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Spinach Stuffed Chicken Breasts Recipe
Ash Tyrrell

Spinach Stuffed Chicken Breasts Recipe

I made this spinach-stuffed chicken breast 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Season the outside of each chicken breast with paprika, salt, and black pepper. This adds flavor directly to the chicken, not just the filling.
  5. 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.
  6. Arrange the stuffed chicken breasts in a lightly greased baking dish, leaving a bit of space between each piece for even cooking.
  7. Preheat your oven to 375°F (190°C). Bake the chicken uncovered for about 25 minutes, or until the internal temperature reaches 165°F.
  8. 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.