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Home > Main Course > Cheesy Spinach Stuffed Chicken Breasts (VIDEO)

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.

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 20 votes
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
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.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: spinach stuffed chicken, Stuffed Chicken Breast
Cuisine: American
Course: Main Course
Calories: 211 kcal
Servings: 6 people

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

  1. 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.

  2. 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 1/4 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.

  3. 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.

  4. 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.

  5. 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 Facts
Cheesy Spinach Stuffed Chicken Breasts
Amount Per Serving
Calories 211 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 65mg22%
Sodium 628mg27%
Potassium 300mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 1117IU22%
Vitamin C 3mg4%
Calcium 115mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Suzanne Gaumon (Suzie)
    May 16, 2021

    I need a low sodium, carb counting diet for my husband who has diabetes, congestive heart failure, & kidney disease. I like the fact that you put the nutrition info on it but it doesn’t say if the serving is a full chicken breast or one cut in half. Could you please let me know? Also, if you could ever come up with any recipes that are low sodium & low carb it would be extremely helpful. There are so MANY people on a low sodium (2,000 mg per DAY) & low carb (75 carbs per meal) restriction because of health reasons. There’s really no recipes I can find that he says have any flavor. Anything you can help me with I would appreciate.

    Reply

    • Natasha
      May 17, 2021

      HI Suzanne we have the serving size towards the top of the recipe card. So this is based on 6 servings (i.e. 6 halves which total 3 large chicken breasts). I’m sorry to hear about all of the health issues. I hope you both enjoy the recipe.

      Reply

  • Bekah
    May 12, 2021

    Ma’am! That was absolutely fantastic! I did the chickens in halves but stuffed. Same recipe, time, they will now be a favorite! Thank you for making it so easy!

    Reply

    • Natasha's Kitchen
      May 13, 2021

      You are very welcome! Glad you loved this recipe.

      Reply

  • Steve
    May 12, 2021

    Just the best… Wrapped with bacon and toothpick to keep Everything in.

    Reply

    • Natasha's Kitchen
      May 12, 2021

      Yes, this is so good and one of our favorites too! Thanks for your good review, Steve.

      Reply

  • Janae Butler
    May 12, 2021

    This recipe is absolutely amazing. Everyone at the office was jealous of my leftovers for lunch! I can’t wait to make it again.

    Reply

    • Natashas Kitchen
      May 12, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Janae!

      Reply

  • Natalie
    May 6, 2021

    This recipe is AMAZING! Fairly easy to make and tastes like something you’d get at a very expensive restaurant

    Reply

    • Natashas Kitchen
      May 7, 2021

      Isn’t it great!! I’m so glad you enjoyed this recipe, Natalie! Thank you for your lovely review!

      Reply

    • Judie Ball
      May 11, 2021

      Thank you Natasha for sharing your recipes. I’m cooking this tonight and it smells GREAT. I’m so excited to taste it, I have made several of your recipes and I know this one will be as GREAT as all the others. You inspire me.

      Reply

      • Natasha's Kitchen
        May 11, 2021

        I hope it becomes your new favorite!

        Reply

  • Barbara
    May 6, 2021

    Do you think you can stuff these in advance … say morning of?

    Reply

    • Natasha
      May 7, 2021

      Hi Barbara, 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.

      Reply

  • Debby
    May 5, 2021

    The next morning after I made this, my husband said he thought about it in bed last night… He loved it!! said it was nothing like he has ever had before… LQQks like a regular here….Thank you..

    Reply

    • Natasha's Kitchen
      May 5, 2021

      Oh wow, that is such a great compliment. Thank you so much for sharing that with us!

      Reply

  • Carmen
    May 2, 2021

    My Goodness, I made this yesterday with a salad and the cranberry vinaigrette, WOW. Your recipes are always true to how it’s written. Thanks so much.

    Reply

    • Natashas Kitchen
      May 3, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Roxy
    April 30, 2021

    Hi Natasha,
    I can’t wait to try this recipe out! I’m interested in the bacon mushroom one too😊 I love watching all your videos, and trying out your food. I haven’t had one I didn’t enjoy yet😋 I did want to ask how do I find out where in the comments you post your garlic press?

    Thanks,
    Roxy

    Reply

    • Natashas Kitchen
      April 30, 2021

      Hi Roxy, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. But, in the Youtube video, click to watch the video on Youtube, a new window should open. Then click on the “Show More” button below my video description.

      Reply

  • Peter Calabrese
    April 29, 2021

    Loved your recipe and made it the other day. I made 2 substitutions. Instead of only spinach, i made it with a 50/50 blend of spinach and arugula (love the peppery taste) and used 1/3 lower fat cream cheese. It came out heavenly. I love your recipes and watching your videos

    Reply

    • Natasha's Kitchen
      April 29, 2021

      Nice to know that worked out great! Thanks for sharing that with us, Peter.

      Reply

  • Trish
    April 29, 2021

    So easy to make and VERY delicious!

    Reply

    • Natasha's Kitchen
      April 29, 2021

      Thank you for your great feedback, Trish!

      Reply

  • Jennifer Lynch
    April 28, 2021

    Amazing! Hubby loved it!

    Reply

    • Natasha's Kitchen
      April 28, 2021

      So glad to hear that he loved it! I hope you’ll both love every recipe that you will try.

      Reply

  • Kathy
    April 26, 2021

    Super easy! Carb friendly. The garlic is just the right touch to this recipe. Definitely something I too would order in a restaurant.

    Reply

    • Natashas Kitchen
      April 27, 2021

      I’m so happy you enjoyed this Kathy!

      Reply

  • scootgal
    April 26, 2021

    Made this tonight, had large chicken breasts I seared them for 5-6 min on both sides and into the oven at 425 for 15 min. I was surprised that they were done because they were huge. I made the smashed potatoes for a side. My daughter said the meal was restaurant quality. Husband gave thumbs up and taking leftovers for lunch. Great recipe as usual.

    Reply

    • Natasha's Kitchen
      April 26, 2021

      Wow, that’s very heartwarming! So great to know that your family loved this recipe. I hope you and your fam will love all the recipes that you will try!

      Reply

    • Elena
      May 6, 2021

      Hi Natasha, you do add salt in the filling, right? it’s in the ingredients, but not in the steps, so thought I’d ask. Thanks! Can’t wait to make it and try it, will let you know how it turns out.

      Reply

      • Natashas Kitchen
        May 6, 2021

        Hi Elean, we Season the outside of the chicken breast all over with 3/4 tsp salt, listed in step 3. The 1/4 tsp salt is mixed into the filling. Please see this section in the recipe “How to Make Spinach Stuffed Chicken Breast.” — “Make Filling”

        Reply

  • Cindi A Blackwell
    April 25, 2021

    Amazing recipe! Husband thought is was in the top 10! Can’t wait to make again.

    Reply

    • Natasha's Kitchen
      April 26, 2021

      Wow, thanks for the compliment, Cindi!

      Reply

  • Carol
    April 25, 2021

    Wow This looks so good! Just for a little extra goodness, soak the chicken breasts in buttermilk for 4 hours first. You will love it!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      That’s a good suggestion, thanks for sharing that with us, Carol!

      Reply

  • Susan
    April 21, 2021

    Hi Natasha
    I made this for our dinner tonight and it was a big hit! Thank you for all your wonderful recipes.

    Reply

    • Natashas Kitchen
      April 21, 2021

      That’s so great Susan! Thank you so much for sharing that with me.

      Reply

  • Michaela
    April 21, 2021

    So yum! My family loved this and it was so easy to make. Definately will make again.

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Great to hear that, Michaela! Thank you for your good comments and review.

      Reply

  • Cheryl Dean
    April 21, 2021

    This looks amazing, Natasha! What do you serve with the chicken?
    Thanks!

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Hi Cheryl, there are a lot of options it just depends on your preference but it’s good with different types of pasta, veggies, potatoes and so much more.

      Reply

  • Kim Oliver
    April 21, 2021

    I made this recipe last night for dinner after seeing it on Instagram. It was a hit, smelled great while it was cooking too. The chicken was juicy and flavorful. I will make this again!

    Reply

    • Natasha's Kitchen
      April 21, 2021

      I’mm glad you loved the result, Kim! Thank you for sharing your great experience making this recipe

      Reply

  • Lisa C Harding
    April 21, 2021

    I made this recipe and my family loved it! They said it tasted like a dish you would get at a high-end restaurant.

    Reply

    • Natashas Kitchen
      April 21, 2021

      Wow! Sounds like you executed it perfectly and you have a new favorite! That’s so great!

      Reply

  • MISS DEE
    April 20, 2021

    Thank you it looks delicious I am going to try it for my family 😋

    Reply

    • Natashas Kitchen
      April 20, 2021

      I hope they all love this recipe!

      Reply

  • Jeff Glassman
    April 20, 2021

    Your stuffed spinach chicken was a huge hit! Followed most of your recipe except added some ricotta cheese into the mix. I also bought some powdered cumin today so I added it to the chicken with the paprika and spices!Needed extra toothpicks to keep breast together! Amazing flavor to palate!

    Reply

    • Natashas Kitchen
      April 21, 2021

      I’m so glad to hear that, Jeff! Thank you so much for sharing that with me.

      Reply

  • Maria Lee
    April 20, 2021

    This is absolutely delicious! Thank you Natasha for sharing this recipe, me and my husband truly loved it, in fact, he wanted me to make it again so we could bring to my Mom-in-law on Mother’s Day.

    Reply

    • Natashas Kitchen
      April 20, 2021

      That’s just awesome! It sounds like you have a new favorite!

      Reply

  • Sharon
    April 20, 2021

    The recipe looks good,what side dish would you suggest with this

    Reply

    • Natashas Kitchen
      April 20, 2021

      Hi Sharon, you can try it with rice or potatoes. Salads work great as well.

      Reply

  • Dale J
    April 20, 2021

    здравствуйет Наташа.
    We made this last evening for supper, and once again, they were a huge hit. The only deviation from your recipe was that we used grape seed oil instead of olive oil. Everything else was pure Наташа.

    Reply

    • Natashas Kitchen
      April 20, 2021

      Yum! Thank you so much for sharing that with me. I’m so happy you enjoyed that.

      Reply

  • Melissa C
    April 19, 2021

    Hi Natasha!
    Love this recipe, it was a hit.

    Do you have any suggestions for what to do with some left over filling? I made two breasts instead of three and couldn’t toss the delicious filling, I’m hoping to use it for something else.

    PS, I am a huge fan of you and your cooking! I look forward to all of your new videos and posts.

    Reply

    • Natasha
      April 20, 2021

      Hi Melissa, you could always add it to the pan and just have more pan juices or warm it in a small saucepan and have a very tasty spinach chip dip.

      Reply

  • Charity Smith
    April 19, 2021

    Just made these, couldn’t wait to write a review. There are no words, just DELICIOUS! The only problem I had was cutting the slits and with the toothpicks. But its probably just because this was the first time I ever made stuffed chicken breast. They still turned out wonderful!! Im making this again just as soon as I get some more chicken breast!!

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Hi Charity, so awesome to hear that you loved this recipe! It will get better as you practice that’s for sure. Thanks for sharing your great review with us.

      Reply

  • jana
    April 19, 2021

    can you made cordon bleu please it will be so nice from you as always

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Hi Jana, I don’t have a recipe for that yet but thanks for the idea and suggestion! I”ll try to add that to our list.

      Reply

  • Stacie
    April 18, 2021

    I dont have a skillet that goes in the oven. can I bake these? if yes what temp and about how long? thanks.

    Reply

    • Natasha
      April 19, 2021

      Hi Stacie, I would recommend transferring them to a casserole dish and finishing them off in the oven. I think they work best seared and then finished off in the oven.

      Reply

  • Kari
    April 18, 2021

    Sooo good!!! Every recipe I make from your kitchen, has been amazing! Love you, thank you!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Thanks for sharing that with us, Kari! I appreciate your love and support.

      Reply

  • Nally Drummond
    April 18, 2021

    I love your recipes I always share them as I really love cooking them.its easy to follow and ingredients are very easyto find also.Thank you so much…

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Thank you for your compliments, Nall! I hope you’ll love all the recipes that you will try.

      Reply

  • Erin Mizzell
    April 18, 2021

    Made this tonight for dinner. Doubled the recipe for 6 people and it was so, so good! Thanks for the dinner inspiration. You make weeknights (and weekends) a little easier around my house 🙂

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Great to hear that it was a hit, Erin. Thank you for sharing that with us!

      Reply

  • Natasha Webster
    April 18, 2021

    Excuse Me Why Dont U do Virtual Cooking Classes
    Can u Plz Do Cooking Classes

    Sincerly,
    Natasha’s Fan
    From:USA

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Hi there, thanks for your suggestion. That’s a good idea but I won’t be able to commit to something like that at the moment.

      Reply

  • Kat Yrizarry
    April 18, 2021

    Our family has been following your posted recipes for at least 10 years. Your chicken Marsala is my fave so far. Keep them coming! We’re enjoying watching your channel grow and evolve.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Wow, that’s amazing! Thank you very much to you and your family for your love and support. I hope that you will all love every recipe that you will try from my website and videos.

      Reply

  • Annie Kovach
    April 17, 2021

    Can I use frozen spinach in the recipe with the chicken breast

    Reply

    • Natasha
      April 18, 2021

      Hi Annie, check our common questions section regarding substituting with frozen spinach.

      Reply

  • Dawn
    April 17, 2021

    I made these tonight and they were amaaaaaaaaazing! We just love your recipes. I made extra cheese mixture and tossed it into hot orzo as a side dish. Thank you for all of your yummy inspiration

    Reply

    • Natashas Kitchen
      April 17, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Ann-Marie
    April 17, 2021

    Such a keeper! It all came together really fast. This was a two thumbs up meal (even from my picky eater.)

    Reply

    • Natashas Kitchen
      April 17, 2021

      That is the best when even the picky eaters love what we moms make. That’s so great!

      Reply

  • Leon M Hicks
    April 17, 2021

    My wife and I are not big fans of garlic, but do appreciate it adds to this recipe. Can we “tone down” the garlic with something like a reduced amount of garlic extract? Any suggestion(s) would be helpful. Thank you for your response and for all your recipe presentations!

    Reply

    • Natasha
      April 18, 2021

      Hi Leon, you can reduce or remove the garlic – we love it but the recipe will still work without it. It’s not overly garlicky once it’s cooked and finished off in the oven.

      Reply

  • Donald j Mcnamara
    April 17, 2021

    I made it and everyone loved it! I’m making more tomorrow!

    Reply

    • Natashas Kitchen
      April 17, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Cindy
    April 17, 2021

    This looks delicious and so easy!
    What do serve with this dish? Rice? Pasta?

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Cindy, yes, it can be served with potatoes, rice, pasta, salad. I hope you love this recipe.

      Reply

  • JAY
    April 17, 2021

    HI Natasha thank you very much for those lovely food you are teaching us God bless you and your family my wife passed away three years ago now i have got a program to watch and learn
    jay

    Reply

    • Natasha
      April 18, 2021

      Hi Jay, thank you for the encouraging message. I’m so sorry to hear about your wife. I’m glad you are inspired by my recipes. God bless you also!

      Reply

  • Annie
    April 17, 2021

    I love everything about your cooking. Thank you soo much for sharing your delicious recipes.

    Reply

    • Natashas Kitchen
      April 17, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Patsy
    April 17, 2021

    Your recipe calls for 3 breasts but serves 6. Do you cut the cooked breasts in half to serve?

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Patsy, we mention that in the recipe post. See the section titled: “How many people does this serve?” We explain how we cut it there.

      Reply

  • Tetyana
    April 16, 2021

    Thank you for the recipe ! It’s so easy to cook and it’s delicious !

    Reply

    • Natasha
      April 16, 2021

      Hi Tetyana, I’m so happy you loved the spinach stuffed chicken breast recipe! Thank you for sharing your wonderful review.

      Reply

  • Noor
    April 16, 2021

    Can you please do turkish pide

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi Noor, thank you for sharing that suggestion with me!

      Reply

  • Kristyn
    April 16, 2021

    Mmm..this is one of our go-to’s!! My kids even love it. Creamy, tasty, & so delicious!

    Reply

    • Natashas Kitchen
      April 16, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Laura Reese
    April 16, 2021

    This chicken is a great spin on the boring meals I make and your recipe made it seem doable! The stuffed filling was especially delicious.

    Reply

    • Natashas Kitchen
      April 16, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Laura!

      Reply

  • Natalie
    April 16, 2021

    Yum! Love the creamy sauce! I will want to stuff our chicken all the time, we loved it!

    Reply

    • Natashas Kitchen
      April 16, 2021

      It is seriously so good!

      Reply

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