Creamy Spinach Stuffed Chicken is a rich and flavorful dish made with juicy chicken breasts stuffed with a creamy spinach and cheese filling. It is perfect for a delicious homemade lunch or dinner and pairs well with rice, vegetables, or mashed potatoes.
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- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 470 kcal
- Difficulty: Medium
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully slice each chicken breast to create a pocket without cutting all the way through.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the garlic and spinach and cook for 2–3 minutes until the spinach softens.
- In a bowl, mix the cooked spinach, cream cheese, mozzarella, Parmesan, and parsley.
- Season the chicken with salt, black pepper, paprika, and onion powder.
- Fill each chicken breast with the spinach and cheese mixture.
- Secure the opening with toothpicks if needed.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken for 2–3 minutes per side until golden.
- Transfer the skillet to the oven and bake for 18–20 minutes, or until the chicken is fully cooked.
- Let the chicken rest for a few minutes before serving.
Nutrition Facts
- Calories: 470 kcal
- Protein: 42 g
- Carbohydrates: 6 g
- Fat: 30 g
- Saturated Fat: 11 g
- Cholesterol: 135 mg
- Sodium: 620 mg
- Fiber: 1 g
- Sugar: 2 g
Tips for the Best Creamy Spinach Stuffed Chicken
Do not overfill the chicken breasts so the filling stays inside while cooking. Sear the chicken first for a golden outside and extra flavor. Let the chicken rest for a few minutes before slicing so it stays juicy.
Storage
Store leftover creamy spinach stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat until warm.
Why You’ll Love This Recipe
Creamy spinach stuffed chicken turns simple chicken breasts into a filling dinner with a rich center and plenty of flavor. The creamy spinach filling keeps the inside satisfying while the outside of the chicken develops a flavorful golden finish.
Ingredient Notes
- Use similar-sized chicken breasts so they cook at roughly the same rate.
- Do not cut completely through the chicken when creating the pocket.
- Drain excess moisture from the spinach so the filling does not become watery.
Serving Suggestions
Pair this chicken with roasted vegetables, rice, mashed potatoes, or a simple green salad. A light side works especially well because the filling is already rich.
Easy Variations
- Add chopped sun-dried tomatoes to the filling.
- Use mozzarella instead of part of the cream cheese.
- Add red pepper flakes for a little heat.
Helpful Recipe Notes
Kitchen Note
Secure very full chicken breasts with toothpicks before cooking so the creamy spinach filling stays inside.
Best Tip
Remove as much moisture as possible from the spinach before mixing the filling to prevent a watery center.
Ingredient Swap
Mozzarella, ricotta, or a combination of cheeses can be used to change the flavor of the filling.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out the excess water before mixing it with the cheese.
Can I make this recipe ahead of time?
Yes. You can stuff the chicken a few hours in advance and keep it refrigerated until you are ready to cook.
What can I serve with stuffed chicken?
It goes well with mashed potatoes, rice, roasted vegetables, pasta, or a fresh salad.
How do I know when the chicken is fully cooked?
The chicken is ready when the center is no longer pink and the internal temperature reaches 165°F (74°C).
