Best Ever Spinach and Artichoke Stuffed Chicken

5 from 1 vote

A super simple, crowd-pleasing recipe to mix up your weeknight dinners!

At a party over the holidays, someone informed me that spinach and artichoke dip is no longer “in.”

I had no idea that food, especially near-universally crowd-pleasing food, could fall so easily out of vogue.

Then again, this came from my sister, the same one who has insisted for years that no one gets acrylic nails anymore. All I can say is last time I went in for a full set, I was in line behind plenty of other ladies waiting to get plastic glued to their fingertips.

Likewise, my sister imparted this sage wisdom over none other than a spinach and artichoke dip that she herself had made. So whether or not it’s still “in,” we all still love it.

Fortunately, despite its allegedly waning popularity, there are now even more ways to enjoy this beloved party dip. Case in point: our Best Ever Spinach and Artichoke Stuffed Chicken. No need to wait for the next football party or spring for an app on your next night out. Now you have an excuse to enjoy that cheesy, delicious spinach and artichoke flavor on a regular old weeknight.

We all know chicken is a go-to weeknight staple. It’s inexpensive, nutritious, and almost everyone likes it. But, like most weeknight staples, it can get a little repetitive. Now that we’re responsible for cooking our own meals, my sister and I laugh about all the times we looked at our mom across the dinner table and said, “ChickenĀ again?

Look, there’s nothing wrong with chicken, but it can get a little bland. Fortunately, it’s also one of the most versatile protein sources we have. If you know how to dress it up, there’s no reason chicken should ever feel like “chickenĀ again.”

If you’re looking to mix things up a bit, this Spinach and Artichoke Stuffed Chicken is a great chicken recipe to add to your repertoire. This recipe is fun, simple, and (contrary to what you may think of spinach artichoke dip) light and healthy.

This recipe uses fat free cream cheese to cut back on fat and calories while still providing that cheesy, creamy filling. With canned artichokes, cooked baby spinach, and garlic, this stuffed chicken tastes just like a piping hot dish of spinach and artichoke dip.

This simple recipe takes less than 30 minutes, prep and cooking time included. It’s the perfect way to add some fun and variety to your weeknight meals without any added stress. Cheesy and delicious, it’s sure to be a crowd pleaser, whether you’re cooking for a family or just yourself.

The jury may still be out on whether or not spinach and artichoke is still “in.” But this Spinach and Artichoke Stuffed Chicken is definitely trending… at least in my book. Cheesy, delicious, and super simple, I think I’ll hold onto this recipe.

If you like this Spinach and Artichoke Stuffed Chicken, try some of our other spinach and artichoke recipes:

5 from 1 vote

Best Ever Spinach and Artichoke Stuffed Chicken

This super scrumptious and nutritious stuffed chicken will be a hit at any dinner party or family meal.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 people
Serving Size 1 stuffed chicken
Course Dinner
Cuisine American

Ingredients

  • 6 ounces cream cheese fat-free
  • 15 ounces artichoke hearts can, drained and chopped
  • 1 cup baby spinach cooked and liquid squeezed out
  • 3 garlic cloves minced
  • 1/2 cup parmesan cheese fat-free, shredded
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 24 ounces boneless and skinless chicken breasts 4 pieces
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 400 degrees.
  • In a mixing bowl, whip the cream cheese on high until fluffy. Add the artichokes, spinach, garlic, cheese, half the salt, and half the pepper. Mix on low speed just until combined.
  • Carefully cut open the side of the chicken breast to create a pocket. Stuff each with the cream cheese mixture. About 3 to 4 tablespoons per chicken breast.
  • In a large oven-safe skillet, heat the olive oil. Once the oil is very hot, add the chicken carefully so the filling does not fall out. Cook each side about 1 to 2 minutes or until each side golden brown. Transfer the pan to the oven and cook for about 10 more minutes or until the chicken is cooked through.
  • Remove from the oven and let sit for about 5 minutes before serving. Enjoy!

Nutrition Information

Serving: 1stuffed chicken | Calories: 389kcal | Carbohydrates: 16g | Protein: 54g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 806mg | Fiber: 6g | Sugar: 4g |
SmartPoints (Freestyle): 8
Keywords Budget-Friendly, High Protein, Kid-Friendly, Low-Carb, Quick and Easy

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

2 Comments

  1. Earlier this week my girlfriend made some broccoli stuffed chicken and I LOVED IT! I think she’d really enjoy a different variation of it with spinach and artichoke. I’ll have to make this when it’s my turn to cook tomorrow!

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