Introduction

These Easy Spinach Stuffed Chicken Breasts combine tender chicken with a creamy, flavorful spinach and cheese filling. Perfect for a simple weeknight dinner or a special occasion, this recipe delivers a deliciously satisfying meal with minimal effort.

The image shows three pieces of stuffed chicken breasts in a black pan. Each piece has a golden-brown crispy outer layer, filled with a creamy green spinach and cheese mixture that is slightly spilling out. In the center of the pan is a small mound of pale yellow mashed potatoes. The pan contains a creamy sauce with a light yellow color and some orange oil spots around the chicken, sprinkled with small green herb bits. The dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (6–8 oz each)
1 teaspoon kosher salt, divided (plus more to taste)
3/4 teaspoon black pepper, divided
1 teaspoon Italian seasoning
1/2 teaspoon paprika (sweet or smoked)
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
3 cups fresh baby spinach (or 1 cup thawed, well-drained frozen spinach)
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
4 oz (1/2 block) cream cheese, softened
1/2 cup shredded low-moisture mozzarella
1/4 cup finely grated Parmesan
1 teaspoon lemon zest + 1–2 teaspoons lemon juice (to finish)
Optional: pinch red pepper flakes; chopped parsley for garnish

Instructions

Step 1: Make the filling. Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach and a pinch of salt; cook, tossing, until just wilted and moisture evaporates, 1–2 minutes. If needed, squeeze out excess moisture. Stir in garlic for 30 seconds, then transfer to a bowl to cool slightly. Mix in cream cheese, mozzarella, Parmesan, lemon zest, 1/4 teaspoon salt, and a few grinds of pepper until creamy.
Step 2: Butterfly and season the chicken. Place a hand flat on each breast and carefully slice horizontally to create a deep pocket, stopping about 1/2 inch from the opposite edge. Season all over, including inside the pocket, with 3/4 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, and paprika.
Step 3: Stuff and secure. Divide the spinach mixture evenly among the chicken breasts, tucking it fully inside the pockets. Secure the openings with 2–3 toothpicks each or tie with short lengths of kitchen twine so the filling stays in place.
Step 4: Sear for color. Heat an oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the butter. When hot and foamy, add the chicken and sear for 2–3 minutes per side until golden brown. Spoon some pan butter over the tops for extra flavor.
Step 5: Bake to finish. Transfer the skillet to a preheated 400°F oven (or move chicken to a lightly oiled baking dish). Bake for 8–12 minutes, depending on thickness, until the internal temperature reaches 165°F in the thickest part. Let rest for 5 minutes, then remove toothpicks or twine.
Step 6: Finish and serve. Squeeze 1–2 teaspoons lemon juice over the chicken to brighten flavors. Slice crosswise to reveal the filling swirl if desired. Garnish with chopped parsley and extra Parmesan. Serve with pan juices and your choice of sides like roasted potatoes or green beans.

Tips & Variations

Use fresh spinach for best texture, but well-drained frozen spinach works well in a pinch.
Swap mozzarella for fontina or provolone for a different cheese flavor.
Add a pinch of red pepper flakes to the filling for a subtle spicy kick.
If you don’t have kitchen twine, toothpicks work fine to keep the filling inside.
For extra crispness, finish under the broiler for 1–2 minutes after baking, watching carefully.

Storage

Store cooked stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain moisture. Avoid microwaving as it can dry out the chicken.

How to Serve

Two golden brown chicken breasts with a crispy, peppered outer layer sit on top of a bed of creamy, off-white mashed potatoes. Between the two layers of chicken, there is a thick layer of creamy spinach with visible green leaves and a cheesy texture. The dish is served in a round black pan, with light reflections showing the moistness of the chicken. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prep this recipe ahead of time?

Yes, you can stuff and season the chicken breasts a few hours ahead, then keep them refrigerated until ready to cook. Just bring them to room temperature before searing and baking for even cooking.

What can I serve with spinach stuffed chicken?

This dish pairs nicely with roasted potatoes, steamed green beans, a light salad, or even quinoa for a balanced meal.