Cheesy Spinach Stuffed Chicken Breasts Recipe.

Cheesy Spinach Stuffed Chicken Breasts Recipe

Cheesy Spinach Stuffed Chicken Breasts.

Cheesy Spinach Stuffed Chicken Breasts
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5 from 7 votes

Chicken Breasts Stuffed with Cheesy Spinach

Soft and tasty chicken packed with spinach and cream cheese. In order to guarantee that it cooks without drying out, roasting on the stovetop first provides a lovely color. If you divide the filled chicken breast in half, this dish serves six people.
Course Main Course
Cuisine American
Keyword spinach stuffed chicken, Stuffed Chicken Breast
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 6 people
Calories 211kcal
Author Claudia Martinez
Cost $10-$12


  • poultry breast
  • 1/2 a cup of olive oil
  • Paprika, half a teaspoon
  • one-half teaspoon of garlic powder
  • Black pepper, half a teaspoon
  • 14 teaspoons of salt
  • 3 big, boneless, skinless chicken breasts, each weighing between 1 3/4 and 2 pounds.

to complete:

  • parmesan cheese, 1/4 cup
  • One-fourth cup of mozzarella cheese
  • Chopped baby spinach leaves, 1 1/2 cups
  • 14 teaspoons of salt
  • 2 smashed cloves of garlic
  • A serving of mayonnaise
  • 4 ounces of chilled cream cheese


  • With the rack in the middle, preheat the oven to 425 degrees Fahrenheit. With a fork, combine the cheese, mayonnaise, and garlic in a mixing bowl. Add the mozzarella, Parmesan, and spinach leaves, diced.
  • Cut the chicken into three-quarters-slits without completely slicing it, and then spread it out on a level surface. Place a fourth of the mixture into each chicken breast before sealing it with a toothpick. Make sure the chicken breasts are flat on both sides so they can be seared.
  • With 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika, or to taste, season the exterior of the whole chicken breast.
  • In a large, heavy-bottomed pan or an ovenproof skillet made of cast iron, heat 1 1/2 teaspoons of olive oil over medium heat. Cook the chicken for 4 minutes on each side, or until golden brown, after adding it to the pan.
  • After a second flip, place the pan right away in a preheated oven. A thermometer put into the thickest part of the chicken stems should read 165°F after 10 to 15 minutes of baking at 425°F. Before slicing the chicken, let it for five minutes to sit. To serve, drizzle juices over the chicken.

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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  1. 5 stars
    my husband and I love this recipe! Could it be baked at a lower temperature but longer? I’m asking because we’d like to make it for guests, but want to be able to spend some time with them, and not be tied to the kitchen. Thanks!

  2. 5 stars
    Absolutely delicious!!! Changed the seasoning to my taste, added a little more cheese and only a cup of fresh spinach leaves chopped. Will make over and over again. Even the kids loved it!

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