Spinach Artichoke Chicken Wrapped in Bacon
Juicy chicken breasts wrapped in bacon and stuffed with an irresistible spinach and artichoke filling!
I know this sounds and looks like a lot, and it kinda is, but it’s actually really simple to make. Plus it’s outrageously delicious. Follow me…
Spinach Artichoke Chicken
Spinach and Artichoke Dip is one of my all-time favourite dips. So before I even tried stuffing it inside a chicken breast, I knew we were on to a winner here.
Spinach Artichoke Filling
This is close to the classic dip, but it’s a little thicker. Less of a dip, more of a thick filling. This is so it doesn’t just pour out of the chicken as it bakes.
I prefer using frozen spinach over fresh – mainly because it doesn’t need any cooking, but also because I find it’s got a slightly more intense flavour. For the artichokes, I recommend marinated jarred artichoke hearts, just because they’re wrapped in gorgeous flavour. Alongside the spinach and artichokes, we’ve got heaps of cheese and some sour cream to loosen things up, alongside a touch of garlic for extra flavour.
Stuffed Chicken Breast
You essentially want to slice a pocket into the side of the chicken. Slice as deep and wide as you can, without slicing right through the chicken, just to make as much room for the filling as possible. We’re also going to season the chicken with a simple mix of paprika, garlic powder, salt & black pepper.
Process shots: add thawed spinach, diced artichoke hearts, cream cheese, cheddar, mozzarella, parmesan, sour cream, garlic and s&p to bowl (photo 1), stir to combine (photo 2), slice pocket in the side of chicken (photo 3), season (photo 4), open up chicken (photo 5), add filling (photo 6).
Chicken Wrapped in Bacon
When I was first playing around with this recipe I actually tested it without the bacon. But, soon realised that bacon was the way forward for 2 reasons:
- Wrapping the chicken in bacon helps contain the filling.
- It helps keep the chicken moist as it bakes.
Plus bacon just works so well flavour-wise here.
What kind of bacon to use?
Here in the UK you’re looking for streaky bacon. Back bacon is more difficult to wrap and often doesn’t fit all the way around. In the US I believe it’s just regular bacon. Either way, just make sure the ends of the slices end up underneath the chicken, just so they don’t unravel in the oven.
Process shots: fold back over chicken (photo 1), wrap in bacon (photo 2), add to large dish (photo 3), bake (photo 4).
Spinach Artichoke Chicken FAQ
Can I use chicken thighs?
Unfortunately only breasts are suitable for this recipe. Stuffing chicken thighs is pretty tricky!
Why is the baking dish watery as it bakes?
This has happened to me in the past, and it’s not a big deal, it just means the bacon underneath doesn’t crisp up. It’s mainly due to the spinach releasing water, so it’s important to squeeze out as much as possible beforehand. Unfortunately some brands of bacon have added water too. If you notice it happening to a large extent, just tip out the water midway or soak up with a paper towel. You could also use a wire rack.
Can I prep this ahead of time?
I recommend prepping the filling ahead of time and tightly storing in the fridge until needed.
Serving Spinach Artichoke Chicken
Once the chicken is cooked, you can switch on the grill to crisp up the bacon if you wish. When it comes to serving, below I’ve served with Fries and Rocket, but so many different Side Dishes will work perfectly with this recipe!
For another delicious chicken wrapped in bacon recipe check out my Hunters Chicken!
Alrightly, let’s tuck into the full recipe for this spinach artichoke chicken shall we?!
How to make Spinach Artichoke Chicken (Full Recipe & Video)
Spinach Artichoke Stuffed Chicken Wrapped in Bacon
Equipment
- Large Baking Dish or Oven-Safe Skillet
- Sharp Knife & Chopping Board
- Medium Sized Mixing Bowl & Spatula
- Cheese Grater
- Small Pot (for seasoning)
- Sieve (for spinach – optional)
Ingredients
Chicken
- 4 large Chicken Breasts (approx 9-10.5oz / 250-300g EACH)
- 12-16 slices of Streaky Bacon
- 1.5 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
Filling
- 5oz / 150g Frozen Spinach, thawed (weighed whilst frozen – see notes)
- 5oz / 150g Artichoke Hearts, roughly diced (weight of DRAINED artichokes – see notes)
- 3.5oz / 100g Cream Cheese
- 1/2 cup / 50g EACH: Mozzarella, Cheddar, grated/shredded
- 1/4 cup / 20g freshly grated Parmesan
- 1/4 cup / 60g Sour Cream
- 1 small clove of Garlic, minced/very finely diced
- Salt & Black Pepper, to taste
Instructions
- Squeeze as much water out of thawed spinach as possible. I find this easiest by pushing with the back of a spoon in a sieve. Add to a medium-sized mixing bowl with the rest of the ‘filling’ ingredients and use a spatula to combine. Check for seasoning then rest in the fridge until needed.
- In a small pot combine the ‘chicken’ seasoning and place to one side.
- One by one, place your hand on top of a chicken breast and horizontally slice a pocket into the side. Go as wide and deep as you can, without slicing all the way through. I usually slice on the more rounded side, the side without the tender attached. Season both sides with the seasoning mix.
- Open up the chicken breasts and spoon in the filling (you may have a little leftover depending on the size of the breasts). Push it right in, then fold over the pocket to cover the filling.
- Wrap each breast in 3-4 slices of bacon, then place into a very large cast iron skillet or baking dish. I usually ensure the bacon ends are underneath the chicken, just so it doesn’t unravel in the oven. I also try and cover the gap at the side as much as possible, so the filling doesn’t leak out too much.
- Bake in the oven at 200C/400F for 25mins, or until the chicken is piping hot & white all the way through, with the filling bubbly and seeping out the sides. You can then flick on the grill and broil for a few mins if you want to crisp up the bacon.
Notes
b) Artichokes – I usually go for jarred artichoke hearts in oil, just because they’re marinated in a bit more flavour. But you can use artichoke hearts in brine or water.
c) Baking – If you notice a significant amount of water pooling around the chicken as it bakes you can drain it midway or pat with paper towels. It’s not a huge deal, it just prevents the bacon on the bottom from crisping up. The water is most likely from the spinach (that’s why it’s essential to get it all out before adding to the filling), but some brands of bacon have added water.
d) Calories – Per breasts assuming 10.5oz/300g weight and wrapped in 4 slices of bacon.
Nutrition
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