Name: Spinach Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: For the Chicken:; 4 boneless, skinless chicken breasts (6–8 oz each); 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; For the Filling:; 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained); 4 oz cream cheese, softened; ½ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 2 cloves garlic, minced; ¼ tsp red pepper flakes (optional); Salt and pepper to taste

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This spinach stuffed chicken is a comforting yet elegant dinner that feels restaurant-worthy but is surprisingly simple to make at home. A juicy chicken breast holds a creamy spinach and cheese filling, with just the right amount of seasoning and golden-brown finish.

Spinach Stuffed Chicken

Why You’ll Love This Recipe

I love that this dish is both nutritious and satisfying. The chicken is lean and packed with protein, while the creamy spinach filling adds a decadent touch without being heavy. I can make it for a weeknight meal in under an hour, but it’s also special enough to serve when I want to impress guests. It’s versatile, naturally keto-friendly, and easily customized with different cheeses or herbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

4 large boneless, skinless chicken breasts (6–8 oz each)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

For the spinach filling:

2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
4 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
Salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C).
In a bowl, mix cream cheese, mozzarella, Parmesan, garlic, and red pepper flakes. Stir in spinach and season with salt and pepper.
Butterfly the chicken breasts by cutting horizontally almost all the way through and opening them like a book.
Place chicken between plastic wrap and pound to ¼-inch thickness.
Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
Spread the spinach mixture evenly on one side of each chicken breast, fold over, and secure with toothpicks.
Heat olive oil in an oven-safe skillet, sear the stuffed chicken 2–3 minutes per side until golden.
Transfer skillet to the oven and bake for 15–18 minutes, or until internal temperature reaches 165°F (74°C).
Rest for 5 minutes before removing toothpicks and serving.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes of prep time and 25 minutes of cooking time, for a total of around 40 minutes.

Variations

I sometimes swap in goat cheese and sun-dried tomatoes for a Mediterranean twist, or feta and oregano for a Greek-inspired flavor. Mushrooms and Swiss cheese make a cozy variation. For a lighter option, I use ricotta instead of cream cheese. This recipe also works beautifully in an air fryer if I want a crispier finish.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken loosely with foil and warm it in the oven at 350°F until heated through. The filling stays creamy and the chicken doesn’t dry out. I avoid microwaving, since it can make the chicken tough.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I just make sure to thaw it completely and squeeze out all the excess water so the filling isn’t soggy.

Do I really need to pound the chicken?

Yes, pounding ensures even cooking and helps the chicken stay juicy. I’ve found that if I skip this step, some parts can be undercooked while others are dry.

What if the cheese leaks out while cooking?

A little leakage is normal, but I minimize it by not overfilling the chicken and securing the edges with toothpicks. Starting with room-temperature filling also helps.

How long does leftover spinach stuffed chicken last?

I keep leftovers in the fridge for up to 3 days. Beyond that, the chicken starts to lose its texture and flavor.

Can I make this recipe dairy-free?

Yes, I replace the cream cheese and mozzarella with dairy-free alternatives. The texture and flavor are slightly different, but it still turns out delicious.

Conclusion

Spinach stuffed chicken is one of those meals that feels both wholesome and indulgent at the same time. I love how quickly it comes together and how impressive it looks on the plate. Whether I’m cooking for my family on a busy night or serving friends at a dinner party, this dish always delivers on flavor, comfort, and presentation.