Name: Easy Spinach Stuffed Chicken Breasts
Prep time: 10 min
Cook time: PT-488782H41M22S
Total time: PT-488782H41M22S
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup fresh spinach, chopped; 1/2 cup cream cheese, softened; 1/4 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried Italian seasoning (optional)

Why You’ll Love This Recipe

I love how this recipe combines simple ingredients into something incredibly satisfying. The filling is rich with cream cheese, melty mozzarella, and savory Parmesan, balanced by the freshness of spinach. It’s an all-in-one dish that looks impressive but takes minimal effort. Whether I’m making it for guests or just a cozy night in, it always hits the spot—and the clean-up is easy too!

Ingredients

(Here’s a tip: Check out 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
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried Italian seasoning (optional)

Directions

Preheat the Oven:
I set my oven to 375°F (190°C) so it’s ready by the time I’ve prepped the chicken.
Make the Filling:
In a medium bowl, I stir together the chopped spinach, softened cream cheese, mozzarella, Parmesan, and garlic until smooth and well combined. This becomes the creamy, flavorful center of the dish.
Prepare the Chicken:
I take each chicken breast and use a sharp knife to cut a pocket into the thickest part, being careful not to slice all the way through.
Stuff the Chicken:
I fill each pocket with the spinach-cheese mixture. If it looks like it might spill out, I secure the opening with toothpicks.
Season and Oil:
I brush each stuffed chicken breast with olive oil and season generously with salt, pepper, and Italian seasoning for extra flavor.
Bake the Chicken:
I place the stuffed breasts in a greased baking dish and bake for 25–30 minutes, until the chicken is cooked through and the juices run clear. I always check for an internal temperature of 165°F (74°C) to make sure it’s fully done.
Rest and Serve:
I let the chicken rest for 5 minutes after baking to keep it juicy and tender. Then I serve it with a favorite side—usually a crisp salad or some roasted veggies.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 25–30 minutes to cook, so it’s ready in under an hour. It’s ideal for busy weeknights when I want something satisfying but quick to make.

Variations

I’ve used frozen spinach before—just make sure it’s thawed and squeezed dry.
For a spicy kick, I mix in a pinch of red pepper flakes or chopped jalapeño with the filling.
I sometimes add chopped sun-dried tomatoes for extra flavor.
If I want to skip the oven, I sear the chicken on the stovetop and finish it covered over low heat until fully cooked.
Swapping cream cheese for goat cheese gives the filling a tangy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a baking dish, cover with foil, and warm it in a 350°F oven for about 15 minutes. It also reheats well in the microwave, but I prefer the oven to keep the texture of the filling intact.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely. I’ve used frozen spinach plenty of times—just thaw it completely and squeeze out as much moisture as possible before mixing it into the filling.

How can I tell when the chicken is done cooking?

I use a meat thermometer to be sure. The internal temperature should reach 165°F (74°C). If I don’t have one on hand, I cut into the thickest part and make sure the juices run clear.

Can I make this recipe ahead of time?

Yes, I often prep the stuffed chicken breasts up to a day in advance and keep them in the fridge. When I’m ready to bake, I add a few extra minutes to the cooking time if they’re going straight from cold.

What should I serve with stuffed chicken breasts?

I usually pair them with roasted veggies, a green salad, or garlic butter pasta. It’s also great with mashed potatoes or cauliflower rice if I want something low carb.

Can I grill stuffed chicken instead of baking?

I can, but I make sure to seal the chicken well with toothpicks and use indirect heat to avoid burning the outside before the inside is cooked. It takes a bit more attention but adds a delicious smoky flavor.

Conclusion

This Easy Spinach Stuffed Chicken Breast recipe proves that delicious doesn’t have to mean complicated. With just a handful of ingredients and simple steps, I get a hearty, flavorful main dish that feels like a little bit of comfort on a plate. Whether I’m cooking for one or a family dinner, it’s a recipe I come back to again and again.

Easy Spinach Stuffed Chicken Breasts