Spinach Artichoke Stuffed Chicken Breast

Spinach Artichoke Stuffed Chicken Breast brings the familiar creamy, savory flavors of spinach artichoke dip into a satisfying chicken dinner. Greek yogurt and cream cheese make a rich filling, while mozzarella and Parmesan add a melty, savory finish.

The chicken bakes with broth in the dish, helping keep the meal tender and adding flavorful juices to spoon alongside it. Serve it with a salad, roasted vegetables, or rice for a simple dinner.

Why the filling uses Greek yogurt and cream cheese

Cream cheese gives the filling its smooth, rich base, and plain Greek yogurt adds a tangy note that complements the cheeses. Chopped fresh spinach and drained, chopped artichoke hearts bring the familiar vegetable flavor and texture. Mozzarella melts into the mixture, while Parmesan contributes a savory, salty edge.

Stir the filling until its ingredients are evenly combined so each pocket gets a little of everything. Drain the artichokes well and chop them into small pieces; excess moisture can make the filling loose, and larger pieces can be harder to fit inside the chicken. Minced garlic, kosher salt, and black pepper season the mixture.

Cut a pocket without slicing through

A deep pocket gives the filling room while leaving the chicken breast intact. Use a sharp knife to cut into the thick side, stopping before the blade reaches the opposite edge. Take care at the opening, too: keeping it reasonably narrow helps hold the filling in place as the chicken bakes.

Season the chicken inside and out before adding the filling. Divide the mixture among the pockets rather than packing one breast especially full. Toothpicks help secure the openings, but make a note to remove every one before serving. Brush the tops with olive oil for a lightly golden surface.

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Bake gently and check the thickest part

Arrange the chicken in an evenly sized baking dish, then pour the broth around the breasts. The liquid stays around the chicken as it bakes, while the uncovered top can become golden. Keeping the pieces arranged evenly gives them room to cook without crowding.

Chicken breasts vary in thickness, so the recipe card’s baking time is a guide rather than the only check. Use an instant-read thermometer in the thickest part of each breast and follow the recipe card’s listed temperature. If a breast has not reached it yet, continue baking and check again. Avoid cutting into the chicken to judge doneness; that can release juices and still may not tell you the temperature at the center.

Let the chicken rest for the time listed on the card before removing the toothpicks. Resting gives the juices a chance to settle, and waiting also makes the stuffed breasts easier to handle when you serve them.

Frequently Asked Questions

How do you keep the filling inside the chicken?

Cut a pocket into the thick side of each breast without slicing through, and avoid overfilling it. Secure the opening with toothpicks before baking. Remove the toothpicks before serving, checking each breast so none are left behind.

How can you tell when the chicken is done?

Check the thickest part of each breast with an instant-read thermometer and use the temperature listed on the recipe card. Breasts can differ in thickness, so check them individually and continue baking any that have not reached that temperature.

Why is chicken broth poured around the chicken?

The broth goes around the stuffed breasts in the baking dish, where it adds moisture during baking and creates flavorful juices. Keep it around the chicken rather than pouring it into the pockets, so the filling stays in place.