Print

Creamy Spinach and Artichoke Stuffed Chicken Recipe with Crispy Skin Perfect for Dinner

creamy spinach and artichoke stuffed chicken - featured image
Print Recipe

A delicious and comforting stuffed chicken breast recipe featuring a creamy spinach and artichoke filling with crispy skin, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 4 boneless, skin-on chicken breasts (6–8 oz each)
  • 3 cups fresh spinach, roughly chopped and lightly cooked
  • 1 cup artichoke hearts, canned or jarred, drained and chopped
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning (optional)
  • Pinch of red pepper flakes (optional)
  • 1/4 cup chicken broth or white wine (optional)
  • Lemon zest from half a lemon (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels. Butterfly each breast by slicing horizontally almost through but not all the way, creating a pocket. Season inside and out with salt, pepper, and Italian seasoning. (10 minutes)
  2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture from spinach. (5 minutes)
  3. In a medium bowl, combine softened cream cheese, mozzarella, Parmesan, chopped artichoke hearts, lemon zest (if using), red pepper flakes, and cooked spinach. Mix until well combined. Adjust seasoning if needed. (5 minutes)
  4. Spoon the filling evenly into each chicken breast pocket. Secure edges with toothpicks if needed. (5 minutes)
  5. Heat remaining olive oil in a cast-iron skillet over medium-high heat. Place chicken breasts skin-side down and sear for 4-5 minutes until skin is golden and crispy. Flip and sear the other side for 2 minutes. (7 minutes)
  6. Preheat oven to 375°F (190°C). Pour chicken broth or white wine around the chicken in the skillet (avoid pouring over skin). Transfer skillet to oven and bake for 15-20 minutes, or until chicken reaches internal temperature of 165°F (74°C). (20 minutes)
  7. Remove chicken from oven and let rest for 5 minutes to redistribute juices. Remove toothpicks before serving. (5 minutes)

Notes

Pat chicken skin dry before searing to ensure crispiness. Do not overstuff chicken pockets to avoid leaks. Use an oven-safe skillet to go from stovetop to oven seamlessly. If skin is not crispy enough after baking, broil for 1-2 minutes watching closely. Leftovers reheat best in oven to maintain crispy skin.

Nutrition

Keywords: spinach stuffed chicken, artichoke stuffed chicken, creamy chicken recipe, crispy chicken skin, easy dinner, low-carb chicken, gluten-free chicken recipe

Find it online: https://jodierecipes.com/creamy-spinach-and-artichoke-stuffed-chicken-recipe-with-crispy-skin-perfect-for-dinner/