30-Minute Dinner/ Chicken Recipes/ Dinner/ meat

Spinach and Cheese Stuffed Chicken Breast

4 February 2025 By Aleksandra

Spinach and Cheese Stuffed Chicken Breast is a flavorful and easy dinner idea that’s sure to impress. Juicy chicken breasts are filled with a creamy spinach and cheese mixture, pan-seared until golden, and baked to perfection. This dish is simple to prepare yet feels fancy enough for a special occasion. Serve it with your favorite sides for a meal the whole family will love!

A close-up of a spinach-stuffed chicken breast, sliced in half to reveal a creamy spinach and cheese filling. The chicken is golden brown, covered with melted cheese, and served with a side of fresh arugula and cherry tomatoes.

Ingredients

Here’s what you need to make this easy dish:

Chicken breasts
Spices for the chicken – I used paprika, garlic powder, and onion powder but you could use your favorite spice mix such as Italian seasoning.
Spinach – fresh or frozen.
3 types of cheese – cream cheese, mozzarella cheese (Swiss cheese or provolone would also work), and parmesan provide the best flavor. Feta cheese, goat cheese, Brie, or Gruyere would also be a good option.
Fresh garlic for the spinach – fresh works best but you could also use garlic powder.

How to make it step-by-step

A hand is holding a chicken breast with a pocket inside it. Seasoned chicken breasts on a plate.

Create pockets for the stuffing: Cut a horizontal slit in each chicken breast to create a pocket (cut the chicken breast horizontally, but not all the way through; see the photos in the body of the post for reference). If the chicken breasts have tenderloins attached, remove them and use in another dish.

(3 medium/large chicken breasts)

Season the chicken breasts with salt, pepper, paprika, onion powder, and garlic powder. You can proceed with the recipe right away, or let the chicken marinate for an hour (or longer) for a juicier result.

(1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder)

Preheat the oven to 400°F (200°C).

Sauteed spinach in a pan. Sauteed spinach and three types of cheese in a bowl.

Make the filling: Heat butter in a pan over medium heat (preferably one that can go in the oven, but this isn’t necessary) and add the garlic. Cook for 30 seconds, or until fragrant.

TIP: Finely chop garlic with a knife and not a garlic press. Pressed garlic will have a more harsh garlic flavor while garlic chopped with a knife adds just garlic flavor without its sharpness.

Add the spinach and cook until wilted, ensuring all excess liquid evaporates.

(1 tablespoon butter, 3 cloves garlic, finely chopped, 4 ounces (115g) fresh spinach)

Transfer the spinach to a cutting board and squeeze out as much liquid as possible using paper towels. Roughly chop the spinach and place it in a medium bowl.

Spinach and cheese filling in a bowl. Chicken breasts stuffed with spinach and cheese filling on a plate.

Add the cream cheese, mozzarella, and Parmesan cheese. Stir until well combined, then season with salt and pepper to taste.

(2 ounces (60g) cream cheese, 1/4 cup (25g) shredded mozzarella, 2 tablespoons (12g) grated parmesan)

Divide the spinach mixture evenly among the chicken breasts, filling each pocket with the mixture. Secure the pockets with toothpicks (they don’t need to be completely closed).

Seared and stuffed chicken breasts in a cast iron pan. Stuffed chicken breasts are being sprinkled with cheese.

Wipe the pan with paper towels and add 2 Tbsp of frying oil. Heat it over high heat. Once hot, add the chicken and sear on one side until browned, then flip and cook until browned on the other side, about 2-3 minutes per side.

Top the chicken with the remaining cheese (about 1 cup) and cover the pan with a piece of aluminum foil.

Bake for about 20 minutes, or until the chicken is cooked through. It’s best to check with a thermometer. I use a grill thermometer, baking the chicken with the probe inserted while the thermometer stays outside the oven, with the wire running through the oven door. This allows me to monitor the internal temperature in real time. I remove the chicken when it reaches 160°F (71°C), as it will rise to the safe temperature of 165°F (74°C) while resting.

Let the chicken rest for 5-10 minutes before slicing and serving.

Enjoy!

TIP: Sauce for this dish: There will be some tasty liquid left at the bottom of the baking dish—you may want to use it as a sauce and spoon it over the chicken for extra flavor and moisture. If you’d like a thicker sauce, transfer the liquid to a small saucepan, bring it to a simmer, and whisk in a slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) or a small amount of flour mixed with butter until it reaches your desired consistency. You can also stir in a splash of heavy cream for a richer sauce.

Storage

This dish reheats very well. For best results, reheat whole stuffed chicken breasts in the oven at 300°F (150°C) or sliced pieces at 325°F (160°C) for quicker heating. I prefer reheating it sliced when serving my family, as whole stuffed chicken breasts take longer to warm through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish, as the creamy filling may separate and become watery when thawed.

More easy chicken recipes for you to try

Chicken breast topped with mozarella, pesto, and tomatoes on a beige plate with cauliflower and a salad.

Cut in half mushroom-stuffed chicken breast is being poured with creamy sauce.

A spinach-stuffed chicken breast sliced in half, revealing a creamy spinach and cheese filling. The dish is topped with melted cheese and served with a side of arugula salad with cherry tomatoes and roasted cauliflower.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!