Spinach Artichoke Stuffed Chicken

Spinach artichoke dip has graced many a table over the years, but it’s not just an appetizer combination. Using the ingredients found in the popular dip to stuff a chicken breasts gives you a flavorful meal for any day of the week. Prep the ingredients the day before for a quick throw together meal ready in 30 minutes.

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  • 1. Preheat oven to 350 degrees.
  • 2. . In a small bowl, using a hand mixer, beat together the cream cheese, sour cream and minced garlic until well blended.
  • 3. Using a rubber spatula fold in the spinach, artichoke hearts and Parmesan cheese until well blended, set aside.
  • 4. Next, place split chicken breasts in a gallon size sealable plastic bag and pound out to ½ inch thickness.
  • 5. Sprinkle the inside of each split breast with salt and pepper.
  • 6. Using a spoon, place about 1/3 cup of the spinach artichoke filling on one half of the chicken breast, spreading even with the back of the spoon then fold over the other side of the breast and place in a 9x13 glass baking dish.
  • 7. Repeat until all chicken is stuffed, sprinkle all chicken with crushed croutons and drizzle with melted butter.
  • 8. Bake for about 30-35 minutes or until chicken is no longer pink and juices run clear.