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Spinach Stuffed Chicken Breast

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Our dream for this chicken came from our love all things spinach artichoke and how well our primavera stuffed chicken comes out every time we make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It's untraditional, but all the best meals are. 

Squeeze Away

Don’t just drain it. Squeeze that spinach! Be merciless. Excess water will only subtract from all that flavor packed into this dish. 

For Convenience's Sake

We love convenience, and we assume you do too? Go ahead and prepare the stuffing up to 3 days ahead of time. Refrigerate it, of course.

Have you tried this yet? Let us know how it went in the comments below! 

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Cal/Serv: 444
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 50 mins

boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

4 oz.

cream cheese, softened 

1/2 c.

frozen spinach, defrosted, drained, and squeezed 

1/3 c.

chopped canned artichoke hearts

1 c.

shredded mozzarella, divided 

Pinch crushed red pepper flakes


strips bacon, cut into 4 strips

2 tbsp.

extra-virgin olive oil 

  1. Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 
  2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
  3. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Nutrition (per serving): 444 calories, 39 g protein, 4 g carbohydrates, 1 g fiber, 2 g sugar, 30 g fat, 12 g saturated fat, 641 mg sodium

Erik Bernstein
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