Artichoke and Spinach Stuffed Chicken Breast Recipe

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Artichoke and Spinach Stuffed Chicken Breast Recipe


  • 4 boneless, skinless chicken breasts
  • 1 cup artichoke cream
  • 1 cup frozen spinach, thawed and drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup cream cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Olive oil for searing
  • Toothpicks or kitchen twine for securing



  1. Prepare the Filling: In a mixing bowl, combine the artichoke cream, thawed and drained spinach, grated Parmesan cheese, cream cheese, minced garlic, dried oregano, salt, and black pepper. Mix until well combined.
  2. Butterfly the Chicken Breasts: Lay the chicken breasts flat on a cutting board. Slice each chicken breast horizontally, but not all the way through, to create a pocket for the filling.
  3. Stuff the Chicken: Spoon the artichoke and spinach mixture into each chicken breast pocket. Use toothpicks or kitchen twine to secure the openings and keep the filling in place.
  4. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Carefully add the stuffed chicken breasts to the skillet and sear them for about 4-5 minutes on each side until they are golden brown and cooked through.
  5. Bake: Preheat your oven to 350°F (175°C). Transfer the seared chicken breasts to a baking dish and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.
  6. Serve: Remove the toothpicks or twine, slice the stuffed chicken breasts, and serve them with your favorite side dishes.


Enjoy this flavorful Italian-inspired dish with artichoke cream! Buon appetito! 🍽️😋












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