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Creamy Spinach Artichoke Stuffed Chicken Breast Recipe Easy and Delicious

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A quick and easy stuffed chicken breast recipe featuring a creamy spinach and artichoke filling that is both comforting and delicious. Perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 4 large boneless, skinless chicken breasts (about 6 ounces / 170g each)
  • 1 cup frozen spinach, thawed and squeezed dry (fresh spinach can be used if cooked down first)
  • 1 cup artichoke hearts, chopped (canned preferred; frozen thawed works)
  • 4 ounces cream cheese, softened
  • ½ cup cottage cheese, blended smooth
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional pinch of red pepper flakes

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet or prepare an oven-safe skillet.
  2. In a food processor, blend ½ cup cottage cheese until smooth (about 30 seconds). Transfer to a mixing bowl.
  3. Add cream cheese, thawed spinach (squeezed dry), chopped artichoke hearts, grated Parmesan, minced garlic, lemon juice, salt, pepper, and red pepper flakes if using. Mix well until creamy and combined.
  4. Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each breast about ¾ inch deep, avoiding cutting all the way through.
  5. Spoon about ¼ cup of the spinach-artichoke mixture into each pocket. Do not overstuff to prevent spilling during cooking.
  6. Use toothpicks if needed to close the pocket and keep the filling inside.
  7. Heat olive oil in a skillet over medium-high heat. Add stuffed breasts and sear for 3-4 minutes per side until golden brown.
  8. Transfer skillet to the oven or move breasts to a baking sheet. Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.
  9. Let chicken rest for 5 minutes before slicing. Remove toothpicks carefully and serve.

Notes

If you don’t have a food processor, mash the cottage cheese with a fork or whisk to smooth out lumps. Use toothpicks to secure the chicken pockets if needed. For best results, use a meat thermometer to ensure chicken is cooked to 165°F. Let chicken rest before slicing to keep it juicy. If skillet is not oven-safe, transfer chicken to a baking sheet to finish baking.

Nutrition

Keywords: stuffed chicken breast, spinach artichoke chicken, creamy chicken recipe, easy dinner, weeknight meal, comfort food

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