Why You’ll Love This Recipe
This dish is high in protein, packed with flavor, and easy to make. The creamy spinach filling adds moisture and richness, while the baked chicken stays tender and satisfying. It’s a great way to sneak in some greens, and it pairs well with a variety of sides. Plus, it feels fancy without being fussy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts
fresh spinach (chopped)
cream cheese (softened)
mozzarella cheese (shredded)
Parmesan cheese (grated)
garlic (minced)
olive oil
salt
black pepper
paprika (optional, for color)
toothpicks or kitchen twine (to secure)
Directions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, sauté spinach and garlic in a little olive oil until wilted. Let cool slightly.
- In a bowl, mix cooked spinach with cream cheese, mozzarella, Parmesan, salt, and pepper.
- Cut a pocket into the side of each chicken breast (do not cut all the way through).
- Stuff each chicken breast with the spinach mixture. Secure with toothpicks or tie with kitchen twine.
- Season the outside of the chicken with salt, pepper, and paprika (if using).
- Heat olive oil in an oven-safe skillet and sear the stuffed chicken for 2-3 minutes per side until golden.
- Transfer skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F).
- Let rest a few minutes before removing toothpicks and serving.
Servings and timing
This recipe serves 4 people.
Cooking time: 20-25 minutes
Prep time: 15 minutes
Variations
- Add chopped sun-dried tomatoes or artichokes to the spinach filling.
- Use feta or goat cheese for a tangier flavor.
- Make it spicy with red pepper flakes or diced jalapeños in the filling.
- Use chicken thighs instead of breasts (flatten and roll instead of stuffing).
- Wrap in prosciutto or bacon before baking for extra flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F until warmed through or microwave gently in 30-second intervals.
Freeze stuffed, uncooked chicken for up to 2 months. Thaw completely before baking.
FAQs
Can I use frozen spinach?
Yes, thaw and squeeze out excess water before mixing with the cheese.
How do I keep the filling from leaking out?
Secure the pocket well with toothpicks or twine, and don’t overfill the chicken.
Can I cook this without searing first?
Yes, but searing adds color and flavor. You can bake directly at 375°F for 25-30 minutes instead.
What sides go well with this dish?
Roasted veggies, mashed potatoes, rice, or a fresh salad are great options.
Can I prepare this ahead?
Yes, stuff the chicken and refrigerate for up to 24 hours before cooking.
Is this recipe keto-friendly?
Yes, it’s low-carb and high-protein. Just pair with keto-friendly sides.
What’s the best way to cut the chicken pocket?
Use a sharp knife to slice horizontally into the thickest part of the breast, keeping the edges intact.
Can I grill this instead?
Yes, but be sure the filling is secure, and use indirect heat or a grill-safe pan.
What cheese works best for melting?
Mozzarella is great for stretch and creaminess, while Parmesan adds flavor.
Can I add herbs?
Yes, try basil, parsley, or Italian seasoning for extra depth.
Conclusion
Spinach Stuffed Chicken Breast is a delicious, satisfying recipe that brings together creamy filling and perfectly cooked chicken in one elegant dish. It’s easy to customize, quick to prep, and always a crowd-pleaser—perfect for a weeknight upgrade or a dinner to impress.
PrintSpinach Stuffed Chicken Breast
Spinach Stuffed Chicken Breast is a tender, flavorful dish featuring juicy chicken breasts filled with a creamy spinach and cheese mixture, then baked to golden perfection. Perfect for dinner parties or a healthy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- Toothpicks or kitchen twine for securing
Instructions
- Preheat oven to 375°F (190°C).
- Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and spinach; sauté until wilted. Remove from heat and let cool slightly.
- In a bowl, mix cooked spinach with cream cheese, mozzarella, Parmesan, salt, and pepper until well combined.
- Cut a pocket into each chicken breast, being careful not to slice all the way through.
- Stuff each chicken breast with the spinach-cheese mixture. Secure with toothpicks or kitchen twine.
- Season the outside of each breast with salt, pepper, and paprika.
- In an oven-safe skillet, heat remaining olive oil over medium heat. Sear chicken on both sides until golden (about 2-3 minutes per side).
- Transfer skillet to the oven and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes. Remove toothpicks or twine before serving.
Notes
- Use thawed frozen spinach if fresh isn’t available—just squeeze out the water.
- Add red pepper flakes for a spicy version.
- Stuff and refrigerate chicken up to 24 hours ahead for meal prep.
- For extra flavor, wrap chicken in bacon before baking.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 490mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
