Spinach Artichoke Chicken Stuffed Pita (Print)

Fluffy pita pockets stuffed with creamy spinach, artichokes, and tender chicken. Perfect for lunch or light dinner.

# Ingredients:

→ Chicken & Filling

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup canned artichoke hearts, drained and chopped
03 - 1 cup fresh spinach, chopped
04 - 1/2 cup Greek yogurt
05 - 1/4 cup light mayonnaise
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 clove garlic, minced
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and black pepper to taste

→ Bread

13 - 4 large pita breads, whole wheat or regular

→ Garnish

14 - Fresh parsley, chopped
15 - Lemon wedges

# Directions:

01 - Preheat the oven to 375°F
02 - In a large mixing bowl, combine the chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes if using, salt, and black pepper. Mix until well combined.
03 - Slice the pita breads in half to form pockets.
04 - Stuff each pita half generously with the spinach artichoke chicken mixture.
05 - Arrange the stuffed pitas on a baking sheet lined with parchment paper.
06 - Bake for 15 to 20 minutes, or until the filling is hot and the cheese is melted.
07 - Remove from oven, garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • It uses up leftover chicken and turns it into something that feels indulgent without any fancy technique.
  • The creamy filling stays tucked inside the pita so you can eat it with one hand and not make a mess.
  • You get all the flavor of spinach artichoke dip but in a form that actually counts as dinner.
  • It reheats beautifully the next day, which almost never happens with stuffed bread.
02 -
  • If your spinach or artichokes are wet, the filling will leak out during baking and make the pita soggy, so squeeze or blot them dry first.
  • Don't overfill the pockets or they'll split open in the oven, I learned this the hard way and had to scrape cheese off the pan.
  • Let the stuffed pitas sit for a minute after baking, the filling is molten and will burn your mouth if you bite in too fast.
03 -
  • Taste your filling before you stuff it, once it's in the pita it's too late to fix underseasoned chicken.
  • If your pitas are stale or stiff, wrap them in a damp towel and microwave for 15 seconds to soften them before slicing.
  • Double the filling and freeze half, it thaws perfectly and you can stuff fresh pitas whenever you need a quick dinner.
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