I made this spinach stuffed chicken breasts recipe on a busy weeknight, and it instantly became one of my favorites. I love how it feels fancy but is actually simple to pull together. The chicken turns out juicy, the filling is creamy, and the flavors balance perfectly.
When I sliced into the chicken and saw that vibrant spinach-cheese center, I knew it was a winner. If you enjoy comforting yet wholesome meals, this recipe is one you’ll want to keep on repeat. You can also enjoy similar flavors in a Baked Honey Cilantro Lime Salmon in Foil Recipe for a quick, protein-packed dinner.
Ingredients
A quick look at what goes into this recipe and why each ingredient matters.
- Boneless, skinless chicken breasts (4 medium-sized): Choose evenly sized breasts so they cook at the same rate and are easier to stuff.
- Fresh spinach (4 cups, loosely packed): Fresh spinach works best because frozen spinach releases too much moisture and can make the filling watery.
- Cream cheese (4 oz, softened): This creates a creamy, rich filling and helps bind the spinach and cheese together smoothly.
- Shredded mozzarella cheese (1 cup): Mozzarella melts beautifully and gives that stretchy, cheesy texture inside the chicken.
- Grated parmesan cheese (¼ cup): Freshly grated parmesan adds a salty, nutty depth that pre-shredded versions often lack.
- Garlic (2 cloves, minced): Fresh garlic brings a stronger, more aromatic flavor compared to garlic powder.
- Olive oil (1 tablespoon): Used to sauté the spinach and garlic, enhancing their natural flavors.
- Paprika (1 teaspoon): Adds subtle warmth and a light smoky note to the chicken.
- Salt (½ teaspoon, or to taste): Enhances all the flavors without overpowering them.
- Black pepper (½ teaspoon): Adds mild heat and balances the creaminess of the filling.
Note: This ingredient quantity makes approximately 4 servings. You can also pair this dish with a hearty Arroz Con Pollo Recipe for a complete family-style meal.
Variations
A few easy ways to customize this recipe to suit your taste or dietary needs.
You can swap the mozzarella with provolone or Monterey Jack for a slightly different melt and flavor. For a dairy-free option, use a plant-based cream cheese and dairy-free shredded cheese. If you want extra flavor, mix in chopped sun-dried tomatoes or a pinch of red pepper flakes. Adding cooked mushrooms to the filling also gives it a savory, earthy twist.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
Basic kitchen tools that make this recipe easy.
- Sharp knife: For slicing pockets into the chicken breasts safely.
- Cutting board: Keeps prep clean and organized.
- Skillet: Used to sauté spinach and garlic for the filling.
- Mixing bowl: Combines the creamy spinach filling evenly.
- Baking dish: Holds the stuffed chicken while baking.
- Toothpicks (optional): Helps secure the chicken if the pockets open slightly.
How to Make Spinach Stuffed Chicken Breasts?
Let me walk you through the process step by step.
Prepare the Spinach Filling
Start by heating olive oil in a skillet over medium heat. Add the minced garlic and cook briefly until fragrant, then add the fresh spinach. Stir until the spinach wilts completely and any excess moisture evaporates.
Remove the skillet from heat and let the spinach cool slightly. Transfer it to a mixing bowl and stir in the softened cream cheese, mozzarella, parmesan, salt, and pepper. Mix until everything is well combined and creamy.
Prepare the Chicken Breasts
Place the chicken breasts on a cutting board and carefully slice a pocket into the thickest side of each breast. Be careful not to cut all the way through so the filling stays inside.
Season the outside of each chicken breast with paprika, salt, and black pepper. This adds flavor directly to the chicken, not just the filling.
Stuff the Chicken
Spoon the spinach mixture evenly into each chicken pocket. Gently press the filling inside and secure the opening with toothpicks if needed. This helps keep the filling from spilling during baking.
Arrange the stuffed chicken breasts in a lightly greased baking dish, leaving a bit of space between each piece for even cooking.
Bake Until Juicy
Preheat your oven to 375°F (190°C). Bake the chicken uncovered for about 25 minutes, or until the internal temperature reaches 165°F.
Once done, let the chicken rest for a few minutes before slicing. This helps keep the juices locked in and makes serving easier.
Additional Tips for Making This Recipe Better
- I always let the cream cheese soften fully; it mixes much smoothly with the spinach.
- I’ve found pounding thicker chicken breasts slightly helps them cook more evenly.
- I avoid overstuffing because too much filling can leak out during baking.
- I sometimes sear the stuffed chicken for 2 minutes per side before baking for extra flavor.
How to Serve Spinach Stuffed Chicken Breasts Recipe?
Serve the chicken sliced on a diagonal so the spinach filling is visible. I like pairing it with roasted vegetables, cauliflower mash, or a light side salad. A sprinkle of fresh parsley or extra-grated parmesan on top adds a nice finishing touch. For a complete meal, serve it with a low-carb side or garlic butter green beans.
Nutritional Information
- Calories: About 350 kcal
- Protein: High in protein, around 35 g
- Carbohydrates: Low-carb, roughly 4–5 g
- Fat: Around 22 g, mainly from cheese and olive oil
Make Ahead and Storage
This recipe is great for planning ahead.
Make Ahead:
You can prepare the spinach filling and stuff the chicken up to one day in advance. Store it covered in the refrigerator until ready to bake.
Storage:
Leftover cooked chicken stays fresh in an airtight container in the fridge for up to 3 days. Keep it sealed to maintain moisture.
Freezing and Reheating:
You can freeze cooked or uncooked stuffed chicken for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
Why You’ll Love This Recipe?
There are so many reasons this dish stands out.
- It’s easy enough for weeknights but elegant enough for guests.
- The recipe is low-carb and naturally gluten-free.
- You can customize the filling with different cheeses or add-ins.
- The chicken stays juicy while the filling remains creamy and flavorful.
- It’s a great way to sneak more greens into a satisfying meal.
This spinach stuffed chicken breast recipe truly delivers comfort, flavor, and simplicity all in one dish. Once you try it, you’ll see why it’s such a reliable favorite.
Spinach Stuffed Chicken Breasts Recipe
Ingredients
Method
- Start by heating olive oil in a skillet over medium heat. Add the minced garlic and cook briefly until fragrant, then add the fresh spinach. Stir until the spinach wilts completely and any excess moisture evaporates.
- Remove the skillet from heat and let the spinach cool slightly. Transfer it to a mixing bowl and stir in the softened cream cheese, mozzarella, parmesan, salt, and pepper. Mix until everything is well combined and creamy.
- Place the chicken breasts on a cutting board and carefully slice a pocket into the thickest side of each breast. Be careful not to cut all the way through so the filling stays inside.
- Season the outside of each chicken breast with paprika, salt, and black pepper. This adds flavor directly to the chicken, not just the filling.
- Spoon the spinach mixture evenly into each chicken pocket. Gently press the filling inside and secure the opening with toothpicks if needed. This helps keep the filling from spilling during baking.
- Arrange the stuffed chicken breasts in a lightly greased baking dish, leaving a bit of space between each piece for even cooking.
- Preheat your oven to 375°F (190°C). Bake the chicken uncovered for about 25 minutes, or until the internal temperature reaches 165°F.
- Once done, let the chicken rest for a few minutes before slicing. This helps keep the juices locked in and makes serving easier.
Notes
- I always let the cream cheese soften fully; it mixes much smoothly with the spinach.
- I’ve found pounding thicker chicken breasts slightly helps them cook more evenly.
- I avoid overstuffing because too much filling can leak out during baking.
- I sometimes sear the stuffed chicken for 2 minutes per side before baking for extra flavor.
