Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts


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. 1Preheat the oven at 425F.
  2. 2Line a large sheet pan with aluminum foil, and spray with cooking spray.
  3. 3Roughly chop the artichokes and spinach.
  4. 4Mix together the yogurt, ricotta, shredded parmesan, artichokes, spinach garlic powder and salt in a medium mixing bowl.
  5. 5Cut a large slit in each chicken breast to create a pocket for the spinach and artichoke stuffing.
  6. 6Using 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. 7Insert 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. 8Remove the sheet pan from the oven, and let the chicken rest for 5 minutes.
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