Cheesy Spinach Stuffed Chicken Breasts (VIDEO)

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Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center. Watch the video tutorial and see how easy it is.

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Why You Will Love Stuffed Chicken Breast We love stuffed chicken breast recipes from Stuffed Chicken Parmesan to Easy Chicken Kiev, and let’s not forget Chicken Pesto Roll-Ups. If you are looking for new chicken dinner ideas, this Spinach Stuffed Chicken is a must-try!
My brother-in-law Vitalik shared this Spinach Chicken with my husband and we lost no time in recreating the dish. Tender chicken stuffed with cream cheese, mozzarella, parmesan, and fresh chopped spinach. It was love at first bite! The filling becomes super creamy and cheesy in the oven and it keeps the chicken breast really juicy.

Ingredients for Stuffed ChickenThe key to making great stuffed chicken breasts is to use even-sized pieces. This way they all finish baking at the same time.

Chicken Breast – we use 3 large, boneless, skinless chicken breasts totaling about 1 3/4 to 2 lbs.

Seasoning – salt, black pepper, garlic powder, and paprika to season the outside of the chicken.

Cream Cheese – use 4 oz of cold block-style cream cheese

Mayonnaise – makes the filling extra creamy so it melts easier without curdling. Mayo makes many things better!

Garlic – adding fresh garlic cloves to the filling is a must. We use a garlic press for this.

Spinach – freshly chopped spinach works great. See our notes below on substituting with frozen.

Cheese – the combination of mozzarella and parmesan adds the perfect balance of saltiness and melty cheesiness.

How to Make Spinach Stuffed Chicken Breast

Make Filling – use a fork to mash together cream cheese, mayo, minced garlic, and salt. Mash in chopped spinach, shredded mozzarella, and parmesan.

Cut slits in chicken – lay chicken breast flat and use a sharp knife to cut a slit about 3/4 of the way into the chicken.

Stuff chicken – fill each chicken breast with 1/3 of the mixture then seal edges with toothpicks.

Sear chicken – heat a large 10″ oven-safe pan over medium heat. Add 1 1/2 Tbsp olive oil and saute chicken 4 minutes per side until browned.

Bake – transfer your hot skillet to the preheated oven at 425˚F for about 10-15 minutes (depending on chicken thickness), or until a thermometer inserted in the deepest part of your chicken registers 165˚F.

Pro Tip: Make sure you don’t cut all the way through the chicken so the filling is less likely to leak out. If you do, no problem, just seal the other side with a toothpick.
Common Questions: Do I remove the attached chicken tenders? Some very large chicken breasts will have a strip of chicken tender meat attached. Remove tenders and use them to make Crispy Chicken Tenders.
Can I use chicken thighs? Chicken thighs are more difficult to seal and require a little more trimming of fat, but it would work to stuff thighs. Follow the method we used on our Stuffed Chicken Thighs Recipe.
Can I use frozen spinach? Frozen spinach works if thawed and squeezed dry to remove the excess liquid.
How many people does this serve? If you cut three chicken breasts in half, you can easily serve 6 people with about 5 oz of chicken each. You can also use 4 small chicken breasts for 4 generous portions, just be sure to reduce the cooking time accordingly with smaller chicken breasts.

Serving Tip: Some of the fillings will escape and turn into tasty pan drippings. Spoon that yummy pan sauce over your chicken when serving.
How to Reheat Stuffed ChickenChicken breast is a lean protein so it can be challenging to reheat without it getting tough or having that reheated chicken taste. Stuffed chicken is best served fresh, but it does reheat well. Be sure the chicken reaches 165˚F in the center on a thermometer.

Oven – this is the preferred method. Preheat oven to 325˚F, cover with foil to prevent drying out, and bake 10-15 minutes until hot.

Stove-top – place in a lightly oiled skillet over low heat, cover, and saute until hot. Flip chicken at least once.

Microwave – this is the least desirable method, but if you insist, cut chicken in half so the heat penetrates better. Sprinkle water and any pan juices over your chicken, heat on 50% power, and check at 30-45 second intervals until steaming hot throughout.

Cream cheese and spinach stuffed chicken breast is adventurous and tastes like a restaurant-quality dish, but it’s really easy to prepare. I hope you absolutely love this recipe!
More Chicken Recipes to try If you love this Stuffed Chicken then you won’t want to miss these easy chicken dinner ideas.

Lemon Chicken

Spatchcock Chicken

Instant Pot Whole Chicken

Classic Chicken Parmesan

Air Fryer Chicken Wings

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