Spinach Artichoke Dip Stuffed Chicken Recipe

This creamy cheesy Spinach Artichoke Dip Stuffed Chicken is made with tender chicken breasts and chopped artichokes and ready in 35 minutes. Watching the rich filling bubble out of the seared golden crust right as it leaves the oven is incredibly satisfying. I love serving this on busy weeknights.

What Makes This Version Different

I used to struggle with dry stuffed chicken breasts that leaked all their filling into the pan. Searing the outside quickly before finishing in the oven solved my problem completely.

Mixing a little mayonnaise into the cream cheese base keeps the stuffing surprisingly soft. It mimics the exact texture of a warm restaurant appetizer.

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Spinach Artichoke Dip Stuffed Chicken Ingredients

• 4 boneless skinless chicken breasts
• 4 oz cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 cup fresh spinach, finely chopped
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

How To Make Spinach Artichoke Dip Stuffed Chicken

1. Mix The Filling: In a medium bowl, combine the cream cheese, mayonnaise, sour cream, spinach, artichokes, mozzarella, parmesan, and garlic powder.
2. Prep The Chicken: Cut a deep pocket into the side of each chicken breast, being careful not to slice all the way through.
3. Stuff The Breasts: Spoon the spinach mixture evenly into the pockets and season the outside of the chicken with salt and pepper.
4. Sear The Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 5 minutes per side.
5. Bake To Finish: Transfer the skillet to a 400°F oven for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F.

Recipe Tips

• Dry the spinach: If using frozen spinach, squeeze out all excess water to prevent a watery filling.
• Use room temperature cream cheese: This ensures the stuffing mixes smoothly without any cold lumps.
• Secure with toothpicks: Pin the edges of the chicken pockets closed to keep the cheese inside while searing.

What To Serve With Spinach Artichoke Dip Stuffed Chicken

I like pairing this rich dish with a simple side of roasted asparagus or garlic butter green beans. It also works beautifully over a bed of fluffy white rice to catch the melted cheese.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a warm oven until the filling is fully melted. I do not recommend freezing this because the cream cheese mixture can split.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just thaw it completely and squeeze out as much moisture as possible before mixing.

How do I know when the chicken is done?

The most reliable method is using a meat thermometer inserted into the thickest part of the meat to check for 165°F.

Can I prep this in advance?

You can stuff the chicken breasts up to a day ahead and keep them tightly wrapped in the fridge before cooking.

Nutrition

• Calories: 450 kcal
• Total Fat: 28 g
• Saturated Fat: 10 g
• Cholesterol: 135 mg
• Sodium: 780 mg
• Total Carbohydrate: 6 g
• Protein: 42 g

Try More Recipes:

• Chicken Alfredo Dip Recipe
• Chipotle Chicken Ranch Dip Recipe
• Baked Chicken Ranch Dip Recipe