Chardonnay Glazed Chicken Stuffed Spinach & Artichoke

Chardonnay Glazed Chicken Stuffed Spinach & Artichoke

This recipe combines juicy, tender chicken with a flavorful spinach artichoke stuffing and a delightful Chardonnay Wine Jelly Glaze for an impressive and elegant main course.


  • For the chicken:
    • 4 boneless, skinless chicken breasts (around 6-8 oz each)
    • 1 tablespoon olive oil
    • Salt and freshly ground black pepper, to taste
    • 1/2 teaspoon dried thyme
  • For the stuffing:
    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 10 oz fresh spinach, chopped
    • 1 (14.5 oz) can artichoke hearts (quartered or chopped)
    • 1/2 cup crumbled farmer's cheese
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 1/4 teaspoon dried oregano
    • Pinch of red pepper flakes (optional)
    • Salt and freshly ground black pepper, to taste
  • For the Chardonnay Wine Jelly Glaze:
    • 1 jar (7.75oz oz) Berkshire Chardonnay Wine Jelly
    • 1/4 cup chicken broth
    • 1 tablespoon cornstarch


  1. Prepare the chicken: Preheat oven to 375°F (190°C). Lightly grease a baking dish. Pat the chicken breasts dry and season generously with salt, pepper, and thyme.

  2. Make the stuffing: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute. Add spinach and cook until wilted, about 2 minutes. Drain any excess liquid.

  3. In a large bowl, combine spinach mixture, artichoke hearts, farmer's cheese, Parmesan cheese, parsley, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.

  4. Stuff the chicken: Carefully create a pocket in each chicken breast by slicing horizontally almost through the center, without cutting all the way through. Open the pocket and spoon the stuffing mixture evenly into each chicken breast.

  5. Bake: Place the stuffed chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear when pierced with a fork.

  6. Make the Chardonnay Wine Jelly Glaze: While the chicken bakes, combine Chardonnay Wine Jelly, chicken broth, cornstarch, in a small saucepan. Heat over medium heat, whisking constantly, until the mixture thickens and becomes translucent, about 3-5 minutes.

  7. Glaze the chicken: Remove the chicken from the oven and brush with the Chardonnay wine jelly glaze. Return to the oven and bake for an additional 5-10 minutes, or until the glaze is bubbly and slightly golden.

  8. Serve: Let the chicken rest for a few minutes before serving. Enjoy with mashed potatoes, roasted vegetables, or your favorite side dish.


  • For thicker stuffing, drain the spinach even more thoroughly before adding it to the cheese mixture.
  • If you don't have fresh spinach, you can use 10 oz frozen chopped spinach, thawed and squeezed dry.
  • For a richer flavor, substitute crumbled goat cheese for the farmer's cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this unique and delicious twist on stuffed chicken!

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