This spinach stuffed chicken breast recipe is a winner! It’s untraditional, but all the best meals are. The chicken breasts are Hasselbacked (cut into slits without cutting all the way through), the slits are filled with a creamy spinach and artichoke mixture, and bacon goes on top. If you’re looking for a weeknight chicken dinner, this one is a good choice.
Spinach Stuffed Chicken Breast
Whose recipe it is: Makinze Gore at Delish. The full recipe, with amounts and steps, is on their site.
What goes in it (names only; check the Delish card for amounts):
- bacon
- boneless skinless chicken breasts
- canned artichoke hearts
- cream cheese
- extra-virgin olive oil
- frozen spinach
- kosher salt and black pepper
- red pepper flakes
- shredded mozzarella
Serves: 4. Time: about 50 minutes, according to the Delish card.
Why it stands out: it is spinach artichoke dip, the party favorite, turned into a main course. The Hasselback cuts mean every bite gets some filling, which is easier than butterflying and rolling a chicken breast.
Good to know: chicken is safely cooked at 165°F (74°C) in the thickest part, so an instant-read thermometer takes the guesswork out of it. Rice, a green salad or roasted vegetables are easy sides. Leftovers keep 3 to 4 days in the fridge.
More stuffed chicken dinners
- Bacon-wrapped cream cheese stuffed chicken
- Sun-dried tomato, spinach and cheese stuffed chicken
- Lasagna stuffed chicken breasts
- One-pan spinach artichoke chicken thighs
- Spinach artichoke dip stuffed garlic bread
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