Grilled Spinach Artichoke Stuffed Chicken

3 reviews

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Creamy, zesty spinach artichoke filling in tender, juicy chicken breasts wrapped in savory slices of crispy bacon, my Spinach Artichoke Stuffed Chicken is heaven in a bite.

Spinach artichoke stuffed chicken on white plate with fork.

Spinach Artichoke Stuffed Chicken

We are all familiar with hot spinach artichoke dip as an appetizer or snack. It hits all the right flavor notes of tangy, cheesy, and creamy you look for in a starting dish. I wanted to take those same flavors and turn this popular appetizer into more of an entree-sized portion. Boneless, skinless chicken breasts are the perfect vehicle for this recipe. They get all the benefits from a rich filling without taking away from the awesome flavors inside. Then the bacon wrap on the outside ensures everything stays tucked in tight and super juicy.

I’ll show you how in just a few easy steps without any special tools, you can make creamy, juicy, crispy stuffed chicken your family will not only love, but will probably demand for years to come.

Wooden spoon mixing filling in glass bowl.

How to Stuff Chicken Breasts

Preparing chicken breasts for stuffing is super easy and only takes a couple steps, but things can go bad in a hurry if you aren’t careful. Here are a few helpful cutting tips to ensure your chicken breasts are easy to stuff and come out perfect every time.

  • Use a sharp knife. I use my Dalstrong 8” Chef’s Knife to prepare my chicken breasts, but any good, sharp kitchen knife will do you just fine.
  • Cut evenly. When you slice open your chicken breasts, you want to make sure the top and bottom pieces you’re leaving are roughly the same thickness. This will help ensure you get a nice, even cook all the way through your chicken.
  • Butterfly. You don’t want to cut your chicken breasts completely in half. Instead, you want to leave them connected on one side so it can close again once you stuff it. If you cut it all the way, it can be slippery and hard to keep together.

Seasoning for Chicken Breasts

Bland chicken? Not on my watch. Just because chicken is an ingredient here doesn’t mean it has to be boring. I’ve got a killer chicken seasoning you can make in just a few minutes with ingredients you likely already have on hand in your pantry. For the seasoning, you’ll need the following:

  • 1 Tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Seasoning ingredients in black bowl.

Spinach and Artichoke Filling

The ingredients for this recipe are super simple, but I did take things to a gourmet level by making the spinach artichoke filling from scratch. To save time and steps, you can totally fill the chicken with your favorite pre-made spinach artichoke dip from the store. Here’s everything you’ll need to assemble the following for the spinach artichoke filling:

  • 4 ounces softened cream cheese
  • 1/2 cup marinated artichokes with brine
  • 1/4 cup cooked spinach
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

And if the spinach artichoke filling and all these spices and seasonings still aren’t enough flavor, don’t sweat it. Remember, we’re also going to be wrapping these bad boys in crispy bacon.

Can I Cook Spinach Artichoke Chicken in the Oven?

If you aren’t able to access a grill and you’d rather cook this inside, this recipe will work great in an oven. If you’re cooking in an oven, just follow the same time and temperature guidelines in the recipe below, and be sure to use a reliable food thermometer. I prefer my Thermapen ONE, but and good food thermometer will work. Make sure you bake your spinach artichoke stuffed chicken on a rimmed baking sheet so the rendered bacon fat doesn’t make a mess in your oven.

Bacon wrapped chicken on grill grates.

How to Make Spinach Artichoke Stuffed Chicken

Ready to make this awesome meal? Let’s get started.

  1. Preheat. To begin, preheat your grill to 350 degrees F. I like to use my pellet smoker to add the perfect amount of smoky flavor to my chicken, but you can use whatever you like. The key is utilizing indirect heat through two-zone cooking. That means that on a traditional grill, your gas burners or coals are hot on one side of your grill (the direct zone). The other half of your grill has either super low heat or even no heat at all (the indirect zone).
  2. Make the filling and seasoning. Make the filling and seasoning for the chicken. If you want to save some time, then you can just use pre-made spinach artichoke dip for this chicken.
  3. Stuff the chicken. Slice the chicken breasts open (without slicing all the way through) to make a pocket for the filling. Spoon the spinach artichoke filling into each chicken breast and fold them closed. 
  4. Wrap with bacon. Wrap each filled chicken breast with 2-3 slices of bacon. Tuck the bacon or secure it with toothpicks to keep it from falling apart while cooking.
  5. Grill. Cook your spinach artichoke stuffed chicken on the indirect side of your grill for around 30-45 minutes. This lets the bacon render and cook down without causing you any flare-ups from the fat dripping onto the flames. It also allows the meat and filling to cook through without burning the exterior of the bacon and chicken. Always cook your chicken to an internal temperature of 165 degrees F, using an internal thermometer (like my Thermapen ONE) to accurately read the temperature.
  6. Serve. Once the chicken has reached 165 degrees F, remove it from the grill, rest for a few minutes (that filling will be hot), and then serve.

Steps for stuffing and wrapping chicken breasts.

More Grilled Chicken Breast Recipes

If you liked this Spinach Artichoke Stuffed Chicken recipe, then I’ve got plenty more in store for you. Check out even more of my delicious grilled chicken breast recipes to make next:

Spinach artichoke stuffed chicken on white plate with fork.

Spinach and Artichoke Stuffed Chicken Recipe

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Grilled Spinach Artichoke Stuffed Chicken

By: Susie Bulloch
4.67 from 3 votes
Creamy spinach artichoke filling in a juicy chicken breast wrapped in crispy bacon. my Spinach Artichoke Stuffed Chicken is heaven in a bite.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings4 people


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  • 4 boneless skinless chicken breasts
  • 12 slices bacon

Spice Seasoning

  • 1 Tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Spinach Artichoke Filling

  • 4 ounces cream cheese softened
  • ½ cup marinated artichokes with the brine chopped
  • ¼ cup cooked spinach
  • ¼ cup Parmesan cheese grated
  • ½ cup mozzarella cheese shredded


  • Preheat. Preheat your grill, smoker, or oven to 350 degrees F for indirect cooking.
  • Make the filling. In a medium bowl, combine all of the ingredients for the spinach artichoke filling. (You can also use your favorite pre-made spinach artichoke dip for this recipe if desired).
    4 ounces cream cheese, ½ cup marinated artichokes with the brine, ¼ cup cooked spinach, ¼ cup Parmesan cheese, ½ cup mozzarella cheese
  • Season the chicken. In a small bowl, combine all of the ingredients for the spice seasoning. Sprinkle liberally on all sides of the chicken breasts.
    4 boneless skinless chicken breasts, 1 Tablespoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
  • Fill the chicken. On a large cutting board, slice the chicken breasts open, without slicing all the way through the breasts. Spoon a couple of tablespoons of the filling mixture into each breast and fold them closed.
  • Wrap in bacon. Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary.
    12 slices bacon
  • Grill. Place the chicken breasts on the smoker or grill, close the lid and cook until the internal temperature reaches 165 degrees F. This will take about 30-45 minutes depending on the thickness of your chicken.
  • Serve. Remove the chicken breasts from the grill or oven and allow them to cool for a few minutes before serving.


Calories: 623kcal | Carbohydrates: 9g | Protein: 41g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 1558mg | Potassium: 635mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 7mg | Calcium: 219mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

15 Reviews

  1. Theresa Laudermilk says:

    I adore chicken. I truly could eat it everyday and almost do. Your recipes, photos, and the reviews are wonderful and make the chicken irresistible!

  2. Luke Nelson says:

    I made these last night and they were amazing. Cooked in the oven due to time, can’t wait to try them in the smoker. I had leftover filling so I quick threw the rest into jalapenos and wrapped in bacon to make poppers….which was beyond amazing. Highly recommended!

  3. Dee Dee Jones says:

    OMG. So flipping good!

    1. Hey Grill Hey says:

      Thank you so much!

  4. Joy says:

    We used our smoker and followed your directions, turned out delish! First time we’ve grilled with it and was a little nervous, won’t be anymore. You have so many great recipes!

    1. Hey Grill Hey says:

      I’m so happy it turned out so good for you!! Thanks for coming back and leaving me a comment!!

  5. Ronald says:

    Not too fond of artichokes…is there something else I can use?

    1. Hey Grill Hey says:

      You could try broccoli or sundried tomatoes.

  6. Cattyll says:

    Made this for dinner, it was amazing. I did make a couple of changes using boneless chicken thighs because that’s what I had on hand and using a grill pan on top of the stove because I don’t own a smoker. The filling was absolutely delicious

  7. Angie says:

    Made this for dinner tonight. It was heavy with oregano flavor, which my family didn’t care for. But…I liked it and will make it again with only 1/4 tsp of the italian seasoning. I also added about 2 tsps of minced garlic to the seasonings and used it as a rub. Oh and I baked mine in the oven at 425 conv. setting for about 75 mins. Turned out perfect!

    1. Hey Grill says:

      Thanks for the feedback Angie!

      1. Michelle says:

        I don’t care for oregano at all, so I don’t use it. I find something different to use in its place. Thanks Angie for your input ????

    2. izzy says:

      Your comment, Made this for dinner tonight. It was heavy with oregano flavor, which my family didn’t care for…I looked in recipe..didn’t call for Oregano flavor ,was it in the Italian seasoning,,,,,

  8. Betty Clayton says:

    New to this site

    1. Hey Grill Hey says:

      Welcome, so happy you found me!