Spinach Artichoke Chicken

This melty, creamy spinach artichoke chicken is stuffed with fresh spinach, artichoke hearts, and decadent cream cheese, mozzarella and Parmesan cheese. How can you go wrong!? This dish will satisfy your family and leftovers of this spinach and artichoke chicken can be frozen!

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If you love an easy dinner recipe, you are in the right place!

This spinach artichoke chicken is easily one of the most delicious meals you will make for your family. My kids request it all the time!

Speaking of easy dinner recipes, be sure to check out these Air Fryer Salmon Bites and Mini Corn Dogs in Air Fryer.

A few other easy dinner recipes that we love, are this Air Fryer Roast Lamb and Whiskey Chicken!

If you want to make things a little fancy, check out this Bone Marrow Recipe.

Why this recipe works

• This artichoke chicken recipe can be made with baby spinach, regular sized fresh spinach or frozen spinach.
• You can make extra of the stuffing for a delicious spinach and artichoke dip.
• You can freeze the leftovers for an easy baked chicken reheat in the oven making it one of the more versatile chicken recipes. And if you love delicious and hearty meals that also freeze well, be sure to check out my Instant Pot Vegetable Beef Soup!
• If you don’t want to flatten and roll the chicken, you can easily modify to a bake-only recipe which cuts down on the prep and cook time (see recipe notes).

How do you stuff chicken breast with cheese?

This recipe variation is similar to a chicken rollatini which is a style of stuffed chicken breast where you pound the chicken breast into a thin flat piece, stuff with cheese or filling and roll up the chicken breast.

Other stuffed chicken breast variations can be stuffed with cheese by slicing a pocket into the side of the chicken breast and stuffing the cheese inside.

What goes with stuffed chicken?

Stuffed chicken is very versatile as a main dish and goes with many options. It can be served with roasted vegetables, cauliflower rice or with a colorful salad. I also love these creamy, dreamy Whole30 Mashed Potatoes for a side.

What can you do with the leftover spinach dip?

This recipe makes just the right amount to stuff inside the chicken. However, you can make extra spinach artichoke dip to use as a dip with veggies or crackers.

You can also use leftover spinach dip to make as an extra creamy sauce to use on other dishes (or over the top of this chicken if you want extra creamy deliciousness!).

Simply heat the extra dip over low heat and add some milk, chicken broth or half and half to thin into a sauce.

Can spinach artichoke chicken be frozen?

Yes! If you freeze extra after cooking it is easily reheatable in the oven. However, be sure that the dish has cooled to room temperature before freezing.

It is also best to divide into smaller portions and place in freezer safe bags or containers prior to freezing.

If you freeze before cooking, the easiest way to prepare is to allow to thaw in the refrigerator overnight and then follow the normal cooking instructions. Make sure it is fully defrosted the next day.

If you have any concerns, you can extend the oven cooking time.

Spinach artichoke chicken ingredients

• Chicken
• Olive oil
• Salt and pepper
• Italian seasoning
• Spinach
• Artichokes
• Cream cheese (light or regular)
• Mozzarella cheese (reduced fat or regular)
• Parmesan cheese (shredded)
• Garlic

Optional Ingredients:

• Lemon juice (optional)
• Panko bread crumbs (optional)
• Parsley (optional)

How to make this recipe

SPINACH ARTICHOKE DIP (STUFFING):

1. In large bowl, combine spinach, artichokes, cream cheese, mozzarella cheese, parmesan cheese, garlic, lemon juice (optional) and salt and pepper to taste.
2. Mixing with your hands is best!
3. Divide mixture in half placing in two separate dishes.

CHICKEN:

1. Slice each chicken breast lengthwise into two thinner slices.
2. Lay down plastic wrap onto surface. Place chicken on top. Cover in two more layers of plastic wrap.
3. Flatten chicken with flat side of meat mallet. If you don’t have a meat mallet, a small pan will also work.
4. Chicken should be about as thick as a pencil eraser. If your chicken is thinner or thicker, you just need to adjust your cook time.
5. Drizzle each chicken breast with about 1 teaspoon olive oil and season with salt and pepper to taste and italian seasoning (about ¼ tsp). Repeat each side. Rub in spices and olive oil.

ROLL, STUFF AND COOK CHICKEN

1. Using half of the spinach mixture, divide evenly on all chicken breasts. Cover the surface of each chicken breast evenly.
2. Roll each chicken into a tight cylinder and place the chicken, seam-side down on plate.
3. Preheat oven 350 degrees.
4. In sauté pan or cast iron skillet, heat approximately 2 tablespoons of olive oil. Once the olive oil is hot, place each chicken breast seam-side down.
5. Cook each side for about 3 minutes or until you see a nice golden brown crust.
6. Remove from heat.
7. Use remaining spinach artichoke mixture and top each chicken breast evenly.
8. Sprinkle with panko bread crumbs and drizzle olive oil (this step is optional but adds a nice crust).
9. If cooking in cast iron skillet, transfer skillet with chicken into oven.
10. If cooking in sauté pan, transfer chicken to baking dish and put in oven.
11. Cook for about 13-15 minutes on 350 degrees.
12. If crust is not golden brown, you can turn oven to broil and move oven rack to top rack. Cook an additional 1-2 minutes but be sure to watch as broil can burn the top very quickly.
13. Serve with squeeze of lemon juice (optional).
14. Garnish spinach artichoke chicken with parsley (optional).

Modifications and Notes:

Note: Lemon juice is optional but it adds a nice pop of freshness to the richness of this spinach artichoke chicken. However, if you are not a lemon lover, you can leave it out.

Note: If you do not have a meat mallet and you don’t want to flatten and roll the chicken, you can slice the chicken into slices as indicated and lay them flat, placing the spinach artichoke mixture on top and bake.

This is a good saver as well. I would start with 350 degrees for about 10-13 minutes. Make sure your chicken is cooked through.

Note: If you are looking to make a quicker version of this recipe, you can skip the flattening and rolling of the chicken.

Simply slice the chicken breasts in half as indicated and lay in baking dish. Place stuffing on top and alter the baking time.

Depending on your oven, start with 10-11 minutes and then check to see if spinach artichoke chicken is cooked through.

Related Recipes

If you love easy chicken recipes, be sure to check out these Air Fryer Frozen Chicken Wings!

As a delicious veggie accompaniment to this recipe, you should definitely check out my Roasted Asparagus or this Sauteed Green Bean recipe! Easy and super delicious.

For some carb-goodness to go with this recipe, check out these Roasted Potatoes 3 Ways! You can’t go wrong with 3 options!

For other delicious dinner ideas, check out my Palmini Lasagna, Jackfruit Curry or my Baked Zucchini Fries.

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