Spinach Artichoke Stuffed Chicken with Blistered Tomatoes
If you’re a fan of creamy spinach artichoke dip, you’re going to fall head over heels for this Spinach Artichoke Stuffed Chicken with Blistered Tomatoes. It takes all the cheesy, savory goodness of the classic appetizer and transforms it into a wholesome, protein-packed main dish. Tender chicken breasts are stuffed with a rich, creamy filling, then roasted with juicy blistered cherry tomatoes that add the perfect burst of acidity. The best part? This recipe comes together in just 30 minutes, making it ideal for weeknight dinners, date nights, or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup baby spinach, finely chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/4 cup plain Greek yogurt
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Italian seasoning
Step-by-Step Instructions
- Preheat Oven – Set oven to 400°F (200°C).
- Prep Chicken – Slice a pocket into each chicken breast horizontally, being careful not to cut all the way through.
- Make Filling – In a bowl, combine spinach, artichokes, Greek yogurt, cream cheese, Parmesan, garlic powder, and onion powder. Mix until creamy.
- Stuff Chicken – Spoon the mixture evenly into each chicken breast. Secure with toothpicks if needed.
- Season & Sear – Sprinkle chicken with salt and pepper. Heat olive oil in an oven-safe skillet over medium heat, then sear chicken 3–4 minutes per side until golden.
- Add Tomatoes – Scatter cherry tomatoes around the chicken. Drizzle with balsamic vinegar and sprinkle with Italian seasoning.
- Bake – Transfer skillet to oven and bake 15–18 minutes, or until chicken reaches 165°F internally.
- Serve – Remove toothpicks, spoon blistered tomatoes over chicken, and serve hot.
⏱ Prep Time: 10 mins | Cook Time: 20 mins | Total: 30 mins
🍴 Servings: 4 | 🔥 Calories: ~320 per serving
Why This Recipe Works
- Moist & Flavorful: Stuffing the chicken helps keep it juicy and flavorful.
- Healthier Creaminess: Greek yogurt lightens the filling without losing creaminess.
- One-Skillet Wonder: Both chicken and tomatoes cook in the same pan for easy cleanup.
Tips for Success
- Don’t overstuff—leave room for the filling to stay sealed.
- Use an oven-safe skillet (like cast iron) for the perfect sear-to-bake method.
- Secure large chicken breasts with toothpicks to prevent filling from spilling.
- Bring cream cheese to room temperature for easier mixing.
Variations to Try
- Add bacon or pancetta for smoky flavor.
- Use kale instead of spinach for extra heartiness.
- Stir in sundried tomatoes or roasted red peppers to the filling.
- Spice it up with red pepper flakes or jalapeños.
- Make it vegetarian by stuffing portobello mushrooms or zucchini boats.
Serving Suggestions
Pair your stuffed chicken with:
- Roasted vegetables like asparagus or zucchini
- Cauliflower mash or creamy mashed potatoes
- A crisp garden salad with vinaigrette
- Garlic bread to soak up tomato juices
- Or slice and serve over pasta or quinoa
Storage & Make-Ahead
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze uncooked stuffed chicken breasts for up to 1 month.
- Reheat gently in the oven or skillet with a splash of broth to keep it moist.
Conclusion
This Spinach Artichoke Stuffed Chicken with Blistered Tomatoes is proof that weeknight dinners don’t have to be boring. It’s creamy, savory, tangy, and ready in just half an hour. Perfect for impressing guests, feeding the family, or treating yourself to something a little special.
Give it a try tonight you might just find your new favorite chicken recipe. Don’t forget to share it with friends and family who love the classic spinach-artichoke combo!
