Spinach Stuffed Chicken Breast

Ingredients & Substitutions

Here I explain the best ingredients for my spinach stuffed chicken breast recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken Breasts – 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.
• Spinach – Fresh baby spinach gives the filling a mild flavor and plenty of color. (The packages I get are always much bigger than this recipe needs, so I usually make creamed spinach or spinach soup with the rest.) Frozen spinach also works, but use about 4 ounces instead of 6 ounces, thaw it, and squeeze it very dry so the filling doesn’t turn watery.
• Cream Cheese – Makes the center rich and creamy. I let it soften on the counter for about 30 minutes so it mixes easily. If you forget, briefly microwaving it does the trick.
• Garlic – Fresh minced garlic gives the filling the best flavor, but you can use 1 teaspoon of jarred garlic or 1/4 teaspoon of garlic powder in a pinch.
• Mozzarella Cheese – I use it both inside the chicken and over the top, so the center and top both get gooey. Feel free to substitute your favorite cheese, such as Cheddar, Monterey Jack, or pepper Jack cheese. Feta is a tangier option for the filling, but I would still use mozzarella on top.
• Roma Tomato – Unlike most spinach stuffed chicken breasts, mine get a fresh tomato layer on top, underneath the cheese. Slice it thinly, so it softens in the short baking time. For a more intense flavor and chewier texture, you can use my sun-dried tomatoes instead.
• Olive Oil, Sea Salt, & Black Pepper – Avocado oil works for searing, too. If you want more seasoning on the outside, I recommend paprika or my Italian seasoning.

How To Make Spinach Stuffed Chicken Breast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prep the chicken. Pat it dry, season both sides with salt and pepper, and cut a horizontal pocket into each one. I keep the other 3 sides intact so the filling has somewhere to stay.

2. Make the spinach filling. Steam the spinach in the microwave or on the stove, until wilted. Let it cool until you can handle it, then squeeze out as much water as possible. Mash the softened cream cheese with the garlic, stir in some mozzarella, then mix in the spinach. (This is the part where I already want to eat the spinach dip, ha!)
3. Stuff the chicken breasts. Divide the filling among the pockets, then close them with toothpicks positioned horizontally, like my picture below. The chicken should still lie flat enough to sear on both sides.

4. Sear until golden. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the spinach and cheese stuffed chicken breast, and sear until golden brown on both sides.
5. Add the toppings. Working quickly, place the tomato slices and more shredded mozzarella cheese on top of each piece of chicken.
6. Bake. Transfer the stuffed chicken breast with spinach to the oven, and bake until the internal temperature reaches 165 degrees F. If the cheese needs more color, I just pop the pan under the broiler for a minute or two at the end.

Serving Ideas

This spinach stuffed chicken breast is so versatile and I rarely encounter a side it doesn’t pair well with! I particularly love it with something fresh, crisp, or roasted:

• Vegetables – My simple roasted zucchini, baked cauliflower, or air fryer brussels sprouts are perfect for an easy weeknight. Green beans almondine are great when I want something a little fancier.
• Potatoes Or Rice – Add roasted potatoes or rice on the side for a more filling, comforting side. For a lighter option, I like roasted rutabaga or cauliflower rice.
• Salads – My Mediterranean salad or Greek salad both fit the tomato, garlic, and cheese flavors here.