Spinach Artichoke Chicken Stuffed Pitas

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Spinach Artichoke Chicken Stuffed Pita is grilled and cut in half on a wood platter with filling oozing out.  In the back is a small bowl of crema.
Hand holding half of a Spinach Artichoke Chicken Stuffed Pita that's grilled.  The other half is sitting on a wood platter with filling oozing out.  In the back is a small bowl of crema.

Get ready for a crazy-delicious grilled, stuffed pita sandwich to surpass all other sandwiches!  You will never want to eat a pita that isn’t seared in butter again.  These Spinach Artichoke Chicken Stuffed Pitas are an ooey-gooey-delicious family dinner!  If you love spinach artichoke dip, this stuffed pita will blow your mind.  Onions and garlic are sauteed with chopped artichoke hearts, then fresh baby spinach is added and cooked down with broth.  Finally, shredded cheddar cheese is melted in and chicken mixed in for the perfect pita filling.  If that isn’t enough….the pitas are coated in butter and seared in a pan for a crispy, crunchy, and buttery outside.  As you bit through the crunchy outside, the creamy and cheesy insides ooze out for messy YUM! 

You’re welcome!

SO EASY TO MAKE AHEAD!

This is an incredibly easy-to-make recipe that you can prepare entirely ahead and then just grill off before dinner. A way to make this recipe – and many other recipes – even easier, is to use precooked chicken from the deli or rotisserie or leftover chicken.  Click here to get 30 More Leftover Protein Dinner Ideas

HEALTHY VEGGIES!

While this recipe definitely has some indulgent cheese, it’s also packed with healthy chicken and veggies.  Artichokes provide fiber AND protein and are packed with nutrients, Vitamins C and K, Magnesium, Potassium, and Iron just to name a few!  I love to use artichokes in salads, but also cooking them in other dishes, such as Skillet Artichoke Chicken with Sun Dried Tomatoes.  One of my favorite appetizers to make ahead and serve to friends (or just me!) is Bruschetta Topping with Tomato, Artichoke, and Goat Cheese.

Everyone knows that spinach is good for you!  It provides Vitamins A, C, and K1, as well as protein, fiber, Iron, Folic Acid, and calcium.  My favorite recipes to add spinach to is Walnut Sauce with Ricotta and Spinach.  I also love it in Creamy Ground Chicken Tomato Soup!

Women need, on average, 50-60 grams of protein per day, though everyone’s exact needs are determined by a variety of factors including activity level.  This recipe delivers a whopping 46g of protein, so it’s a great way to get much of your daily protein needs!*  Scroll down to the bottom of the post for more on the nutrition content for this recipe.

*Consult with your medical provider for your specific dietary needs.

Spinach Artichoke Chicken Stuffed Pita is grilled and cut in half, then stacked on a wood platter with filling oozing out.  In the back is a small bowl of crema.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot with lid for the quinoa.

You need a sheet pan to roast t…. and a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR SPINACH ARTICHOKE CHICKEN PITAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The first thing you want to do is cook and shred the chicken. You can save time by buying already roasted or grilled chicken.  The deli will often have grilled chicken and bigger stores have rotisserie chickens.  Both are great as you can simply shred them and you’re all set.

If you’re doing it from scratch, you can season with salt and pepper and bake them in a 400 F degree oven for 20 minutes or until internal temp reaches 165 degrees F.   When the chicken is cool enough to handle, shred it into bite-size pieces.

Next, prep the onion and garlic, as well as the artichoke hearts.  Clean the spinach leaves if needed.  Measure the salt and pepper.

Finally, mix 2 tbls cornstarch into 1/4 cup cold milk until completely dissolved. Set aside.

COOK & ASSEMBLE 

NOTE: You can make the filling ahead and store in the fridge to fill the pitas later. 

For the filling, the onions and garlic are sauteed and then the artichoke hearts and baby spinach are added. Cook until the spinach leaves wilt down. Stir in the broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick.

Hand adding minced garlic to cooking onions in a pan for the Spinach Artichoke Chicken filling that will be stuffed into pitas and then grilled.

Fresh Baby spinach overflowing in a pan as it starts to cook into the Spinach Artichoke Chicken filling. It will be the stuffing into pitas.

Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

Remove from the heat and stir in the shredded cheese until fully combined. Then mix in the shredded chicken. Taste for seasoning and add salt and pepper as needed.

Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

Using scissors or a knife, cut off or slice through one side of the pita to create a hole large enough to fill the entire pita. Gently divide the filling in the pan into 4 sections to ensure each pita is filled evenly. Then using a spoon, fill the 4 pitas with the filling. Butter the outside of both sides of each pita.

Spoon adding Spinach Artichoke Chicken filling to a cut open pita with pan of filling off to the side.

Preheat a clean frying pan or grill on medium-high heat. Add the buttered pita to the pan and let sear. Cover if needed to melt the filling inside. Gently flip the pita to grill the other side. Do this for all filled pitas. Cut in half and serve!

Spinach Artichoke Chicken Stuffed Pita grilling on a round grill pan on the stove.

RECIPE FAQS

Can I use pre-cooked chicken?

Yes!  You can use leftovers, so make sure to always think about how to use leftover chicken ahead of time.  Make one or two extra breasts so you have them on hand.  You can also buy already roasted or grilled chicken.  The deli counter will often have grilled chicken and bigger stores have rotisserie chickens.  Both are great as you can simply shred them and you’re all set.

Can I use powdered garlic instead of fresh?

Fresh will always deliver the deepest flavor.  But if you only have garlic powder on hand, then you can use 1 teaspoon of garlic powder.

Can I make this ahead and freeze?

The Spinach, Artichoke, Chicken filling can be made in advance and frozen.  You can then defrost it in the refrigerator.  Once defrosted, make sure to remove any liquids that separated out and then stir the mixture well before adding to the pitas.  You could also fill the pitas and grill/sear them, then wrap individually in aluminum foil and freeze.  To reheat the stuffed pitas from the freezer, preheat the oven to 350 F degrees.  Take the wrapped pitas directly from the freezer to the oven and bake for 20 minutes until hot in the center.

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Healthy Spinach Artichoke Chicken Stuffed Pitas

These Spinach Artichoke Chicken Stuffed Pitas are an ooey-gooey-delicious family dinner!  If you love spinach artichoke dip, this stuffed pita will blow your mind.  Onions and garlic, chopped artichoke hearts, and baby spinach cooked down with broth.  Then shredded cheddar cheese is melted in and chicken mixed in for the perfect pita filling. Then the pitas are seared in a pan with butter for a crispy, crunchy, and buttery outside.  As you bite through the crunchy outside, the creamy and cheesy insides ooze out for messy YUM! 

Course Main Course
Cuisine American, Mediterranean
Keyword artichoke, chicken, healthy dinner, healthy lunch, pitas, sandwich, spinach
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 602 kcal
Author Carrie Tyler

Ingredients

Chicken

  • 12 ounces Chicken Breasts boneless and skinless
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

Filling

  • 1/2 cup Onion, diced
  • 1 clove Garlic, minced
  • 14 ounces Artichoke Hearts packed in water
  • 5 ounces Baby Spinach Leaves
  • 1 cup Chicken Broth
  • 2 Tablespoons Cornstarch
  • 1/2 cup Milk (I used 1%)
  • 8 ounces Shredded White Sharp Cheddar
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

Other

  • 4 Pitas, 6-inch round
  • 2 Tablespoons Butter

Instructions

Prep Ahead Steps

  1. ROAST CHICKEN. Preheat the oven to 400 F degrees. Put the chicken breast on a baking sheet and rub with a drizzle of Olive Oil and dash of salt and pepper. Bake in the oven for 20 minutes or until internal temp reaches 165 degrees F. When the chicken is cool enough to handle, shred it with your fingers.

  2. MAKE SLURRY. Mix the cornstarch into cold milk until completely dissolved. Set aside.

  3. PREP VEGGIES. Dice the onion and mince the garlic. Chop the artichoke hearts.

    Prepped ingredients on counter for Spinach Artichoke Chicken Stuffed Pitas. From left top to right: chopped artichoke hearts, baby spinach leaves, diced onion, minced garlic, salt and pepper.

Cooking and Assembly Steps

  1. MAKE THE FILLING. To a preheated large skillet on Medium-Low, add the olive oil and then the onions. Cook for about 3 minutes, stirring so they don't burn. Add the garlic, artichoke hearts, and baby spinach. Cook while stirring gently for 3-4 minutes to wilt the spinach leaves. Stir in the broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick. Remove from the heat.

    Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.
  2. ADD CHEESE AND CHICKEN. While off the heat, stir in the shredded cheese until fully combined. Then mix in the shredded chicken. Taste for seasoning and add salt and pepper as needed.

    Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.
  3. FILL PITAS. Using scissors or a knife, cut off or slice through one side of the pita to create a hole large enough to fill the entire pita. Gently divide the filling in the pan into 4 sections to ensure each pita is filled evenly. Then using a spoon, fill the 4 pitas with the filling. Butter the outside of both sides of each pita.

    Spoon adding Spinach Artichoke Chicken filling to a cut open pita with pan of filling off to the side.
  4. SEAR OR GRILL PITAS. Preheat a clean frying pan or grill on medium-high heat. Add the buttered pita to the pan and let sear. Cover if needed to melt the filling inside. Gently flip the pita to grill the other side. Do this for all filled pitas. Cut in half and serve!

    Spinach Artichoke Chicken Stuffed Pita grilling on a round grill pan on the stove.

Recipe Video

Recipe Notes

  1. To save time on the chicken, you can of course use leftovers.  You can also usually find already grilled chicken at the deli counter.  Or you can buy a rotisserie chicken!  
  2. For the artichoke hearts, I used canned hearts in water. You can also use frozen, but thaw them out in the fridge the night before you use them.
  3. For the milk, I used 1%, but you can use any milk that you prefer.
  4. You can replace the cheddar cheese with manchego, jack, gruyere, gouda, or mozzarella.  All will work well.

Teriyaki Chicken Salad with Green Pepper & Tomatoes

Grilled Teriyaki Chicken Salad in a bowl on black background with chicken, green peppers, tomatoes, onions, black sesame seeds, and cilantro.
Jump to Recipe
Grilled Teriyaki Chicken Salad in a bowl on black background with chicken, green peppers, tomatoes, onions, black sesame seeds, and cilantro.

Grilled Teriyaki Chicken Salad is such a delicious summer lunch or dinner that you can make ahead and enjoy quickly at the end of a long day.  This unconventional chicken salad is sweet, savory, tangy, and filled with flavor and texture.  The slightly charred teriyaki chicken is smoky, tangy, and hearty.  The onions, peppers, and tomatoes add sweet and peppery flavors plus crunchy and tender textures.  And the easy mayonnaise-based dressing brings in delicious creaminess.  Make tons, then enjoy straight off the grill with rice and again then later in this salad.

Make Once, Eat Twice…or More!

What a time and stress save to cook a dinner once and then eat it several nights!  The only thing is that after the first night, you may not want to eat the same exact thing.  That’s where versatile recipes like this one come in!  You cook everything once and then repurpose it into something different.  You can do this with a lot of proteins, grains, and veggies.  For example, my Chicken and Zucchini Rice Skillet is great with leftover chicken.  My Korean Ground Beef Rice Bowls are great for leftover hamburgers or ground beef.  Or shred up whatever you have an put it in a taco!

Click here to get 30 Leftover Protein Dinner Ideas like this one!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For kabobs, you do need skewers. I like metal ones vs. wood so that you don’t have to worry about them burning up. You also can wash and reuse metal ones. Flat skewers are also great so that the food doesn’t spin around. You can grill it on one side, then flip the skewer and the food flips too vs. rolls. Finally, LONG skewers are best. Look for 14″ or longer so that whether you want to grill a little or a lot of food, you have the space on the skewer. Here are some skewers that I really like!

large sheet pan (I use a 17×11) is helpful to place the skewers as you build them.

Finally, cutting raw chicken is super easy with kitchen shears, but you can also just cut with a knife.

PREP-AHEAD STEPS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Cut the chicken breasts into 2-inch cubes. Place them into a storage bag or container. Pour the teriyaki sauce over the chicken and mix in the sauce. Seal the bag or container and marinate for at least 1 hour up to 24 hours in advance of cooking.

Raw chicken breast chunks on a plate on counter for Teriyaki Chicken Salad..

Cut the onion, the green pepper, and tomato into chunks that can be skewered.

Skewer the tomatoes on one skewer by themselves. Skewer the Onion, Green Pepper, and Chicken on the other skewers alternating (chicken, pepper, onion, chicken, pepper, onion). Store in the fridge covered until ready to grill (up to 3 days in advance).

Can I use any other veggies in this recipe?

Of course, there are loads of veggies that you can grill or even add in raw for more fresh crunch.  For grilling, you can add or swap in zucchini, carrots, mushrooms, cauliflower, corn, red peppers, asparagus, scallions, squash, bok choy, and cabbage.  For chopping and adding in raw, you could use carrots, celery, scallions, cucumber, red pepper, onion, radishes, cabbage, and other herbs, such as basil or parsley.

COOK & MIX THE TERIYAKI CHICKEN SALAD

Preheat the grill to high heat. Place the kabobs on the grill and cook, flipping halfway through cooking time. The Tomatoes need only 2 minutes per side. The chicken needs about 6 minutes per side to cook completely through to 165 F degrees internal temp. When each skewer is done, place on a large sheet pan to cool.

While the kabobs are cooking, mix the dressing ingredients, leaving a teaspoon or so of the sesame seeds for garnish.

Mayonnaise, teriyaki sauce, sesame seeds, salt, and pepper in a bowl unmixed for Teriyaki Chicken Salad..

Once the skewers have cooled enough to handle, remove the ingredients. Cut the chicken into small bite-size pieces. If needed, you can also cut the veggies into smaller pieces. Please everything into a large mixing bowl.

Grilled chicken, green peppers, tomatoes, and onions cut into pieces on a cutting board for Grilled Teriyaki Chicken Salad..

Add the dressing and toss to combine. Serve and garnish with the remaining sesame seeds and cilantro leaves.

Grilled Teriyaki Chicken Salad in a mixing bowl with spoon and cilantro cut on cutting board on the side with knife.

Can I cook the Chicken and Veggies another way?

If you are not able to grill, you can cook these under the broiler in the oven on high for about 6-8 minutes per side, just enough to get a nice char on the outside, then move the pan down to the venter rack and roast 400 F degrees for another 5-10 minutes until the chicken is cooked through.  Note: the tomatoes will be done after the broiling step.

ENJOY!  😍 Carrie

Grilled Teriyaki Chicken Salad in 2 bowls on black background with chicken, green peppers, tomatoes, onions, black sesame seeds, and cilantro.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Teriyaki Chicken Salad

Grilled Teriyaki Chicken Salad is such a delicious summer lunch or dinner that you can make ahead and enjoy quickly at the end of a long day.  It's sweet, savory, tangy, and filled with flavor and texture.  The slightly charred teriyaki chicken is smoky, tangy, and hearty.  The onions, peppers, and tomatoes add sweet and peppery flavors plus crunchy and tender textures.  And the delicious mayonnaise-based dressing brings in delicious creaminess.  Make tons, then enjoy straight off the grill and then later in this salad.

Course Main Course
Cuisine American, Japanese
Keyword chicken recipes, Chicken Salad, salad, teriyaki
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

For Grilling

  • 1 pound Chicken Breasts, boneless, skinless
  • 1/2 cup Teriyaki Sauce
  • 1 Yellow Onion, medium
  • 1 Green Pepper
  • 2 Tomatoes, medium
  • 3-4 tablespoons Extra-virgin olive oil
  • 2 teaspoons Salt
  • 2 teaspoons Ground Black Pepper

Dressing & Garnish

  • 3/4 cup Mayonnaise
  • 1/4 cup Teriyaki Sauce
  • 1 tablespoon Toasted Sesame Seeds, Black or White
  • 1/4 cup Fresh Cilantro leaves

Instructions

Prep Ahead Steps

  1. Cut the chicken breasts into 2-inch cubes. Place them into a storage bag or container. Pour the teriyaki sauce over the chicken and mix in the sauce. Seal the bag or container and marinate for at least 1 hour up to 24 hours in advance of cooking.

    Raw chicken breast chunks on a plate on counter for Teriyaki Chicken Salad..
  2. Cut the onion, the green pepper, and tomato into chunks that can be skewered.

  3. Skewer the tomatoes on one skewer by themselves. Skewer the Onion, Green Pepper, and Chicken on the other skewers alternating (chicken, pepper, onion, chicken, pepper, onion). Store in the fridge covered until ready to grill (up to 3 days in advance).

Cooking Steps

  1. Preheat the grill to high heat. Place the kabobs on the grill and cook, flipping halfway through cooking time. The Tomatoes need only 2 minutes per side. The chicken needs about 6 minutes per side to cook completely through to 165 F degrees internal temp. When each skewer is done, place on a large sheet pan to cool.

  2. While the kabobs are cooking, mix the dressing ingredients, leaving a teaspoon or so of the sesame seeds for garnish.

Make Salad

  1. Once the skewers have cooled enough to handle, remove the ingredients. Cut the chicken into small bite-size pieces. If needed, you can also cut the veggies into smaller pieces. Please everything into a large mixing bowl.

    Grilled chicken, green peppers, tomatoes, and onions cut into pieces on a cutting board for Grilled Teriyaki Chicken Salad..
  2. Add the dressing and toss to combine. Serve and garnish with the remaining sesame seeds and cilantro leaves. Enjoy!

    Grilled Teriyaki Chicken Salad in a mixing bowl with spoon and cilantro cut on cutting board on the side with knife.