Artichoke & Spinach Stuffed Chicken Recipe

These stuffed chicken breasts are decadent and so easy. The secret: our delicious Artichoke & Spinach Warm Dip Mix.
  • Ready in: 45 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 6 servings OR 4 servings + 2 leftover servings

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ingredients

cooking methods

  • Bake

directions

  1. Preheat oven to 400°F. Cut large slit in side of each chicken breast, creating a pocket.
  2. In small bowl, combine softened cream cheese and Artichoke & Spinach Warm Dip Mix; stir until well combined. Stuff into slits in chicken. Wrap 2 slices of bacon around each breast. Place in a greased 13x9-inch baking dish. Sprinkle with Garlic Pepper Seasoning.
  3. Bake 35-40 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer. If desired, broil on HIGH 2-3 minutes or until bacon reaches desired crispiness.

Makes 6 servings OR 4 servings + 2 leftover servings.

Serve with Garlic Pepper & Honey Sweet Potatoes.

Make Ahead & Freeze: Prepare through step 2. Wrap each chicken breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

For remix Artichoke & Spinach Chicken Wraps recipe: Place 2 chicken breasts in a storage container. Refrigerate up to 2 days.

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Rated 5 out of 5 by from Surprise in the middle! Deliciousness in every bite! The combination of the bacon and chicken plus the spices in the stuffing is fabulous. The whole family are fans of this one. I freeze them individually so I can just take a couple out for me and husband or send a few back with the grandson in college! Can substitute other warm dips for stuffing.
Date published: 2018-02-16
Rated 5 out of 5 by from Will make again!!! This was a meal that my entire enjoyed and even requested that I make it again. The flavor was great.
Date published: 2017-02-16
Rated 5 out of 5 by from Delicious! How can you go wrong here? It's wrapped in bacon! So easy to prepare and everyone at my table loved it.
Date published: 2017-01-30
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