Spinach stuffed chicken breasts are an elegant entree!
Fill them with a creamy mixture of spinach, mozzarella, cream cheese, parmesan, and then oven-bake them to juicy perfection!
Best Stuffed Chicken Breasts with Spinach
- Stuffed chicken breasts with spinach are an easy and delicious dish that you can enjoy any day of the week!
- Prep ahead of time, chill, and cook when ready! Or prep and bake in advance and enjoy all week long hot or cold!
- Low carb stuffed chicken breasts are healthy, flavorful, and perfect for everyday or when company’s coming! Round out the meal with a simple salad and vinaigrette and a slice of garlic herb bread.
Ingredients & Variations
Chicken – Use fresh boneless skinless chicken breasts, split breasts, or boneless chicken thighs.
Spinach – Squeeze out liquid if using frozen spinach that’s been thawed. Cut off the stems of fresh spinach, if desired.
Cheese – This three-cheese recipe ensures extra cheesy flavor, but if you are short on time, you can use a pre-seasoned Boursin cheese in place of the cream cheese. Mozzarella and parmesan cheese melt better if they are grated instead of using the pre-shredded type. This is due to the anti-caking agents found in packages of shredded cheese.
Variations – Drained and chopped roasted red bell peppers, sundried tomatoes, sliced mushrooms, sliced water chestnuts, chopped kalamata olives, or bacon bits will add color and flavor to spinach stuffed chicken breasts.
How to Make Stuffed Chicken Breast with Spinach
Spinach stuffed chicken breasts are oven-baked with a cheesy filling!
- Slice each chicken breast in the middle to form a pocket.
- Mix up the spinach and cheese filling.
- Scoop filling into the middle of each sliced chicken breast
- Sear on both sides in a hot skillet, then transfer to oven.
- Bake (per recipe below) until chicken reaches 165°F. Let chicken rest before serving.
- Pour juices over the chicken as a sauce before serving.
Tips for Storing Leftovers
Keep leftover spinach stuffed chicken breasts in a covered container for up to 3 days. Freeze portions in zippered bags for up to 4 weeks and thaw overnight in the refrigerator before reheating. Reheat in the microwave and serve over parmesan pasta.
Choice Chicken Recipes To Try!
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Spinach Stuffed Chicken Breasts
Equipment
Ingredients
- 4 boneless skinless chicken breasts about 6-7 ounces each
- 6 ounces fresh spinach or frozen (defrosted)
- 1 cup shredded mozzarella
- 2 ounces cream cheese softened
- 2 Tablespoons shredded parmesan cheese
- 2 cloves garlic minced
- 1 Tablespoons butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375°F.
- If using fresh spinach, in a large bowl, microwave spinach for 2-3 minutes or until wilted. Set aside to cool. If using frozen spinach, defrost completely. Squeeze excess moisture from spinach.
- In a small bowl, combine mozzarella, cream cheese, parmesan, and garlic. Add drained spinach and mix to combine. Set aside.
- On a cutting board, cut a horizontal slit in each chicken breast, creating a pocket. Place ¼ of the spinach mixture inside of each chicken breast pocket.
- Use 2-4 toothpicks, positioned horizontally, to close each chicken breast pocket. Season chicken breasts on both sides with salt and pepper.
- Heat a 12 inch cast iron skillet, or other skillet, on medium high heat, and add butter. Once butter is melted and skillet is warm, sear both sides of chicken breasts until browned, about 4-5 minutes each side.
- Place skillet in oven and bake for 15-20 minutes, or until chicken reaches 165°F. Remove toothpicks before serving.
Notes
- Count how many toothpicks you add and make sure to remove them all.
- Use the thermometer to check the temperature of the thickest part of the chicken for doneness, not the filling. It should read 165°F.
- Filling may seep out as the chicken bakes and is fine to serve along with the chicken.
- Leftovers may be stored up to 3 days in the refrigerator, and up to 4 weeks in the freezer.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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