Creamy Spinach Artichoke Chicken (Printable)

Juicy chicken breasts stuffed with creamy spinach, artichoke, and cheese, baked for a savory delight.

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika

→ For the Filling

06 - 4 oz cream cheese, softened
07 - 2 oz baby spinach, chopped
08 - 3.5 oz canned or jarred artichoke hearts, drained and chopped
09 - ½ cup shredded mozzarella cheese
10 - ¼ cup grated Parmesan cheese
11 - 2 cloves garlic, minced
12 - 1 tablespoon mayonnaise
13 - ½ teaspoon dried Italian herbs

→ To Finish

14 - Fresh parsley, chopped (optional, for garnish)

# How to Make It:

01 - Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - In a medium bowl, combine cream cheese, spinach, artichoke hearts, mozzarella, Parmesan, garlic, mayonnaise, and Italian herbs. Mix until well blended.
03 - Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket lengthwise into each breast, being careful not to slice all the way through.
04 - Stuff each pocket generously with the spinach-artichoke mixture, securing the opening with toothpicks if needed.
05 - Rub the chicken breasts with olive oil, then season with salt, pepper, and smoked paprika on all sides.
06 - Place the stuffed chicken breasts in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
07 - Remove from oven and let rest for 5 minutes before removing toothpicks. Garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The filling is so luscious and creamy you might want to eat it with a spoon straight from the bowl
  • It transforms ordinary chicken into something that tastes like it came from a nice Italian restaurant
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • The filling will expand slightly as it bakes, so do not overstuff the chicken or it might burst
  • Letting the chicken rest after baking is crucial, otherwise all those cheesy juices will run out onto your cutting board
  • Using room temperature cream cheese prevents lumps in your filling
03 -
  • Use a very sharp knife and cut slowly when creating the pockets, rushing here leads to torn chicken
  • Chill the filling for 15 minutes before stuffing if it seems too soft to handle

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