
- 1 cup frozen spinach, thawed and drained: Make sure you get as much moisture out as possible!
- 1 cup artichoke hearts, chopped: Canned or frozen both work well.
- 1 cup cream cheese, softened: This gives the filling that creamy texture we all love.
- 1/2 cup sour cream: Adds a nice tang!
- 1 cup shredded mozzarella cheese: Because, yum!
- 1/2 cup grated Parmesan cheese: For that extra flavor kick!
- 2 cloves garlic, minced: Who doesn’t love the smell of garlic cooking?
- Salt and pepper to taste: As always, a couple of pinches is perfect.
- Olive oil for cooking: You’ll need this for seasoning and sautéing.
The best part is, most of these ingredients are kitchen staples, so you might already have them on hand!
Let’s Get Cooking!
Step 1: Preheat the Oven
Go ahead and preheat your oven to 375°F (190°C). This way, it will be nice and hot when we’re ready to bake the chicken.
Step 2: Make the Filling
In a mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, and a couple pinches of salt and pepper. Mix it all up until well combined. The smell at this point? Divine!
Step 3: Stuff the Chicken
Carefully cut a pocket into each chicken breast like, you don’t want to slice it all the way through, just enough to create a little cavity to hold all that tasty filling.
Now comes the fun part! Stuff each chicken breast with the creamy filling you just made. You might have to use your fingers to really cram it in there, but that’s half the joy, right?
Step 4: Sear the Chicken
Heat a bit of olive oil in a skillet over medium heat. Once it’s nice and shimmering, carefully transfer the stuffed chicken breasts into the pan. Sear them for about 3-4 minutes on each side until they’re golden brown. I can’t tell you how much you’ll love the sizzling sound here, it’s music to the ears!
Step 5: Bake the Chicken
Once they’re all beautifully golden, transfer them to a baking dish and pop them into the preheated oven. Bake for 20-25 minutes until the chicken is fully cooked and the filling is all ooey-gooey.
Step 6: Serve Up!
Serve the stuffed chicken hot, and get ready for compliments! You can garnish it with a sprinkle of fresh parsley if you’re feeling fancy, but honestly, it’s perfect just as it is.
Why I Love This Recipe
Oh my goodness! This is my go-to recipe when I want something super comforting and loaded with flavors that my whole family will enjoy. I’m a real sucker for anything stuffed, especially when it comes to chicken! The best part is, you can use whatever you’ve got on hand, if you want to swap out the spinach for kale or use a different cheese? Go for it! The flexibility is incredible, and it makes meal planning a breeze!
If you loved this Creamy Spinach and Artichoke Stuffed Chicken, be sure to check out my One Pan Boursin Chicken Risotto, my Garlic Soy Roasted Chicken Thighs, or my Spiced Chicken!
Why This Recipe Works
Quick & Easy
This recipe truly comes together in under 30 minutes! Perfect for busy folks trying to get dinner on the table without sacrificing flavor!
Customizable
The filling can be adapted based on what you have in your fridge! Swap in different veggies, change up the cheese, or adjust the spices. It’s that versatile!
Comfort Food
It’s loaded with tons of flavor and the creaminess from the cheeses will make you feel like you’re indulging in something special, even though it’s so simple to make!
Crowd-Pleaser
Trust me, the whole family will love this dish! Kids, friends, even those picky eaters will go back for seconds.
Make-Ahead Friendly
You can prep the filling a day in advance and even stuff the chicken ahead of time, just bake it when you’re ready to eat!
Serving Suggestions
This Creamy Spinach and Artichoke Stuffed Chicken is fabulous on its own, but if you want to round out the meal, here are some delightful serving suggestions:
- Sautéed vegetables: Bright, colorful veggies like asparagus or roasted broccoli would be gorgeous.
- Rice or quinoa: A bed of fluffy rice is perfect for soaking up all that creamy goodness.
- Caesar salad: Crisp greens with a hearty dressing would make the meal extra fresh.
For storage, this dish keeps well in the refrigerator for up to 4 days. Just put it in an airtight container. When reheating, I recommend popping it back in the oven at 350°F for about 10-15 minutes to get it nice and warm without drying it out.
And yes, it is indeed freezer-friendly! Simply wrap the stuffed chicken tightly in foil or freezer-safe bags, and freeze for up to 3 months. When you’re ready to dive in, let it thaw overnight in the fridge before you bake it!
And there you have it! A warm, cozy dinner idea that will impress anyone lucky enough to share it with you. The Creamy Spinach and Artichoke Stuffed Chicken is an absolute weeknight winner, I promise! Happy cooking, friends! For more Recipes Follow Us in our Pinterest.
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Creamy Spinach and Artichoke Stuffed Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This quick and easy dish features chicken breasts stuffed with a creamy filling of spinach, artichokes, and cheeses, perfect for a weeknight meal your family will love.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup frozen spinach, thawed and drained
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, and salt and pepper. Mix until well combined.
- Carefully cut a pocket into each chicken breast and stuff with the filling.
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes until fully cooked.
- Serve hot, garnished with fresh parsley if desired.
Notes
This dish can be made ahead of time and reheated. It is also freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
