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.
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.
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.
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.
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!
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!
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
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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.
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MAKE SLURRY. Mix the cornstarch into cold milk until completely dissolved. Set aside.
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PREP VEGGIES. Dice the onion and mince the garlic. Chop the artichoke hearts.
Cooking and Assembly Steps
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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.
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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.
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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.
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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!
Recipe Video
Recipe Notes
- 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!
- 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.
- For the milk, I used 1%, but you can use any milk that you prefer.
- You can replace the cheddar cheese with manchego, jack, gruyere, gouda, or mozzarella. All will work well.
