Spinach Artichoke Chicken Stuffed Pita (Printable)

Fluffy pita pockets stuffed with creamy spinach, artichokes, and tender chicken. A satisfying Mediterranean-inspired main dish.

# What you'll need:

→ 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 - 2 tablespoons fresh parsley, chopped
15 - 2 lemon wedges

# How to make it:

01 - Set oven temperature to 375°F and allow to reach proper heat.
02 - In a large mixing bowl, combine chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly until well incorporated.
03 - Slice each pita bread in half horizontally to create distinct pockets for filling.
04 - Fill each pita half generously with the spinach artichoke chicken mixture, distributing evenly.
05 - Place stuffed pita halves on a baking sheet lined with parchment paper in a single layer.
06 - Bake for 15 to 20 minutes, or until the filling reaches proper temperature and cheese is completely melted.
07 - Remove from oven and garnish with chopped parsley. Serve immediately with lemon wedges on the side.

# Expert suggestions:

01 -
  • It tastes like your favorite appetizer dip, but actually fills you up and keeps you satisfied for hours.
  • You can prep the filling ahead and stuff the pitas right before baking, making it perfect for busy evenings.
  • The creamy, cheesy filling paired with warm pita is comfort food that somehow still feels light and fresh.
  • It uses simple ingredients you probably already have, plus leftover chicken or a rotisserie shortcut.
02 -
  • Don't skip draining the artichokes well, excess liquid will make the filling watery and prevent it from holding together inside the pita.
  • Taste the filling before stuffing, the seasoning should be bold because baking will mellow it slightly.
  • If your pitas are stale or dry, spritz them lightly with water before baking to help them soften and stay tender.
03 -
  • Use rotisserie chicken to cut your prep time in half and add extra seasoning without any effort.
  • If the filling seems too thick, add a tablespoon of milk or chicken broth to loosen it up and make it easier to spread.
  • Let the stuffed pitas rest for a minute or two after baking so the filling sets slightly and doesn't spill out when you bite in.
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