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
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
- Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
- Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I dont have a skillet that goes in the oven. can I bake these? if yes what temp and about how long? thanks.
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.
Sooo good!!! Every recipe I make from your kitchen, has been amazing! Love you, thank you!
Thanks for sharing that with us, Kari! I appreciate your love and support.
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…
Thank you for your compliments, Nall! I hope you’ll love all the recipes that you will try.
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 🙂
Great to hear that it was a hit, Erin. Thank you for sharing that with us!
Excuse Me Why Dont U do Virtual Cooking Classes
Can u Plz Do Cooking Classes
Sincerly,
Natasha’s Fan
From:USA
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.
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.
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.
Can I use frozen spinach in the recipe with the chicken breast
Hi Annie, check our common questions section regarding substituting with frozen spinach.
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
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Such a keeper! It all came together really fast. This was a two thumbs up meal (even from my picky eater.)
That is the best when even the picky eaters love what we moms make. That’s so great!
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!
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.
I made it and everyone loved it! I’m making more tomorrow!
That’s just awesome! Thank you for sharing your wonderful review!
This looks delicious and so easy!
What do serve with this dish? Rice? Pasta?
Hi Cindy, yes, it can be served with potatoes, rice, pasta, salad. I hope you love this recipe.
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
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!
I love everything about your cooking. Thank you soo much for sharing your delicious recipes.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Your recipe calls for 3 breasts but serves 6. Do you cut the cooked breasts in half to serve?
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.
Thank you for the recipe ! It’s so easy to cook and it’s delicious !
Hi Tetyana, I’m so happy you loved the spinach stuffed chicken breast recipe! Thank you for sharing your wonderful review.
Can you please do turkish pide
Hi Noor, thank you for sharing that suggestion with me!
Mmm..this is one of our go-to’s!! My kids even love it. Creamy, tasty, & so delicious!
That is the best when kids love what we moms make. That’s so great!
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.
That’s just awesome! Thank you for sharing your wonderful review, Laura!
Yum! Love the creamy sauce! I will want to stuff our chicken all the time, we loved it!
It is seriously so good!