I am pretty excited to be in the kitchen with La Terra Fina Dips bringing you this brand new Spinach Artichoke Stuffed Chicken Breast. They have so many dips and spreads to choose from, but I’ve been especially loving La Terra Fina’s Spinach Artichoke & Parmesan Dip. And it is so delicious in this stuffed chicken breast.

This dip is perfect with its mix of melty cheese with spinach and chunky artichokes. It has great texture and flavor that makes it so creamy and luscious. Plus, it goes great with so many other things aside from chicken. It’s perfect on its own as a dip for chips or vegetables. But be warned: once you start, it’s hard to stop because it’s just that tasty and flavorful. It is such goodness all wrapped up in one package.

Open dip

You know I love my classic Everyday Roast Chicken Breasts, but when I have boneless chicken breasts, I love stuffing them. It adds so much flavor and makes the meal feel even more exciting. And it’s always a great way to sneak more vegetables into your lunch or dinner. This La Terra Fina dip made that even easier to do since it’s already packed with spinach and artichoke!

As a gluten-free gal, I love that these dips are certified gluten-free so that I can join in the fun. The dips are great on their own, but with a recipe like stuffed chicken breasts, they quickly transform into a delicious dinner!

This dish is perfect for weeknight eating. It is simple to make with very few ingredients, but the finished product is something everyone in the family will love. Plus, everything can be made in the same pan, which I have to say is fabulous for easy cleanup. The creaminess of the dip makes it feel that much more indulgent, but the good ingredients in the dip paired with the added spinach and mushrooms kept it healthful and satiating.

plated stuffed chicken with product

I can’t wait for you to try out these stuffed chicken breasts! Pin this dish for later, or print the recipe now to get cooking! If you make it, be sure to rate and review it below. And if you’re posting on Instagram, be sure to tag @nocrumbsleft and #nocrumbsleft so I can join in the fun!

spinach and artichoke stuffed chicken breast
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stuffed chicken breasts with mushrooms

Spinach & Artichoke Stuffed Chicken Breasts with La Terra Fina

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  • Author: nocrumbsleft
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 Servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free


5 tablespoons extra virgin olive oil, divided 

3 cups of roughly chopped loosely packed spinach

2, 10 ounce containers La Terra Fina Spinach Artichoke & Parmesan

4 cups brown mushrooms, sliced 

4 large and thick chicken breast, boneless and skinless

2 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

1 cup chicken broth, warmed


In a large 12 inch skillet, over medium heat, add 1 tablespoon of olive oil. When the oil is hot, but not smoking, add 3 cups of spinach. Stir and sauté to wilt and reduce, about 2 to 3 minutes. Transfer to a bowl and set aside to cool. 


Using a paper or reusable towel, wipe out the pan and return to the stove over medium to medium high heat. Add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms and stirring frequently, cook until dark brown, about 8 – 9 minutes. Transfer to a bowl and set aside.


Add 8 tablespoons of La Terra Fina Spinach Artichoke & Parmesan dip to the bowl with the spinach and stir to combine. Set aside. 



Using a paring knife if possible, make a horizontal slit in the wide end of each chicken breast to create a pocket, being careful not to cut all the way through. Then evenly sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper on the inside and outside of each chicken breast. Add 2 heaping tablespoons (or more if you like) of the spinach and La Terra Fina mixture inside each chicken breast. Using your fingers, gently push the filling in just a bit. Then carefully thread a toothpick at each end to close the openings of the chicken breasts. Use more toothpicks, if you like.


In a large skillet, over medium heat add 2 tablespoons olive oil. When warm, add the chicken breasts. Cook until golden brown, about 6 minutes. Flip and repeat for the other side. Once golden on both sides, reduce the heat to medium low and cover the pan, cooking for an additional 2 to 3 minutes. Transfer the chicken to a cutting board and slightly cover with aluminum foil. 


In the same pan, over medium heat, add the chicken stock and the remaining La Terra Fina Spinach artichoke dip from the first container and an additional 4 tablespoons of the dip to the pan, stirring well to deglaze the pan and combine well. Add the mushrooms to the pan and stir. Turn off the heat and add the chicken back to the pan. Serve and Enjoy!


You can add more dip to make the sauce thicker or add more chicken stock to make the sauce thinner, depending on the consistency you want.