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When I need an easy, healthy dinner that’s full of flavor, this easy spinach stuffed chicken breast recipe is a staple that I keep coming back to. It’s quick, simple, and uses just 6 common ingredients that I usually already have at home. It takes everything I love about cheesy, creamy spinach (like in spinach stuffed mushrooms, spinach artichoke dip, or even creamed spinach) and spins it into a main dish.
When I originally published this recipe for stuffed chicken breast with spinach, I needed easy dinners more than ever. My second little girl was just a week old! I was tired, without much time to cook, and grateful that my freezer was piled high with chicken meals, like chicken bacon ranch casserole and this spinach stuffed chicken breast. Years later, it’s still one of my favorite 30-minute chicken recipes — and it’s a great way to hide veggies behind cheesy goodness. 😉
Why You’ll Love Spinach Stuffed Chicken Breast
- Golden, juicy chicken breast
- Creamy, gooey spinach and cheese filling
- Just 6 common ingredients (plus salt & pepper)
- On the table in 30 minutes
- Naturally low carb, keto, gluten free, and healthy
- Great way to sneak in veggies

Ingredients & Substitutions
This section explains how to choose the best spinach stuffed chicken breast ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken – Choose similar-sized boneless skinless chicken breasts, so they bake at the same rate. Mine were 8 ounces each, so the bake time might be a little longer if yours are larger.
- Sea Salt & Black Pepper – For seasoning the chicken. I kept it simple since the filling is already so flavorful, but feel free to add other seasonings to your chicken breasts, like paprika or Italian seasoning.
- Spinach – I recommend fresh baby spinach, but you can use frozen. Just be sure to drain it very well to avoid a watery filling. This spinach stuffed chicken breast recipe needs 6 ounces of fresh spinach, and if you use frozen you’d need about 4 ounces.
- Plain Cream Cheese – Let the cream cheese sit on the counter for about 30 minutes to soften, so that it’s easier to mix the filling. If you forget, you can briefly microwave to soften it.
- Garlic – Use 2 cloves of fresh minced garlic, or 1 teaspoon jarred garlic. You can substitute 1/4 teaspoon of garlic powder if you need to, but the flavor is better with minced garlic.
- Shredded Mozzarella Cheese – We’re using cheese inside the filling and also on top. Feel free to substitute other shredded cheeses if you like, such as Cheddar, Monterey Jack, or Parmesan cheese. You can also use different cheeses in the filling and on top — feta cheese works well in the filling and sliced fresh mozzarella is delicious on top.
- Olive Oil – Used for searing the spinach stuffed chicken breasts. You can also use avocado oil or any neutral cooking oil you prefer.
- Roma Tomato – I place them on top of the chicken and cover with more cheese to make the dish more juicy and flavorful. Thinner slices are best for this, so that they get nice and soft. For a more intense flavor and different texture, use sun-dried tomatoes instead.

How To Make Spinach Stuffed Chicken Breast
This section shows how to make stuffed chicken breast with spinach, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the chicken. Pat chicken dry, and season both sides with salt and pepper.
- Make pockets for the filling. Use a sharp knife to cut a horizontal slit in each chicken breast, creating a pocket. Set aside.


- Mash the filling. In a large or medium bowl, mash together the cream cheese and garlic.
- Add the cheese. Stir in shredded mozzarella cheese.


- Add the spinach. Steam the spinach in the microwave or on the stove, until wilted. Let it cool, then squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
- Stuff the chicken breasts. Spoon the spinach stuffing mixture into the chicken breast pockets. Use toothpicks to secure the filling inside.


- Sear the chicken. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the spinach stuffed chicken breast, and sear until golden brown on both sides.
- Add toppings. Working quickly, place the tomato slices and more shredded mozzarella cheese on top of each piece of chicken.


- Bake. Transfer the stuffed chicken breast with spinach to the oven. Bake until the internal temperature reaches 165 degrees F.


Tips For The Best Spinach Stuffed Chicken
- Use a meat thermometer. To ensure the chicken is fully cooked, make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature. Cook to 165 degrees F to be safe, but I usually take it out around 162-163 degrees, as the temperature rises a few degrees after removing from the oven.
- Don’t crowd the pan. Leaving spaces between the chicken breasts ensures that they cook evenly (and faster).
- Broil if you want more browning. I tested this spinach stuffed chicken breast recipe several times and most of the time the cheese browns enough without broiling, but sometimes it didn’t come out dark enough and I opted to broil it for a couple of minutes at the end.
- Let the chicken rest. Like with almost all roasted meats and chicken recipes, let the chicken rest for a few minutes after removing from the oven, to allow the juices to settle.
Storage Instructions
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: Make the spinach stuffed chicken breast recipe as directed, except don’t bake it. Instead, let it cool after searing, cover with plastic wrap, and store in the fridge for up to 2-3 days. When it’s time for dinner, simply place your pan in the oven.
- Reheat: Bake in the oven at 350 degree F, or warm up in the microwave.
- Freeze: Store in a freezer container or zip lock bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

What To Serve With Spinach Stuffed Chicken Breast
Spinach and cream cheese stuffed chicken goes with just about any side dish. Here are some of my favorite pairings:
- Vegetables – Veggie sides, such as roasted cauliflower or roasted zucchini, pair well with this chicken. For a fancier meal, pair it with green beans almondine.
- Rice Or Noodles – Choose your fave. For lighter and healthier alternatives, try zucchini noodles, roasted spaghetti squash, or easy cauliflower rice.
- Potatoes – Serve spinach stuffed chicken with roasted potatoes or mashed potatoes for a comforting meal. You can also choose lighter alternatives, like crispy roasted rutabaga, smooth cauliflower mashed potatoes, or my many cauliflower recipes that I use as potato replacements.
- Salad – Since this dish leans Italian, it goes well with similar flavors. Try it with a Mediterranean salad, Caesar salad (skip the chicken), or Greek salad.
More Easy Chicken Breast Recipes
Looking for more hassle-free chicken breast recipes? Here are some other chicken breast recipes I keep in rotation:
Tools For This Recipe
- Cast Iron Skillet – Pictured above! For the best golden sear on meats, nothing beats cast iron. (Plus it transfers easily from stovetop to oven!)
- Meat Thermometer – My favorite quick tool for checking cooking temps.
Spinach Stuffed Chicken Breast
Spinach Stuffed Chicken Breast (6 Ingredients)
Make spinach stuffed chicken breast with cream cheese in just 30 minutes! This flavorful, easy dinner needs only 6 simple ingredients.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 450 degrees F (232 degrees C).
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Pat the chicken breasts dry. Season both sides with salt and pepper. Cut a slit in each chicken breast horizontally, creating a pocket. Set aside.
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Place the spinach into a large bowl. Steam the spinach in the microwave for 2-3 minutes, until wilted. (Alternatively, saute on the stove for 3-5 minutes, until wilted.) Set aside to cool until it’s not too hot to handle.
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Meanwhile, in a large bowl, mash together the softened cream cheese and garlic. (If you forgot to soften the cream cheese, you can microwave it to soften it.) Stir in 1/2 cup of mozzarella cheese.
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When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
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Stuff the spinach mixture evenly into the chicken breasts. Use toothpicks, positioned horizontally, to secure the filling inside the pockets.
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Heat the olive oil in a large (at least 12-inch) cast iron skillet over medium-high heat, until shimmering. Add the chicken and sear for 4-5 minutes per side, until golden brown on both sides.
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Working quickly, top each piece of chicken with 2 tomato slices and 2 tablespoons of shredded mozzarella cheese.
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Transfer spinach stuffed chicken breast to the oven. Bake for about 15 minutes, until the internal temperature reaches 165 degrees F (74 degrees C). (Make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature.) If the cheese is not as dark as you like, place under the broiler for 1-3 minutes – this is optional.
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Recipe Notes
Serving size: 1 stuffed chicken breast
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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58 Comments
Tara
0Hi. My dad is having surgery and I wanted to prepare and freeze a few meals for him to have. If I completely prepare this minus the tomato/cheese on top and freeze it, what what he need to do when he is ready to have it.
In this article it states “When you’re ready to eat, you can place the frozen chicken in the oven. Once it’s close to done but not quite, add the tomatoes and cheese, then continue baking.”
So is that true, it doesn’t need thaw first? And if so do you still cook it at 450 degrees and for approximately how long.
Wholesome Yum D
0Hi Tara, You will want to cook it for 20-30 minutes or until the internal temp is 165 degrees.
Ria
0What’s the purpose of soaking the chicken in salt water first? Never done that before.
Maya | Wholesome Yum
0Hi Ria, This is called brining. The difference in salt ratio inside and outside the chicken to absorb some of the water and the result is much more juicy.
Sheena
0Can Marscapone cheese be used instead of cream cheese?
Wholesome Yum D
0Hi Sheena, Yes that would work as a substitute.
Jessica
0Wasn’t totally sure whether it would be flavorful enough, but it totally was! And very moist!
G Carey
0I’ve made this 2or 3 times so far using other cheeses when I didn’t have mozzarella. Excellent every way! And, if the chicken breast was a bit on the small side, I pounded it out & rolled it around the stuffing or just put it on top of the stuffing. I also doubled the amount of the cream cheese, grated cheese & the spinach! We love the stuffing. Last time I didn’t even wilt the spinach first. Yum!
Jackie
0This looks so amazing. Can this be prepped ahead of time (i.e. in the morning, then baked right before dinner? I usually do this with all my meals since I work so far from home. Just wondering if it would affect the spinach.
Wholesome Yum D
0Hi Jackie, Yes, ypu could make this the morning of and bake later that evening.
Christine
0Amazing!
Nikki
0I have made this a couple of times and my family just loves it, even my picky son. It’s so delicious!!
Amie M
0Made it to try since I’m the only one who is keto in my house…OMG, so delicious and easy!! I omitted the tomatoes because I didn’t have any, but I will be making this again, so I will probably try it with tomatoes at some point. Thank you Maya!!!
Chrissy
0This recipe is delicious!!! My family was so mad I didn’t make extra Everyone loved it thanks so much !!!! We will definitely be doing this one again ❣️
Teddi
0I made this recipe, and it’s a keeper!!! I have printed it out so that we can make this one again!! I have enjoyed so many of Maya’s recipes from her book, the ebooks, and the emails that she sends. We were in a food rut, but not any more!!! Thanks, Maya!
Katherine
0Can this be made without the brining step? My husband is on a low sodium diet for high blood pressure.
Wholesome Yum M
0Hi Katherine, Yes, but your chicken may not be as tender.
Dawn
0This recipe was SO EASY to do, and looks very impressive!! 😉 Was really delicious too – made enough for 2 meals (i served these with riced cauliflower “casserole”) so that saved me time as well. Terrific!
P.S. Is something up with the recipe videos? None of them are working since mid-day yesterday (3/18)
Wholesome Yum M
0Hi Dawn, The videos should all be working fine. Try clearing your browser caches and then trying again.
Mikel Ibarra
0This recipe was so good! My whole family loved it -including my 10-year-old and my husband ate seconds.
Ali
0I’m putting together a list of recipes to make my husband and I know he will love this one, thank you!
Claudia Lamascolo
0I love that this chicken dish is low carb especially trying to lose the holiday weight this is perfect!
Jenn
0This is a classic and delish recipe and is my new comfort food! Yum!
Wanda
0I’m always looking for new chicken recipes and this one has so many ingredients I adore! Bookmarking!
Carrie Robinson
0This looks amazing! And I just love how quickly this comes together. 🙂
Gail
0Can I use frozen spinach? Haven’t made recipe yet. I don’t have any fresh spinach in the house
Wholesome Yum M
0Hi Gail, Yes frozen spinach will work great! Be sure to let it thaw and wring the excess water out of it before using.
Chelsea Wilhelm-Maskis
0I used frozen spinach! I microwaved it in some water for a few mins then let it cool and wrung it out. Worked great
Angela Moore
0So good and easy to make but looks like a special occasion dinner. I used mix of cheeses because I didn’t have mozzarella.
Rhonda
0Can you make this recipe in an instapot?
Wholesome Yum M
0Hi Rhonda, This recipe is best done in the oven. As an added bonus, the oven also gives you that browned, bubbly texture on the outside.
April Leger
0I made this a few nights ago and it was delicious! I added fresh rosemary and thyme to the outside of the chicken for a little extra flavor and used frozen chopped spinach since I couldn’t find fresh. My husband and daughter absolutely loved it. I was afraid the chicken would be dry, but it wasn’t at all – it was very juicy. This is going to be a new “regular” on our dinner menu from now on. Thank you, Maya for making such simple recipes that are healthy and taste great!
Sandra Nazario
0So I made this recipe, but instead of mozzarella, I made my stuffing with spinach, feta, onions, red peppers, dill and oregano. Kept the mozzarella and tomato on top. It was delicious.
Raquel
0I made this last night and it was absolutely delicious! My boyfriend raved about it all evening. It looked beautiful plated also. This one is definitely a keeper!
Sherry M
0I have made this recipe quite a few times! I absolutely love the ease of it and being able to freeze extra for later. My husband loves this recipe. I’ve made them for company and got rave rreviews. Thank you for a fabulous chicken recipe.
Marie
0Did you freeze precooked or after? Ty
Jamie
0Turned out so pretty and tasty. Chicken was super juicy too. Baked on a baking sheet.
Ann Lokey
0This recipe looks amazing. I am thinking of making it for our church Valentine’s banquet. It would probably be for around 40-50 people. Do you think it would be feasible? Would you make any changes to it for such a big crowd? Any help would be so appreciated.
Maya | Wholesome Yum
0Thank you, Ann! That is so nice of you to do! Yes, you can definitely scale the recipe up as much as you like. The biggest challenge would be baking it all. You could probably bake on multiple oven racks and just change their positions midway through baking.
Emerson Munro
0Hi Maya, the spinach stuffed chicken breast was spectacular. I have never brined meat before and was worried that it might be salty. It wasn’t salty. It was perfect and very tender. Delicious. Thank you! I’d love to know if this method works with other meat.
Maya | Wholesome Yum
0I am so happy you liked it, Emerson! Thanks for stopping by!
Catalina
0Hi Maya, I recently started following you and trying out the Keto lifestyle. I love your recipes and save them to my Pintrest. I am on a budget so I buy boneless skinless thighs, do i need to make variations to the recipes?
Maya | Wholesome Yum
0Thank you, Catalina! It depends on the recipe, but usually at least the cook time will be different.
Samara Lynn
0Can you brown the chicken prior to baking? To achieve some color?
Maya | Wholesome Yum
0Hi Samara, You can try, but you’d need to reduce the baking time.
Baron Duff
0I want to prepare this meal, wish me blessings!
Maya | Wholesome Yum
0I hope you like it, Baron! Please come back again soon!
Paula Yochoff
0I make this fairly often but I use Ricotta cheese and add dried cranberries. I also pour balsamic vinegar over before baking. I wrap each chicken breast in saran wrap and freeze until ready for baking. I bake from frozen.
Maya | Wholesome Yum
0Thank you, Paula! That sounds great!
Darlene
0How long do you bake it from frozen?
Laura Schreiber
0Thank you for this recipe! I made this tonight for my family and they loved it! I doubled the recipe and used monterrey jack cheese (I didn’t have mozzerella). It was delish!
Maya | Wholesome Yum
0Thank you, Laura! That sounds delicious!
Darlene
0If you freeze the chicken before baking, can you bake it from frozen or does it need to be thawed first? I have made this once and it is delicious!
Maya | Wholesome Yum
0Hi Darlene, the chicken will be easier to cut open and stuff if it’s thawed first. If you were thinking of freezing them after prepping I haven’t tried that yet but it might work. Let me know how it goes if you do!
Melissa Purcell- Chieffalo
0I am attempting to make gluten free dishes for my friend who has just lost her sister. I am not well versed in gluten free cooking. Is this recipe free of gluten? (I assume it is) Thank you!
Maya | Wholesome Yum
0Hi Melissa, Yes, all the recipes on the Wholesome Yum website are gluten-free. 🙂 So sorry for your friend’s loss.
Tina Conrad
0Although it has a good flavor, the chicken is super dry. I’m going to try it again using the rotisserie chicken from Sam’s Club. That’s major tender!
Maya | Wholesome Yum
0Hi Tina, If it’s dry, you need to reduce the cooking time. It will vary based on the thickness of the chicken. Hope that helps!