Best 5 Grilled Spinach Artichoke Stuffed Chicken Breasts Recipes

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Indulge in a culinary symphony of flavors with our Grilled Spinach Artichoke Stuffed Chicken Breasts, a tantalizing main course that combines the best of both worlds. Succulent and tender chicken breasts are artfully sliced open to cradle a delectable filling of sautéed spinach and artichoke hearts, enveloped in a creamy and rich Asiago cheese sauce. Each bite is an explosion of textures and flavors, from the crispy, golden-brown chicken skin to the soft and savory stuffing. Grilled to perfection, these stuffed chicken breasts are a symphony of Mediterranean flavors that will leave your taste buds dancing.

Accompanying this main attraction are three equally enticing recipes that elevate the dining experience. A vibrant and refreshing Spinach and Strawberry Salad provides a delightful contrast to the richness of the chicken, with a sweet and tangy dressing that awakens the palate. Creamy Pesto Pasta offers a luscious and flavorful side dish, its basil-infused sauce clinging lovingly to each strand of pasta. And for a touch of indulgence, treat yourself to a velvety and decadent Chocolate Mousse, a cloud-like confection that provides a perfect ending to this culinary journey.

Here are our top 5 tried and tested recipes!

SPINACH-ARTICHOKE STUFFED CHICKEN



Spinach-Artichoke Stuffed Chicken image

Looking for an easy stuffed chicken recipe? This Spinach-Artichoke Stuffed Chicken Recipe from Delish.com is the best.

Categories     stuffed chicken recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 8-oz. block cream cheese, softened
1 15-oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1 c. baby spinach
1 c. Gruyère
1/4 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts
1 tbsp. extra-virgin olive oil

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



Spinach-Artichoke Dip Stuffed Grilled Chicken image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 5

8 ounces spinach and artichoke dip
4 ounces crumbled feta
1/2 teaspoon caraway seeds
4 large boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

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 CHICKEN BREAST



Spinach Artichoke Stuffed Chicken Breast image

Spinach Artichoke Stuffed Chicken is a delicious way to turn a creamy dip into an incredible dinner! Serve it with a creamy sauce for added flavor!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 13

2 pounds (1 kg) boneless, skinless chicken breasts
2 tablespoons Italian seasoning
1 teaspoon mild paprika ((optional))
salt and pepper to season
4 oz (120 g) frozen spinach, (thawed)
8 oz (250 g) block cream cheese, ((light or reduced fat), at room temp)
6 oz (170 g) bottled or canned artichoke hearts in brine, (finely chopped (SEE NOTES))
1/2 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste
Remaining spinach / artichoke dip
1 cup half and half or heavy cream

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!

Nutrition Facts : Calories 483 kcal, Carbohydrate 15 g, Protein 58 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 165 mg, Sodium 103 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GRILLED SPINACH ARTICHOKE STUFFED CHICKEN



Grilled Spinach Artichoke Stuffed Chicken image

Provided by Hey Grill Hey

Categories     Main Dish

Time 50m

Number Of Ingredients 12

4 boneless skinless chicken breasts
12 slices bacon
1 Tablespoon Italian seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
4 oz cream cheese (softened)
1/2 cup marinated artichokes with the brine (chopped)
1/4 cup cooked spinach
1/4 cup Parmesan cheese (grated)
1/2 cup mozzarella cheese (shredded)

Steps:

  • Preheat your smoker or grill to 350 degrees F for indirect cooking.
  • In a medium bowl, combine all of the ingredients for the spinach artichoke filling.
  • In a small bowl,combine all of the ingredients for the spice seasoning. Sprinkle liberally on all sides of the chicken breasts.
  • On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Spoon a couple of tablepoons of the filling mixture into each breast and fold them closed.
  • Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary.
  • Place the chicken breasts on the smoker or grill, close the lid and cook until the internal temperature reaches 165 degrees F. This will take about 30-45 minutes depending on the thickness of your chicken.

Nutrition Facts : Calories 623 kcal, Carbohydrate 9 g, Protein 41 g, Fat 46 g, SaturatedFat 18 g, Cholesterol 165 mg, Sodium 1558 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS



Spinach and Artichoke-Stuffed Chicken Breasts image

Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 package (5 oz) baby spinach leaves
1 package (8 oz) cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
1/2 cup shredded mozzarella cheese (2 oz)
4 boneless skinless chicken breasts (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs
1 1/4 cups Progresso™ plain panko crispy bread crumbs
1/4 cup vegetable oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 900, Carbohydrate 42 g, Cholesterol 275 mg, Fat 9, Fiber 5 g, Protein 57 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 4 g, TransFat 1 g

Tips:

  • To ensure the chicken breasts are cooked evenly, pound them to an even thickness before stuffing and grilling.
  • Use fresh spinach and artichoke hearts for the best flavor. If using frozen spinach, be sure to thaw and squeeze out all excess moisture before using.
  • Don't overstuff the chicken breasts, or they will be difficult to grill and may fall apart.
  • To prevent the cheese from melting out of the chicken breasts, wrap each one with a slice of prosciutto before grilling.
  • Cook the chicken breasts over medium-high heat until they are cooked through, but not dry. The internal temperature should reach 165°F (74°C).
  • Let the chicken breasts rest for a few minutes before slicing and serving. This will help the juices redistribute and make the chicken more tender.

Conclusion:

Grilled spinach artichoke stuffed chicken breasts are a delicious and easy-to-make meal that is perfect for any occasion. With its flavorful stuffing, tender chicken, and crispy prosciutto wrapping, this dish is sure to be a hit with your family and friends. So next time you're looking for a satisfying and healthy meal, give this recipe a try!

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