Best 18 Artichoke Dip Stuffed Chicken Breast Recipes

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
• Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
• Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
• Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
• Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

SPINACH-ARTICHOKE STUFFED CHICKEN

Steps:

• Make Spinach-Artichoke Mixture: In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, gruyère and Parmesan and season with salt and pepper.
• Season chicken with salt and pepper and make a pocket in each breast.
• Fill pockets with dip and seal each breast with two toothpicks.
• In a large skillet over medium heat, heat oil. Add chicken and cook until deeply golden, 10 minutes per side. Serve immediately.

SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN

Steps:

• Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening).
• Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken.
• Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up.
• Prepare a grill for a 2-stage fire (one hot side, one cool side).
• Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side.
• Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions.

SPINACH ARTICHOKE STUFFED PEPPERS

Steps:

• Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
• In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
• Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
• Garnish with parsley and serve.

SPINACH ARTICHOKE DIP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 9x13-inch baking dish with cooking spray.
• Place chicken in the baking dish and season with salt and pepper.
• Combine spinach, cream cheese, artichokes, Parmesan cheese, mayonnaise, lemon juice, garlic powder, and cayenne pepper in a bowl; mix well. Spread mixture evenly over chicken and sprinkle crushed croutons on top.
• Bake in the preheated oven until chicken is no longer pink in centre, 35 to 40 minutes.

ARTICHOKE AND ASIAGO STUFFED CHICKEN

Steps:

• Preheat oven to 400° F. Heat 1 tbsp oil in skillet set over medium heat; cook spinach for 3 to 5 minutes or until tender and wilted. Remove from heat; let cool slightly. Squeeze spinach to remove any excess moisture. Mix together Asiago and artichoke dip, Roasted Chicken Base, lemon zest and spinach; set aside.
• Without cutting all the way through, slice each chicken breast in half lengthwise, keeping edge intact so it opens like a book. Place sheet of plastic wrap on top; pound chicken to even 1/2-inch thickness. Stuff each breast with spinach mixture. Secure with toothpicks. Season with pepper.
• Place chicken on parchment paper-lined baking sheet; bake for 15 to 18 minutes or until chicken is cooked through and juices run clear when pierced. Let stand for 5 minutes; remove toothpicks before serving.
• Toss together greens, lemon juice and remaining oil. Serve chicken with salad.

SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Pound chicken breasts using a meat mallet until they are a little more than 1-inch thick. (You can skip this step if your breasts are already pretty thin, but the chicken may not come out quite as tender.)
• Cut the chicken breasts into 4-5 ounce portions. Sprinkle with salt and pepper.
• Find the side of each chicken breast that is the longest. Slice each chicken breast with a sharp knife down the middle, being careful not to cut all of the way through.
• In a medium-sized bowl combine the cream cheese, Greek yogurt, Mozzarella cheese, artichoke hearts, drained spinach, ¼ teaspoon salt and ⅛ teaspoon pepper. Mix until thoroughly combined.
• Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. If you have extra filling, set it aside until the chicken is almost done cooking.
• Add oil and stuffed chicken breasts to a large skillet over medium heat. Cook for 7-8 minutes on each side, or until chicken reaches 165 degrees°F with a meat thermometer.
• During the last few minutes of cooking, add additional filling to the skillet to heat it up. Serve chicken with cauliflower rice, regular rice, mashed cauliflower, or mashed potatoes and enjoy!

CHEESY SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Thaw the 16 ounce package of frozen spinach completely.
• Drain both the spinach and the 14 ounce can of artichokes in two wire mesh strainers. Press out as much liquid as possible.
• Chop the artichokes into coarse pieces.
• Using a cheese cloth, squeeze by twisting until all the remaining liquid is out of the spinach and artichokes making sure they are very dry.
• In a large mixing bowl, combine the spinach and artichokes, 3 large chopped garlic cloves, 1 tablespoon softened butter, 8 ounces goat cheese, 4 ounces grated fresh mozzarella cheese, 4 ounces grated parmesan cheese, 1/2 teaspoon onion salt, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
• Preheat the oven to 350°F.
• Butterfly 4 large chicken breasts and open them like a book.
• Generously salt and pepper both sides of the breasts.
• Fill one side of each butterflied chicken breast with 1/4 of the spinach artichoke filling (above).
• Flip the other side over the filling and tie each breast with three pieces of kitchen twine.
• Heat a large castiron skillet or any heavy-bottomed oven-proof one, over medium high heat until hot.
• Add 2 tablespoons of olive oil and heat until hot. Place the chicken breasts in the skillet and cook for 2 minutes on one side, flip them over and cook for another 2 minutes.
• Remove the skillet from the stove and place in the preheated 350°F oven.
• Cook the stuffed chicken for 20 to 25 minutes or until an instant read thermometer registers a 158-160°F internal temperature.
• Serve over a bed of brown rice.
• ENJOY!

SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• In a medium bowl combine spinach (squeeze all the excess liquid of the spinach and get rid of it before adding), artichoke, Parmesan cheese, mozzarella cheese, cream cheese and garlic. Keep aside.

SPINACH ARTICHOKE DIP STUFFED CHICKEN

Steps:

• Heat your oven to 300 degrees.
• Heat the butter in a skillet over medium heat. Use a garlic press to crush the garlic, and then saute it in the oil for 1 minute. Then add the spinach. Saute until hot, about 3 minutes.
• Add the basil, salt, pepper, yogurt, cream cheese, Parmesan, and artichokes. Stir until the cheese has melted. Set aside.
• To prepare the chicken breasts, butterfly them by slicing through the side of the chicken breasts and towards the center of the chicken breasts, but not all the way through. Fold the chicken breasts open and pound them flat with a meat mallet or a cast iron pan.
• Place about 3 tablespoons of the spinach artichoke dip in the center of each of the chicken breasts. Fold the chicken breasts around the artichoke dip, and then wrap two pieces of prosciutto around the chicken breasts, sealing the chicken breasts closed.
• Place the chicken breasts on a parchment-lined baking sheet.
• Bake at 300 degrees for 45 minutes. Then serve.

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 425°F.
• Combine mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup mayo in large bowl. Add artichokes and spinach; mix lightly.
• Use sharp knife to make lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side of chicken. Fill pockets with spinach mixture; place on rimmed baking sheet sprayed with cooking spray.
• Spread remaining mayo onto tops of chicken breasts. Combine cracker crumbs and remaining Parmesan; sprinkle over chicken.
• Bake 20 min. or until chicken is done (165ºF).

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
• In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
• Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
• In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
• In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
• Serve chicken with sauce.

BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees. Line a large rimmed cookie sheet with aluminum foil and top with a wire baking rack. Set aside.
• Slice chicken breasts thinly in half to create two thin breasts. You will have 8 total after slicing. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
• In a medium sized bowl, mix together the cream cheese, spinach, artichoke hearts, garlic, mozzarella, and parmesan. Spread a generous amount of filling on top of each chicken breast, then roll up carefully. Wrap with two slices of bacon and secure with toothpicks. Place each bundle on top of the rack on your prepared cookie sheet.
• Bake in preheated oven for 30-40 minutes or until chicken is fully cooked. Switch oven to broil and cook for 2-3 more minutes until bacon is crispy. Enjoy!

SPINACH ARTICHOKE STUFFED CHICKEN BREAST RECIPE

Steps:

• Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika.
• With a hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
• Squeeze any and all excess liquid out of the spinach and discard the water.
• In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
• Stuff chicken with 1 to 2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.
• Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
• Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through. This will take about 6 to 7 minutes per side.
• Transfer chicken to a warm plate to make the cream sauce.
• Cream Sauce:
• Combine half and half or heavy cream with the remaining dip. Stir until sauce is combined and thickened.
• Add the chicken back into the pan and serve immediately!

SPINACH ARTICHOKE STUFFED CHICKEN (LOW CARB + KETO)

Steps:

• Preheat the oven to 400 degrees F
• In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
• Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
• Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed.
• Lightly sprinkle the seasoning mixture on each side.
• Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.

CHEESY SPINACH ARTICHOKE STUFFED CHICKEN BREAST WITH LEMON GREEN BEANS ALMONDINE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Set lemon garlic butter and cream cheese on counter to soften Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Halve lemon lengthwise. Cut one half into wedges and juice the other half.Trim ends off green beans.Coarsely chop spinach.Coarsely chop artichokes. 2 Prepare the Chicken Mix softened cream cheese, 2 tsp. lemon juice, spinach, artichokes, Parmesan, a pinch of salt, and 1/4 tsp. pepper in a mixing bowl until completely combined.Pat chicken breasts dry, and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with artichoke-spinach mixture. Repeat with second breast.Fill each chicken breast with half the artichoke-spinach mixture. If chicken is misshapen, gently press to flatten. Season one side with garlic pepper. 3 Cook the Chicken Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, seasoned side down. Cook undisturbed until browned, 2-3 minutes per side.Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, cook green beans. 4 Cook the Green Beans Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutesRemove from burner and stir in softened lemon garlic butter and a pinch of salt. 5 Finish the Dish Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over green beans to taste. Bon appétit!

ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and treat with nonstick cooking spray.
• Slice chicken breast in half carefully and open up to a larger piece (butterfly).
• Salt and pepper both sides.
• Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
• Place 1 Tbsp of filling on each opened breast and fold over gently.
• Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
• Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
• Put back in the oven for 5 min, or until cheese just starts to melt.