Why You’ll Love This Recipe

Spinach Stuffed Chicken Breast is a flavorful, protein-packed dish featuring juicy chicken breasts filled with a creamy mixture of spinach, cheese, and seasonings. It’s a satisfying and elegant meal that’s simple enough for weeknights yet impressive enough for guests. The cheesy filling pairs beautifully with the tender chicken, creating a balanced and delicious bite every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastsfresh spinachcream cheesegarlic clovesmozzarella cheeseparmesan cheesesaltblack pepperolive oilpaprikaonion powder

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a skillet, heat a drizzle of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the spinach and cook until wilted. Let cool slightly.

In a mixing bowl, combine the cooked spinach, cream cheese, mozzarella, and parmesan. Season with salt and pepper to taste.

Slice a pocket into each chicken breast, being careful not to cut all the way through.

Stuff the spinach-cheese mixture evenly into each chicken breast pocket.

Secure with toothpicks if necessary, then rub the outside of the chicken with olive oil and sprinkle with paprika, onion powder, salt, and pepper.

Place the stuffed breasts into the prepared baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

Let rest for a few minutes before serving.

Servings and timing

This recipe serves 4 people.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add sun-dried tomatoes or cooked bacon to the filling for extra flavor.

Use feta or goat cheese instead of cream cheese for a tangier profile.

Add chopped artichoke hearts to create a spinach artichoke filling.

Top with marinara or a drizzle of balsamic glaze for an Italian twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave in 1-minute intervals until heated through.For longer storage, freeze the stuffed chicken for up to 2 months and thaw before reheating.

FAQs

Can I use frozen spinach?

Yes, just thaw it completely and squeeze out excess moisture before mixing.

Can I grill the stuffed chicken?

Yes, grill over medium heat, covered, for about 6–8 minutes per side until fully cooked.

How do I keep the filling from leaking out?

Use toothpicks to secure the opening and avoid overstuffing the chicken breasts.

Can I prepare this in advance?

Yes, assemble the chicken up to a day ahead and refrigerate until ready to bake.

Is this dish keto-friendly?

Yes, it’s low in carbs and high in protein and fat, making it keto-appropriate.

Can I use bone-in chicken?

Boneless, skinless breasts are best for stuffing, but thighs can be used with adjustments.

What sides pair well with this dish?

Try roasted vegetables, mashed cauliflower, or a simple salad.

How do I know the chicken is fully cooked?

Use a meat thermometer to ensure the thickest part reads 165°F (74°C).

Can I make this dairy-free?

Use dairy-free cream cheese and cheese substitutes if needed.

Should I marinate the chicken?

It’s not necessary, but a simple olive oil and herb rub can add extra flavor.

Conclusion

Spinach Stuffed Chicken Breast is a versatile, wholesome dish that brings together creamy richness and lean protein in one hearty entrée. Whether served as a weekday meal or at a dinner party, it’s sure to satisfy with minimal prep and maximum flavor. Give it a try—you’ll love how simple yet impressive it is.