…with Crispy Roast Potatoes (Date Night at Home Never Looked So Good ❤️🔥)
Hey lovely,
If you’re craving a date-night dinner that feels restaurant-level but totally doable at home, this creamy spinach & artichoke stuffed chicken is exactly what you need. It’s rich, cheesy, garlicky, and full of big flavour — paired with ultra-crispy roast potatoes that are golden and crunchy on the outside, fluffy on the inside.
This is your stay-in, cosy-up, wow-them meal… whether you’re cooking for someone special or just treating yourself. Honestly? It tastes like you spent hours on it — but you won’t.
What the Meal Is
This dish combines juicy chicken breasts stuffed with a creamy spinach–artichoke filling, pan-seared to golden perfection and baked until tender. Serve alongside crispy roast potatoes that caramelise beautifully in bacon grease or avocado oil. The result? A restaurant-worthy plate that feels indulgent and comforting.
Why You’ll Love It
- Feels fancy, cooks fast
- Perfect “special occasion with zero stress” meal
- Ultra creamy spinach-artichoke filling
- Chicken stays juicy thanks to the stuffing
- Potatoes get super crispy without deep frying
- Easy ingredients, huge flavour
What Does It Taste Like?
Imagine your favourite spinach–artichoke dip… but stuffed inside tender, juicy chicken. Cheesy, creamy, garlicky, and perfectly seasoned.
The potatoes? Crispy, salty, golden bites of absolute perfection. Together, this dinner is rich, comforting, and irresistibly moreish — every forkful delivers major “home chef excellence” energy.
Benefits
- High-protein, satisfying meal
- Lower-carb than traditional creamy chicken dishes
- Great for date nights, special occasions, or Sunday dinners
- Easy to customise
- The filling can be prepped ahead
Ingredients & Quantities
For the Stuffed Chicken
- 2 large chicken breasts, butterflied
- Salt, black pepper, onion powder, garlic powder, paprika (for seasoning both sides)
- 14 oz artichoke hearts, finely chopped
- 1/3 cup thawed spinach, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 tbsp butter
- 4 garlic cloves, minced
For the Crispy Roast Potatoes
- 4 russet potatoes, peeled + cut into large chunks
- 3 tbsp bacon grease (or avocado oil)
- Salt, to taste
Tools You’ll Need
- Oven-safe skillet
- Sharp knife for butterflying chicken
- Mixing bowl
- Baking tray for potatoes
- Tongs
- Brush or spoon for spreading filling
- Optional: toothpicks for securing chicken
How to Make the Meal
1. Prep the Potatoes
- Preheat oven to 425°F (220°C).
- Coat potato chunks in bacon grease or avocado oil.
- Spread on a baking tray, leaving space between each piece.
- Bake for 45–60 minutes, flipping every 20 minutes.
- Sprinkle with salt when golden and crisp.
2. Make the Spinach-Artichoke Filling
- In a bowl, mix:
- chopped artichokes
- spinach
- cream cheese
- mozzarella
- salt & pepper
- onion powder
- garlic powder
- Stir until smooth, creamy, and well combined.
3. Stuff the Chicken
- Butterfly each chicken breast and season both sides generously with:
salt, pepper, onion powder, garlic powder, paprika - Spoon the spinach–artichoke filling inside each breast.
- Close gently — use toothpicks if needed to hold it together.
4. Sear + Bake
- Heat skillet over medium-high heat with a little oil or butter.
- Sear chicken on both sides until golden (about 3 minutes per side).
- Transfer skillet to the oven and bake at 350°F (175°C) for 12–15 minutes, depending on thickness.
- Melt 4 tbsp butter with minced garlic and spoon over the chicken for extra flavour.
5. Serve
Plate your gorgeous stuffed chicken with the crispy roast potatoes. Spoon over any garlic butter from the pan. Add fresh herbs if you want to be extra.
Additional Tips
- Add red pepper flakes to the filling for a little heat
- Swap mozzarella for fontina, gruyère, or pepper jack
- If potatoes finish early, switch to “keep warm” — they’ll stay crispy
- Use parchment paper to prevent sticking
- Great with a simple side salad or roasted asparagus
FAQs
Can I prep this ahead?
Yes! Stuff the chicken in advance and refrigerate. Sear + bake fresh.
Can I air fry the potatoes?
Yes — 400°F for about 25–30 minutes, shaking twice.
Can I use chicken thighs instead?
Possible, but harder to stuff. Breasts work best for this style.
