Juicy chicken breasts filled with creamy spinach-artichoke mixture and topped with melty mozzarella for a delightful twist on a classic dip.
This easy, one-pan recipe brings flavor-packed comfort to weeknight dinners or elegant entertaining.
Why You’ll Love This Recipe
Crowd-pleaser — familiar spinach-artichoke flavors in a hearty protein dish.
Creamy filling — a blend of Parmesan, mozzarella, and mayonnaise creates a luscious center.
One-pan convenience — sear, stuff, and bake in the same skillet for minimal cleanup.
Customizable — swap cheeses or add herbs to suit your taste.
Make-ahead friendly — assemble ahead and refrigerate until baking time.
What You’ll Need (Ingredient Highlights)
Chicken breasts — thin-cut for easy stuffing.
Spinach & artichokes — the classic dip duo delivers fresh, tangy notes.
Cheeses — Parmesan and mozzarella meld into a gooey filling.
Aromatics & seasonings — garlic powder, onion powder, salt, and pepper.
Mayonnaise — binds ingredients and adds richness.
Pro Tips Before You Start
Pat chicken dry and pound evenly for uniform cooking.
Squeeze excess moisture from spinach and artichokes to prevent sogginess.
Use a sharp knife to create deep pockets without cutting through the meat.
Let chicken rest briefly after baking for juicier results.
How to Make Quick Spinach Artichoke Dip Chicken
Step 1: Prepare Filling
In a bowl, combine drained spinach, artichokes, Parmesan, mayonnaise, garlic powder, onion powder, and pepper.
Fold in mozzarella.
Step 2: Stuff Chicken
Create a pocket in each chicken breast.
Spoon filling into the pocket, pressing to close.
Step 3: Sear & Bake
Heat oil in an ovenproof skillet.
Sear chicken until golden on both sides.
Transfer to oven and bake until cooked through.
Step 4: Finish & Serve
Top with extra mozzarella if desired and broil briefly to melt.
Garnish with fresh parsley and serve hot.
What to Serve It With
Roasted vegetables like asparagus or broccoli.
Garlic mashed potatoes or creamy polenta.
A side of mixed greens with lemon vinaigrette.
Variations & Substitutions
Swap mayonnaise for Greek yogurt for tang.
Use goat cheese or feta instead of mozzarella.
Add chopped bacon or sun-dried tomatoes for extra flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in the oven or skillet to maintain crisp exterior.
FAQs
Can I use frozen spinach and artichokes?
Yes — thaw, drain, and squeeze out excess liquid before mixing.
How do I prevent leaking?
Press filling firmly before baking and don’t overstuff the pockets.
What temperature ensures doneness?
Bake until chicken reaches 165°F internal temperature.
Can I grill these instead?
Yes — sear on the grill pan then finish over indirect heat.
Is this recipe freezer-friendly?
Assemble and freeze raw; bake from frozen with extra time.
What cheese melts best?
Mozzarella or a blend of mozzarella and cheddar for gooeyness.
Can I make it dairy-free?
Use dairy-free cheese alternatives and vegan mayo.
Final Thoughts
This Spinach & Artichoke Stuffed Chicken brings indulgent dip flavors into a wholesome entrée.
Easy to prepare and delightful to eat, it’s sure to become a family favorite.
