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Spinach Artichoke Stuffed Chicken Breast - Creamy, Savory, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Boneless, skinless chicken breasts (4 medium) – About 6–8 ounces each.
  • Fresh spinach (2 cups) – Roughly chopped; frozen works too if thawed and drained well.
  • Canned artichoke hearts (1 cup) – Drained and chopped; use water-packed, not marinated, for cleaner flavor.
  • Cream cheese (4 ounces) – Softened for easy mixing.
  • Plain Greek yogurt (1/3 cup) – Adds lightness and tang.
  • Shredded mozzarella (1/2 cup) – For melty richness.
  • Grated Parmesan (1/4 cup) – For salty, nutty flavor.
  • Garlic (2 cloves), minced – Fresh is best for punch.
  • Lemon zest (1/2 teaspoon) – Optional, but brightens the filling.
  • Olive oil (1–2 tablespoons) – For searing or brushing.
  • Seasonings – 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika.
  • Toothpicks or kitchen twine – To secure the stuffed breasts.

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Grease a baking dish or line a sheet pan with parchment.
  2. Cook the spinach. In a skillet over medium heat, wilt the spinach with a drizzle of olive oil and a pinch of salt, about 1–2 minutes. Squeeze out excess moisture and chop if needed.
  3. Make the filling. In a bowl, mix cream cheese, Greek yogurt, mozzarella, Parmesan, garlic, lemon zest, chopped artichokes, and spinach. Add 1/2 teaspoon salt and a few grinds of pepper. Stir until smooth and well combined.
  4. Prepare the chicken. Pat the chicken dry. Using a sharp knife, cut a pocket in the thickest side of each breast, keeping the top and bottom intact. Season all over with salt, pepper, Italian seasoning, and paprika.
  5. Stuff generously. Spoon the filling into each pocket, dividing it evenly. Don’t overfill to the point of bursting. Secure the opening with toothpicks or tie with kitchen twine.
  6. Optional sear for color. Heat a skillet over medium-high with 1 tablespoon olive oil. Sear the stuffed chicken 2 minutes per side until lightly golden. Transfer to the baking dish. (You can skip searing and bake directly if you prefer.)
  7. Bake. Bake for 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) at the thickest point.
  8. Rest and serve. Let the chicken rest 5 minutes. Remove toothpicks or twine. Spoon any pan juices over the top and serve.