This Spinach Stuffed Chicken Breast is the kind of easy-but-fancy dinner that makes you look like a kitchen pro—without the effort. Juicy, golden pan-seared chicken is stuffed with a creamy, cheesy spinach filling. No dry chicken here.
This recipe has earned a permanent spot in our dinner rotation — it’s a reliable crowd-pleaser with minimal fuss. The filling stays creamy, the chicken stays juicy, and that first slice always gets a “wow.”
Spinach Stuffed Chicken Breast Ingredients
Every element was tested so you don’t have to guess or tweak — just follow the steps and enjoy.
Expert Tips for Success
1. Cut the pocket while the chicken is still cold — it holds its shape and gives you clean edges. A small paring knife works best, and go slow so you don’t cut all the way through.
2. Add the onions and garlic first, then the spinach. Cook just until wilted and the pan looks dry — any moisture left will make the filling watery.
3. After sautéing, let the spinach mixture cool a few minutes before stirring in the cheese. If it’s hot, it’ll melt the cream cheese and turn the filling loose and greasy instead of creamy.
4. Don’t overstuff. Each chicken breast only needs about a quarter of the filling. If you try to pack in more, it’ll squeeze out while baking and make a mess in the pan.
If you use smaller chicken breasts and have extra filling, use it as a topping for baked potatoes.
5. Mixing your spices right into olive oil does two things: it sticks better and it helps the top brown beautifully in the oven. You’ll get even color instead of pale spots. Use a pastry brush to coat the tops with your olive oil seasoning blend. Pouring it on can pool in the pan and make the bottoms soggy instead of crisp.
6. Bake on the middle rack. This ensures the top browns evenly without overcooking the bottom. Chicken is done when it hits 165°F in the thickest part of the meat, not the filling.
Serving Instructions
Let the chicken rest for 5-10 minutes after baking to allow the filling to set before slicing. This is how you can prevent the filling from running out of the chicken.
This dish already has creamy, savory richness, so pair it with roasted vegetables, baked potatoes or lemon rice.
Make-Ahead & Storage
You can assemble the stuffed chicken up to 12 hours ahead and refrigerate it, covered. Bake straight from the fridge — just add a few extra minutes to the cooking time.
Leftovers reheat beautifully in the oven at 350°F for about 10 minutes, or slice them up cold for salads and wraps.
More Stuffed Dinners You’ll Love
Spinach Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts, approximately 2 pounds – of 4 equally sized pieces
- 3 tablespoons olive oil, divided (2 tablespoons to make the seasoning blend and 1 tablespoon for sauteing the spinach)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup yellow onion, small diced
- 2 teaspoons minced garlic
- 5 ounces fresh baby spinach, approximately 3 cups
- 4 ounces cream cheese, room temperature
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 375* F. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- Using a sharp paring knife, trim any fatty pieces off of each of the chicken breasts. Lay the trimmed chicken breast flat onto a cutting board and carefully cut a slit through the center of the chicken breast, being careful not to cut all the way through. You want to create a pocket for the filling to be stuffed into. Set aside.
- To a small bowl add the olive oil, salt, black pepper, smoked paprika, garlic powder and onion powder. Stir to combine. Set aside.
- In a medium skillet, on medium-high heat, add 1 tablespoon olive oil, diced yellow onion and minced garlic. Cook for 1 minute to soften the diced onion before adding the fresh baby spinach to the skillet. Cook the vegetables for 2-3 minutes or until all the spinach has wilted and the onions are translucent. Remove from the heat and allow the spinach to cool slightly before adding it to the cheese mixture.
- To a large mixing bowl add the cream cheese, shredded mozzarella, grated parmesan cheese and cooled sauteed spinach mixture. Using a wooden spoon, or rubber spatula, stir to combine until the ingredients are evenly distributed.
- Using a spoon, fill one of the chicken breasts with a quarter of the spinach filling mixture. Place the stuffed chicken breast into the prepared 9×13 baking dish. Repeat until all four of the chicken breasts have been stuffed and placed into the baking dish.
- Using a pastry brush, brush the tops of each of the stuffed chicken breasts with the olive oil spice mixture being sure to completely cover the tops of each of the stuffed chicken breasts.
- Bake the spinach stuffed chicken breasts for 35-40 minutes or until the internal temperature of the chicken reaches 165*F and the top of the chicken is lightly golden brown and the spinach and cheese filling is bubbly.
- Remove the spinach stuffed chicken from the oven and allow it to rest on the counter for 5-10 minutes to allow the cheese mixture to set and cool slightly before plating and serving.
Notes
- It’s easier to make the pocket in the meat when the chicken is very cold. use a small, sharp knife, and cut slowly.
- Cook the spinach until the water has evaporated from the pan. This helps ensure your filling mixture won’t be too watery.
- Use a meat thermometer to check for doneness, however, make sure you stick the probe into the meat, not the stuffing.
Nutrition
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