The best way to enjoy spinach is stuffed into a perfectly seasoned chicken breast along with a creamy, garlicky cheese filling! Spinach Stuffed Chicken Breast is simple enough to make for a weeknight dinner and fancy enough for company or a celebration. You are going to love this one-pan chicken recipe!
Italian cheeses, lots of garlic, and fresh spinach combine in this cream cheese stuffed chicken breast recipe that has the most amazing flavors! Baked chicken doesn’t have to be boring when you can fill it like this.
This recipe looks fancy, but it is actually very simple to create and uses basic, easy-to-find ingredients. The best part: You can cook it all in one ovenproof skillet, so clean-up is easy too!
Why You’ll Love This Recipe
- Spinach Dip Flavors: You can enjoy all of the cheesy, garlicky flavors of your favorite hot spinach dip, stuffed inside of chicken! The flavor combinations in this recipe are tried and true, and will not disappoint.
- Great for Company: Stuffed Chicken adds extra special detail to dinner that makes it perfect for dinner parties, holidays, or celebrations.
- Family Favorite: While this chicken recipe is great for special occasions, it also makes a delicious family meal that everyone will enjoy. You’re going to want to try Bacon Wrapped Chicken Breasts too. Stick with me for more ways to get your family to LOVE baked chicken!
Here’s what you need to make this recipe:
- Chicken Breasts: This recipe makes 4 stuffed chicken breasts. Feel free to double the recipe for serving a larger group. Trim off any excess fat from the breasts and get ready to cut a pocket into them for the cheesy spinach filling.
- Salt, Pepper, Paprika: These simple seasonings are all that the chicken needs.
- Oil and Butter: I like using both to sear the chicken in a cast-iron pan or skillet.
- Baby Spinach: Buy fresh baby spinach and roughly chop it. If you want to use frozen spinach for this chicken recipe, you can do that too. Just thaw it first and then squeeze out all the liquid.
- Cream cheese and Mayonnaise: Together these two create a delicate, creamy filling for spinach and cream cheese stuffed chicken.
- Garlic: Fresh minced garlic mingles deliciously with spinach and cheese.
- Mozzarella Cheese and Parmesan Cheese: Use low-moisture mozzarella and shredded parmesan to add the best cheesy flavor to the chicken filling.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Spinach Stuffed Chicken Breast
The photos show you step-by-step how to put these stuffed chicken breasts together. It’s easy!
- Prep the Chicken Breasts: Put your hand over the chicken breast to hold it in place, then with a sharp knife score it lengthwise, ¾ of the way through. Be careful not to cut all the way through. Dry the chicken with a paper towel.
- Make the Filling: Mix spinach, cream cheese, mozzarella cheese, parmesan cheese, mayo, and garlic together in a bowl until well combined.
- Stuff the Chicken: Divide the filling between the four chicken breasts, using about ¼ cup of filling for each. Spread it over the inside of the chicken breast, fold it back together, and seal with two toothpicks.
- Sear the Chicken: Season the chicken on all sides with salt, pepper, and paprika. Melt the butter and heat the oil in an oven-proof skillet, then sear the chicken for 3 minutes on each side.
- Bake: Transfer the skillet to a preheated oven and cook for 15-20 minutes or until the internal temperature of the chicken reaches 165°F/74°C.
To double the recipe, sear the chicken in two batches in the skillet, then transfer it to a large baking dish before putting it in the oven.
- Adjust the Seasonings: This chicken is delicious with a pinch of crushed red pepper added to the filling. You can also add herbs or spices that you love to make a dish that is all your own.
- Make it Ahead of Time: This is a great recipe to make ahead. Assemble the stuffed chicken breasts, and store them in the fridge, covered for 1 or 2 days. When it’s almost time for dinner, sear and then bake the spinach stuffed chicken as directed.
- Store Leftovers: Spinach stuffed chicken is delicious the next day! Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave. If you use the microwave, I suggest reheating on 50% power.
- Cooking Time May Vary: The amount of time needed to bake this recipe will depend on the size of your chicken breasts. Use a meat thermometer to be sure that the chicken is cooked to a safe internal temperature of 165°F/74°C.
What to Serve With Spinach Stuffed Chicken
You can choose your favorite side dishes to go with this delicious chicken. Here are some of my favorites:
Serve with Pasta: Creamy Italian cheesy chicken calls for a tasty pasta side. Make pasta with a simple Cream Cheese Pasta Sauce, or just Buttered Noodles. Creamy Lemon Pasta is also delicious with this chicken.
Sure! Follow the recipe up until the chicken goes into the oven. Instead, transfer the seared stuffed chicken breasts to an air fryer basket, and air fry at 375°F/190°C for 15-20 minutes. The chicken is ready when it reaches 165°F/74°C.
This delicious chicken entree can certainly be part of a healthy diet. As written, this recipe is keto-friendly and low-carb. The fact that this recipe includes spinach in such a yummy way is just a bonus! Add a side of broccoli for a filling and satisfying keto meal.
Yes! Allow your chopped frozen spinach to thaw, then use your hands to squeeze all of the moisture out of it.
You can freeze the stuffed chicken after it’s been cooked. Just let it cool down, then store in a freezer-safe container for up to three months. To enjoy, allow the chicken to thaw before reheating. This recipe can also be frozen before cooking. Assemble the stuffed chicken breasts and freeze for up to 3 months. You can bake the stuffed chicken breasts directly from frozen following the recipe instructions and adding a few extra minutes, although you won’t get the same browned outside.
I hope you thoroughly enjoy making and eating this recipe! If it becomes a hit with you and your family, or anyone else you share it with, don’t forget to leave a rating and a review. Your feedback is greatly appreciated and helps others too. And if you want to make this recipe again in the future, be sure to pin it so you can easily find it later. Enjoy your cooking!
- 4 (800 g) chicken breasts boneless and skinless
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 tablespoon (15 g) olive oil not extra virgin
- 1 tablespoon (14 g) butter
For the filling:
- 2 cups (60 g) Baby spinach leaves fresh and chopped, or use frozen (see note 1)
- 6 ounces (170 g) cream cheese softened
- 3 cloves garlic minced
- 1 tablespoon (15 ml) mayonnaise
- ¼ cup (30 g) shredded mozzarella cheese low moisture
- ¼ cup (25 g) grated parmesan cheese
- Preheat the oven to 350°F/180°C.
- Prep the chicken breasts. Put your hand over the chicken breast to hold it in place, then with a sharp knife score it lengthwise ¾ way through. Be careful not to cut all the way through.
- Make the filling: mix everything in a bowl until well combined.
- Divide the filling between the 4 chicken breasts (you will have around 1 cup of filling, so you will use around ¼ cup per each chicken breasts). Spread it over the chicken breast and seal each with 2 toothpicks.
- Season the chicken with salt, pepper and paprika (I just mix them together and then season the chicken with the mixture from both sides).
- Use an oven proof skillet, heat oil and melt the butter and sear the chicken on both sides (3 minutes per side).
- Transfer to the oven and cook for 15-20 minutes or until the internal temperature of the chicken hits 165°F/74°C. Serve with mashed potatoes, blanched broccoli or salad.
- If you’re using frozen spinach, make sure to thaw it and squeeze out all the excess moisture before using.
- The cooking time may vary depending on the size of your chicken breasts. Always check the internal temperature to ensure it’s cooked to a safe temperature.
- Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave (at 50% power) before serving.
- Make Ahead. Assemble the stuffed chicken breasts and store them in the fridge, covered, for 1 or 2 days before cooking.
- Serve with: mashed potatoes, blanched broccoli or salad.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen