If there’s one dish that can wow your taste buds and save your weeknight dinner plans in one fell swoop, it’s this Spinach Stuffed Chicken Breast. Tender chicken, creamy spinach filling, and gooey melted cheese—it’s basically a warm hug on a plate. And if your family is anything like mine, they’ll think you’ve turned into a gourmet chef overnight. (Shh, our secret!)
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Why You’ll Love This Spinach Stuffed Chicken Breast
Let’s talk about the magic here. First, it’s deceptively fancy—perfect for date nights in, impressing the in-laws, or just treating yourself after a long day. But don’t let its restaurant-worthy look fool you. This recipe is a breeze to make. With simple ingredients and straightforward steps, this stuffed chicken will soon be your weeknight superhero.
Plus, it’s packed with protein, includes veggies, and feels indulgent without being a calorie bomb. A true win-win!
Ingredients You’ll Need
- 4 boneless skinless chicken breasts (around 8 oz each)
- Sea salt & black pepper, to taste
- 6 oz fresh baby spinach (or 4 oz frozen, thoroughly drained)
- 4 oz plain cream cheese, softened
- 2 cloves garlic, minced (or 1 tsp jarred garlic)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1 tbsp olive oil
- 1 Roma tomato, thinly sliced (sun-dried tomatoes work too)
How to Make Spinach Stuffed Chicken Breast
1. Preheat and Prep
Preheat your oven to 375°F. Pat your chicken breasts dry, then season generously on both sides with salt and pepper.
2. Slice Those Pockets
Using a sharp knife, slice each chicken breast horizontally to create a deep pocket. Be careful not to cut all the way through—think pita, not taco shell.
3. Make the Filling
In a bowl, mash the softened cream cheese and garlic until combined. Stir in the shredded mozzarella cheese.
4. Add the Spinach
Steam your spinach until wilted, then squeeze it dry (use a paper towel or clean dish towel—just wring it out like you’re mad at it). Stir the spinach into your cheesy mixture.
5. Stuff the Chicken
Spoon the spinach and cheese filling into each chicken breast pocket. Secure with toothpicks to keep everything tucked in.
6. Sear for Flavor
Heat olive oil in a large cast iron skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes per side until golden brown.
7. Add Toppings & Bake
Top each piece with slices of Roma tomato and a sprinkle of extra mozzarella. Transfer skillet to the oven and bake for 20-25 minutes, or until the internal temp reaches 165°F.
Tips to Nail It Every Time
- Don’t skip softening the cream cheese—it makes mixing so much easier.
- Toothpicks are your friend. They hold everything together so your filling doesn’t escape mid-sear.
- If using frozen spinach, squeeze out all the water. No one wants soggy chicken.
- Try sun-dried tomatoes if you like a punchier, slightly sweet flavor.
A Little Backstory…
This spinach stuffed chicken breast became a regular in my house after my oldest declared it “fancy but not weird.” Coming from a kid who considers ketchup a spice, that’s a glowing review. It’s now our go-to for Sunday dinners or whenever we want to eat like we’re out, but in our cozy PJs.
FAQs About Spinach Stuffed Chicken Breast
Can I substitute frozen spinach?
Absolutely—just use 4 oz and make sure it’s very well-drained.
What can I use instead of mozzarella?
Try Cheddar, Monterey Jack, Parmesan, or even feta inside the filling for a tangier twist.
How do I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat gently to keep that chicken tender.
Can I prep this ahead of time?
Yes! You can stuff the chicken in advance and keep it in the fridge for a few hours before cooking.
Dinner Just Got Delicious
Spinach Stuffed Chicken Breast is one of those magical meals that feels indulgent but is secretly simple. It’s comforting, full of flavor, and guaranteed to please even the picky eaters in your life. Whether you’re cooking for your family or just yourself, this one’s sure to be on repeat. Happy cooking, friends!
Craving More Chicken Magic?
If this Spinach Stuffed Chicken Breast has your taste buds dancing, you’re in for a treat with these other irresistible dinner ideas. Explore more flavor-packed favorites:
- Love creamy chicken dishes? Don’t miss our indulgent Creamy Tuscan Chicken Pasta—it’s rich, satisfying, and weeknight-friendly.
- For a cozy and effortless meal, try our comforting Crock Pot Chicken Pot Pie. It’s a hug in a bowl!
- Want a one-dish wonder? Our One Pan Chicken and Rice Bake is easy, hearty, and always a family hit.
- Need something a little cheesy and green? Whip up this crowd-pleasing Cheesy Chicken Broccoli Orzo—it’s veggie-packed comfort food at its best.
These recipes are all part of the magic here at Chicken Magic Recipes—where chicken always comes with a side of wow!
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Spinach Stuffed Chicken Breast
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Juicy, cheesy, and packed with flavor, this Spinach Stuffed Chicken Breast is the ultimate easy dinner. Filled with garlicky cream cheese, fresh spinach, and melty mozzarella, then topped with tomatoes and baked to golden perfection—it’s a dish the whole family will love!
Ingredients
4 boneless skinless chicken breasts (about 8 oz each)
Sea salt & black pepper, to taste
6 oz fresh baby spinach (or 4 oz frozen, well-drained)
4 oz plain cream cheese, softened
2 cloves garlic, minced (or 1 tsp jarred garlic)
1 cup shredded mozzarella cheese (plus extra for topping)
1 tbsp olive oil
1 Roma tomato, thinly sliced (or sun-dried tomatoes)
Toothpicks, to secure
Instructions
Preheat oven to 375°F (190°C).
Season chicken with salt and pepper. Cut a horizontal pocket into each breast.
Make filling: Mix softened cream cheese and garlic in a bowl. Add mozzarella and stir until smooth.
Steam spinach until wilted, squeeze out all excess water, then mix into the cheese mixture.
Stuff the chicken with the filling and secure the pockets using toothpicks.
Sear chicken in olive oil in a hot cast iron skillet over medium-high heat, 3–4 minutes per side until golden.
Top with tomato slices and extra mozzarella.
Bake for 20–25 minutes or until internal temperature reaches 165°F.
Let rest 5 minutes, then serve and enjoy!
Notes
Use sun-dried tomatoes for a more intense flavor twist.
Don’t skip squeezing the spinach—it prevents a soggy filling.
Use a mix of cheeses like feta or Parmesan for variety.
You can prep and stuff the chicken ahead of time and bake later
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked , Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 130 mg