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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

4.96 from 42 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
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

  • Sierra
    September 20, 2021

    Can you make nothing bundt cake recipes please?

    Reply

  • Tanya
    September 20, 2021

    Can you make Cheesecake Factory oreo cheesecake, fried oreos, funnel cake from scratch, and Crumbl cookies recipes please?

    Reply

  • Virginia
    September 12, 2021

    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!!

    Reply

    • Natasha's Kitchen
      September 12, 2021

      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!

      Reply

      • Virginia
        September 19, 2021

        Actually, I was just wondering if I could sear breasts in the morning and bake when time for supper later in the day?

        Reply

        • Natasha's Kitchen
          September 19, 2021

          Hi Virginia, I imagine that will be just fine. If you do an experiment, please share with us how it goes.

          Reply

  • Barb
    September 7, 2021

    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.

    Reply

    • Natashas Kitchen
      September 7, 2021

      That’s so great! It sounds like you have a new favorite, Barb! I hope you love it even more with your experiments!

      Reply

  • Katie
    September 2, 2021

    Not a huge fan of cream cheese so is there a suitable substitute I could use?

    Reply

    • Natasha's Kitchen
      September 2, 2021

      Hello Katie, I honestly haven’t tried any substitution to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Lourdes Gradne
    September 1, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 1, 2021

      Thanks for sharing that with us, Lourdes. Hope you’ll love all the recipes that you will try from us!

      Reply

  • Cindy Coslett
    August 30, 2021

    Natasha,
    I love to cook especially since retiring. Your recipies motivate me to try new things. Have never been disappointed!
    Thank you!!
    Cindy

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Hello Cindy, that makes me so happy! I’m glad you enjoy and love this recipe.

      Reply

  • Gabriele Curry
    August 29, 2021

    Hi Natshasha! I am making this dish for the first time. I added frozen brussel sprouts and making a baked potato The filling was great and now it’s in the oven Can’t wait to taste it I am sure it will be wonderful.

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Please update us on how it goes, Gabriele. Hope you love it!

      Reply

    • Gabriele Curry
      August 30, 2021

      Hi there Natasha! Hint to all the folks who use this recipe be very kind on the salt I overpowed it with this seasoning that has every ingredients you can find (I like more garlic) It is cvalledTadtefully Simple seasoned salt you can purchase it on line It is great for steaks.burgers and pork tenderloin Thanks Natasha I really love this recipee

      Reply

      • Natasha's Kitchen
        August 30, 2021

        Thanks for your suggestions, Gabrielle. We appreciate it!

        Reply

  • Clori Ley
    August 17, 2021

    Hi Natasha, thank you, this recipe was delicious. Would it turn out the same if I was to slice the breasts into cutlets and roll them instead of cutting a pocket into the whole breast?
    Thank you.

    Reply

    • Natashas Kitchen
      August 17, 2021

      Hi Clori! That’s a creative idea! I haven’t tested it myself to say the stuffing will workout here. If you happen to experiment, I’d love to know how you like that.

      Reply

  • Amos
    August 14, 2021

    Made this today with cowboy caviar both delicious thank you. Your recipes are great.

    Reply

    • Natashas Kitchen
      August 14, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Amani
    July 30, 2021

    So delicious! Thank you!

    Reply

    • Natashas Kitchen
      July 30, 2021

      You’re welcome! I’m so happy you enjoyed it, Amani!

      Reply

  • Linda
    July 29, 2021

    Looks sooooo good
    Question. When you say 425 is that set to convection or regular bake
    ( I bought a convection oven not sure how to use)
    Thank you

    Reply

    • Natashas Kitchen
      July 29, 2021

      Hi Linda, that is for regular bake.

      Reply

  • Charleen M.
    July 28, 2021

    Wow! This was delish. Made the filling an hour before dinner. It was a snap to finish. Even got a compliment out of the hubby. Now on my rotation list. Thank you so much for sharing your delicious recipes.

    Reply

    • Natashas Kitchen
      July 28, 2021

      You’re welcome! I’m so happy you enjoyed it, Charleen!

      Reply

  • Jody
    July 26, 2021

    Natasha can you make the chicken and spinach the night before and cook next day

    Reply

    • Natasha's Kitchen
      July 26, 2021

      I haven’t really tried making this ahead and freezing or refrigerating it. If you do an experiment, please share with us how it goes!

      Reply

  • Lisa Meyer
    July 21, 2021

    Hi Natasha, would I be able to prep this before hand and then freeze the fillets

    Reply

    • Natasha's Kitchen
      July 21, 2021

      Hi Lisa, I haven’t really tried making this ahead and freezing it. If yu do an experiment, please share with us how it goes!

      Reply

  • Teresa
    July 14, 2021

    I made this for dinner today. It looked exactly like your photo and tasted so good. Every one of your recipes that I’ve tried has been spot on. Thanks for giving me new ideas that taste great.

    Reply

    • Natasha's Kitchen
      July 14, 2021

      That is awesome, what a great feedback – thank you!

      Reply

  • Tara
    July 12, 2021

    Hello. Can I do this without a skillet that transfers to the oven? Would I be able to just do it in a frying pan and then move the chicken to an oven safe pan?

    Reply

    • Natashas Kitchen
      July 12, 2021

      Hi Tara, yes, that should work. 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

  • Patricia blackman
    July 7, 2021

    I tried this last night and it was tasty but trying to located and withdraw all toothpicks is a hassle and possible health Hazzard. Wondering if there are alt options to toothpicks? Meal was as described and followed recipe exactly. Very good.

    Reply

    • Natasha
      July 7, 2021

      Be sure to take out the toothpicks early while the chicken is still very warm and they will come out easier.

      Reply

  • Madeline A Jewell
    July 5, 2021

    Hi Natasha I love all your recipes. I want to know is when I printed the recipe it serves 6 people you only fixed 3 chicken breast, how do serve 6 people? Thank you so much for sharing your recipes always 5 stars.

    Reply

    • Natasha
      July 5, 2021

      Hi Madeline, if using large chicken breasts, you should be able to cut them in half after they are baked to serve 6 people.

      Reply

  • Anne
    June 19, 2021

    Oh my! This recipe is out of this world. And the best part? It’s so easy. The stuffed chicken is now a family favorite.

    Reply

    • Natashas Kitchen
      June 19, 2021

      We sure love easy recipes, and I’m so happy you enjoyed this too! Thank you so much for sharing that with me.

      Reply

  • Cindy Purdie
    June 15, 2021

    I prepared this tonight and it was delicious! I used two 6-ounce chicken breasts. Prepared one-half of the filling and it was the perfect amount. Instead of toothpicks, I used 4″ metal skewers – I’ve had them so long I don’t remember where I got them but they always work much better than toothpicks when sealing chicken breasts and pork tenderloin, etc. I sautéed the breasts for 3 minutes each side, then 8 minutes in the oven. Parsley-buttered carrots on the side made for a definite do-over meal! Thanks for sharing this recipe!

    Reply

    • Natashas Kitchen
      June 15, 2021

      That’s a great idea to use skewers! Thank you so much for sharing that with me, Cindy!

      Reply

  • Vicki
    June 15, 2021

    This was one of the BEST recipes I’ve ever tried! Chicken came out so moist and flavorful with all that gooey cheese! Delicious 😋

    Reply

    • Natasha's Kitchen
      June 15, 2021

      That’s awesome feedback, Vicki! Thank you so much for sharing your experience making this recipe.

      Reply

  • Donna
    June 15, 2021

    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.

    Reply

    • Natashas Kitchen
      June 15, 2021

      I’m so glad that worked halving this recipe, Donna! Thank you so much for sharing that with me.

      Reply

  • Bri
    June 14, 2021

    This was sooo good! I love the fact that you didn’t use a huge amount of salt in the recipe. This was a huge hit with my family – it tasted like a warm hug! Perfect with mashed potatoes. Thanks so much! 🙂

    Reply

    • Natasha's Kitchen
      June 14, 2021

      You’re very welcome, Bri. Thank you as well for your wonderful comments and review!

      Reply

  • Olga
    June 14, 2021

    I love your recipes! If I don’t have an oven prove skillet can I sear it on a regular skillet and then transfer to Pyrex tray for the over?

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Olga, I bet that would work! If you experiment, let me know how you liked the recipe.

      Reply

  • Dr. Doug Shearer
    June 14, 2021

    Stuffed chicken breasts – I have done frequently. My favourite is one I first tasted in England, in Devon. It was stilton stuffed chicken breast and was served with a sauce. I have done this here many times and have even made a stilton-based sauce, but this may be too much ‘stilton taste’ for some.

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Glad to know that you like this recipe!

      Reply

  • Colleen Roberts
    June 14, 2021

    I made the cheesy spinach stuffed chicken last night. Outstanding flavor, moist, and si easy to prepare. It’s definitely a keeper in my recipe box. Thank you Natasha for another amazing dish!

    Reply

    • Natashas Kitchen
      June 14, 2021

      You’re welcome, Colleen! I’m so glad you enjoyed it!

      Reply

  • Charlotte
    June 9, 2021

    This turned out perfectly, just like all of your recipes!

    Reply

    • Natasha's Kitchen
      June 9, 2021

      That’s awesome feedback, Charlotte. Thank you!

      Reply

  • Theresa Dyer
    June 7, 2021

    I just made this for my husband and I and it’s so delicious! Resturant style! Better! Thank you for influencing my life out of my everyday meals of fourty something years of cooking! I rave about you on Facebook and with my family I send photos to my adult children snd friends!

    Reply

    • Natashas Kitchen
      June 7, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Cheryl
    June 3, 2021

    I’m making this tomorrow and plan to add a bit of chopped sun dried tomatoes and roasted artichoke hearts to the filling!

    Reply

    • Natashas Kitchen
      June 3, 2021

      Yum! I hope you love this recipe!

      Reply

  • Lisa T
    May 31, 2021

    My son loves collecting recipes and trying out new ones. (So we have a LOT of recipes.) He’s never been a fan of spinach but suggested this recipe.

    He LOVED it!!! We all really enjoyed it. We did find it a but too salty. It may be the added salt or maybe the cheese was salty — we’ll just cut it back a bit for next time.

    Can’t wait to make this again. I love that it was relatively QUICK.

    Reply

    • Natasha's Kitchen
      May 31, 2021

      Sounds good for next time, just adjust the saltiness on your next try. I’m glad you loved this recipe! Thanks for sharing your great comments and feedback with us.

      Reply

  • catherine flint
    May 22, 2021

    I made this for my family the other night. Huge hit and now another favorite. Anytime I look for a new recipe now I look on your site first! xoxo

    Reply

    • Natashas Kitchen
      May 22, 2021

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

      Reply

  • Lindsay
    May 22, 2021

    I haven’t found a recipe of yours yet that isn’t delicious! Another one for the recipe box! Thanks for sharing.

    Reply

    • Natashas Kitchen
      May 22, 2021

      Thank you so much for this lovely review Lindsay!!

      Reply

  • 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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