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

Stuffed Chicken Breast with Spinach Recipe

Author: Jessica Haggard
Spinach-stuffed chicken breast is a protein-packed weeknight dinner that’s ready in just 40 minutes. Each piece is filled with a creamy mix of cheese, herbs, and sun-dried tomatoes, then baked until tender and golden. It’s a quick, family-friendly recipe that’s perfect for meal prep or any night you want something easy and satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 349 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.
  • 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.
Serve: Pair with carrot ginger soup, avocado salad, or black bean salad, mashed potatoes, parmesan potatoes, or broccoli casserole. 
Store: Cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in the oven at 325 F until warmed through. Thaw frozen chicken breasts overnight in the refrigerator before reheating.

Nutrition

Calories: 349kcalCarbohydrates: 7gProtein: 32gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 116mgSodium: 713mgPotassium: 774mgFiber: 1gSugar: 4gVitamin A: 1653IUVitamin C: 8mgCalcium: 199mgIron: 2mg
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