This Baked Spinach and Artichoke Stuffed Chicken is ready in under 30 minutes. It's stuffed with garlic + herb cream cheese, spinach, artichokes, and mozzarella.
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I've had dip on the brain. Thank you, Super Bowl! I guess that's why I've been dreaming about spinach and artichoke dip. Gosh, that stuff is good! What's not to like about creamy, cheesy goodness mixed with spinach and artichokes? I wanted to satisfy my craving for spinach and artichoke dip without involving a big bowl of chips or crackers. So I included it in an entrée instead!
I had to figure out how to do that without whipping up a crowd-sized batch of dip. Easy! I used groceries from Hungryroot to create a simple stuffed chicken made with a creamy, spinach and artichoke dip inspired filling! Five ingredients is all it took to make this delicious stuffed chicken recipe and I didn't even have to leave the house to get them!
This recipe is so easy and makes a great weeknight meal! Boneless, skinless chicken breasts are slit open, then stuffed with a simple garlic + herb cream cheese, mozzarella, baby spinach, and artichoke mixture. Once prepped, they're baked for 20 minutes, or until they're completely cooked through.
Baked Spinach and Artichoke Stuffed Chicken
This easy meal has all of the flavor of spinach and artichoke dip wrapped up in a juicy chicken breast. It takes under 30 minutes to make and, unlike spinach and artichoke dip, you don't have to wait for a special occasion to make it!
First, we need to preheat the oven to 350 degrees and slit the chicken breasts about 3/4 of the way through to create a pocket. Then, we're going to pat the chicken dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Place the chicken in the skillet and sear on both sides. Once the chicken is golden brown on both sides, remove from the pan and set aside.
Then, we're going to add the garlic + herb cream cheese, artichokes, spinach, and cheese to a mixing bowl. Season with salt and pepper and stir to combine.
Spoon the mixture into each chicken breast (depending on the size of the chicken, you might end up with extra filling) and place it into a greased baking dish.
Bake the chicken in the oven for 20 minutes, or until it's completely cooked through, and serve. Complete this meal with a side salad, rice, or some simple, buttery noodles.
Baked Spinach and Artichoke Stuffed Chicken
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 - 8 oz. container Nancy's Organic Cultured Garlic + Herb Cream Cheese softened
- 4.4 oz. artichoke hearts chopped
- 1 cup baby spinach
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 tbsp. olive oil
Instructions
- Preheat oven to 350 degrees.
- Slit the chicken breasts lengthwise about 3/4 of the way through (do not cut completely in half) and pat dry. Season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the chicken until it's golden brown on both sides. Remove from skillet and set aside.
- In large mixing bowl, add cream cheese, artichokes, spinach, and cheese. Season with salt and pepper. Stir to combine.
- Stuff each chicken breast with the spinach and artichoke mixture.
- Spray a baking dish with nonstick cooking spray and place the chicken inside the dish.
- Bake the chicken in the oven for 30 minutes, or until cooked through.
- Serve immediately.
This comforting dish is flavorful, satisfying, and easy enough to put together during busy weeknights! You could even make the filling ahead of time and refrigerate it until you're ready to make this recipe.
Make this easy recipe with Hungryroot!
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