Spinach Stuffed Chicken Breast is a juicy, cheesy chicken dinner that feels fancy but is easy enough for a weeknight. Tender chicken breasts are filled with a creamy spinach, mozzarella, parmesan, and cream cheese, then seared and baked until golden on the outside and melty in the center.
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Spinach Stuffed Chicken Breast Video
This is one of those 30-minute chicken dinners that looks impressive without being complicated. Serve it with mashed potatoes, rice, pasta, or a simple salad for a complete meal.
Helpful Reader Review
“Utterly delicious! Super easy to make yet tastes just like something you would get at a restaurant. My whole family gobbled it up. Will be making this again and again!” – Allison ★★★★★
Why You’ll Love This Stuffed Chicken Breast
My brother-in-law Vitalik shared this spinach chicken idea with my husband, and we couldn’t wait to recreate it. It was love at first bite. The creamy spinach and cheese filling melts into the chicken as it bakes, keeping every bite juicy and flavorful.
This recipe feels special enough for company, but it’s simple enough for a weeknight dinner. You’ll sear the chicken first for great flavor, then finish it in the oven so the center cooks through without drying out.
Ingredients for Stuffed Chicken Breast
The key to making great stuffed chicken breasts is to use even-sized pieces so they all finish baking at the same time.
- Chicken Breast – I use 3 large, boneless, skinless chicken breasts totaling about 1 3/4 to 2 lbs. Chicken thighs are harder to seal and take a little more trimming, but they can work. Follow the method from my Stuffed Chicken Thighs Recipe.
- 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
- Garlic – adding fresh garlic cloves to the filling is a must. We use a garlic press for this.
- Mayonnaise – makes the filling extra creamy, so it melts smoothly.
- Spinach – freshly chopped spinach works great, but you can also use frozen spinach if it’s thawed and squeezed dry.
- Cheese – the combination of mozzarella and parmesan adds the perfect balance of saltiness and melty cheesiness.
How to Make Stuffed Chicken Breast
Be sure to use an oven-safe saute pan to sear the stuffed chicken breast so you can then finish it in the oven.
- Make Filling – use a fork to mash together cream cheese, mayo, minced garlic, and salt, and then mash in chopped spinach, shredded mozzarella, and parmesan.
- Cut slits in chicken – lay the chicken breast flat on a cutting board and use a sharp knife to cut a slit about 3/4 of the way into the chicken. If you accidentally cut all the way through, just use a toothpick to close both sides.
- Stuff chicken – fill each chicken breast with 1/3 of the stuffing mixture, and then seal the pocket with toothpicks.
- Sear chicken – heat a large 10″ oven-safe pan over medium heat. Add 1 1/2 Tbsp olive oil and saute stuffed chicken breast 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 into the thickest part of the chicken registers 165˚F. Don’t worry if some filling escapes, just spoon the pan drippings over the chicken to serve.
Tips for the Best Stuffed Chicken Breast
- Use even-sized chicken breasts – They will cook more evenly and finish at the same time.
- Don’t cut all the way through – Cut a deep pocket, about 3/4 of the way through the chicken, so the filling stays tucked inside.
- Secure with toothpicks – This helps hold the filling in place while the chicken sears and bakes.
- Use an instant-read thermometer – Chicken breast is done when the thickest part reaches 165°F.
What to Serve with Stuffed Chicken Breast
This stuffed chicken breast is rich and creamy, so it pairs well with these simple sides.
- Creamy Mashed Potatoes
- Buttered Homemade Pasta
- Roasted Asparagus
- Focaccia or Dinner Rolls
- Caesar Salad
- Roasted Broccoli
This cheesy stuffed chicken breast is one of those recipes that looks impressive but is very doable. The creamy spinach filling keeps the chicken juicy, and the pan drippings make it even better. Don’t forget to remove the toothpicks before serving.
Stuffed Chicken Breast
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 with a garlic press, or minced
- 1/4 tsp salt
- 1 1/2 cups baby spinach leaves, chopped
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
- Make filling – 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.
- Cut slits in chicken – Lay chicken on a flat surface and with a sharp knife, 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 lie flat on the sides for searing.
- Stuff chicken – 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.
- Sear chicken – Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or a large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Bake – Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until an instant-read thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest the chicken 5 minutes before slicing. Remove the toothpicks and spoon the pan juices over the chicken to serve.
Notes
- Make-Ahead: You can stuff the chicken breasts a few hours ahead, cover, and refrigerate until ready to cook. Let them sit at room temperature for about 15 minutes before searing so they cook more evenly.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat: Warm in a covered skillet over low heat or in the oven until heated through. Avoid overheating, or the chicken can dry out.
- Freeze: I don’t love freezing this one because the creamy filling can change texture after thawing.
Nutrition Per Serving
Filed Under
More Chicken Dinner Recipes
If you love this stuffed chicken breast recipe, try these easy chicken dinner ideas next:
- Stuffed Chicken Parmesan
- Easy Chicken Kiev
- Chicken Pesto Roll-Ups
- Lemon Chicken
- Spatchcock Chicken
- Instant Pot Whole Chicken
- Classic Chicken Parmesan
- Air Fryer Chicken Wings
- Chicken Enchiladas
- Honey Glazed Chicken Breast
Excellent
Simply perfect!
I’m so glad you loved it.
Hacve you tries swapping the spinach for fresh basil?
Hi Dave! I’m sure that can work. Basil is very potent, so you may want to use less so it’s not over powering.
This looks delicious. Could you use Boursin Garlic and Herb instead of the cream cheese?
Hi Carol! Several of my viewers have reported using Boursin and leaving out the seasoning.
These were delicious!!!
I did not sear, because I never do.
Followed instructions to the “t”.(except for the searing)
I just baked alittle longer.
YUM YUM
I’m so glad they turned out well for you, Anne! Thank you for sharing.
For us anti mayo/miracle whip folks, is there a good substitute?
Hi Rene! Greek yogurt or sour cream could work, but I haven’t tested an alternative.
Thank you. Your book arrived yesterday!! Anxious to dive in!
What sides would you recommend for this dish?
Hi Deb! You can serve it with mashed potatoes, rice, roasted potatoes, and a side of salad of veggies.
This chicken recipe is amazing! Flavourful, looks elegant and easy to make. My family just loves it. I have been a fan of yours for a long time now. I was so happy when your cookbook came out and proudly added to my collection. Your recipes are easy to follow and I generally have most of the ingredients on hand. Thank you for sharing such great recipes. I always am excited to see your emails in my inbox!
can you not just put this straight in the oven, cooked for longer?
Hi Steve! Searing and sautéing the sides until golden brown helps with flavor but also moisture retention. They will bake up much better with searing the sides, it’s worth the extra step.
This recipe is wonderful. Just for personal preference, and because we like things seasoned a lot, I added some sage to the seasoning mix. I also added sun dried tomatoes to the stuffing, because we love tomatoes with spinach.
Thank you for a wonderful recipe.
Thanks for sharing that with us. I’m glad you were able to enjoy it using those added mix!
This recipe was simple, straightforward, and delicious. Thank you!!
You’re welcome! I’m so glad you enjoyed it, Gigi!
I have made this a few times. It’s so flavorful and the chicken is juicy and tender. I’ve never been disappointed by any of Natasha’s recipes ! I added chopped sundried tomatoes and I also used frozen spinach, squeezed out and it was great. I’m a fan of cooking large quantities for left overs as it isn’t much more effort. I could double the recipe and fit into my 13” le creuset braising pan. (6 Costco organic chicken breast which are a little smaller )
This was so good and the flavors were amazing. I thawed chopped spinach instead of using fresh baby spinach. Not sure there was much difference, I did squeeze the spinach before adding to the other ingredients. Mine did not turn out as pretty as yours as some of the stuffing came out in the pan, I just spooned that over the chicken. Will make again.
I’m so glad you enjoyed it to make it again, Carol! That’s the best!
Will this freeze well from raw/seared or fully cooked? I’m looking for freezer meals that include lean proteins and vegetables to stock for my daughter for when her baby is born. Thanks in advance
Hi Arlene, 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.
This chicken was so delicious and juicy! Very easy to make and was so tasty. Everyone loved it and I will be making this again!
So glad to hear that everyone enjoyed it!
Made this delicious recipe several times, didn’t have fresh or frozen spinach only canned, its what I used while the chicken was baking I cut up lots of sweet cherry tomatoes, added them around the chicken covered it up for few minutes came out delicious, everyone loved it.
So yummy and easy to prepare. Its so flavorful. My husband loves it and hes very picky.
Thank you for sharing your awesome review, Alice! I’m so glad you loved it.
My family loves this recipe! Using the fresh spinach is best. I’ve tried to use frozen, thawed, and dried out and the consistency is not the same. I have also tried the fresh spinach chopped in a food processor, and it does not turn out the same either. The inside became very runny when cooking it. Freshly chopped spinach with a knife is best in my opinion. Thank you for sharing this recipe!
Another phenomenal recipe! So much flavor! I had chicken cutlets, so I browned the chicken, then spread the spinach mixture over the top before baking.
Thank you for sharing. I’m so glad you loved it!