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Creamy Spinach Artichoke Stuffed Chicken Breasts
Creamy, cheesy, and packed with flavor, this stuffed chicken is easy enough for weeknights but fancy enough for company—just like the spinach dip we grew up loving.
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Servings: 4
Calories: 669kcal
Equipment
- Parchment Paper optional
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Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon Krazy Salt or your favorite seasoned salt
Spinach Artichoke Dip
- 8 ounces cream cheese softened
- 1 cup frozen spinach thawed and squeezed dry
- 1 (14.65-ounce) can artichoke hearts
- ½ cup mozzarella cheese grated
- ¼ cup parmesan cheese finely grated
- 2 cloves garlic minced
- ½ teaspoon Krazy Salt to taste
Optional Lemon Cream Sauce
- 1 lemon zested and juiced
- 1 clove garlic minced
- 2 tablespoons butter
- ¼ cup spinach artichoke dip
- 1 cup heavy cream
- ⅛ teaspoon kosher salt to taste
Instructions
Prepare the Chicken
- Place each chicken breast on a flat surface. Season both sides generously with Krazy Salt.4 boneless skinless chicken breasts, 1 tablespoon Krazy Salt
- Using one hand to support the chicken, carefully slice a pocket about ¾ of the way through each breast, being mindful not to cut all the way through.
Sear the Chicken
- Heat 1 tablespoon of oil in a skillet or nonstick pan over medium-high heat.
- Sear the chicken, undisturbed, until golden brown on one side, about 2 minutes.
- Transfer the seared chicken to a baking dish and set aside.
Make the Spinach-Artichoke Filling
- Squeeze out all excess liquid from the spinach and discard the water.1 cup frozen spinach
- In a medium bowl, combine the spinach, cream cheese, artichoke hearts, mozzarella, parmesan, garlic, and Krazy Salt. Stir well until fully incorporated.8 ounces cream cheese, 1 (14.65-ounce) can artichoke hearts, ½ cup mozzarella cheese, ¼ cup parmesan cheese, 2 cloves garlic, ½ teaspoon Krazy Salt
Stuff the Chicken & Bake
- Spoon about 2 tablespoons of the spinach-artichoke filling into each chicken breast, spreading it evenly with the back of a spoon. Reserve any leftover filling for the sauce.
- Bake the stuffed chicken breasts at 350°F for about 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F.
Prepare the Creamy Garlic Lemon Sauce
- In a large skillet, melt the butter over medium heat.2 tablespoons butter
- Stir in the garlic and lemon zest, sautéing for about 30 seconds until fragrant.1 clove garlic, 1 lemon
- Add the lemon juice, cream, and any remaining spinach-artichoke filling. Stir until the sauce is well combined and thickened.1 cup heavy cream, ¼ cup spinach artichoke dip
Serve
- Spoon the creamy garlic lemon sauce over individual servings of chicken. Serve warm and enjoy!
Notes
- Krazy Salt Alternative: Use a mix of salt, black pepper, garlic powder, onion powder, and dried herbs like oregano or thyme.
- Cream Cheese Substitute: Swap with mascarpone or Greek yogurt for a tangier flavor.
- Heavy Cream Alternative: Use half-and-half or full-fat coconut milk for a dairy-free option.
- Mozzarella: Can be replaced with fontina or Monterey Jack for a different cheesy melt.
- Parmesan: Asiago or Pecorino Romano work well as substitutes.
Nutrition
Serving: 1serving w/sauce | Calories: 669kcal | Carbohydrates: 10g | Protein: 36g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 227mg | Sodium: 2696mg | Potassium: 749mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6568IU | Vitamin C: 19mg | Calcium: 309mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.