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Sliced stuffed chicken breast with a creamy spinach filling, served alongside a portion of plain spaghetti on a plate.

Baked Spinach-Stuffed Chicken Breast Recipe

Author: Jessica Haggard
Juicy chicken breasts stuffed with a creamy blend of spinach, cheese, sun-dried tomatoes, and herbs bake up golden and satisfying with just a handful of simple ingredients. This spinach stuffed chicken breast is hearty enough for company but easy enough for any weeknight, and the filling is simple to customize with whatever cheeses or herbs you have on hand.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 346 kcal

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.
    A stainless steel bowl with a spoon containing a mixed filling with herbs and spices on a light-colored surface.
  • 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.
    A person uses a knife to cut raw chicken breast on a wooden cutting board.
  • Sprinkle the chicken with paprika, salt, and black pepper.
    Two raw, seasoned chicken breasts placed on a wooden cutting board.
  • 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.
    Four raw, seasoned chicken breasts stuffed with a cheese and herb mixture are arranged in a row on a wooden cutting board.
  • 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.
    Two stuffed chicken breasts are being cooked in a light-colored frying pan on a stovetop.
  • 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. Garnish with additional chopped parsley, if available.
    Sliced stuffed chicken breast filled with a creamy mixture of spinach and cheese, garnished with parsley, served with a side of pasta.

Notes

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.
If the filling won’t stay in place, secure the edge with a few toothpicks and remove them before serving.
Serve: Pair with soup or salad, potatoes, or steamed vegetables.
Store: Cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 1 month. Thaw frozen chicken breasts overnight in the refrigerator before reheating. Reheat gently in the oven at 325 F until warmed through.

Nutrition

Calories: 346kcalCarbohydrates: 5gProtein: 32gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 116mgSodium: 724mgPotassium: 646mgFiber: 1gSugar: 1gVitamin A: 1681IUVitamin C: 12mgCalcium: 195mgIron: 1mg
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