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Savory Spinach Artichoke Stuffed Chicken Wrapped in Crispy Bacon

spinach artichoke stuffed chicken - featured image
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A quick and easy stuffed chicken recipe featuring a creamy spinach and artichoke filling wrapped in crispy bacon, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each)
  • 2 cups fresh spinach, roughly chopped (about 60 grams)
  • 1 cup artichoke hearts, chopped (about 150 grams), preferably marinated
  • 4 ounces cream cheese, softened (115 grams)
  • ½ cup grated Parmesan cheese (about 50 grams)
  • 2 cloves garlic, minced
  • 8 slices thick-cut bacon
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional, a pinch

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add chopped fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the cooked spinach and garlic, chopped artichoke hearts, softened cream cheese, grated Parmesan, salt, pepper, and red pepper flakes if using. Stir well until evenly mixed and set aside.
  5. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting all the way through. Season the inside and outside with salt and pepper.
  6. Stuff each chicken breast generously with the spinach-artichoke mixture, packing the filling in without overstuffing.
  7. Wrap each stuffed chicken breast with two slices of bacon, overlapping slightly to cover the opening and secure the filling. Use toothpicks to hold the bacon in place if needed.
  8. Place the wrapped chicken breasts on a baking dish or sheet pan. Optionally, brush a little olive oil on top of the bacon for extra crispiness.
  9. Bake in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy and golden brown.
  10. Rest the chicken for 5 minutes before serving to allow juices to redistribute.

Notes

Butterfly the chicken breasts carefully to avoid splitting. Cook spinach and garlic before stuffing to prevent soggy filling. Use toothpicks to secure bacon and prevent filling leakage. If bacon isn’t crisping enough, broil for 1-2 minutes watching closely. Rest chicken after baking for juiciness. Leftovers store well in the fridge up to 3 days and reheat in oven to maintain bacon crispiness.

Nutrition

Keywords: stuffed chicken, spinach artichoke chicken, bacon wrapped chicken, easy dinner, quick recipe, low-carb, keto, gluten-free

Find it online: https://grubella.com/savory-spinach-artichoke-stuffed-chicken-wrapped-in-crispy-bacon-recipe-for-easy-dinner/