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Creamy Spinach Artichoke Stuffed Chicken Breast

Creamy spinach artichoke stuffed chicken breast baked until juicy with a warm, melty center. The chicken is seared for golden edges, then oven-braised to 165°F for perfect doneness.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts About 7–8 oz (200–225 g) each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp Italian seasoning
Spinach-artichoke filling
  • 4 oz cream cheese Softened
  • 1 cup fresh baby spinach Finely chopped; about 30 g
  • 0.75 cup canned or jarred artichoke hearts Drained well and finely chopped; about 125 g
  • 0.5 cup shredded mozzarella cheese About 50 g
  • 0.25 cup finely grated Parmesan cheese About 20 g
  • 2 garlic cloves Minced
  • 1 tbsp sour cream
  • 0.5 tsp Italian seasoning
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 tsp red pepper flakes Optional
For finishing
  • 2 tbsp freshly grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 1 lemon wedges Optional

Equipment

  • 1 cast iron skillet

Method
 

Preheat the oven
  1. Preheat the oven to 400°F (205°C).
  2. Arrange a rack in the middle position so the stuffed chicken can bake evenly.
Make the spinach-artichoke filling
  1. In a bowl, combine softened cream cheese, chopped spinach, drained artichoke hearts, shredded mozzarella, Parmesan, minced garlic, and sour cream.
  2. Stir in Italian seasoning, kosher salt, black pepper, and optional red pepper flakes.
  3. Mix until thick and evenly combined, and confirm the artichokes are well drained to prevent a watery filling.
Cut pockets in the chicken
  1. Pat the chicken breasts dry.
  2. Cut a deep horizontal pocket into the thick side of each breast, stopping before cutting all the way through.
Season the chicken
  1. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
  2. Season both sides of each chicken breast with the spice mixture.
Stuff and secure
  1. Divide the spinach-artichoke mixture among the four chicken breasts, placing about ⅓–½ cup filling inside each pocket.
  2. Press the chicken gently around the filling and secure with toothpicks if needed.
Sear the chicken
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  2. Add the stuffed chicken breasts and sear for 3–4 minutes on the first side until golden.
  3. Flip carefully and cook for 2–3 minutes more, until the second side is also golden.
Bake until cooked through
  1. Transfer the skillet to the oven and bake for 15–20 minutes, depending on thickness, until the thickest part reaches 165°F (74°C).
  2. If the tops look pale, pause near the end so you can add Parmesan during the final few minutes.
Finish and slice
  1. During the final few minutes, sprinkle Parmesan over the chicken and broil briefly if you want a more deeply golden surface.
  2. Rest for 5–7 minutes before slicing, then remove any toothpicks.
  3. Slice one breast diagonally to expose the creamy spinach-artichoke center.
  4. Finish with chopped fresh parsley and serve with optional lemon wedges.

Notes

For the creamiest center, drain the artichoke hearts thoroughly and chop them finely so the filling stays thick while baking. Store leftovers in the refrigerator up to 3 days; reheat gently in a covered pan or microwave until just warmed through. Freezing is not recommended because the filling can loosen after thawing. For a lower-fat option, use reduced-fat cream cheese and reduced-fat mozzarella (the texture will still be creamy, though slightly softer).