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
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.