Cheesy Spinach Stuffed Chicken Breasts (VIDEO)
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.
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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.
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.
How to Make Spinach Stuffed Chicken Breast
- Make Filling – use a fork to mash together cream cheese, mayo, minced garlic, and salt. Mash in chopped spinach, shredded mozzarella, and parmesan.
- 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.
- Stuff chicken – fill each chicken breast with 1/3 of the mixture then seal edges with toothpicks.
- 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.
- 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.
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:
Some very large chicken breasts will have a strip of chicken tender meat attached. Remove tenders and use them to make Crispy Chicken Tenders.
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.
Frozen spinach works if thawed and squeezed dry to remove the excess liquid.
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.
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.
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.
- Lemon Chicken
- Spatchcock Chicken
- Instant Pot Whole Chicken
- Classic Chicken Parmesan
- Air Fryer Chicken Wings
Cheesy Spinach Stuffed Chicken Breasts
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.
Ingredients
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
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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.
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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.
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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.
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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.
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made extra filling and had a lot left. So I added heavy cream to it in a sauce pan and made the best spinach cheese dip ever!¡
Hi Kevin! That’s a great way to use up extra. 🙂
Thank you for sharing.
Perfection.
The chicken breasts I had were very large, so I doubled the cheese mixture and increased the oven cook time by about 15 minutes and they were melt-in-your mouth deliciousness.
Thank you (again) Natasha!
You’re welcome! So glad you loved it.
Hi Natasha! This stuffed chicken looks yummy! What do you recommend serving it with? We just recently make your pesto chicken roll-ups and they were divine! Everyone kept raving about them. Thanks for sharing all of your delicious recipes! Your recipes are all I will make now.
Hi Brooke, This goes great with potatoes or rice!
Made this last night. Absolutely delicious. Thank you Natasha for another great recipe.
You’re welcome. So glad it was a hit.
Wow! Just finished my portion and it is delicious. I used SMOKED SALT and it makes all the difference. Five minutes before baking was done, I topped each breast with a slice of fresh mozzarella and let it melt. For sure use a meat thermometer to prevent drying out. Definitely going in the recipe rotation.
Sounds wonderful! I’m glad you had a great experience with this recipe, thank you for sharing that with us, Veronica.
If I make this the day before for company, what would be the best way to reheat?
Hi! See the “How to Reheat Stuffed Chicken” instructions in the post above. 🙂
OMG! Delicious! I doubled the spinach cheese mixture because I had 5 really large boneless chicken breasts I had bought on sale. I often tweak new recipes so I halfway fried up 5 thick slices of applewood bacon. I used the bacon to help keep the spinach cheese stuffing from escaping. I also sauteed the extra fresh spinach I had and a small onion thinly sliced in the bacon grease. Served the chicken on a bed of couscous with the sauteed spinach and onions and fresh microgreens on top! Definitely a keeper! Thank you for this recipe!
Thanks a lot for sharing that with us, great to hear that you loved the results!
Great recipe! It was easy to make. Next time I’ll read the whole recipe, I didn’t read to the end and just put it in the oven to cook. Thankfully it turned out good. We loved it. I will definitely make again.
I’m glad it all worked out, Patricia! Yes, I highly recommend reading through and watching the full recipe before starting to make it.
Great recipe. I substituted some blue cheese for the feta and than coated the stuffed breasts with shake and bake mixture.
Thank you, Bob! Glad you loved the recipe.
Made this for the first time tonight. Awesome, my husband loved it.
Thank you for trying my recipe, Ann! I’m glad you enjoyed it!
Another perfect, delicious recipe!! Your recipes turn out sooo good that I am excited about cooking again!! Thank you so much!!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Yet another winner Natasha! Thanks for the inspiration, we altered a bit by using 1 cup spinach and 1 cup of mushrooms, and it was a huge hit.
Thank you for sharing, Christina! I’m glad you loved it!
Hi Natasha, I’ve made this before and it was delish. I’m wondering if I could stuff the chicken, refrigerate it (raw) then cook it the next day.
Thank you
I think that will be fine. I hope you’ll love it!
I make this about every other week it is so good I could even serve to company nice presentation thank you
You’re welcome! I’m so happy you enjoyed it, Rebecca! I agree, this is the perfect meal for company!
This was fantastic! My hubby is a not fussy but he definitely likes good food. He was skeptical at first, but at the end of dinner he stated that it was a keeper! We had it with brown rice and I used the rest of spinach, cooked in pan drippings..thank you so much!
You are very welcome! Thanks for sharing that with us, we appreciate your feedback.
I have made this SEVERAL times, always perfect !!! We’re having this for Thanksgiving instead of turkey thus year !!!
So glad you love this recipe, Connie! Thank you for sharing.
Happy Thanksgiving!
This is delicious!! I made this a couple months ago and the family loved it. I’ve given this recipe to several ppl and will be making it again today. I have loved every recipe of yours that I have tried and that is a lot. lol Thanks for sharing
You’re welcome! I’m glad it’s a hit. Thank you for sharing, Linda!
Very good. Made the recipe exactly as posted and it turned out perfect. Will make again!
That’s wonderful, Mary! So glad it turned out for you.
Stuffed Chicken Breast was out standing great to make everyone loved it . Thanks
Glad to hear that, Michael! 🙂
I would like to make this tonight. What side dish can I serve with this?
Hi Isabel! This goes great with potatoes.
This is the bomb! Using the toothpicks to hold it together is a great solution. The filling hardly leaked out at all! I used the Parmesan from a bottle and used cheddar in place of mozzarella. It was easy and delicious, what’s not to love? My husband is currently bragging it up.
I’m so happy you enjoyed that. Thank you for sharing that with us, Mindy!
I made this tonight. It was a hit. I altered it for 4 chicken breasts, they were large, but it was fantastic & everyone’s plates were cleaned.
The dog even got in on some left overs
🙂
Glad to hear that, Tari! Thank you for sharing.
wondering if i could use miracle whip instead of mayo…any thoughts?
Hi Frank, I haven’t tested that to advise. If you do an experiment, please update us on how it goes.
Hi Natasha! Thanks so much for this recipe! I’m not sure if my pan is oven-safe. After frying each side, could I transfer the chicken to a baking sheet lined with parchment paper and put it in the oven that way?
Hi Michelle! All oven-proof frying pans should have a symbol of an oven on the bottom of them that tells you that it is oven-proof. If you cannot find a symbol, it should be fine to use a baking sheet lined with parchment paper.
Can I use spring salad mix instead of “just” spinach? I wondered if it would be too bitter – but maybe that would be a good thing! 🙂
Hi Sonia! I have never tested that to advise. Let us know how it turns out if you try.
This was AMAZING!!!! Thank you so much for sharing this!!!!!
You’re welcome! I’m so happy you enjoyed it, Lynn!
Made this tonight, whole family of very picky eaters loved it. Very easy, and fairly quick. I used kebab sticks instead of toothpicks as I had large chicken breasts. Would highly recommend this recipe and will definitely make again. Thank you.
Hi Nickie! I”m so glad your family loved this recipe. Thank you for the review.
Hi, can I air fry this? This recipe looks so delicious, I bought all the ingredients this morning.
Hi Kelly, I haven’t tried this in an air fryer, but here’s what one of my readers wrote, I hope it’s helpful: “Prepared half recipe and it was delicious. Wrapped bacon around chicken and secured with toothpicks. Used Air Fryer. Preheated 3 minutes at 400 F and cooked for 15 minutes, flipping once. Perfect.”
Instead of using toothpicks to seal the chicken, use spaghetti noodles instead. The noodles will soften while baking.
Thank you so much for sharing that with me, Steve!
Thanks sooo much for this ! It’s definitely made a couple times a month- I’m so sloppy I left out the toothpicks altogether- iron skillet so who needs them typically make 4 with the same ingredients-although the first time I did broccoli because it’s what I had also we have done spring mix and spinach and jalapeños once- just can’t go wrong my son always wants them wrapped in bacon and he gets his way tonight but thank you so much!!!
You’re welcome! I’m so happy you enjoyed it, Missy!
I made it! Quick and easy recipe! Next time I will need to keep count of the number of toothpicks I used, and all the chicken breast didn’t make it, lol
This is a great Keto recipe! It’s delicious and very satisfying plus it’s easy to prepare and doesn’t take long to cook.
Thank you for the wonderful feedback, Barbara! 🙂
Great Recipe. Love all of your recipes, they are so easy to make. Keep the videos coming.
Thank you!
I made this when I was tired and had to double recipe for family. I forgot the mayo but still came out great. I added extra parm and stuffing on top
Hello Sarah, that’s good that you still liked it even without the mayo. Thanks for sharing that with us!
i just ran out of mayo. what can i use to sub with?
Can i also flat out and roll the the chicken?
Hi Kimberly, the mayo really helps make this recipe creamy and I have not tried any substitution to advise. I think that will work!
I made this dish and my wife loved it. Very easy and a great brunch food. Thank you
Happy to hear that, Damon! Thank you for your awesome comments and feedback.
Outstanding recipe! We did use chicken thighs that were flattened with a mallet. So good. Next time, I will double the recipe for leftovers.
Sounds delicious! So glad it was enjoyed, thank you for the review.
I made these chicken breasts for my family and they were delicious!! They want this every week now!! Thanks Natasha for another winner.
That’s wonderful! So glad to hear that, Rob. Thank you for the review.
This is a Great Recipe. 5 Stars. I am a Single Man and I don’t cook very often because most Recipes make more than I can eat. This recipe makes 3 dinners and I have 2 Stuffed chicken Breast left. Can I freeze the other 2 and if so,what is the best way to rewarm them?
That’s great! I’m glad you enjoy this recipe. I haven’t tried freezing this, if you experiment please let us know how it goes. Stuffed chicken is best served fresh, but it does reheat well so if you are interested in that, see recipe notes for instructions on how to reheat this.
I don’t want to use regular chicken breasts I’d rather use thin sliced chicken breasts… any thoughts on that?
Hi, Elizabeth we prefer it this way, but if you happen to try it that way, I’d like to know how you like it!
My husband loved this so much I made it two nights in a row! Next time I want to try adding diced up artichoke hearts to the mix as well. 🙂
Sounds great! I’m glad you both enjoyed this.
Natasha, you are like a breath of fresh air amongst all the cooks out there! You are genuine and fun. I feel like I’m sitting with my girlfriend in her kitchen as she cooks! Thank you for the delicious recipes😁
Thank you for that wonderful compliment, Nancy! 🙂 I’m so glad you’re enjoying my recipes and videos!
Natasha, you are my go to Chef…. I think you are fabulous…Where can I get you cookbook?
Thank you, Maria! I appreciate your love and support. I am still working on my cookbook, it will be ready by the fall of next year.
I can’t wait to try this recipe. I have an induction stovetop so I do not have a pan that I can use on the stove that can also be put into the oven. Suggestions?
Hi Anita! If you have an oven-safe dish, like a casserole dish, you can transfer the chicken to that and put it in the oven.
I made this last night and it was the best meal I have had in a while. Thank you for sharing. I already shared it with all of my friends and I am encouraging them to try it too. I can’t wait to have this again. I did notice that for the salt for the filling is not mentioned in the instructions. I did add it to the filling.
Thank you for your feedback, Grant! I’m so glad you enjoyed it!
I finally cooked the stuffed chicken breast tonight for the first time. I thought it was very good. It will definitely be a dish I make again. Thanks for sharing your delicious recipes with us Natasha.. They are fantastic…
Hi Crystal great to know that you loved this recipe! Thank you for the review, we appreciate it.
Made this for dinner tonight and it was absolutely delicious! I didn’t get my pockets cut very evenly so some parts of the chicken were thicker than others. I baked it for 20 minutes after putting it in the oven and it came out perfectly done. There was a little more stuffing left over after I filled the chicken so I just spooned that into the pan when I put it into the oven and it was great for spooning over the finished chicken. My kids gobbled it right up which is high praise! Will make it again soon!!
That’s wonderful! So glad your family enjoyed this meal. Thank you for sharing, Chandra.
This was amazing!
Tips…
-go heavy with seasoning
-add sun dried tomato
-maybe bacon too
Great tips! Thank you so much for sharing!
Firstly, thank you for sharing, this sounds delicious! However, I’m a busy mom and I like meal prepping for busy weeknights, is this a recipe I could prepare, freeze, and then bake without running into any problems?
Thank you (:
Hi Rebeca! I haven’t tried freezing this, if you experiment please let us know how it goes. Stuffed chicken is best served fresh, but it does reheat well so if you are interested in that, see recipe notes for instructions on how to reheat this.
I rarely comment on recipes but this one truly deserves it! My entire family loves it and my kids request it at least once a week. I’ve made it so often that I now have it memorized. Every one of your recipes that I’ve tried have been amazing; thank you so much for sharing!
That is the best when the family loves what we moms make. That’s so great! Thank you for sharing your awesome review with me, Nikki!
Thank you SO much. I made this for the first time for relatives who were sick with covid. It really was a blessing. They loved it.
I’m glad to hear that they enjoyed it! I hope they will get well soon. Prayers for your family.
I’ll come back to review recipe tomorrow after we eat it.
You wrote stuff each breast with 1/4 of mixture. There are 3 breasts. Should it be 1/3 or do I use the remainder as a topping?
Hi Suzanne, you are absolutely correct, I made a typo and have corrected it. It should read 1/3 of the mixture since there are 3 chicken breasts. Thank you for pointing that out.
I am fixing your delicious spinach and cheese stuffed chicken. How do I reheat and not dry out dish?
Hi Anne, I recommend using the “How to Reheat Stuffed Chicken” instructions in the post.
I plan to make the stuffed chicken tonight ant suggestions for a side dish?
Hello Mary, how about some pasta, rice, potatoes or salad?
I’ve made this dish before and it’s delicious . Could I start this one day saute’ chicken and finish next day in oven?
Hi Anne, I haven’t tried making ahead that way, but I would be concerned about leaving the chicken not fully cooked through and then cooling it down and reheating it. If not cooking it within an hour or so, it might be safer to finish the dish and then reheat it using the “How to Reheat Stuffed Chicken” instructions in the post.
I made the Stuffed spinach recipe. It was easy to follow and came out delicious (according to my family). This was the first of your recipes I make and I will be making more.
Thank you for the good comments and feedback, Ramon. I hope your family will love all the recipes that you will try for them.
Added water chestnuts for crunch. This is amazing! Very tasty and filling. Will make it again.
Sounds delicious!
I made this last week. So good and easy. All the goodness inside stayed there. Will be making this again soon.
I’m glad you enjoyed this recipe, Bev. Thank you for the review.
I have to tell you, this recipe is absolutely delicious! The ONLY thing I changed was to add a little water to the skillet before I put it in the oven so I’d have more sauce. Winner, winner…..
Thank you so much for the great feedback, Randi, We appreciate it!
We are a family of seven, including twin boys who play high school football. This is their favorite dish, and beg me to make it all the time. Thank you for this recipe and all of them! My cooking has greatly improved using your recipes!
You’re welcome and I am happy to hear that, Julie! Keep up the excellent work.
Hi Natasha – I never enjoyed cooking and wasn’t very good at it until I started following you. Thank you. You make it fun and uncomplicated. My husband says thank you also because I’m cooking a lot more and a lot better. Love your videos.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Made this today with rave reviews! I love that I can make your recipes with confidence, knowing they will always be a hit! Thank you!
You’re so welcome, Wendy! I hope you’ll love all the recipes that you will try.
The recipe calls for mayonnaise, but the video doesn’t show it being used. Is it necessary for this recipe?
Hi Mary, yes it is part of the recipe. It is needed for the filling.
Thank you…I realized after I commented that it is in the video, but couldn’t figure out how to delete my comment😳🤦🏼♀️
No worries 🙂
Hi this looks so so good & I’m going to make this but I can’t find the block cream cheese, so I’ve got boursin cheese in a block, will that do instead please?
Hi Ally, I have not tested that but it may work. You’ll have to experiment but please share and let us know how it works out if you try it.
Hi Natasha,
I will be making this scrumptious dish tonight! What vegetable do you recommend serving this with?
Hi Diane, there are a lot of options it just depends on your preference but it’s good with different types of pasta, veggies like broccoli, potatoes, asparagus, salads and so much more.
Absolutely delicious! We didn’t have fresh spinach, so we used frozen and it turned out great. We will definitely make again with no substitutions.
Hi Tricia, thanks for sharing that with us. Frozen is a good substitute, I’m glad you enjoyed it!
I have a silly question: 1 1/2 cups spinach, chopped… do I measure the spinach before or after chopping. The weight/amount would be very different, especially if I were using frozen spinach. Thank you.
Yes, it would be measured after it’s chopped.
I told my wife one Sunday that I wanted to make dinner! She laughed!!! I never make the meals. I saw this recipe and it was so simple and easy for me to do! My wife was very impressed with the taste of the chicken and the rest of the meal. I recommend this to everyone!
Aww, I love that you have this a go & it was a hit! That’s so great! Thank you so much for sharing that with me, William!
I never comment on recipe pages but just have to for this one, it was absolutely unreal – so tasty. Going to be a regular on our dinner list. Thankyou for the recipe!
Hi Hannah, you’re welcome! Thank you too for taking the taking to sharing this review with us.
This was a big win in my house! My picky eater husband actually said it was good and that he’d eat it again, so I this is now in the rotation! Thanks for the new recipe!!!
That’s awesome! I’m happy to hear that. You’re very welcome.
Can I finish these off in the air fryer instead of the oven and if so what temp for how long? They look and sound delicious!
Hi Candy, I haven’t tried this in an air fryer, but here’s what one of my readers wrote, I hope it’s helpful: “Prepared half recipe and it was delicious. Wrapped bacon around chicken and secured with toothpicks. Used Air Fryer. Preheated 3 minutes at 400 F and cooked for 15 minutes, flipping once. Perfect.”
love the cheesy spinich stuffed chicken!! Restaurant quality and so easy to fix..served it over some basmati rice.
Isn’t it so good?! I’m so happy you enjoyed that!
Made this tonight for dinner! So good & very filling! Winner winner, chicken dinner!
I’m so glad you enjoyed this recipe, Gina!
I just tried this recipe today. We really loved it! It will be a new favorite for sure!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carol!
I make this every week, it is a family FAVORITE!
MY PICKY KIDS LOVE IT !
thank you for this amazing recipe!
I wanted to let you know that I make it with a side of couscous, it pairs with it so perfectly!!!!!
That is the best when kids love what we parents make. That’s so great!
My husband and I Loved the cheesy Spinach stuffed chicken breasts!!! It was so easy to make and warmed left overs in oven, yummy! Would highly recommend this
Hello. I sm wondering how I would make this with out a oven safe pan because I don’t have one. Could I bake it in the oven? If so what temp should I use and how long?
Hi Kristie, you can carefully try to move them to a pyrex dish or an oven-safe dish.
A. cast iron frying pan works great .lodge makes a great one .
Hey Natasha was wondering I’m making this tonight for dinner I seen your fan going in the video is it the same temp for convection roast
Hi Kyle, I haven’t tried this in a convection oven. I imagine there may need to be an adjustment.
Natasha, my husband and I love this recipe! Could it be baked at a lower temperature but longer? I’m asking because we’d like to make it for guests, but want to be able to spend some time with them, and not be tied to the kitchen. Thanks!
Hi Melinda, that may work, although I’m worried they will dry out if cooked too long.
This was fantastic! My husband and son agreed it was super good!
That is the best when everyone loves the recipes we make. That’s so great!
Absolutely delicious!!! Changed the seasoning to my taste, added a little more cheese and only a cup of fresh spinach leaves chopped. Will make over and over again. Even the kids loved it!
I’m so glad you enjoyed it! Thank you for the wonderful review, Nashea!
This was the bomb!! My family loved it. But second time around I didn’t have cream cheese so I substituted with Ricotta,it was still yummy!!
Love your recipes.
M.
That’s just awesome! Thank you for sharing your wonderful review!
Made this and served the chicken breast on top of hot buttered noodles. The spinach and cheese on top of the noodles was fantastic. Thanks for another great meal
You’re welcome! I’m so happy you enjoyed it, Linda!
You say to stuff with 1/4 of mixture. What do I do with the remainder?
Love your recipes!
Never mind. Got it.
It helped to read the recipe more thoroughly.
Cerebral Flatulence. 🤓
Love your recipes!
I was wondering the same thing, Vel! Went back and read the recipe, and didn’t see what you did. I just figured it meant 1/3, as there are 3 chicken breasts. I may be having a senior moment, but just wondered how 1/4 works?
Hello Natasha, I was wondering if the filling would be able to be made a day or two in advance? Or is it better to just make it fresh right before cooking it? Thank you!
Hi Emily, I haven’t tried making this ahead and freezing it. If you experiment, please share with us how it goes!
I cannot wait to make this for my husband. He is going to love it! Thanks for sharing all of your tasty recipes with us.
I hope it becomes his new favorite!
My husband loved this chicken he wanted to lick the plate. I will be making this again for sure.
I’m so glad you enjoyed it! Thank you for the wonderful review, Sandra!
Recently found out my husband is diabetic. So trying to experiment with chicken recipes. Found yours and made it tonight! What a hit! We both loved it! Served with riced cauliflower and grilled brussel sprouts. (He definitely got in his veggies!) this is a keeper! Thank you!
Thank you, Patti, for sharing that with us. I hope you and your husband will love all the recipes that you will try!
Can Cheesy Spinach Stuffed Chicken be frozen? As long as I am making them, I want to freeze some
Hi Mary, I haven’t tried making this ahead and freezing it. If you experiment, please share with us how it goes!
Looking forward to making these tonight 🙂 question, if I want to just bake (not fry) should I stick with the 425 degrees and just leave it in for longer? Or turn down the Fahrenheit? Also, what would you recommend serving this with, a simple salad? Thank you!
Hi Nina, that may work. If you experiment, let me know how you liked the recipe.
I’ve made this twice now. The first time I had a lot of trouble threading the toothpicks into a stitch that would hold all the good stuff inside. So the second time I cut just much smaller hole towards the “pointy” end of the breast, and threaded the knife inside to create a pocket. Stuffing require using just a tablespoon at a time, and working it in with my fingertips. Then you can “squeeze” it up into the cavity. When the breast was full, I simply folded that pointy tail end over the hole and pinned it with a toothpick. Much better for me, at any rate, and I still got enough spill over for the pan drippings!
Thank you so much for sharing that with me, Bill!
I prepared this for me and my husband tonight, and it came out delicious! I baked two enormous chicken breasts (they were easily three servings each), so I doubled the cheese mixture and used about 1/3 of it to toss into some thin spaghetti pasta noodles as the side dish. A+ recipe, I will definitely make it again.
Great to hear that it was a success! Thanks for the review, Jen. I’m glad this recipe turned out great!
Seriously unbelievably good. My family asked for more but unfortunately there was none. I guess there will have to be a double recipe next time. Who knew? Thank you so very much.
I’m so glad to hear that, Barb! That is the best when the family loves what we moms make! That’s so great!
I made this last night and my family loved it!!! The spinach stuffing makes a great dip too!!
You are an inspiration to watch!! Thanks for blessing us with your fabulous recipes!!
That’s just awesome! Thank you for sharing your wonderful review!
I finally got around to making this and it was delicious! Thanks for another amazing recipe!
You’re welcome! I’m so happy you enjoyed it, Chris!
We loved these stuffed chicken breasts and I so enjoy your videos! You made a comment about how to keep your hands clean. Well, I guess I’m bit of a diva. I do not like getting my hands dirty in the kitchen, so I keep a box of surgical gloves under the sink and pull a couple out for recipes like this. They’re cheap and can be found in almost any pharmacy. Thanks for the wonderful recipes.
Thank you so much for sharing that with me, Sharon!
I am going to make the cheesy stuffed chicken for my wife and I for dinner tonight. The video was well done – excellent visuals and explanation with just the right amount of humor. I also liked all the information on the web page. Thanks and good luck with your project.
Thank you for that wonderful compliment!
Soooo good!!! Please make this! It is delicious! My husband said it was so good he would definitely order this at a restaurant! I was so proud of myself for making such a delicious dinner! Thank you Natasha!
Hello Linda, thank you for your wonderful review. I’m glad you and your husband loved the recipe!
I made these the other day. They were so good. The chicken breast was nice and juicy and the stuffing had just the right amount of good cheesy variety. I used the left over stuffing to make cheese beef rolls.
So glad you enjoyed the recipe and thought of a genius way to reuse the stuffing!
Very picky husband loved this! As did I. It’s easy! I like to make the filling earlier in the day (weekend meal). Makes dinner time prep quick. Also sitting in the fridge really brings out the garlic. Natasha, any thoughts on making the filling & refrigerating until ready to stuff ? I just mean a few hours earlier.
Great to hear that, Mickey! I think that would work then cover and refrigerate. I would let them sit at room temp for 30 minutes before sauteeing for more even cooking.
This was easy and delicious! Even my non-chicken loving husband said he’d eat it again!
I’m so happy to hear that! Thank you for sharing your great review, Heather!
I added pepperoni slices in the stuffing. Also, battered and fried the chicken before I stuffed it and finished it in the oven to make sure it was fully cooked. Was so, so good.
Sounds good, Dyan. Thank you for sharing that with us!
Can you make nothing bundt cake recipes please?
Hi Sierra, we currently have a cranberry bundt cake recipe and are working on adding more to our collection. Do you have any suggestions?
Can you make Cheesecake Factory oreo cheesecake, fried oreos, funnel cake from scratch, and Crumbl cookies recipes please?
Hi Tanya, thank you for the suggestions.
So delicious…I am making it again for 10 ladies…can I pan fry them ahead of time and then put in oven to finish off when they are all here? Hate to have to do the searing when they are here!!
How far ahead are you thinking? I haven’t really tried making this ahead and freezing it. If you do an experiment, please share with us how it goes!
Actually, I was just wondering if I could sear breasts in the morning and bake when time for supper later in the day?
Hi Virginia, I imagine that will be just fine. If you do an experiment, please share with us how it goes.
WOW! This truly a very easy and tasty dish. Cheese is the link. I am going to keep making this dish but going to experiment with other cheeses. My family loved this dish. Just a note, metal skewers work the best. Thank you.
That’s so great! It sounds like you have a new favorite, Barb! I hope you love it even more with your experiments!
Not a huge fan of cream cheese so is there a suitable substitute I could use?
Hello Katie, I honestly haven’t tried any substitution to advise. If you do an experiment, please share with us how it goes.
hi Natasha, I make a lot of your recipes, I love to cook, this one is deffinately going to be loved by my family. Thank you and I can’t wait to make it!
Thanks for sharing that with us, Lourdes. Hope you’ll love all the recipes that you will try from us!
Natasha,
I love to cook especially since retiring. Your recipies motivate me to try new things. Have never been disappointed!
Thank you!!
Cindy
Hello Cindy, that makes me so happy! I’m glad you enjoy and love this recipe.