This Spinach Stuffed Chicken is a juicy and flavorful main dish featuring tender chicken breasts filled with a creamy blend of spinach, cream cheese, mozzarella, and parmesan. Perfectly seared and baked, it’s a comforting yet elegant meal for any occasion.
Why You’ll Love This Recipe
This dish combines the best of both worlds—rich, cheesy filling and lean, juicy chicken. It’s simple to prepare, oven-finished for perfect doneness, and packed with protein. The creamy spinach mixture keeps the chicken moist while delivering an irresistible flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large boneless, skinless chicken breasts (about 1¾–2 lbs)
1½ tablespoons olive oil
¾ teaspoon salt (divided)
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
4 oz cream cheese (block-style, cold)
2 tablespoons mayonnaise
2 garlic cloves, minced
1 cup fresh spinach, finely chopped
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
Directions
Preheat oven to 425°F (220°C).
In a bowl, mash together cream cheese, mayonnaise, minced garlic, and a pinch of salt. Stir in chopped spinach, mozzarella, and parmesan until well combined.
Lay chicken breasts flat on a cutting board and slice a pocket into the side of each breast, being careful not to cut all the way through.
Season chicken with salt, pepper, garlic powder, and paprika.
Stuff each chicken breast with one-third of the spinach mixture. Secure the edges with toothpicks.
Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken for 4 minutes per side, until golden brown.
Transfer skillet to the oven and bake for 10–15 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving.
Servings and timing
Serves: 6 (if each chicken breast is halved)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
Use frozen spinach: Thaw and squeeze out excess liquid before mixing.
Try different cheeses: Swap mozzarella for provolone or Swiss for a new twist.
Add herbs: Incorporate chopped basil or parsley for extra freshness.
Spicy version: Mix in red pepper flakes or a dash of cayenne for heat.
Bacon-wrapped: Wrap chicken in bacon before searing for added flavor.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, use one of these methods:
Oven: Preheat to 325°F, cover chicken with foil, and bake 10–15 minutes.
Stovetop: Warm in a covered skillet over low heat until heated through.
Microwave: Cut in half, sprinkle with a little water, and reheat at 50% power for 30–45 seconds at a time.
FAQs
How do I prevent the filling from leaking out?
Make sure not to slice all the way through the chicken and secure edges tightly with toothpicks.
Can I make this recipe ahead of time?
Yes, stuff and refrigerate the chicken up to one day in advance. Sear and bake when ready to serve.
Can I use frozen spinach?
Yes, thaw it completely and squeeze out all excess moisture before adding it to the filling.
What type of cream cheese works best?
Block-style cream cheese provides the right consistency—avoid whipped varieties.
Can I use chicken thighs instead?
Yes, though thighs are harder to seal; you may need extra toothpicks.
How do I know when the chicken is done?
Use a meat thermometer—the internal temperature should reach 165°F in the thickest part.
What can I serve with spinach stuffed chicken?
It pairs beautifully with mashed potatoes, roasted vegetables, or a crisp side salad.
Can I grill the stuffed chicken instead of baking?
Yes, but use indirect heat and monitor closely to prevent burning the filling.
How can I make it lighter?
Use light cream cheese and a smaller amount of cheese for a lower-calorie version.
Can I freeze cooked stuffed chicken?
Yes, freeze individually wrapped portions for up to 2 months. Reheat in the oven until warmed through.
Conclusion
Spinach Stuffed Chicken is a simple yet impressive meal that’s creamy, flavorful, and satisfying. With its rich spinach and cheese filling tucked inside juicy chicken breasts, it’s perfect for family dinners or entertaining guests. Once you try it, this recipe is sure to become a staple on your dinner table.
Juicy chicken breasts are stuffed with a creamy, cheesy spinach filling, then seared and baked to perfection. A comforting, protein-packed dish that’s simple enough for weeknights and elegant enough for guests.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings
Category:Dinner
Method:Baked
Cuisine:American
Ingredients
3 large boneless, skinless chicken breasts (about 1¾–2 lbs)
1½ tablespoons olive oil
¾ teaspoon salt (divided)
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
4 oz cream cheese (block-style, cold)
2 tablespoons mayonnaise
2 garlic cloves, minced
1 cup fresh spinach, finely chopped
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
Instructions
Preheat oven to 425°F (220°C).
In a bowl, mash together cream cheese, mayonnaise, minced garlic, and a pinch of salt. Stir in chopped spinach, mozzarella, and parmesan until well combined.
Lay chicken breasts flat and slice a pocket into the side of each breast without cutting all the way through.
Season the chicken with salt, pepper, garlic powder, and paprika.
Stuff each chicken breast with one-third of the spinach mixture and secure edges with toothpicks.
Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 4 minutes per side until golden brown.
Transfer the skillet to the oven and bake for 10–15 minutes, or until internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving. Remove toothpicks before eating.
Notes
Use block-style cream cheese for best texture—avoid whipped varieties.
Make ahead by stuffing the chicken and refrigerating up to 24 hours before cooking.
For easier sealing, don’t overstuff and use multiple toothpicks if needed.
Frozen spinach works well—just thaw and squeeze dry before using.
Add herbs or spice for variation—basil, parsley, or red pepper flakes.
