Spinach and artichoke stuffed chicken is the perfect healthy spin on the classic pub dip! This is a great meal everyone will love.
I was craving some spinach and artichoke dip last week, but I did not want to eat unhealthy or go out to eat. Instead, I stuffed chicken breasts with a delicious spinach and artichoke filling. The filling also creates this great sauce that tastes much more decadent than it really is!
What do I Need to Make Spinach and Artichoke Stuffed Chicken?
While the full recipe instructions are available below, here is a breakdown of what you will need make these delicious stuffed chicken breasts!
Chicken Breasts: You need two medium sized chicken breasts, roughly one pound in total. Slice a small insert lengthwise down the middle of the breast. This is important, because you stuff your chicken breast here. Now make sure you season your chicken breasts with salt and pepper on all sides.
Artichokes: You will use canned artichoke hearts in brine, because these artichokes are lower in calories. Drain the artichokes and rinse. This is important, because it will eliminate the brine flavor from the can. Chop some of the artichoke hearts finely, and leave some sliced in larger pieces. This is because the finely chopped pieces are for the filling, and the larger pieces are for the sauce.
Spinach: We use frozen spinach in this recipe. Defrost and drain your spinach. Because spinach contains a lot of water, it can make your filling runny. Squeeze the defrosted spinach with a kitchen towel to eliminate as much moisture as possible.
Greek Yogurt, Garlic Powder and Cream Cheese: This is what makes your filling decadent! Whisk together the yogurt, garlic powder and cream cheese before adding to your filling. This is important, because Greek yogurt tends to curdle when exposed to high heat. Whisking the yogurt and cream cheese together stops that.
Chicken Broth: You need just a little bit of chicken broth to whisk in with the extra filling to make your sauce.
Havarti and Parmesan: You need to grate both cheeses. They will be used for topping your stuffed chicken breasts. You need only a little bit of cheese, and it gives your meal so much flavor!
Other Chicken Recipes You Might Enjoy
Looking for a different chicken recipe? Here are some other chicken recipes you might enjoy!
1/2 cup frozen spinach, defrosted and water squeezed out
For the Sauce and Topping:
1/2 cup canned artichoke hearts, roughly chopped (larger)
3/4 cup low sodium chicken broth
1 tbsp shredded Havarti cheese
1 tbsp grated parmesan cheese
Instructions
Preheat oven to 400F. Make a small slice in the fold of the chicken breasts to make space to stuff them.
In a small mixing bowl, whish together the Greek yogurt, garlic powder, and cream cheese until well combined. Add the finely chopped artichoke hearts and spinach. Stuff the chicken breasts with approximately half of the filling mixture. Using cooking twine, tie the chicken breasts closed.
Heat a large non-stick oven safe skillet on medium-high heat. Sear the roughly chopped artichoke hearts. Whisk together the remaining filling mixture with the chicken broth. Add it to the skillet and stir, constantly until it starts to thicken. Once the sauce has thickened, add the stuffed chicken breasts and top them with the shredded cheese. Bake in the oven for approximately 20 minutes, until the chicken is cooked through and no longer pink in the middle.
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