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Spinach and Artichoke Stuffed Chicken Breasts Recipe

A creamy, flavorful vegan stuffed "chicken" recipe with spinach and artichokes, perfect for quick, impressive dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 large vegan chicken-style breasts store-bought or homemade
  • 1 cup fresh spinach chopped
  • 1 cup canned artichoke hearts drained and chopped
  • ½ cup vegan cream cheese
  • 2 cloves garlic minced
  • ¼ cup nutritional yeast
  • 1 Tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Mix spinach, artichokes, vegan cream cheese, garlic, nutritional yeast, salt, and pepper.
  3. Slice pockets into vegan breasts without cutting through.
  4. Stuff mixture evenly inside each breast.
  5. Place in baking dish, drizzle olive oil on top.
  6. Bake for 25 minutes or until golden and heated through.

Notes

Nutritional values (per serving)

  • Calories: 320
  • Total Fat: 15 g
  • Saturated Fat: 4 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 18 g

Vitamins and minerals (per serving)

  • Vitamin A: 40%
  • Calcium: 15%
  • Iron: 20%
  • Vitamin C: 10%
  • Vitamin K: 25%

Additional notes/tips to enhance flavor

  • Add red pepper flakes for a spicy kick.
  • Serve with a crisp salad or garlic bread.
  • Swap cream cheese for cashew cream for a nuttier twist.
Now go on—serve up sass, style, and seriously good plant-based eats!