Spinach-Stuffed Chicken

Danny: "I liked the stuffed chicken breast. As others hav…" Read More


Ever dreamed of eating spinach and artichoke dip for dinner? Turn this family favorite into a main with this spinach and artichoke-stuffed chicken recipe. Baked chicken has never been so delicious.


  • 2 pounds skinless chicken breasts
  • 1/4 cup low-fat Greek yogurt
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 2/3 cup marinated artichoke hearts (drained)
  • 1 1/3 cups baby spinach (shredded)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • cooking spray
  • salt
  • pepper


  1. Preheat the oven at 425F.
  2. Line a large sheet pan with aluminum foil, and spray with cooking spray.
  3. Roughly chop the artichokes and spinach.
  4. Mix together the yogurt, ricotta, shredded parmesan, artichokes, spinach garlic powder and salt in a medium mixing bowl.
  5. Cut a large slit in each chicken breast to create a pocket for the spinach and artichoke stuffing.
  6. Using a spoon, fill each pocket with the spinach and artichoke mixture. Place the chicken breasts on the line sheet pan and season with salt and pepper.
  7. Insert the sheet pan into the oven bake for 30 minutes or until the thickest part of the chicken reaches an internal temperature of 165F.
  8. Remove the sheet pan from the oven, and let the chicken rest for 5 minutes.
Discover more recipes from Yummly


Reviewer Profile Image
Reviewer Profile Image
Danny 6 Dec 2018
I liked the stuffed chicken breast. As others have stated in their reviews, it was a bit salty. If and when I decide to make this again I will go much easier on the salt.
Reviewer Profile Image
Jennyfer Villalta 10 Oct 2018
It was good but Very salty!
Reviewer Profile Image
Erin M. 28 Aug 2018
It didnt have the spinach artichoke flavor I was expecting. Maybe I used the wrong marinated artichoke, but the flavor was overwhelming.
Reviewer Profile Image
Jason 19 Jul 2018
great recipe yes i would make again
Reviewer Profile Image
Santi C 8 Jul 2018
Super easy! Highly suggest you buy the hearts pre-pealed from the artichoke wasted too much time on that
Reviewer Profile Image
Zulema D 22 Jun 2018
Delicious would make again