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Spinach Artichoke Chicken Wrapped in Bacon

December 16, 2022 by Chris Collins

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…

close up side shot showing spinach and artichoke filling inside chicken breasts wrapped in bacon on chopping board

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).

6 step by step photos showing how to make spinach artichoke stuffed chicken

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).

4 step by step photos showing how to make spinach artichoke chicken wrapped in bacon

close up shot of spinach artichoke chicken fresh out the oven in cast iron skillet

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.

close up overhead shot of tongs holding sliced chicken showing spinach artichoke filling

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?!

overhead shot of spinach artichoke chicken on white plate with fries and rocket

How to make Spinach Artichoke Chicken (Full Recipe & Video)

close up side shot showing spinach and artichoke filling inside chicken breasts wrapped in bacon on chopping board

Spinach Artichoke Stuffed Chicken Wrapped in Bacon

Juicy chicken breasts wrapped in bacon and stuffed with an irresistible spinach and artichoke filling!
5 from 4 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Western
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories per serving: 997kcal
Cost per serving: £3 / $4

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 (check list):

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.

Quick 1 min demo!

Notes:

a) Spinach - Frozen spinach is best, it has a slightly more intense flavour than fresh spinach. Plus you skip the step of having to cook and chop the fresh spinach. You can thaw the spinach either in the fridge overnight, or at room temp. Or, you can thaw in the microwave. Make sure you squeeze as much moisture out as possible, or it'll leak in the oven and steam the chicken.
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.

Your Private Notes:

Nutrition:

Nutrition Facts
Spinach Artichoke Stuffed Chicken Wrapped in Bacon
Amount Per Serving
Calories 997 Calories from Fat 593
% Daily Value*
Fat 65.86g101%
Saturated Fat 12.017g60%
Trans Fat 0.075g
Polyunsaturated Fat 1.942g
Monounsaturated Fat 6.779g
Cholesterol 262mg87%
Sodium 1194mg50%
Potassium 1783mg51%
Carbohydrates 9.78g3%
Fiber 4.2g17%
Sugar 3g3%
Protein 88.59g177%
Vitamin A 4803IU96%
Vitamin C 4.9mg6%
Calcium 288mg29%
Iron 2.87mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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Recipe Rating




8 Comments

  • Reply
    Mark MacAllister
    May 1, 2023 at 8:04 pm

    5 stars
    Smoked it at 250 for just over 3 hours. Wow!

    • Reply
      Chris Collins
      May 2, 2023 at 9:54 am

      Great to hear this turns out well in the smoker! C.

  • Reply
    Dodie
    February 7, 2023 at 8:27 pm

    5 stars
    Another recipe of yours was hit with my family! The flavors were amazing and the bacon was crispy! Thank you for sharing this wonderful recipe!

    Next up, slow cooker chipotle chicken tacos!!

    • Reply
      Chris Collins
      February 8, 2023 at 10:03 am

      So great to hear, Dodie! Thanks for the review and hope the tacos go down well 🙂 C.

  • Reply
    Amanda L
    January 1, 2023 at 12:11 am

    5 stars
    Delicious! I used a glass baking dish versus a cast iron pan so maybe that’s why my bacon didn’t get so crispy? (Had in oven longer than said and broiled for a while too).. still delicious with some bacon taken off for undercooking. Filling was great!

    • Reply
      Chris Collins
      January 1, 2023 at 9:11 am

      Hey Amanda! Thanks for the review. The dish may have contributed, but it would probably be either:
      1. The chicken was too close together so the bacon just steamed.
      2. The spinach was still a touch watery, so as it leaked out of the chicken it steamed the bacon.
      You could also try placing them on a wire rack. C.

  • Reply
    Bill
    December 17, 2022 at 10:46 am

    5 stars
    I literally ran to the shops as soon as you posted this on Facebook. It was amazing thank you.

    • Reply
      Chris Collins
      December 17, 2022 at 11:16 am

      So glad to hear it went down well, Bill! Thanks for the review 🙂 C.

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

    A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER