When I first made this spinach stuffed chicken breast, I was in full-on survival mode—my second baby girl had just arrived, and dinner had to be quick, comforting, and simple. I was exhausted, low on energy, and incredibly thankful for the freezer meals I had prepped ahead of time—like Chicken Bacon Ranch Casserole and this creamy, cheesy spinach-stuffed chicken. Fast forward a few years, and this easy chicken dinner is still one of my go-to meals. It’s a great way to sneak in some veggies while keeping things delicious and family-friendly.
Why You’ll Love This Spinach Stuffed Chicken Breast
✨ Golden, juicy chicken with crispy edges
🧀 Creamy spinach and cheese filling that’s full of flavor
⏱️ Ready in 30 minutes
🧄 Made with just 6 simple ingredients (plus salt & pepper)
🥗 Naturally low-carb, keto-friendly, gluten-free, and healthy
🥦 A delicious way to eat more veggies (even picky eaters approve!)
Ingredients You’ll Need
- Chicken breasts – Use boneless, skinless chicken breasts that are similar in size for even cooking. Mine were about 8 oz each.
- Sea salt & black pepper – Simple seasoning to let the filling shine. Feel free to add paprika or Italian seasoning if you’d like.
- Fresh spinach – I prefer baby spinach, but frozen spinach works too—just thaw and squeeze out excess liquid first.
- Cream cheese – Softened cream cheese makes the filling rich and creamy. Let it sit out for 30 minutes or microwave briefly to soften.
- Garlic – Fresh minced garlic adds great flavor. You can use jarred or even garlic powder in a pinch.
- Mozzarella cheese – Melty and mild, mozzarella is great inside the filling and on top. You can swap in other cheeses like cheddar or feta for variety.
- Olive oil – For searing. You can also use avocado oil or another neutral oil.
- Roma tomato – Adds juiciness and fresh flavor when layered on top of the chicken. Thin slices work best.
How to Make Spinach Stuffed Chicken Breast
1. Prep the chicken: Pat the chicken dry and season with salt and pepper. Carefully cut a horizontal pocket in each piece—don’t cut all the way through.
2. Cook the spinach: Steam fresh spinach in the microwave or sauté on the stove until wilted. Cool slightly, then squeeze out as much water as possible.
3. Make the filling: Mash together softened cream cheese and garlic in a bowl. Stir in ½ cup of shredded mozzarella, then fold in the wilted spinach.
4. Stuff the chicken: Spoon the spinach mixture into each chicken pocket. Use toothpicks to secure the filling if needed.
5. Sear the chicken: Heat olive oil in a large oven-safe skillet (cast iron is perfect). Sear each chicken breast for 4–5 minutes per side, until golden brown.
6. Add toppings: Place two thin tomato slices on top of each chicken breast and sprinkle with the remaining mozzarella cheese.
7. Bake: Transfer the skillet to a preheated 450°F oven and bake for about 15 minutes, or until the internal temperature reaches 165°F. (Check the chicken, not the filling, with your meat thermometer.) Broil for 1–2 minutes if you want a more golden top.
Tips for the Best Stuffed Chicken
- Use a meat thermometer: This ensures the chicken is perfectly cooked without drying out. I pull mine at 162–163°F since it continues cooking as it rests.
- Don’t crowd the pan: Give the chicken some space for an even sear and faster cook time.
- Broil if needed: For more browning, pop the skillet under the broiler briefly after baking.
- Let it rest: Rest the chicken for 5 minutes before slicing so the juices can redistribute.
What to Serve with Spinach Stuffed Chicken
This stuffed chicken is versatile and pairs with just about anything:
🥦 Veggies: Roasted zucchini, green beans almondine, or baked cauliflower.
🍝 Pasta or rice: Great with traditional sides or low-carb options like cauliflower rice or zucchini noodles.
🥔 Potatoes: Mashed potatoes, roasted baby potatoes, or even mashed cauliflower.
🥗 Salads: A fresh Caesar or Mediterranean salad complements the rich filling perfectly.
More Easy Stuffed Chicken Recipes
- Broccoli Stuffed Chicken – Another creamy, veggie-filled favorite
- Bacon Ranch Chicken – Savory, smoky, and full of ranch flavor
- Asparagus Stuffed Chicken – Light and fresh, with tender-crisp asparagus
- Pesto Chicken – Bursting with herby flavor and topped with fresh basil
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3–5 days.
- Reheat: Warm in the oven at 350°F or microwave gently.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make ahead: You can stuff and sear the chicken in advance—just refrigerate and bake when ready.
- Spinach Stuffed Chicken Breast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts (8 oz each)
2 tsp sea salt
1/2 tsp black pepper
6 oz fresh spinach, chopped
2 oz cream cheese, softened
2 cloves garlic, minced
1 cup shredded mozzarella cheese, divided
1 tbsp olive oil
1 Roma tomato, thinly sliced (8 slices total)
Instructions
Preheat oven to 450°F (232°C).
Prep Chicken: Pat chicken breasts dry. Season both sides with salt and pepper. Cut a horizontal slit in each to create a pocket.
Cook Spinach: Steam spinach in the microwave (2–3 minutes) or sauté (3–5 minutes) until wilted. Let cool, then squeeze out excess moisture.
Make Filling: In a bowl, mix softened cream cheese and garlic. Stir in 1/2 cup mozzarella, then add the spinach.
Stuff Chicken: Fill each chicken pocket with the spinach mixture. Secure with toothpicks.
Sear: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden.
Add Toppings: Top each breast with 2 tomato slices and remaining 1/2 cup mozzarella.
Bake: Transfer skillet to oven and bake for about 15 minutes, or until chicken reaches 165°F (74°C). Broil for 1–3 minutes if you want more browning.
Tips
Let chicken rest a few minutes before serving.
Use a meat thermometer for accuracy.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Let me know if you’d like a printable card or a shorter version for Pinterest or social media!
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