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My Spinach Stuffed Chicken Breast Has A Creamy Filling And A Topping Most Recipes Miss
I first made this spinach stuffed chicken breast back in 2017, when my second little girl was only a week old, because I needed meals that were easy enough for a busy, tired mom but not boring. Years later, I still come back to the juicy, golden chicken, the creamy garlic-spinach filling, and the melty tomato-mozzarella topping. Here’s why:
- Golden outside, creamy inside – The golden sear, the ultra tender chicken, the melty, spinach-dip-like inside… there’s so much I love about this dish. Even my spinach-cautious kids like it.
- The topping makes it even better – Many stuffed chicken breast recipes stop at the filling, and don’t get me wrong, it can be enough — like in my broccoli stuffed chicken or asparagus stuffed chicken. But for this one, I add thin Roma tomato slices and more mozzarella on top. The tomato adds a fresh, juicy contrast to all that creamy cheese.
- Just 6 ingredients – Plus S&P. I love that the filling needs no breadcrumbs or specialty ingredients. Just grocery store basics.
- Ready in 30 minutes – My spinach stuffed chicken breast recipe works (often, in our case) for a weeknight, but looks special enough for hosting people over, too.
If you like easy chicken dinners that also feel comforting and (bonus!) hide veggies behind cheesy goodness, this spinach stuffed chicken breast belongs on your rotation. Make it with me!
“Have tried other spinach stuffed chicken breasts, but they weren’t as good as yours. I do add some spice to the filling as that is my family’s preference, but what makes it is the tomato on top. That fresh kiss of sweet juiciness adds just enough acid to make you keep going back for more. My whole family loves this dish and requests it regularly.”
-Carrie
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.
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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.
- 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.
- 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!)
- 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.
- 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.
- Add the 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, 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.
My Recipe Tips
- To avoid the filling leaking out, make sure the pockets can almost fully close. The amount of filling you can fit in there can vary depending on the size of your chicken breasts, so don’t over-stuff them. (If you know you’ll have extra, you can set it aside before touching the chicken and later use it for a small serving of stuffed salmon, spinach stuffed mushrooms, or an omelette!)
- Check the internal temperature in the chicken, not the filling. To help with this, I insert my meat thermometer into the thickest part of the meat from the side instead of straight down. The chicken is done at 165 degrees F, but sometimes I pull it around 163 degrees F because the temperature rises a couple more degrees when it rests.
- Don’t crowd the pan. Leaving spaces between the chicken breasts ensures that they cook evenly (and faster).
- Broil if you want more browning on the cheese. I tested this spinach stuffed chicken breast recipe several times and most of the time the cheese browns 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 before serving. I wait a few minutes, so the juices settle and the creamy filling firms up slightly. Remember to remove the toothpicks, too!
- Can you just bake it without the stovetop step? Yes, but I find the texture isn’t as good. Bake the spinach stuffed chicken breast for about 15 minutes first, then add the toppings and continue baking to finish. But if the only reason you’re doing this is because you don’t have an oven-safe skillet, I’d still recommend searing on the stove and then transfer to a baking dish for the oven step.
Spinach Stuffed Chicken Breast (6 Ingredients)
By
My 30-minute spinach stuffed chicken breast has a creamy garlic filling, golden sear, and juicy tomato-cheese topping. Just 6 ingredients!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 stuffed chicken breast
- Tips: Check out my recipe tips above to help your spinach stuffed chicken breast brown evenly and stay juicy.
- Storage & meal prep: Keep leftovers in an airtight container in the refrigerator for 3-5 days. You can also prep the filling in advance and cook fresh.
- Reheat: Warm in the oven at 350 degrees F, or use the microwave for a quicker option.
- Freeze: Store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Spinach Stuffed Chicken Breast
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.
110 Comments
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
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
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.
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.