Juicy chicken breasts are filled with a rich, creamy blend of spinach and cheeses, then baked until golden and tender. This recipe brings comfort and elegance together, perfect for weeknights when I want something special without a lot of work.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 garlic clove, minced
1 tbsp olive oil
1 tsp dried Italian seasoning
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped (optional for garnish)
Directions
I preheat the oven to 375°F (190°C)
.
I carefully cut a horizontal pocket into the thickest part of each chicken breast, making sure not to slice all the way through.
In a mixing bowl, I combine chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper.
I spoon the creamy spinach mixture into each chicken breast pocket and use toothpicks if needed to keep the filling in place.
I heat olive oil in an oven-safe skillet over medium-high heat and sear each chicken breast for 2–3 minutes per side until golden.
I transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
After baking, I let the chicken rest for 5 minutes, remove the toothpicks, and top with chopped parsley before serving.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 30 minutes to cook, giving a total time of 40 minutes. Each serving contains approximately 400 kcal.
Variations
When I want to mix things up, I use frozen spinach (thawed and squeezed dry) instead of fresh. Sometimes I swap the mozzarella for sharp cheddar or add a pinch of red pepper flakes for some heat. If I feel like going low-effort, I use pre-shredded cheese blends. For a slightly crispier texture, I sprinkle a little more Parmesan on top before baking.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes until warmed through, or the microwave in short intervals to avoid drying it out. I try not to freeze it, since the cheese filling can change texture after thawing.
FAQs
How do I keep the filling from leaking out during cooking?
I make sure to seal the chicken breasts well with toothpicks and avoid overstuffing. Searing helps lock everything in before baking.
Can I use frozen spinach instead of fresh?
Yes, I just make sure it’s completely thawed and squeezed dry to avoid excess moisture in the filling.
What if I don’t have an oven-safe skillet?
I sear the chicken in a regular skillet, then transfer it to a baking dish to finish cooking in the oven.
Can I make this ahead of time?
Absolutely. I stuff the chicken earlier in the day and keep it covered in the fridge until I’m ready to cook.
What sides go well with this dish?
I usually serve it with roasted vegetables, mashed potatoes, or a fresh green salad. It also pairs nicely with garlic bread or cauliflower rice for a low-carb option.
Conclusion
Creamy Spinach & Cheese Stuffed Chicken Breasts are the kind of meal that feels fancy without the fuss. With simple ingredients and straightforward steps, I can create a flavorful dinner that satisfies both comfort cravings and my love for easy cooking. Whether it’s a busy weeknight or a cozy weekend dinner, this dish always hits the spot.
📖 Recipe:
Print
Creamy Spinach & Cheese Stuffed Chicken Breasts
- Total Time: 40 minutes
- Yield: 4 servings
Description
Juicy chicken breasts are stuffed with a rich, creamy mixture of spinach and cheeses, then seared and baked to perfection. This easy yet elegant dish is perfect for weeknights or special dinners.
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 garlic clove, minced
1 tbsp olive oil
1 tsp dried Italian seasoning
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully cut a horizontal pocket into the thickest part of each chicken breast, being careful not to slice all the way through.
- In a mixing bowl, combine the chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper.
- Spoon the creamy spinach mixture into each chicken breast pocket and use toothpicks if needed to secure the filling.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 5 minutes, remove the toothpicks, and garnish with chopped parsley before serving.
Notes
You can substitute frozen spinach (thawed and squeezed dry) for fresh spinach.
Try swapping mozzarella for cheddar or add red pepper flakes for heat.
Use pre-shredded cheese blends for convenience.
Sprinkle extra Parmesan on top before baking for a crispier texture.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes or use the microwave in short bursts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 400
- Sugar: 1g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
