I love how a simple chicken breast can transform into something restaurant-worthy with the right filling. This spinach stuffed chicken recipe turns plain chicken into tender, juicy breasts bursting with creamy, cheesy goodness. Each bite delivers melted cream cheese, savory Parmesan, and fresh spinach that makes dinner feel special.
Table of Contents
Ingredients for Spinach Stuffed Chicken Breasts
I always use fresh spinach for this recipe because it delivers better flavor and texture than frozen. When selecting your chicken breasts, look for evenly-sized pieces so they cook uniformly. My go-to is organic chicken when possible, though any quality chicken breast works beautifully here.
- 4 chicken breasts (6-8 oz each, similar size preferred)
- 1 tablespoon olive oil or avocado oil (for coating)
- 1 teaspoon paprika
- 1 teaspoon salt, divided (I recommend sea salt for best flavor)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 ounces cream cheese (softened to room temperature for 30 minutes) – Pro tip: softened cream cheese blends much more smoothly
- ¼ cup grated Parmesan (freshly grated melts better than pre-packaged)
- 2 tablespoons mayonnaise (my preference is full-fat for creamier texture)
- 1½ cups chopped fresh spinach (lightly packed measurement) – I usually remove thick stems first
- 1 teaspoon garlic, minced (fresh cloves taste better than jarred)
- ½ teaspoon red pepper flakes (adjust to your heat preference)
Step-by-Step Instructions
In my experience, the key to perfectly stuffed chicken is creating a deep enough pocket without cutting all the way through. Take your time with this step for the best results.
Step 1: Preheat your oven to 375°F and prepare your workspace. Place chicken breasts on a cutting board and drizzle with oil on both sides. Combine paprika, ½ teaspoon salt, garlic powder, and onion powder in a small bowl, then sprinkle this seasoning mixture evenly over both sides of each breast.
Step 2: Create pockets in your chicken by placing one hand firmly on top of each breast to steady it. Insert a sharp knife into the thickest side and carefully slice horizontally through the middle, stopping about ½ inch from the opposite edge. You want to create a deep pocket that goes about three-quarters of the way through the breast – like opening a book without separating the pages.
Step 3: Prepare your filling by combining softened cream cheese, Parmesan, mayonnaise, chopped spinach, minced garlic, red pepper flakes, and remaining ½ teaspoon salt in a mixing bowl. Stir thoroughly until everything is evenly distributed and the mixture holds together.
Step 4: Spoon approximately ¼ of the spinach mixture into each chicken pocket, spreading it evenly throughout. Don’t overstuff, as some filling may escape during baking – and that’s perfectly normal. Place stuffed breasts in a 9×13 baking dish.
Step 5: Bake uncovered for 25-30 minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the chicken (avoiding the filling). The chicken should be golden on the outside with the filling slightly bubbling at the edges, and juices should run clear. Let rest for 5 minutes before serving to allow juices to redistribute.
Perfect Pairings for Spinach Stuffed Chicken
This rich, creamy chicken pairs beautifully with lighter sides that add color and texture contrast to your plate.
Roasted Brussels Sprouts: Their slightly crispy exterior and caramelized flavor balance the creamy richness of the stuffed chicken perfectly, plus they cook at the same oven temperature.
Cauliflower Mash: This low-carb alternative to mashed potatoes soaks up the delicious juices from the chicken while keeping your meal keto-friendly and adding extra vegetables.
Simple Garden Salad: Fresh mixed greens with a tangy vinaigrette cut through the richness of the cream cheese filling and add refreshing crunch.
Garlic Green Beans: Sautéed with butter and garlic, these tender-crisp beans complement the Italian-inspired flavors in the stuffing while adding a pop of green to your plate.
Roasted Broccoli: Tossed with olive oil and a sprinkle of Parmesan, it echoes the cheesy notes in the chicken while providing fiber and nutrients that round out your meal. Try pairing with our chicken and broccoli alfredo bake for more inspiration.
Making Ahead and Storage
Refrigerate leftover stuffed chicken in an airtight container for up to 4 days. The filling stays creamy and delicious, making these perfect for meal prep.
For reheating, I recommend using your oven at 350°F for about 15 minutes to maintain the chicken’s moisture. Cover with foil to prevent drying out. The microwave works in a pinch but may make the texture slightly rubbery.
You can also freeze these beauties for up to 3 months. Wrap each breast individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Pro tip: prepare the filling ahead and store separately, then stuff and bake fresh chicken when you’re ready to cook.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw it completely and squeeze out all excess moisture using a clean kitchen towel. Frozen spinach holds more water, which can make your filling watery if not properly drained.
How do I know when the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part of the breast (avoiding the filling). It should read 165°F. The juices should run clear, not pink, and the chicken should feel firm to the touch.
Can I prepare these ahead of time?
Absolutely! Stuff the chicken breasts up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. Add an extra 5 minutes to the baking time since you’re starting with cold chicken.
Spinach Stuffed Chicken Breasts
Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Place the chicken breasts on a cutting board and drizzle with oil.
- Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
- Use a sharp knife to cut a pocket into the side of each chicken breast, slicing halfway through. Place one hand on top of the chicken to hold it steady while cutting. Set chicken aside.
- Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper flakes, and remaining 1/2 teaspoon of salt to a small mixing bowl and stir well to combine.
- Spoon the spinach mixture into each chicken breast pocket evenly, dividing the filling among all four breasts.
- Place the chicken breasts in a 9×13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken reaches an internal temperature of 165°F and is cooked through.
