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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.
- 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:
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 VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 450 degrees F (232 degrees C).
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.
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.
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.
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.
Stuff the spinach mixture evenly into the chicken breasts. Use toothpicks, positioned horizontally, to secure the filling inside the pockets.
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.
Working quickly, top each piece of chicken with 2 tomato slices and 2 tablespoons of shredded mozzarella cheese.
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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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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