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
If using small chicken breasts, will they get dry? Should they be covered in oven?
It should also be fine but take note that they will cook faster that larger chicken. I recommend checking for doneness around 20–25 minutes instead of the full 30 minutes and use a meat thermometer to not overcook it.
We all liked it. It’s delicious and this recipe will be one of my favorites! Thank you
Delicious!! Will be making again. Thank you!
You’re very welcome!
Absolutely love this recipe. My family likes it well seasoned so I double the dry seasoning and I also make enough of the filling that I use up two boxes of the cream cheese, (we like it with the generic brand neufchatel), the filling that doesn’t fit into the breast gets put all around the chicken. I have a big family so my iron skillet isn’t big enough to hold it all so after searing I transfer the breast to a glass baking dish. There’s never any left.
Another fantastic recipe! I started off using a ten-ounce package of frozen spinach, thawed and well drained, and substituted a 5.3 oz package of Boursin fig and Basalmic vinegar cheese for the plain cream cheese. Since the boursin is dryer and more crumbly than cream cheese, I used 2 tbsp of garlic aioli instead of mayonaise (and omitted the crushed garlic because the aioli was definitely GARLICKY). With those substitutions, I had enough filling for 6 chicken breasts, and at the last minute I threw in some dried sweet cranberries into the filling as well.
Delicious!!!!
This recipe came together quickly with ingredients we had on hand. It was delicious! The chicken was moist and flavorful. I served it with broccoli, which we swiped across the plate to pick up all of the cheese goodness. Our teenage son is a picky eater and he took one bite, declared it good, and then devoured his piece. My family asked me to make it again soon. Thanks for sharing this recipe!
That’s wonderful to hear, Kim!
Can I substitute the shredded cheeses for Pepper Jack or an Italian cheese blend? Can I use the Chive and Onion cream cheese in the tub instead of the block?
Hi Tifanee, I haven’t tried those specific substitutions but I imagine they may work. If you experiment, let me know how you liked the recipe.
This looks and sounds amazing and I’m planning to make it this week!
If short on time, can you skip the pan searing and just put the stuffed breasts directly in the oven to bake?
Hi Barbara! I don’t recommend skipping the searing part because it locks in the moisture so they don’t dry out baking and gives them a great flavor from searing.
Hi Natasha: Just love all your recipes. What brand cast iron pan and knife do you use? I want to purchase both.
Hi Harriet, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
This was easy and so good!
I did this yesterday and served it with another your roasted potatoes recipe. Both turned out absolutely phenomenal! Nothing was left at the end of the meal.👍Chicken breast can be tricky to get right, often ending up overbaked, dry and tough, but this recipe nailed it. The meat was incredibly tender and juicy, a testament to the perfect baking time and temperature.
The cream cheese and spinach stuffing was a game-changer. It not only kept the chicken moist but also infused it with a rich, savory flavor that was simply irresistible. The sauce that formed from the cream cheese during baking was an unexpected delight, adding an extra layer of creaminess to every bite.
Served alongside roasted potatoes, this dish became an instant favorite. The contrast of the crispy, golden potatoes with the succulent chicken and creamy sauce was perfect. This recipe is a definite keeper and a must-try for anyone looking to elevate their chicken dinner game. Highly recommended! Thank you Natasha!🙏🤗🥰
Could you cook this to the seared stage and then wait a few days,or freeze it to do the oven baking later?
In other words,might this work for preparing a meal to take to someone for future use?
Btw…I love your recipes…especially shrimp cakes with ailoi! 🙂
Hi Cathy! I’m glad you’re loving the recipes. Per USDA food safety guidelines, partially cooked meat should not be stored and cooked later. This recipe is enjoyed best fresh, but see my note above for reheating options.
I eat keto and because I hate cooking I often don’t have a lot of variation in my diet. But I made this tonight along with some cauliflower fried rice to go with it and oh my gosh! The flavor of this dish is amazing. My grandson and I personally love it!
WONDERFUL! It makes this husband look like a gourmet chef. The filling alone made me want to stuff it in other things! Any suggestions?
Absolutely delicious!!! I have a very picky son and he was hesitant about trying, once he did he loved it!! This is now a dish I serve regularly in my house. Thank you
That’s wonderful, Jenn! Thanks for sharing.
Yummmmmmm! This is so delicious! I like to use the food I cook as a means of making someone feel special and this definitely does it. Thank you! 😊😊
So delish! We totally enjoy this chicken dish, I served the chicken was noodles that I threw in the pan of drippings! Will make this again. My hubby says this was fantastic! Thank you!
Sounds great! It’s good to hear that you enjoyed this recipe!
I’ve made this in the past for my family and it was excellent. I’m planning on making it for Mother’s Day. However, my week is incredibly jammed. Is there any part of this you would recommend that I could make in advance and how far in advance do you think I could make it? I was thinking of making the Phil the day before
Hi Jee! I’m so glad it’s being enjoyed. I think it would be fine to make the filling in advance and maybe even prep and fill the chicken.
Due to food safety, I would not sautéed the chicken until you’re ready to bake it (partially cooked meat should not be refrigerated).
Let us know how it turns out.
Read the recipe, & it looked great.
Made for an “anti-chicken no more than once a week” husband. Spinach lover!
Used 8 chicken tenders, (13 oz.) as I had some thawed & on hand, saved 1/2 of seasoning & 1/2 of filling.
He devoured these! Served with pasta & we both really enjoyed them.
The filling is utterly delicious. The outer seasoning mixture gives the chicken a beautiful color when plated & is not overly salty.
Using tenders, I know they were going to be dryer than breasts would be, so, taking that into consideration, they were still very moist due to the filling & pan browning before baking. Honestly, if I make again, using tenders, I will load them with the filling to create a “sauce” for the pasta. Used 2 toothpicks to hold them together. Less time was needed.
This was scrumptious!
Thank you for sharing, Melody!