Spinach Artichoke Stuffed Chicken

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  • 00:20Prep Time
  • 00:15Cook Time



  • 4 boneless, skinless chicken breasts
  • 2 Tbsp. Italian seasoning
  • 1/2 tsp. Johnny’s Seasoning Salt
  • 1/2 tsp. Johnny’s Seasoned Pepper


  • 4 oz. frozen spinach, thawed
  • 8 oz. block cream cheese (light or reduced fat), at room temp
  • 6 oz. bottled or canned artichoke hearts in brine, finely chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup finely grated parmesan cheese
  • 1 Tbsp. minced garlic
  • 1 tsp. Johnny’s Seasoning Salt


For The Chicken:

  1. Place each chicken breast on a flat surface.
  2. Season both sides of each breast with the Italian seasoning and Johnny’s Seasoning Salt and Seasoned Pepper.
  3. 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.

For The Dip Filling:

  1. Squeeze any and all excess liquid out of the spinach. Discard the water released.
  2. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan, garlic and Johnny’s Seasoning Salt; mix well to combine.
  3. Fill chicken with 1-2 Tbsp. of the spinach artichoke dip, spreading evenly with the back of the spoon.
  4. Seal with two or three toothpicks near the opening to keep the filling inside while cooking.
  5. Heat 1 Tbsp. of oil in a skillet over medium-high heat.
  6. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through. About 6 to 7 minutes per side.
  7. Serve warm and enjoy.

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