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
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!!
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!
Actually, I was just wondering if I could sear breasts in the morning and bake when time for supper later in the day?
Hi Virginia, I imagine that will be just fine. If you do an experiment, please share with us how it goes.
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.
That’s so great! It sounds like you have a new favorite, Barb! I hope you love it even more with your experiments!
Not a huge fan of cream cheese so is there a suitable substitute I could use?
Hello Katie, I honestly haven’t tried any substitution to advise. If you do an experiment, please share with us how it goes.
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!
Thanks for sharing that with us, Lourdes. Hope you’ll love all the recipes that you will try from us!
Natasha,
I love to cook especially since retiring. Your recipies motivate me to try new things. Have never been disappointed!
Thank you!!
Cindy
Hello Cindy, that makes me so happy! I’m glad you enjoy and love this recipe.
I loved your chicken recipe first time I made it it came out great so I am making it for my daughter and her husband tonight. Thanks I am sure it will be in my recipe book from now on.
I’m so glad to hear! Thank you for the wonderful review.
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.
Please update us on how it goes, Gabriele. Hope you love it!
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
Thanks for your suggestions, Gabrielle. We appreciate it!
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.
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.
Made this today with cowboy caviar both delicious thank you. Your recipes are great.
I’m so happy you enjoyed that. Thank you for sharing that with us!
So delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it, Amani!
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
Hi Linda, that is for regular bake.
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.
You’re welcome! I’m so happy you enjoyed it, Charleen!
Natasha can you make the chicken and spinach the night before and cook next day
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!
Hi Natasha, would I be able to prep this before hand and then freeze the fillets
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!
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.
That is awesome, what a great feedback – thank you!
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?
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.
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.
Be sure to take out the toothpicks early while the chicken is still very warm and they will come out easier.
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.
Hi Madeline, if using large chicken breasts, you should be able to cut them in half after they are baked to serve 6 people.
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.
We sure love easy recipes, and I’m so happy you enjoyed this too! Thank you so much for sharing that with me.
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!
That’s a great idea to use skewers! Thank you so much for sharing that with me, Cindy!
This was one of the BEST recipes I’ve ever tried! Chicken came out so moist and flavorful with all that gooey cheese! Delicious 😋
That’s awesome feedback, Vicki! Thank you so much for sharing your experience making this recipe.