If you thought making stuffed chicken for dinner was time-consuming or difficult, think again! This Spinach Artichoke Stuffed Chicken Breasts recipe only takes 30 minutes to prepare. The result? Juicy chicken breasts stuffed with a savoury, cheesy spinach and artichoke filling paired with blistered cherry tomatoes that cook right in the pan. Serve this high-protein healthy dinner with a starch or enjoy it as a low-carb meal.

two chicken breasts stuffed with spinach artichoke filling in a pan with cherry tomatoes

The first time I had stuffed chicken, my husband (then boyfriend) and I bought two pre-made breasts at a specialty grocery store to cook for date night. Boy, did we feel fancy!

BUT the reality is, preparing and cooking stuffed chicken breasts really isn’t all that fancy, time-consuming, or skill-requiring. It’s easy! Well, at least this recipe for Spinach Artichoke Stuffed Chicken is easy.

Like my Spinach Feta Casserole with Chickpeas and my other healthy dinner recipes, this one is simple to make and incorporates a variety of nourishing ingredients.

ingredients for a spinach artichoke stuffed chicken laid out on a marble surface

A Nutritious High Protein Dish:

Can stuffed chicken be healthy? Sure it can! I’m a Registered Dietitian here to let you know that this artichoke and spinach stuffed chicken offers important nutrients for your health, including:

  • Protein: A key for feeling full, maintaining stable blood sugar levels, and promoting muscle synthesis and growth.
  • Iron: Animal proteins like chicken are a good source of dietary heme iron – the form of iron best absorbed by the body. The spinach in this recipe is also a source of iron, but this is plant-based non-heme iron.
  • Vitamin C: Tomatoes are a great source of vitamin C, which we know supports immune health as well as iron absorption in the body.
  • Fibre: Adding the spinach, artichokes, and tomatoes to this recipe increases the fibre content of the dish. This is also important for feeling full after eating, good digestion, and blood sugar management.

Make this dish work for you! Serve it alongside a carbohydrate source like rice or potatoes, or enjoy it as is for a low-carb meal.

Chicken breast stuffed with spinach artichoke filling served on a plate with blistered cherry tomatoes.

How to Make Stuffed Spinach Artichoke Chicken:

So I’ve told you how simple it is to make this recipe, but let me put my money where my mouth is and actually show you. First, you’ll need an oven-safe pan (I use a cast-iron pan) and to preheat your oven to 425F.

A Few Recipe Notes:

  • If you want to prep ahead of time, you can make the filling and store it in the fridge until ready to use. You can also prep the filling and stuff your chicken breasts ahead of time, but I’d recommend only storing them in the fridge up to 24 hours.
  • If you’re serving a group, feel free to double or triple the recipe to make it suitable for a larger audience.
  • The chicken is cooked when the internal temperature of the thickest part of the breast reaches 165F. You’ll need a meat thermometer to check this!
hands holding a fork and knife cutting into a cooked stuffed chicken breast

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.

Oh, and be sure to take a photo and tag me at @hannahmagee_rd so I can re-share on my stories!

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two chicken breasts stuffed with spinach artichoke filling in a pan with cherry tomatoes

30-Minute Spinach Artichoke Stuffed Chicken with Blistered Tomatoes

If you thought making stuffed chicken for dinner was time-consuming or difficult, think again! This Spinach Artichoke Stuffed Chicken Breasts recipe only takes 30 minutes to prepare. The result? Juicy chicken breasts stuffed with a savoury, cheesy spinach and artichoke filling paired with blistered cherry tomatoes that cook right in the pan. Serve this high-protein healthy dinner with a starch or enjoy it as a low-carb meal.
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Ingredients

For the Chicken:

  • 2 tbsp cooking oil, like avocado or canola
  • 1 lb chicken breasts, (approx. 3 medium breasts) boneless, skinless
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes, optional

For the Spinach Artichoke Filling:

  • 2 tbsp plain Greek yogurt, I use 2%
  • 2 tbsp light cream cheese
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup white cheddar cheese, shredded, can sub. with pizza mozzarella
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup baby spinach, finely chopped
  • 1/4 cup canned artichoke hearts, drained of any liquid and finely chopped

For the Blistered Tomatoes:

  • 1 pint cherry tomatoes, can sub. with grape tomatoes
  • 1 drizzle olive oil
  • 2 cloves garlic, minced
  • 1 pinch salt and pepper

Instructions 

  • Preheat oven to 425F. To a medium mixing bowl, add the cream cheese, plain greek yogurt, parmesan, white cheddar, lemon juice, salt, pepper, spinach, and artichoke hearts.
    mixing bowl of spinach artichoke filling ingredients
  • Mix everything together until well-combined. Set aside.
    Mixing bowl of spinach artichoke filling for stuffed chicken.
  • Pat chicken breasts dry and lay on a flat surface. In each breast, cut a slit horizontally ¾ of the way through (careful not to cut all the way through).
    Hand holding a knife cutting a slit into a raw chicken breast on a cutting board.
  • Stuff each chicken breast with approx. ⅓ of the spinach-artichoke-cheese mixture. Then seal each chicken breast slit with 2-3 toothpicks (so the filling doesn’t leak out when cooking).
    Hand sealing shut chicken breasts stuffed with spinach artichoke filling.
  • Season the outside of each chicken breasts all over with salt, pepper, garlic powder, paprika, and red pepper flakes (optional).
    Stuffed chicken breasts seasoned on a plate before cooking.
  • Warm 2 tbsp oil in the oven-safe pan over medium-high heat. Add the chicken breasts and cook on each side for 4 minutes until each side is golden brown.
    Then, Flip the chicken breasts a second time, and before transferring pan to the oven, add the cherry tomatoes to the pan, drizzle with olive oil, and stir them with salt, pepper, and minced garlic.
    Stuffed chicken breasts cooking in a cast iron pan.
  • Transfer pan immediately to the oven and bake at 425F for 10-15 minutes until a meat thermometer inserted into the thickest part of the chicken breast reaches 165F.
    Stuffed chicken breasts and cherry tomatoes baked in a cast iron pan. A thermometer in the chicken reads 165F
  • Let chicken breasts rest 5 minutes before serving, then serve with the tomatoes and juices spooned over the chicken.
    Chicken breast stuffed with spinach artichoke filling served on a plate with blistered cherry tomatoes.
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!