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. 
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.
I’m so glad that worked halving this recipe, Donna! Thank you so much for sharing that with me.
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! 🙂
You’re very welcome, Bri. Thank you as well for your wonderful comments and review!
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?
Hi Olga, I bet that would work! If you experiment, let me know how you liked the recipe.
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.
Glad to know that you like this recipe!
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!
You’re welcome, Colleen! I’m so glad you enjoyed it!
This turned out perfectly, just like all of your recipes!
That’s awesome feedback, Charlotte. Thank you!
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!
That’s so great! It sounds like you have a new favorite!
I’m making this tomorrow and plan to add a bit of chopped sun dried tomatoes and roasted artichoke hearts to the filling!
Yum! I hope you love this recipe!
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.
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.
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
That’s just awesome! Thank you for sharing your wonderful review, Catherine!
I haven’t found a recipe of yours yet that isn’t delicious! Another one for the recipe box! Thanks for sharing.
Thank you so much for this lovely review Lindsay!!
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.
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.
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!
You are very welcome! Glad you loved this recipe.
Just the best… Wrapped with bacon and toothpick to keep Everything in.
Yes, this is so good and one of our favorites too! Thanks for your good review, Steve.
This recipe is absolutely amazing. Everyone at the office was jealous of my leftovers for lunch! I can’t wait to make it again.
That’s just awesome! Thank you for sharing your wonderful review, Janae!
This recipe is AMAZING! Fairly easy to make and tastes like something you’d get at a very expensive restaurant
Isn’t it great!! I’m so glad you enjoyed this recipe, Natalie! Thank you for your lovely review!
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.
I hope it becomes your new favorite!
Do you think you can stuff these in advance … say morning of?
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.
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..
Oh wow, that is such a great compliment. Thank you so much for sharing that with us!
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.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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
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.