Chicken breast stuffed with spinach artichoke dip, wrapped in bacon=Bacon Wrapped Stuffed Chicken. 3 of the best flavors (spinach, artichokes, and bacon) in 1 dish.
This recipe is a healthy and delicious dinner idea for any night of the week.
The spinach artichoke stuffed chicken is a great dish to make if you're on the lookout for something light, but still satisfying. This dish is perfect for any night of the week, as it's easy to prepare and cook in about a half hour. Spinach artichoke stuffed chicken can also be prepped in advance, so it's perfect if you're hosting a party or have guests coming over.
This spinach artichoke stuffed chicken recipe serves 6.
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- Spinach - I use fresh spinach
- Cream cheese - I like to use the name brand here.
- Artichoke hearts - marinated artichokes work best
- Bacon - For this recipe I used turkey bacon. I just like turkey bacon because it does not cook as stiff. Any bacon would work though.
How to make bacon wrapped stuffed chicken breast:
- Make cheese dip mixture - this mixture goes into the breast meat
- Cut chicken breast - see below for tips on cutting the chicken breast for stuffing
- Stuff breast - put cheese mixture in the chicken breast cavity using a spoon or your fingers
- Wrap bacon - wrap bacon around chicken breast, this will help the spinach dip filling stay in
- Cook - bake in the oven or air fry
Helpful tips for stuffing chicken breast:
- Use large chicken breasts - small chicken breasts do not stuff as nicely so it would be very difficult to try and make the filling fit.
- Cutting the breast properly - I found that by cutting open the thickest part of the chicken breast, works a lot better than trying to cut open the edge of the thinnest part of the breast to stuff it. You can also butterfly the breast and stuff it that way if you like to butterfly your meat.
- Using turkey bacon - Pork bacon can sometimes get too stiff in the oven. Turkey bacon remains nice and chewy though after baking. That is why I prefer turkey bacon for wrapping chicken breast in this spinach artichoke stuffed chicken recipe.
How do I know when chicken is fully cooked?
- Temp - With a meat thermometer, you can remove a piece of chicken from heat and insert the meat thermometer. If the spinach artichoke stuffed chicken temps above 165 degrees Fahrenheit, it is done.
- Cutting it open - Without a meat thermometer (I did not have one for years) you can cut a slice of chicken open to see if it is done. If it is white on the inside, it is done. If the chicken is still slightly pink, let cook a bit longer.
- Omit artichokes - not everyone likes artichokes, and spinach and cream cheese taste great together without it if you do not like them or do not have them on hand
- Omit bacon - bacon is not necessary to make the filling stay in! You can cut back on calories by not wrapping the chicken in bacon.
- More garlic - you can never have too much garlic!
What to serve with spinach artichoke stuffed chicken:
There are so many flavors in this chicken dish, that it can be hard to even think about a side dish by the time the chicken is in the oven. You can make stuffed chicken with Brussel sprouts if you want a green side. I prefer to eat this dish with a vegetable or french fries. A canned vegetable is quick and easy to heat up and french fries do not take long to cut and cook.
Yes, just make sure it is fully thawed and patted dry so it won't release water during the cooking process.
It is okay if a little stuffing falls out while cooking. You can always pin the chicken together with more toothpicks.
Place stuffed breast on a plate and cut in half. Heat in the microwave at 30 second intervals until heated throughout.
Yes, you can thaw the chicken in advance so it is ready to be cut when preparing the recipe. You can also make the spinach dip filling ahead of time and place it in the fridge until ready to stuff the chicken.
Yes, you can eat this recipe if you are gluten intolerant.
How can I store this chicken breast dinner?
- Fridge - store this in an air tight container in the refrigerator for up to one week
- Freezer - I have not tried freezing this chicken recipe. If you freeze it, let me know how it goes!
Check out my other recipes for chicken:
Bacon Wrapped Stuffed Chicken Breast Recipe
- 6 thick chicken breasts
- 2 cups spinach
- 2 tablespoon garlic
- 16 oz cream cheese
- 7 oz chopped artichoke hearts
- 2 tablespoon hot sauce
- 2 tablespoon green chilies optional
- salt and pepper to taste
- 12 strips of bacon
- Slice each chicken breast open on the straight side of the breast so create a pocket. Do not cut too close to the bottom or top or else you could cut a hole all the way through. This would lead to the filling coming out, which is the opposite of our goal of it staying in.
- In a large skillet, put some olive oil or artichoke marinade oil in the skillet over medium heat. Add the spinach, cook until dark green. Add remaining ingredients, except chicken and bacon. Keep stirring until cream cheese is melted.
- Begin stuffing the chicken breast with the cream cheese mixture using a spoon. I put a heaping tablespoonful in each breast because mine were really big, you can adjust your amount according to your chicken size. I used my fingers and tried to get the mixture into every area of the pocket in hopes that it would not escape while cooking.
- Wrap the breast with 2 strips of bacon, making sure to cover the mixture opening. Secure bacon with toothpicks. Repeat with remaining chicken breasts.
- Bake chicken breasts on a sprayed baking sheet for about 30 minutes at 425 degrees, flipping halfway through. Serve this Bacon Wrapped Stuffed Chicken warm.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.