Grilled spinach artichoke chicken is the ultimate appetizer meets dinner mash-up. Creamy and tangy spinach artichoke dip is stuffed into chicken breasts, wrapped in bacon, and grilled to juicy and crispy perfection.
What is Spinach Artichoke Stuffed Chicken?
We are all familiar (and obsessed) with hot spinach artichoke dip as an appetizer or snack. It hits all the right flavor notes of tangy, cheesy, and creamy. I wanted to take those same flavors and turn this popular appetizer into an entree sized portion. Boneless, skinless chicken breasts are the perfect vehicle for this recipe. They get all of the benefit from a rich filling without taking away from the awesome flavors going on inside. The bacon wrap on the outside ensures everything stays tuck in tight and super juicy.
Spinach Artichoke Chicken Ingredients
The basic 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.
- Boneless, skinless chicken breasts
- Seasoning blend (Italian seasoning, smoked paprika, garlic powder, salt and pepper)
- Spinach Artichoke filling (cream cheese, marinated artichokes, spinach, Parmesan cheese, mozzarella cheese
Grilled Spinach Artichoke Stuffed Chicken
Creamy, cheesy homemade spinach artichoke filling is spooned into a chicken breast pocket, wrapped in bacon, and slow roasted in your grill. The filling becomes so melty and ooey gooey, the chicken breast stays juicy and the bacon renders and crisps. Every single bite is a glorious party of every flavor working together.
You want to cook this chicken over indirect heat on your grill. I like to use my pellet smoker to add the perfect amount of wood-fired smoky flavor to my spinach artichoke stuffed chicken, but you can use whatever type of grill you’ve got. The key is utilizing indirect heat. 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).
Cook your spinach artichoke stuffed chicken on the indirect side of your grill. 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 to accurately read the temperature (I like this instant read thermometer from Thermoworks).
Can I cook Spinach Artichoke Chicken in the Oven?
Absolutely! If you’re cooking in an oven, just follow the same time and temperature guidelines in the recipe below! 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.
More Grilled Chicken Breast Recipes
Check out some of my other delicious grilled chicken breast recipes:
Spinach Artichoke Stuffed Chicken Recipe
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Grilled Spinach Artichoke Stuffed Chicken
- 4 boneless skinless chicken breasts
- 12 slices bacon
- 1 Tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Spinach Artichoke Filling
- 4 oz cream cheese (softened)
- 1/2 cup marinated artichokes with the brine (chopped)
- 1/4 cup cooked spinach
- 1/4 cup Parmesan cheese (grated)
- 1/2 cup mozzarella cheese (shredded)
- Preheat your smoker or grill to 350 degrees F for indirect cooking.
- In a medium bowl, combine all of the ingredients for the spinach artichoke filling.
- In a small bowl,combine all of the ingredients for the spice seasoning. Sprinkle liberally on all sides of the chicken breasts.
- On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Spoon a couple of tablepoons of the filling mixture into each breast and fold them closed.
- Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary.
- 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.