Golden on the outside, juicy inside, and packed with a creamy spinach-cheese filling—these Easy Spinach Stuffed Chicken Breasts deliver weeknight simplicity with dinner-party flair. The trick is a quick stovetop sear for color, then a hands-off bake that keeps the meat tender while the filling turns melty and luscious. Serve with roasted potatoes, a simple salad, or buttered noodles and you’ve got a balanced, satisfying meal that feels special without the stress.
What makes this recipe a repeat favorite is how flexible it is. Fresh spinach wilts into a garlicky mixture with cream cheese and Parmesan, but you can add sun-dried tomatoes, artichokes, or feta to change the vibe. The chicken stays moist thanks to the rich filling and a short rest after baking. Leftovers are great for lunch—slice and layer onto toasted bread for a quick sandwich or toss into a warm pasta.
Whether you’re cooking for two or the whole crew, this stuffed chicken is approachable, elegant, and loaded with flavor from crisp edges to creamy center. It’s a 30–40 minute win that never disappoints.
Key Ingredients & Substitutions
This recipe relies on fridge and pantry staples, with room to riff based on what you have.
Chicken breasts: Choose medium, evenly sized boneless, skinless breasts (6–8 oz each). If using large breasts, pound to even thickness for easier stuffing and even cooking.
Spinach: Fresh baby spinach wilts quickly and tastes bright. Frozen chopped spinach works—thaw and squeeze very dry to avoid watery filling.
Cream cheese: The creamy base that keeps the filling rich and cohesive. Neufchâtel (1/3 less fat) works; mascarpone is a luxe swap.
Parmesan: Savory backbone and salty bite. Pecorino Romano is a sharper alternative; reduce added salt slightly if using.
Mozzarella: Melty stretch and mild flavor. Fontina or provolone are great substitutes.
Garlic & seasonings: Fresh garlic, Italian seasoning, paprika, and lemon zest keep flavors lively. Garlic powder works in a pinch (use 1/2 teaspoon).
Olive oil & butter: Oil for searing and a pat of butter for flavor/browning in the pan.
Equipment You’ll Need
- 12-inch oven-safe skillet (cast iron or stainless) or skillet + baking dish
- Cutting board and sharp knife (for butterflying)
- Toothpicks or kitchen twine (to secure)
- Mixing bowl and spoon
- Microplane or grater (for Parmesan and zest)
- Instant-read thermometer
Flavor Variations & Add-Ins
- Florentine artichoke: Fold 1/2 cup chopped marinated artichoke hearts into the filling.
- Sun-dried tomato & basil: Add 1/3 cup oil-packed sun-dried tomatoes (drained, chopped) and 2 tablespoons chopped basil.
- Greek-ish: Swap mozzarella for crumbled feta and add 2 tablespoons chopped olives + oregano.
- Mushroom & thyme: Sauté 1 cup finely chopped mushrooms until dry; stir into the filling with a pinch of thyme.
- Jalapeño popper: Add 2 tablespoons chopped pickled jalapeños and 2 tablespoons shredded cheddar for a little kick.
How to Make Easy Spinach Stuffed Chicken Breasts
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 teaspoon kosher salt, divided (plus more to taste)
- 3/4 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (sweet or smoked)
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 3 cups fresh baby spinach (or 1 cup thawed, well-drained frozen spinach)
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 4 oz (1/2 block) cream cheese, softened
- 1/2 cup shredded low-moisture mozzarella
- 1/4 cup finely grated Parmesan
- 1 teaspoon lemon zest + 1–2 teaspoons lemon juice (to finish)
- Optional: pinch red pepper flakes; chopped parsley for garnish
How Much Time Will You Need?
About 15 minutes for prep and stuffing, 15–18 minutes to sear and bake, plus a 5-minute rest. Total: roughly 35–40 minutes.
Step-by-Step Instructions:
1. Make the filling
Heat 1 tablespoon olive oil in a skillet over medium. Add spinach and a pinch of salt; cook, tossing, until just wilted and moisture evaporates, 1–2 minutes (squeeze out excess if needed). Stir in garlic for 30 seconds. Transfer to a bowl and cool slightly. Mix in cream cheese, mozzarella, Parmesan, lemon zest, 1/4 teaspoon salt, and a few grinds of pepper until creamy.
2. Butterfly and season the chicken
Place a hand flat on each breast and carefully slice horizontally to create a deep pocket, stopping 1/2 inch from the opposite edge. Season all over (and inside the pocket) with 3/4 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, and paprika.
3. Stuff and secure
Divide the spinach mixture among the breasts, tucking it fully inside. Secure openings with 2–3 toothpicks each or tie with short lengths of kitchen twine so the filling stays put.
4. Sear for color
Heat an oven-safe skillet over medium-high. Add remaining 1 tablespoon olive oil and the butter. When hot and foamy, add the chicken and sear 2–3 minutes per side until golden (don’t worry about cooking through yet). Spoon some pan butter over the tops for extra flavor.
5. Bake to finish
Transfer the skillet to a 400°F oven (or move chicken to a lightly oiled baking dish). Bake 8–12 minutes, depending on thickness, until the internal temperature reaches 165°F in the thickest part. Rest 5 minutes; remove toothpicks/twine.
6. Finish & serve
Squeeze 1–2 teaspoons lemon juice over the chicken to brighten. Slice crosswise to show the swirl if serving on a platter. Garnish with parsley and extra Parmesan. Spoon over pan juices and serve with roasted potatoes, green beans, or a light salad.
Pro Tips for Best Texture & Taste
A few small moves ensure juicy chicken and a creamy, not runny, filling.
- Dry spinach matters: Excess water thins the filling. Sauté until moisture cooks off or squeeze frozen spinach very dry.
- Even thickness: If one end is much thicker, lightly pound to an even 3/4–1 inch for uniform cooking.
- Secure well: Toothpicks or twine keep the filling inside during the sear and bake.
- Don’t overcook: Pull right at 165°F and rest 5 minutes for the juiciest result.
- Brighten at the end: A little lemon juice lifts the richness and makes flavors pop.
Frequently Asked Questions
Can I make these ahead?
Yes. Assemble up to 24 hours in advance and refrigerate. Bring to room temp for 15 minutes while the oven preheats, then sear and bake as directed (add 1–2 minutes if starting cold).
Can I use chicken thighs?
Boneless, skinless thighs work but are harder to stuff. Instead, butterfly, add a spoon of filling, fold over, and secure with toothpicks. Sear and bake until 175°F for best tenderness.
How do I avoid the filling leaking out?
Don’t overstuff, keep filling 1/4 inch from the edge, and secure well. Searing seam-side up first also helps. If a little leaks, just spoon it back over to serve.
Is there a lighter option?
Use Neufchâtel cream cheese, part-skim mozzarella, and extra sautéed spinach. The filling stays creamy with fewer calories. You can also skip the butter and sear in olive oil only.
What sauces pair well?
A quick pan sauce (splash of chicken broth + 1 teaspoon Dijon + knob of butter), pesto drizzle, or warm marinara all complement the garlicky spinach filling.