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
Made this and served the chicken breast on top of hot buttered noodles. The spinach and cheese on top of the noodles was fantastic. Thanks for another great meal
You’re welcome! I’m so happy you enjoyed it, Linda!
You say to stuff with 1/4 of mixture. What do I do with the remainder?
Love your recipes!
Never mind. Got it.
It helped to read the recipe more thoroughly.
Cerebral Flatulence. 🤓
Love your recipes!
I was wondering the same thing, Vel! Went back and read the recipe, and didn’t see what you did. I just figured it meant 1/3, as there are 3 chicken breasts. I may be having a senior moment, but just wondered how 1/4 works?
Hello Natasha, I was wondering if the filling would be able to be made a day or two in advance? Or is it better to just make it fresh right before cooking it? Thank you!
Hi Emily, I haven’t tried making this ahead and freezing it. If you experiment, please share with us how it goes!
I cannot wait to make this for my husband. He is going to love it! Thanks for sharing all of your tasty recipes with us.
I hope it becomes his new favorite!
My husband loved this chicken he wanted to lick the plate. I will be making this again for sure.
I’m so glad you enjoyed it! Thank you for the wonderful review, Sandra!
Recently found out my husband is diabetic. So trying to experiment with chicken recipes. Found yours and made it tonight! What a hit! We both loved it! Served with riced cauliflower and grilled brussel sprouts. (He definitely got in his veggies!) this is a keeper! Thank you!
Thank you, Patti, for sharing that with us. I hope you and your husband will love all the recipes that you will try!
Can Cheesy Spinach Stuffed Chicken be frozen? As long as I am making them, I want to freeze some
Hi Mary, I haven’t tried making this ahead and freezing it. If you experiment, please share with us how it goes!
Looking forward to making these tonight 🙂 question, if I want to just bake (not fry) should I stick with the 425 degrees and just leave it in for longer? Or turn down the Fahrenheit? Also, what would you recommend serving this with, a simple salad? Thank you!
Hi Nina, that may work. If you experiment, let me know how you liked the recipe.
I’ve made this twice now. The first time I had a lot of trouble threading the toothpicks into a stitch that would hold all the good stuff inside. So the second time I cut just much smaller hole towards the “pointy” end of the breast, and threaded the knife inside to create a pocket. Stuffing require using just a tablespoon at a time, and working it in with my fingertips. Then you can “squeeze” it up into the cavity. When the breast was full, I simply folded that pointy tail end over the hole and pinned it with a toothpick. Much better for me, at any rate, and I still got enough spill over for the pan drippings!
Thank you so much for sharing that with me, Bill!
I prepared this for me and my husband tonight, and it came out delicious! I baked two enormous chicken breasts (they were easily three servings each), so I doubled the cheese mixture and used about 1/3 of it to toss into some thin spaghetti pasta noodles as the side dish. A+ recipe, I will definitely make it again.
Great to hear that it was a success! Thanks for the review, Jen. I’m glad this recipe turned out great!
Seriously unbelievably good. My family asked for more but unfortunately there was none. I guess there will have to be a double recipe next time. Who knew? Thank you so very much.
I’m so glad to hear that, Barb! That is the best when the family loves what we moms make! That’s so great!
I made this last night and my family loved it!!! The spinach stuffing makes a great dip too!!
You are an inspiration to watch!! Thanks for blessing us with your fabulous recipes!!
That’s just awesome! Thank you for sharing your wonderful review!
I finally got around to making this and it was delicious! Thanks for another amazing recipe!
You’re welcome! I’m so happy you enjoyed it, Chris!
We loved these stuffed chicken breasts and I so enjoy your videos! You made a comment about how to keep your hands clean. Well, I guess I’m bit of a diva. I do not like getting my hands dirty in the kitchen, so I keep a box of surgical gloves under the sink and pull a couple out for recipes like this. They’re cheap and can be found in almost any pharmacy. Thanks for the wonderful recipes.
Thank you so much for sharing that with me, Sharon!
I am going to make the cheesy stuffed chicken for my wife and I for dinner tonight. The video was well done – excellent visuals and explanation with just the right amount of humor. I also liked all the information on the web page. Thanks and good luck with your project.
Thank you for that wonderful compliment!
Soooo good!!! Please make this! It is delicious! My husband said it was so good he would definitely order this at a restaurant! I was so proud of myself for making such a delicious dinner! Thank you Natasha!
Hello Linda, thank you for your wonderful review. I’m glad you and your husband loved the recipe!
I made these the other day. They were so good. The chicken breast was nice and juicy and the stuffing had just the right amount of good cheesy variety. I used the left over stuffing to make cheese beef rolls.
So glad you enjoyed the recipe and thought of a genius way to reuse the stuffing!
Very picky husband loved this! As did I. It’s easy! I like to make the filling earlier in the day (weekend meal). Makes dinner time prep quick. Also sitting in the fridge really brings out the garlic. Natasha, any thoughts on making the filling & refrigerating until ready to stuff ? I just mean a few hours earlier.
Great to hear that, Mickey! 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.
This was easy and delicious! Even my non-chicken loving husband said he’d eat it again!
I’m so happy to hear that! Thank you for sharing your great review, Heather!
I added pepperoni slices in the stuffing. Also, battered and fried the chicken before I stuffed it and finished it in the oven to make sure it was fully cooked. Was so, so good.
Sounds good, Dyan. Thank you for sharing that with us!
Can you make nothing bundt cake recipes please?
Hi Sierra, we currently have a cranberry bundt cake recipe and are working on adding more to our collection. Do you have any suggestions?
Can you make Cheesecake Factory oreo cheesecake, fried oreos, funnel cake from scratch, and Crumbl cookies recipes please?
Hi Tanya, thank you for the suggestions.