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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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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
Joan
0Loved this spinach stuffed chicken dish and so did my husband. I only had 2 breasts and forgot to half the “stuffing”. I’m so glad I forgot, because it was so delicious. I’ll definitely be making this again. Thanks so much for the recipe.
Holly
0Made the chicken stuff spinach for dinner tonight and it was amazing. My husband and kids love it. This will definitely be on our dinner menu. I did add some paprika to the chicken cause we love that spice.
Luis Mathews
0This one turned out so good! I thought about doing the chicken breasts with frozen spinach but then I told myself to be faithful to the recommendation and waited a couple of days until I could secure the baby spinach. These recipe was delicious. My family isn’t so fond of spinach and even they loved it! Thank you!
Kim
0Aaahhh, I’m in loved with this recipe! Really juicy chicken, and creamy and gooey cheese and spinach filling — and it was so easy to make too… I already listed it on my “Favorite recipe” list so I can make it over and over again! Thank you for this wonderful recipe <3
Bea
0I tried making spinach-stuffed chicken breast for the first time, and I was pleasantly surprised by how easy it was to prepare! Mine turned out so tasty and flavorful! This is now a part of my regular recipe rotation.
Lorna
0What an easy but hearty recipe! The chicken was juicy and the creamy spinach filling was divine. It’s a dish that looks and tastes like it was from a restaurant but is surprisingly easy to pull off at home.
Dani
0I wish I could give more than 5 stars for this. It’s so delicious and satisfying. I always go for the broil for a bit more browning on top. I eat low carb so these stuffed breasts are a complete meal for me, no sides, and leave me feeling great.
Jill
0I only had frozen spinach so I checked out your substitutions and read your notes to drain it thoroughly! It turned out great. Next time, I’m going to try baby spinach and see if it makes a big difference.
Cameron
0Okay… this chicken breast was HEAVENLY! That gooey mozarella…to die for!! Whoever said making stuffed chicken breast was hard was lying. This was really easy and tastes SO good!
Benton
0Made this for dinner this evening. Wife says I can make it again anytime! Very mild, very delish.
Amy
0I feel like anytime I attempt to make a chicken stuffed breast, it’s never quite right. Well this recipe certainly is! And it has all of the best flavors with a juicy chicken breast. Very delicious and will make again!
Abi
0This was a true treat for dinner! Easy to prepare but so much more interesting than the usual chicken recipes I make. Everyone loved it!
Kate
0Our chicken turned out so juicy and flavorful! Definitely making this again!
Quinn
0I tend to be more of a beef person, often finding that chicken doesn’t leave me satisfied in the same way as red meats. But this dish is the exception! The hearty stuffing really makes it. I most recently made this subbing pepper jack for mozz because it’s what I had on hand. I actually really liked it.
Denise
0I made this spinach stuffed chicken last night, and it was a hit with my family! The chicken was perfectly cooked, and the spinach filling was so flavorful. Definitely adding this to my regular dinner rotation!
Jenni
0Maya, your thoroughness always amazes me — you have thought of and answered it all. Thank you for what will certainly be another EXCELLENT recipe! 🙂
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!