Cheesy Spinach Stuffed Chicken Breasts Recipe

Cheesy Spinach Stuffed Chicken Breasts recipe

Introduction to Cheesy Spinach Stuffed Chicken Breasts

Cheesy Spinach Stuffed Chicken Breasts is a culinary delight that has captivated the taste buds of many. This dish stands out for its perfect blend of creamy cheese and nutritious spinach, all encased in a tender chicken breast. It’s a versatile recipe that suits various occasions, from a cozy family dinner to a sophisticated gathering. Its popularity stems from its delightful taste, appealing presentation, and the ease with which it can be prepared, making it a go-to recipe for both novice cooks and seasoned chefs alike.

Ingredients and Substitutions

To create this mouth-watering dish, you’ll need:

  • Chicken Breasts: 3 large, boneless, and skinless.
  • Spinach: 1 ½ cups, freshly chopped (frozen can be used after thawing and draining).
  • Cheeses: Cream cheese (4 oz), mozzarella (¼ cup), and parmesan (¼ cup).
  • Seasonings: Salt, black pepper, garlic powder, and paprika.

Substitutions to consider:

  • Chicken: For a different texture, try boneless chicken thighs.
  • Spinach: Kale or Swiss chard can be a green alternative.
  • Cheeses: Experiment with different cheeses like feta or goat cheese for a tangy twist.
  • Seasonings: Customize with herbs like thyme or basil for added flavor.

Preparation Steps

  1. Preheat Oven: Start by preheating your oven to 425˚F.
  2. Prepare the Filling: In a bowl, mix cream cheese, mayonnaise, pressed garlic, and salt. Stir in the chopped spinach, shredded mozzarella, and parmesan cheese.
  3. Prepare Chicken: Lay the chicken breasts flat. Cut a slit about ¾ of the way into each breast, creating a pocket.
  4. Stuff Chicken: Divide the cheese-spinach mixture into three parts and stuff each chicken breast with it. Use toothpicks to seal the edges.
  5. Season Chicken: Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
  6. Sear Chicken: In an oven-safe pan, heat olive oil over medium heat. Sear the chicken for 4 minutes per side until golden brown.
  7. Bake: Transfer the pan to the oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165˚F.

Cooking Techniques and Tips

  • Even Cooking: Use chicken breasts of similar size for uniform cooking.
  • Sealing the Filling: Don’t cut all the way through the chicken breast to prevent the filling from leaking.
  • Searing: Searing the chicken before baking ensures a crispy outer layer.
  • Baking Temperature: Bake at a high temperature for a shorter time to keep the chicken moist.
  • Resting: Let the chicken rest for a few minutes after baking for juicier meat.

Serving Suggestions

  • Accompaniments: Serve with a side of garlic butter pasta, steamed vegetables, or a light salad.
  • Presentation: Slice the chicken diagonally before plating to showcase the stuffed interior.
  • Garnish: Garnish with fresh herbs like parsley or basil for a pop of color and freshness.
  • Sauce: Spoon over some of the pan juices for added flavor and moisture.

This recipe for Cheesy Spinach Stuffed Chicken Breasts combines simplicity with elegance, offering a dish that is as pleasing to the eye as it is to the palate.

Health Benefits

The Cheesy Spinach Stuffed Chicken Breasts recipe is not just a feast for the taste buds but also a powerhouse of nutrition. Chicken breasts are a great source of lean protein, essential for muscle building and repair. Spinach, the green star of the dish, is loaded with iron, vitamins A, C, and K, and antioxidants, which support eye health and help in fighting oxidative stress. The cheeses, particularly parmesan and mozzarella, add calcium for bone health. While this dish is rich in flavor, it also balances protein, vegetables, and dairy, making it a wholesome choice for a nutritious meal.

Recipe Variations

This recipe’s versatility allows for various adaptations to suit different dietary preferences and palates:

  • Cheese Variations: Swap cream cheese with ricotta for a lighter filling, or use goat cheese for a tangy flavor.
  • Spinach Alternatives: Replace spinach with kale for a different nutrient profile or use sun-dried tomatoes for a Mediterranean twist.
  • Protein Options: For a different texture, substitute chicken breasts with boneless thighs.
  • Herbs and Spices: Incorporate herbs like dill or rosemary for an aromatic touch. Adding a pinch of red pepper flakes can introduce a spicy kick.
  • Gluten-Free Version: For a gluten-free option, ensure all ingredients, especially any added sauces or seasonings, are gluten-free.
  • Vegetarian Adaptation: Replace chicken with large portobello mushrooms for a vegetarian version of the dish.


  • Can I make this dish ahead of time? Yes, you can prepare the stuffed chicken breasts a day in advance and refrigerate them until ready to cook.
  • How long should I bake the chicken? Bake until the internal temperature reaches 165˚F, typically 10-15 minutes, depending on the size of the chicken breasts.
  • Can I freeze this dish? It’s best enjoyed fresh, but you can freeze the cooked chicken. Thaw in the refrigerator overnight and reheat in the oven.
  • Is this recipe keto-friendly? By using low-carb cheeses and ensuring no added sugars, this dish can be adapted for a ketogenic diet.
  • What are some healthy side dishes to pair with this? Opt for steamed vegetables, a quinoa salad, or a light Caesar salad for a balanced meal.

Final Thoughts and Tips for Success

Cheesy Spinach Stuffed Chicken Breasts

Cheesy Spinach Stuffed Chicken Breasts Recipe

Cheesy Spinach Stuffed Chicken Breasts is a savory and nutritious dish that combines tender chicken breasts with a creamy and cheesy spinach filling. This recipe is perfect for those seeking a delicious and wholesome meal that is both easy to prepare and visually appealing. Ideal for family dinners or special occasions, it offers a delightful blend of flavors and textures.
5 from 11 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Contemporary
Servings 3 Serves (Can be adjusted as needed)
Calories 211 kcal


  • Oven-proof skillet or pan
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Toothpicks
  • Meat thermometer


For the Chicken:

  • 3 large boneless skinless chicken breasts
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 ½ Tbsp olive oil

For the Filling:

  • 4 oz cream cheese cold
  • 1 Tbsp mayonnaise
  • 2 garlic cloves pressed
  • ¼ tsp salt
  • 1 ½ cups baby spinach leaves chopped
  • ¼ cup mozzarella cheese
  • ¼ cup parmesan cheese


Preheat the Oven:

  • Preheat your oven to 425˚F (220˚C).

Prepare the Filling:

  • In a mixing bowl, mash together the cream cheese, mayonnaise, pressed garlic, and salt.
  • Stir in the chopped spinach, mozzarella, and parmesan cheese until well combined.

Prepare the Chicken:

  • Lay the chicken breasts flat on a cutting board.
  • Using a sharp knife, cut a slit about ¾ of the way through each breast, being careful not to cut all the way through.

Stuff the Chicken:

  • Stuff each chicken breast evenly with the cheese-spinach mixture.
  • Seal the edges with toothpicks to keep the filling inside.

Season the Chicken:

  • Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.

Sear the Chicken:

  • Heat olive oil in an oven-proof pan over medium heat.
  • Add the stuffed chicken breasts and sauté for 4 minutes per side until golden brown.


  • Transfer the skillet to the preheated oven.
  • Bake for 10-15 minutes, or until the internal temperature of the chicken reaches 165˚F (74˚C).

Rest and Serve:

  • Let the chicken rest for 5 minutes before removing the toothpicks.
  • Slice and serve with your choice of sides.

Serving Suggestions:

  • Pair with a light salad, steamed vegetables, or garlic butter pasta.
  • Drizzle with pan juices for added flavor.


  • Ensure chicken breasts are of similar size for even cooking.
  • Let the chicken rest after baking for juicier meat.
  • Adjust the filling ingredients to suit your taste preferences.


  • Substitutions: Feel free to substitute spinach with kale or other greens. Different types of cheese can also be used based on preference.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven or on the stovetop for best results. Microwave reheating is not recommended as it may dry out the chicken.
  • Freezing: This dish can be frozen before or after cooking. If freezing after cooking, ensure it cools down completely before freezing.
Keyword Cheesy Spinach Stuffed Chicken Breasts Recipe

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Karen Elliot

Written by Karen Elliot

Hi, I'm Karen Elliot is a food blogger who founded to make cooking easier. Growing up on a farm in Spain, Karen was inspired by exquisite dishes prepared using simple ingredients. Karen Elliot is particularly known for making anyone can cook.


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  1. 5 stars
    my husband and I love this recipe! Could it be baked at a lower temperature but longer? I’m asking because we’d like to make it for guests, but want to be able to spend some time with them, and not be tied to the kitchen. Thanks!

  2. 5 stars
    Absolutely delicious!!! Changed the seasoning to my taste, added a little more cheese and only a cup of fresh spinach leaves chopped. Will make over and over again. Even the kids loved it!

  3. 5 stars
    This was the bomb!! My family loved it. But second time around I didn’t have cream cheese so I substituted with Ricotta,it was still yummy!!
    Love your recipes.

  4. 5 stars
    Made this and served the chicken breast on top of hot buttered noodles. The spinach and cheese on top of the noodles was fantastic. Thanks for another great meal

  5. 5 stars
    Hello, I was wondering if the filling would be able to be made a day or two in advance? Or is it better to just make it fresh right before cooking it? Thank you!

  6. 5 stars
    Recently found out my husband is diabetic. So trying to experiment with chicken recipes. Found yours and made it tonight! What a hit! We both loved it! Served with riced cauliflower and grilled brussel sprouts. (He definitely got in his veggies!) this is a keeper! Thank you!

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