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
The recipe calls for mayonnaise, but the video doesn’t show it being used. Is it necessary for this recipe?
Hi Mary, yes it is part of the recipe. It is needed for the filling.
Thank you…I realized after I commented that it is in the video, but couldn’t figure out how to delete my comment😳🤦🏼♀️
No worries 🙂
Hi this looks so so good & I’m going to make this but I can’t find the block cream cheese, so I’ve got boursin cheese in a block, will that do instead please?
Hi Ally, I have not tested that but it may work. You’ll have to experiment but please share and let us know how it works out if you try it.
Hi Natasha,
I will be making this scrumptious dish tonight! What vegetable do you recommend serving this with?
Hi Diane, there are a lot of options it just depends on your preference but it’s good with different types of pasta, veggies like broccoli, potatoes, asparagus, salads and so much more.
Absolutely delicious! We didn’t have fresh spinach, so we used frozen and it turned out great. We will definitely make again with no substitutions.
Hi Tricia, thanks for sharing that with us. Frozen is a good substitute, I’m glad you enjoyed it!
I have a silly question: 1 1/2 cups spinach, chopped… do I measure the spinach before or after chopping. The weight/amount would be very different, especially if I were using frozen spinach. Thank you.
Yes, it would be measured after it’s chopped.
I told my wife one Sunday that I wanted to make dinner! She laughed!!! I never make the meals. I saw this recipe and it was so simple and easy for me to do! My wife was very impressed with the taste of the chicken and the rest of the meal. I recommend this to everyone!
Aww, I love that you have this a go & it was a hit! That’s so great! Thank you so much for sharing that with me, William!
I never comment on recipe pages but just have to for this one, it was absolutely unreal – so tasty. Going to be a regular on our dinner list. Thankyou for the recipe!
Hi Hannah, you’re welcome! Thank you too for taking the taking to sharing this review with us.
This was a big win in my house! My picky eater husband actually said it was good and that he’d eat it again, so I this is now in the rotation! Thanks for the new recipe!!!
That’s awesome! I’m happy to hear that. You’re very welcome.
Can I finish these off in the air fryer instead of the oven and if so what temp for how long? They look and sound delicious!
Hi Candy, I haven’t tried this in an air fryer, but here’s what one of my readers wrote, I hope it’s helpful: “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.”
love the cheesy spinich stuffed chicken!! Restaurant quality and so easy to fix..served it over some basmati rice.
Isn’t it so good?! I’m so happy you enjoyed that!
Made this tonight for dinner! So good & very filling! Winner winner, chicken dinner!
I’m so glad you enjoyed this recipe, Gina!
I just tried this recipe today. We really loved it! It will be a new favorite for sure!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carol!
I make this every week, it is a family FAVORITE!
MY PICKY KIDS LOVE IT !
thank you for this amazing recipe!
I wanted to let you know that I make it with a side of couscous, it pairs with it so perfectly!!!!!
That is the best when kids love what we parents make. That’s so great!
My husband and I Loved the cheesy Spinach stuffed chicken breasts!!! It was so easy to make and warmed left overs in oven, yummy! Would highly recommend this
Hello. I sm wondering how I would make this with out a oven safe pan because I don’t have one. Could I bake it in the oven? If so what temp should I use and how long?
Hi Kristie, you can carefully try to move them to a pyrex dish or an oven-safe dish.
A. cast iron frying pan works great .lodge makes a great one .
Hey Natasha was wondering I’m making this tonight for dinner I seen your fan going in the video is it the same temp for convection roast
Hi Kyle, I haven’t tried this in a convection oven. I imagine there may need to be an adjustment.
Natasha, my husband and I love this recipe! Could it be baked at a lower temperature but longer? I’m asking because we’d like to make it for guests, but want to be able to spend some time with them, and not be tied to the kitchen. Thanks!
Hi Melinda, that may work, although I’m worried they will dry out if cooked too long.
This was fantastic! My husband and son agreed it was super good!
That is the best when everyone loves the recipes we make. That’s so great!
I’m excited to try this recipe out! One question that I have is, is it 211 calories for one whole breast? Or for half the breast? Thank you!
Hi Dee, the serving size for this whole recipe is 6 people. So I would divide into 6 to get the accurate per serving size.
Absolutely delicious!!! Changed the seasoning to my taste, added a little more cheese and only a cup of fresh spinach leaves chopped. Will make over and over again. Even the kids loved it!
I’m so glad you enjoyed it! Thank you for the wonderful review, Nashea!
This was the bomb!! My family loved it. But second time around I didn’t have cream cheese so I substituted with Ricotta,it was still yummy!!
Love your recipes.
M.
That’s just awesome! Thank you for sharing your wonderful review!