Spinach-Stuffed Chicken

Jason: "great recipe yes i would make again" 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.
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Yummly User
Erin M. 24 days ago
It didnt have the spinach artichoke flavor I was expecting. Maybe I used the wrong marinated artichoke, but the flavor was overwhelming.
Jason 19 Jul
great recipe yes i would make again
Santi C 8 Jul
Super easy! Highly suggest you buy the hearts pre-pealed from the artichoke wasted too much time on that
Zulema D 22 Jun
Delicious would make again