Stuffed Chicken Breast with Spinach Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Quick Prep Recipes may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Stuffed chicken breast with spinachis a smart way to level up your weeknight dinner. It’s easy to prepare, seriously satisfying, and makes everyday chicken feel new and exciting. Juicy chicken breasts are filled with a creamy mix of cheese, spinach, sun-dried tomatoes, and herbs, then baked until tender with golden edges in just about 30 minutes.
It’s simple enough for a regular night but polished enough to serve when company’s coming over. It’s also great for meal prep and endlessly versatile. Switch up the cheeses, herbs, or add-ins to match your mood or whatever you’ve got in the fridge.
How to Make Stuffed Chicken Breast With Spinach
Prep takes about 15 minutes, then your oven handles the rest. You’ll get melty cheese, tender chicken, and just enough veggies and herbs to keep things fresh and balanced.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the chicken:
- Chicken breasts: Boneless, skinless chicken breasts are ideal.
- Olive oil: For pan frying.
- Paprika
- Salt and black pepper
For the filling:
- Cream cheese: Stick with full-fat cream cheese for the best texture and taste. Low-fat versions tend to release extra moisture while baking, which can make the filling runny.
- Mozzarella and Parmesan cheese: Freshly shredded is best!
- Spinach: I like to use fresh spinach, but frozen works too.
- Sun-dried tomatoes: Go for the kind packed in oil. Drain them well and chop evenly so they blend right into the filling.
- Garlic cloves
- Parsley
Step-By-Step Instructions
To make stuffed chicken breast with spinach, simply mix the filling, prep and stuff the chicken, give it a quick sear, then let the oven take over. Once it’s done, garnish and serve. Follow along and dinner will be ready before you know it.
Step 1: Make the stuffing
Set your oven to preheat at 375 F.
In a mixing bowl, toss the cream cheese, mozzarella, Parmesan, spinach, sun-dried tomatoes, garlic, and parsley. Stir until evenly combined.
Step 2: Slice, season, and stuff
To make the pockets, lay your hand flat on top of each chicken breast. Using a sharp knife, carefully slice into the thickest part, stopping about ½ inch from the edge to avoid cutting all the way through. Open it up gently to create space for the filling.
Sprinkle the chicken with paprika, salt, and black pepper. Then, spoon the filling into each pocket, dividing it evenly. If needed, secure the opening with toothpicks to keep everything in place while it cooks.
Step 3: Sear
Heat a bit of olive oil in a large oven-safe skillet over medium heat. Add the stuffed chicken and sear for 3 to 4 minutes on each side, just until browned and crisp on the outside.
Step 4: Bake
Move the skillet into the oven and bake for 18 to 20 minutes, or until the internal temperature reaches 165 F.
Step 5: Rest and garnish
Let the chicken rest for 5 minutes before slicing or serving. If you’d like, add a sprinkle of chopped parsley.
Substitutions
- Olive oil: Avocado oil or butter both work well here.
- Paprika: Substitute with smoked paprika or chili powder.
- Cream cheese: You can use ricotta or Neufchâtel cheese.
- Mozzarella: Try Provolone or Fontina if you want something with a similar melt.
- Parmesan cheese: Pecorino Romano works too, just keep in mind it’s a bit saltier.
- Sun-dried tomatoes: Chopped cherry tomatoes or roasted red peppers are nice alternatives.
- Garlic cloves: Swap in garlic powder (about ¼ teaspoon per clove) or finely chopped shallots.
- Parsley: Try fresh basil or chives.
Expert Tips
- Drain extra moisture: If you’re using spinach or sun-dried tomatoes packed in oil, squeeze out any excess liquid. It helps prevent soggy filling or watery chicken.
- Pound the chicken first: Before slicing, lightly pound the chicken breasts so they’re the same thickness. This helps them cook evenly and keeps the edges from drying out.
- Add some extras: Mix in sautéed mushrooms, chopped artichoke hearts, or a bit of cooked bacon. A pinch of red pepper flakes adds a nice kick too.
- Don’t overfill: Too much filling can leak out while baking. Aim for a snug amount that’s easy to seal.
- Secure if needed: If the filling doesn’t stay put, just use a few toothpicks along the edge to hold it closed. (Just remember to pull them out before serving.)
- Let it rest: Give the chicken 5 to 10 minutes to rest after baking. It keeps the juices inside and makes it easier to slice without losing all that creamy filling.
How to Store This Recipe
Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. If you want to freeze them, wrap each piece tightly in plastic wrap or foil, then place them in a freezer-safe container. They’ll keep well for up to 1 month.
When you’re ready to reheat, let the chicken thaw in the fridge overnight. Warm it in the oven at 325 F until heated through. This keeps the filling creamy and helps prevent the chicken from drying out.
How to Serve Stuffed Chicken Breast with Spinach
Spinach-stuffed chicken breast goes with all kinds of sides, so you can keep it light or go for something heartier depending on your mood.
For a fresh and simple meal, pair it with soup like carrot ginger soup or a salad like avocado salad or black bean salad. Enjoy it with a side of mashed potatoes, parmesan potatoes, or broccoli casserole for something comforting. .
More Weeknight Chicken Dinners To Try
- Chicken pot pie
- One-pan chicken thighs
- Marry me chicken skillet
- Slow cooker salsa chicken
- Chicken quesadillas
Stuffed Chicken Breast with Spinach Recipe
Ingredients
For the chicken:
- 4 medium chicken breasts boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Filling:
- ½ cup cream cheese softened
- ½ cup mozzarella shredded
- ¼ cup Parmesan cheese grated
- 1 cup spinach chopped
- ¼ cup sun-dried tomatoes drained and chopped
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
- Set your oven to preheat at 375 °F.
- In a mixing bowl, toss the cream cheese, mozzarella, Parmesan, spinach, sun-dried tomatoes, garlic, and parsley. Stir until evenly combined.
- To make the pockets, lay your hand flat on top of each chicken breast. Using a sharp knife, carefully slice into the thickest part, stopping about ½ inch from the edge to avoid cutting all the way through. Open it up gently to create space for the filling.
- Sprinkle the chicken with paprika, salt, and black pepper. Then, spoon the filling into each pocket, dividing it evenly. If needed, secure the opening with toothpicks to keep everything in place while it cooks.
- Heat a bit of olive oil in a large oven-safe skillet over medium heat. Add the stuffed chicken and sear for 3 to 4 minutes on each side, just until browned and crisp on the outside.
- Move the skillet into the oven and bake for 18 to 20 minutes, or until the internal temperature reaches 165 °F.
- Let the chicken rest for 5 minutes before slicing or serving. If you’d like, add a sprinkle of chopped parsley.
Notes
- If you’re using spinach or sun-dried tomatoes packed in oil, squeeze out the extra liquid to avoid soggy filling or watery chicken.
- Lightly pound the chicken breasts before slicing so they’re an even thickness. This helps them cook evenly and keeps the edges from drying out.
- Add extras like sautéed mushrooms, chopped artichoke hearts, cooked bacon, or a pinch of red pepper flakes for more flavor.
- Avoid overfilling so the mixture doesn’t leak out while baking. Use just enough to seal easily.
- If the filling won’t stay in place, secure the edge with a few toothpicks and remove them before serving.
- Let the chicken rest for 5 to 10 minutes after baking to keep the juices inside and make slicing easier.
