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

Cheesy Spinach Stuffed Chicken Breasts

Chicken stuffed with spinach and cream cheese, soft and delicious. Roasting on the stovetop gives a nice color first, then finishing in the oven ensures that it cooks without drying out. This recipe makes enough for 6 if you cut the stuffed chicken breast in half.
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


chicken breast:

  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 3 large boneless, skinless chicken breasts (1 3/4 to 2 pounds, equal size pieces)

to fill in:

  • 1/4 cup parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 1/2 cups chopped baby spinach leaves
  • 1/4 teaspoon salt
  • 2 crushed garlic cloves
  • 1 tablespoon mayonnaise
  • 4 ounces cream cheese, cold


  • Preheat oven to 425 degrees Fahrenheit with rack centered. In a mixing bowl, mash cheese, mayonnaise, and garlic with a fork, then stir in mozzarella, Parmesan, and chopped spinach leaves until combined.
  • Lay the chicken out on a flat surface and cut it into three-quarters slits, without cutting it all. Stuff each chicken breast with a quarter of the mixture and seal horizontally with a toothpick (be sure to lay the chicken breasts flat on both sides for searing.
  • Season the outside of the whole chicken breast with 3/4 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika, or season to taste.
  • Heat 1 1/2 tablespoons olive oil in an ovenproof skillet such as cast iron or a large, heavy-bottomed skillet over medium heat. Add chicken and saute 4 minutes per side, until golden brown on each side.
  • Flip it a second time and immediately transfer the pan to a preheated oven. Bake at 425°F for 10-15 minutes until a thermometer inserted into the thickest part of the chicken stems is at 165°F. Leave the chicken for 5 minutes before slicing it. Pour juices over chicken to serve.

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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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