Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center. Watch the video tutorial and see how easy it is.

Chicken breast stuffed with cheesy spinach on a spatula

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Spinach Stuffed Chicken Video

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Why You Will Love Stuffed Chicken Breast

We love stuffed chicken breast recipes from Stuffed Chicken Parmesan to Easy Chicken Kiev, and let’s not forget Chicken Pesto Roll-Ups. If you are looking for new chicken dinner ideas, this Spinach Stuffed Chicken is a must-try!

My brother-in-law Vitalik shared this Spinach Chicken with my husband and we lost no time in recreating the dish. Tender chicken stuffed with cream cheese, mozzarella, parmesan, and fresh chopped spinach. It was love at first bite! The filling becomes super creamy and cheesy in the oven and it keeps the chicken breast really juicy.

Stuffed chicken breast cut in half to show center

Ingredients for Stuffed Chicken

The key to making great stuffed chicken breasts is to use even-sized pieces. This way they all finish baking at the same time.

  • Chicken Breast – we use 3 large, boneless, skinless chicken breasts totaling about 1 3/4 to 2 lbs.
  • Seasoning – salt, black pepper, garlic powder, and paprika to season the outside of the chicken.
  • Cream Cheese – use 4 oz of cold block-style cream cheese
  • Mayonnaise – makes the filling extra creamy so it melts easier without curdling. Mayo makes many things better!
  • Garlic – adding fresh garlic cloves to the filling is a must. We use a garlic press for this.
  • Spinach – freshly chopped spinach works great. See our notes below on substituting with frozen.
  • Cheese – the combination of mozzarella and parmesan adds the perfect balance of saltiness and melty cheesiness.
Ingredients for stuffed chicken breast with spinach, cream cheese and shredded cheese

How to Make Spinach Stuffed Chicken Breast

  1. Make Filling – use a fork to mash together cream cheese, mayo, minced garlic, and salt. Mash in chopped spinach, shredded mozzarella, and parmesan.
  2. Cut slits in chicken – lay chicken breast flat and use a sharp knife to cut a slit about 3/4 of the way into the chicken.
  3. Stuff chicken – fill each chicken breast with 1/3 of the mixture then seal edges with toothpicks.
  4. Sear chicken – heat a large 10″ oven-safe pan over medium heat. Add 1 1/2 Tbsp olive oil and saute chicken 4 minutes per side until browned.
  5. Bake – transfer your hot skillet to the preheated oven at 425˚F for about 10-15 minutes (depending on chicken thickness), or until a thermometer inserted in the deepest part of your chicken registers 165˚F.
Step by step process of making spinach filling and stuffing chicken breasts.

Pro Tip: Make sure you don’t cut all the way through the chicken so the filling is less likely to leak out. If you do, no problem, just seal the other side with a toothpick.

Common Questions:

Do I remove the attached chicken tenders?

Some very large chicken breasts will have a strip of chicken tender meat attached. Remove tenders and use them to make Crispy Chicken Tenders.

Can I use chicken thighs?

Chicken thighs are more difficult to seal and require a little more trimming of fat, but it would work to stuff thighs. Follow the method we used on our Stuffed Chicken Thighs Recipe.

Can I use frozen spinach?

Frozen spinach works if thawed and squeezed dry to remove the excess liquid.

How many people does this serve?

If you cut three chicken breasts in half, you can easily serve 6 people with about 5 oz of chicken each. You can also use 4 small chicken breasts for 4 generous portions, just be sure to reduce the cooking time accordingly with smaller chicken breasts.

Three stuffed chicken breasts served on a skillet.

Serving Tip: Some of the fillings will escape and turn into tasty pan drippings. Spoon that yummy pan sauce over your chicken when serving.

How to Reheat Stuffed Chicken

Chicken breast is a lean protein so it can be challenging to reheat without it getting tough or having that reheated chicken taste. Stuffed chicken is best served fresh, but it does reheat well. Be sure the chicken reaches 165˚F in the center on a thermometer.

  • Oven – this is the preferred method. Preheat oven to 325˚F, cover with foil to prevent drying out, and bake 10-15 minutes until hot.
  • Stove-top – place in a lightly oiled skillet over low heat, cover, and saute until hot. Flip chicken at least once.
  • Microwave – this is the least desirable method, but if you insist, cut chicken in half so the heat penetrates better. Sprinkle water and any pan juices over your chicken, heat on 50% power, and check at 30-45 second intervals until steaming hot throughout.
Up close sliced stuffed chicken breast on fork

Cream cheese and spinach stuffed chicken breast is adventurous and tastes like a restaurant-quality dish, but it’s really easy to prepare. I hope you absolutely love this recipe!

More Chicken Recipes to try

If you love this Stuffed Chicken then you won’t want to miss these easy chicken dinner ideas.

Cheesy Spinach Stuffed Chicken Breasts

5 from 416 votes
Author: Natasha Kravchuk
Spinach stuffed chicken breast in skillet
Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it’s cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 people

For the Chicken Breasts:

  • 3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 1/2 Tbsp olive oil

For the Filling:

  • 4 oz cream cheese, cold
  • 1 Tbsp mayonnaise
  • 2 garlic cloves, pressed
  • 1/4 tsp salt
  • 1 1/2 cups baby spinach leaves, chopped
  • 1/4 cup mozzarella cheese
  • 1/4 cup parmesan cheese

Instructions

  • Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
  • Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
  • Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
  • Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
  • Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

Nutrition Per Serving

211kcal Calories2g Carbs16g Protein15g Fat6g Saturated Fat1g Trans Fat65mg Cholesterol628mg Sodium300mg Potassium1g Fiber1g Sugar1117IU Vitamin A3mg Vitamin C115mg Calcium1mg Iron
Nutrition Facts
Cheesy Spinach Stuffed Chicken Breasts
Amount per Serving
Calories
211
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
65
mg
22
%
Sodium
 
628
mg
27
%
Potassium
 
300
mg
9
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
16
g
32
%
Vitamin A
 
1117
IU
22
%
Vitamin C
 
3
mg
4
%
Calcium
 
115
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: spinach stuffed chicken, Stuffed Chicken Breast
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 211
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Jon
    June 12, 2024

    WONDERFUL! It makes this husband look like a gourmet chef. The filling alone made me want to stuff it in other things! Any suggestions?

    Reply

  • Jenn
    June 10, 2024

    Absolutely delicious!!! I have a very picky son and he was hesitant about trying, once he did he loved it!! This is now a dish I serve regularly in my house. Thank you

    Reply

    • NatashasKitchen.com
      June 10, 2024

      That’s wonderful, Jenn! Thanks for sharing.

      Reply

  • Jeannette Shields
    June 9, 2024

    Yummmmmmm! This is so delicious! I like to use the food I cook as a means of making someone feel special and this definitely does it. Thank you! 😊😊

    Reply

  • Jane Fitton
    May 13, 2024

    So delish! We totally enjoy this chicken dish, I served the chicken was noodles that I threw in the pan of drippings! Will make this again. My hubby says this was fantastic! Thank you!

    Reply

    • Natasha's Kitchen
      May 13, 2024

      Sounds great! It’s good to hear that you enjoyed this recipe!

      Reply

  • Jee
    May 6, 2024

    I’ve made this in the past for my family and it was excellent. I’m planning on making it for Mother’s Day. However, my week is incredibly jammed. Is there any part of this you would recommend that I could make in advance and how far in advance do you think I could make it? I was thinking of making the Phil the day before

    Reply

    • NatashasKitchen.com
      May 6, 2024

      Hi Jee! I’m so glad it’s being enjoyed. I think it would be fine to make the filling in advance and maybe even prep and fill the chicken.
      Due to food safety, I would not sautéed the chicken until you’re ready to bake it (partially cooked meat should not be refrigerated).
      Let us know how it turns out.

      Reply

  • Melody
    April 30, 2024

    Read the recipe, & it looked great.
    Made for an “anti-chicken no more than once a week” husband. Spinach lover!
    Used 8 chicken tenders, (13 oz.) as I had some thawed & on hand, saved 1/2 of seasoning & 1/2 of filling.
    He devoured these! Served with pasta & we both really enjoyed them.
    The filling is utterly delicious. The outer seasoning mixture gives the chicken a beautiful color when plated & is not overly salty.
    Using tenders, I know they were going to be dryer than breasts would be, so, taking that into consideration, they were still very moist due to the filling & pan browning before baking. Honestly, if I make again, using tenders, I will load them with the filling to create a “sauce” for the pasta. Used 2 toothpicks to hold them together. Less time was needed.
    This was scrumptious!

    Reply

    • NatashasKitchen.com
      April 30, 2024

      Thank you for sharing, Melody!

      Reply

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