Cheesy Spinach Stuffed Chicken Breasts Recipe.

Cheesy Spinach Stuffed Chicken Breasts Recipe

Cheesy Spinach Stuffed Chicken Breasts Recipe.

Cheesy Spinach Stuffed Chicken Breasts

Cheesy Spinach Stuffed Chicken Breasts

Laura MarianoLaura Mariano
Chicken stuffed with spinach and cream cheese is juicy and delicious. Roasting on the stove first gives a nice color, then finishing in the oven ensures that it cooks without drying out. This recipe makes enough for 6 if you cut the stuffed chicken breast in half.
5 from 10 votes
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 211 kcal


chicken breast:

  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 3 large boneless, skinless chicken breasts (1 3/4 to 2 pounds, equal size pieces)

to fill in:

  • 1/4 cup parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 1/2 cups chopped baby spinach leaves
  • 1/4 teaspoon salt
  • 2 crushed garlic cloves
  • 1 tablespoon mayonnaise
  • 4 ounces cream cheese, cold


  • Preheat oven to 425 degrees Fahrenheit with rack in center. In a mixing bowl, mash cream cheese, mayonnaise, and garlic with a fork and then stir in mozzarella, Parmesan, and chopped spinach leaves until combined.
  • Lay the chicken out on a flat surface and cut it into three-quarters slits, without cutting it whole. Stuff each chicken breast with a quarter of the mixture and seal horizontally with a toothpick (make sure the chicken breasts lay flat on both sides for searing.
  • Season the outside of the whole chicken breast with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika, or season to taste.
  • Heat 1 1/2 tablespoons olive oil in an ovenproof skillet such as cast iron or a large heavy bottomed skillet over medium heat. Add chicken and fry for 4 minutes per side, until golden brown on each side.
  • Flip it a second time and immediately transfer the pan to a preheated oven. Bake at 425°F for 10-15 minutes until thermometer inserted into thicker portion of chicken logs at 165°F. Leave the chicken for 5 minutes before slicing it. Pour juices over chicken to serve.
Keyword spinach stuffed chicken, Stuffed Chicken Breast
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.


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  1. 5 stars
    my husband and I love this recipe! Could it be baked at a lower temperature but longer? I’m asking because we’d like to make it for guests, but want to be able to spend some time with them, and not be tied to the kitchen. Thanks!

  2. 5 stars
    Absolutely delicious!!! Changed the seasoning to my taste, added a little more cheese and only a cup of fresh spinach leaves chopped. Will make over and over again. Even the kids loved it!

  3. 5 stars
    This was the bomb!! My family loved it. But second time around I didn’t have cream cheese so I substituted with Ricotta,it was still yummy!!
    Love your recipes.

  4. 5 stars
    Made this and served the chicken breast on top of hot buttered noodles. The spinach and cheese on top of the noodles was fantastic. Thanks for another great meal

  5. 5 stars
    Hello, I was wondering if the filling would be able to be made a day or two in advance? Or is it better to just make it fresh right before cooking it? Thank you!

  6. 5 stars
    Recently found out my husband is diabetic. So trying to experiment with chicken recipes. Found yours and made it tonight! What a hit! We both loved it! Served with riced cauliflower and grilled brussel sprouts. (He definitely got in his veggies!) this is a keeper! Thank you!

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