I keep this recipe on repeat because it’s reliable and incredibly satisfying. The stuffing stays creamy, the chicken remains tender, and everything bakes together beautifully. I also like how straightforward the ingredients are, making this a great option for both weeknights and casual entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 chicken breasts 4 oz fresh baby spinach 4 oz cream cheese 2 oz feta cheese crumbles 2 oz shredded mozzarella cheese 2 tablespoons olive oil
Seasoning ingredients 2 teaspoons paprika 1 teaspoon cumin powder 1 teaspoon salt 1/2 teaspoon chili powder
Directions
I start by mixing all the seasoning ingredients together and setting them aside. Next, I roughly chop the spinach and place it in a bowl with the cream cheese, feta, and mozzarella. I use my hands to mix everything together until the mixture becomes thick and well combined.
Using a sharp knife, I carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through. I divide the spinach mixture evenly and spoon it into each pocket, securing the opening with toothpicks.
I season the chicken generously on both sides with the spice mix and brush it with olive oil. Then I bake the chicken in a preheated 400°F oven until it’s cooked through and juicy. Once done, I remove the toothpicks before serving.
Servings and Timing
I usually make this recipe for 4 servings. It takes about 15 minutes to prepare, 30 minutes to cook, and 45 minutes total from start to finish.
Variations
I sometimes add sun-dried tomatoes or roasted red peppers to the spinach filling for extra flavor. When I want more heat, I mix in a pinch of red pepper flakes or use a Cajun-style seasoning blend. I also enjoy swapping feta for goat cheese when I want a slightly tangier filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the chicken gently in the oven covered with a little water, or on the stovetop over low heat. When I’m short on time, I reheat it in the air fryer for a quick and even result.
FAQs
Can I prepare this chicken ahead of time?
I often stuff and season the chicken ahead of time and keep it refrigerated until I’m ready to bake.
How do I keep the filling from leaking out?
I always secure the pockets with toothpicks and avoid overstuffing, which helps keep everything inside.
Can I use frozen spinach?
I prefer fresh spinach, but I’ve used frozen spinach that’s fully thawed and well-drained with good results.
How do I know when the chicken is fully cooked?
I cook it until the juices run clear and the chicken reaches a safe internal temperature.
Can I cook this recipe in an air fryer?
I’ve cooked it in the air fryer successfully, adjusting the time slightly and checking for doneness.
Conclusion
I love this Spinach Stuffed Chicken Breast because it delivers big flavor with minimal effort. It’s creamy, comforting, and versatile enough to adapt to different tastes, making it a recipe I always enjoy coming back to.
