Spinach Artichoke Stuffed Chicken Breasts | CookOS

Spinach Artichoke Stuffed Chicken

Name: Spinach Artichoke Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups baby spinach, chopped; 1 (6.5 oz) jar marinated artichoke hearts, drained and chopped; 2 cloves garlic, minced; 8 oz cream cheese, softened; salt, to taste; black pepper, to taste; 4 boneless, skinless chicken breasts; 1 tbsp olive oil; Italian seasoning, to taste

Spinach Artichoke Stuffed Chicken features tender boneless chicken breasts butterflied and filled with a creamy mixture of spinach, artichoke hearts, and cream cheese, then baked until golden. The filling stays moist inside while the exterior browns beautifully.

🌍American 🏷️Stuffed chicken 🏷️Spinach artichoke chicken 🏷️Chicken breast 🏷️Cream cheese Weeknight dinner

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

2 cups baby spinach, chopped
1 (6.5 oz) jar marinated artichoke hearts, drained and chopped
2 cloves garlic, minced
8 oz cream cheese, softened
salt, to taste
black pepper, to taste
4 boneless, skinless chicken breasts
1 tbsp olive oil
Italian seasoning, to taste

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Instructions

1
Chop the baby spinach, drain and chop the marinated artichoke hearts, and mince the garlic.
2
In a medium bowl, combine the chopped spinach, artichokes, minced garlic, softened cream cheese, salt, and pepper. Mix until well combined.
3
Carefully cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
4
Stuff each chicken breast generously with the spinach artichoke mixture.
5
Place the stuffed chicken breasts on a parchment-lined baking sheet. Drizzle the tops with olive oil and sprinkle with Italian seasoning.
6
Bake at 425°F for about 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.

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Tips & Notes

Pro tips

Pound chicken breasts evenly to ½-inch thickness before butterflying to ensure even cooking and easier stuffing.
Drain marinated artichokes thoroughly and chop them finely so they distribute evenly and don't create bulges.
Don't overstuff; about 2–3 tablespoons per breast prevents filling from leaking out during baking.
Sear the chicken in olive oil for 2–3 minutes per side before baking to lock in juices and develop golden color.

Substitutions

baby spinach → frozen spinach (thawed, squeezed dry)
cream cheese → mascarpone or ricotta (adjust seasoning)
marinated artichoke hearts → frozen artichoke hearts (thawed, drained, finely chopped)
Italian seasoning → dried basil + oregano (½ tsp each)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes until warmed through.

Common Questions

How do I prevent the chicken from drying out?

Use boneless, skinless breasts of similar thickness, butterfly them gently to avoid tearing, and bake at 375°F uncovered only until the internal temperature reaches 165°F (about 25–30 minutes). Ovens vary; check at 20 minutes.

Can I make this ahead of time?

Yes. Stuff and refrigerate the chicken up to 8 hours before baking. Add 5–10 minutes to the baking time if cooking from cold.

What can I substitute for cream cheese?

Use ricotta (slightly less creamy), mascarpone (richer), or a mix of Greek yogurt and softened cream cheese (lighter). Avoid cream cheese substitutes as they may separate.