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GET IT NOWWhen I need an easy, healthy dinner that’s full of flavor, this easy spinach stuffed chicken breast recipe is a staple that I keep coming back to. It’s quick, simple, and uses just 6 common ingredients that I usually already have at home. It takes everything I love about cheesy, creamy spinach (like in spinach stuffed mushrooms, spinach artichoke dip, just plain spinach dip, or even an easy creamed spinach) and spins it into a main dish.
When I originally published this recipe for stuffed chicken breast with spinach, I needed easy dinners more than ever. My second little girl was just a week old! I was tired, without much time to cook, and grateful that my freezer was piled high with chicken meals, like chicken bacon ranch casserole and this spinach stuffed chicken breast. Years later, it’s still one of my favorite 30-minute chicken recipes — and it’s a great way to hide veggies behind cheesy goodness.
Why You Need My Spinach Stuffed Chicken Breast Recipe
- Golden, juicy chicken breast
- Creamy, gooey spinach and cheese filling
- Just 6 common ingredients (plus salt & pepper)
- On the table in 30 minutes
- Naturally low carb, keto, gluten free, and healthy
- Great way to sneak in veggies
Ingredients & Substitutions
Here I explain the best ingredients for my spinach stuffed chicken breast recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – Choose similar-sized boneless skinless chicken breasts, so they bake at the same rate. Mine were 8 ounces each, so the bake time might be a little longer if yours are larger. You can also use similar fillings to make my stuffed salmon.
- Sea Salt & Black Pepper – For seasoning the chicken. I kept it simple since the filling is already so flavorful, but feel free to add other seasonings to your chicken breasts, like paprika or Italian seasoning.
- Spinach – I recommend fresh baby spinach, but you can use frozen. Just be sure to drain it very well to avoid a watery filling. This spinach stuffed chicken breast recipe needs 6 ounces of fresh spinach, and if you use frozen you’d need about 4 ounces.
- Plain Cream Cheese – Let the cream cheese sit on the counter for about 30 minutes to soften, so that it’s easier to mix the filling. If you forget, you can briefly microwave to soften it.
- Garlic – Use 2 cloves of fresh minced garlic, or 1 teaspoon jarred garlic. You can substitute 1/4 teaspoon of garlic powder if you need to, but the flavor is better with minced garlic.
- Shredded Mozzarella Cheese – We’re using cheese inside the filling and also on top. Feel free to substitute other shredded cheeses if you like, such as Cheddar, Monterey Jack, or Parmesan cheese. You can also use different cheeses in the filling and on top — feta cheese works well in the filling and sliced fresh mozzarella is delicious on top.
- Olive Oil – Used for searing the spinach stuffed chicken breasts. You can also use avocado oil or any neutral cooking oil you prefer.
- Roma Tomato – I place them on top of the chicken and cover with more cheese to make the dish more juicy and flavorful. Thinner slices are best for this, so that they get nice and soft. For a more intense flavor and different texture, use sun-dried tomatoes instead.
How To Make Spinach Stuffed Chicken Breast
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the chicken. Pat chicken dry, and season both sides with salt and pepper.
- Make pockets for the filling. Use a sharp knife to cut a horizontal slit in each chicken breast, creating a pocket. Set aside.
- Mash the filling. In a large or medium bowl, mash together the cream cheese and garlic.
- Add the cheese. Stir in shredded mozzarella cheese.
- Add the spinach. Steam the spinach in the microwave or on the stove, until wilted. Let it cool, then squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
- Stuff the chicken breasts. Spoon the spinach stuffing mixture into the chicken breast pockets. Use toothpicks to secure the filling inside.
- Sear the chicken. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the spinach stuffed chicken breast, and sear until golden brown on both sides.
- Add toppings. Working quickly, place the tomato slices and more shredded mozzarella cheese on top of each piece of chicken.
- Bake. Transfer the stuffed chicken breast with spinach to the oven. Bake until the internal temperature reaches 165 degrees F.
My Recipe Tips
- Use a meat thermometer. To ensure the chicken is fully cooked, make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature. Cook to 165 degrees F to be safe, but I usually take it out around 162-163 degrees, as the temperature rises a few degrees after removing from the oven.
- Don’t crowd the pan. Leaving spaces between the chicken breasts ensures that they cook evenly (and faster).
- Broil if you want more browning. I tested this spinach stuffed chicken breast recipe several times and most of the time the cheese browns enough without broiling, but sometimes it didn’t come out dark enough and I opted to broil it for a couple of minutes at the end.
- Let the chicken rest. Like with almost all roasted meats and chicken recipes, let the chicken rest for a few minutes after removing from the oven, to allow the juices to settle.
Serving Ideas
Spinach and cream cheese stuffed chicken goes with just about any side dish. Here are some of my favorite pairings:
- Vegetables – Veggie sides, such as baked cauliflower or roasted zucchini, pair well with this chicken. For a fancier meal, pair it with green beans almondine.
- Rice Or Noodles – Choose your fave. For lighter and healthier alternatives, try zucchini noodles, roasted spaghetti squash, or easy cauliflower rice.
- Potatoes – Serve spinach stuffed chicken with roasted potatoes or mashed potatoes for a comforting meal. You can also choose lighter alternatives, like crispy roasted rutabaga, smooth cauliflower mashed potatoes, or my many cauliflower recipes that I use as potato replacements.
- Salad – Since this dish leans Italian, it goes well with similar flavors. Try it with a Mediterranean salad, Caesar salad (skip the chicken), or Greek salad.
More Easy Chicken Breast Recipes
Looking for more hassle-free chicken breast recipes? Here are some other chicken breast recipes I keep in rotation:
Tools I Use For This Recipe
- Cast Iron Skillet – Pictured above! For the best golden sear on meats, nothing beats cast iron. (Plus it transfers easily from stovetop to oven!)
- Meat Thermometer – My favorite quick tool for checking cooking temps.
Spinach Stuffed Chicken Breast (6 Ingredients)
Make spinach stuffed chicken breast with cream cheese in just 30 minutes! This flavorful, easy dinner needs only 6 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 450 degrees F (232 degrees C).
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Pat the chicken breasts dry. Season both sides with salt and pepper. Cut a slit in each chicken breast horizontally, creating a pocket. Set aside.
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Place the spinach into a large bowl. Steam the spinach in the microwave for 2-3 minutes, until wilted. (Alternatively, saute on the stove for 3-5 minutes, until wilted.) Set aside to cool until it’s not too hot to handle.
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Meanwhile, in a large bowl, mash together the softened cream cheese and garlic. (If you forgot to soften the cream cheese, you can microwave it to soften it.) Stir in 1/2 cup of mozzarella cheese.
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When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Stir into the cream cheese mixture.
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Stuff the spinach mixture evenly into the chicken breasts. Use toothpicks, positioned horizontally, to secure the filling inside the pockets.
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Heat the olive oil in a large (at least 12-inch) cast iron skillet over medium-high heat, until shimmering. Add the chicken and sear for 4-5 minutes per side, until golden brown on both sides.
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Working quickly, top each piece of chicken with 2 tomato slices and 2 tablespoons of shredded mozzarella cheese.
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Transfer spinach stuffed chicken breast to the oven. Bake for about 15 minutes, until the internal temperature reaches 165 degrees F (74 degrees C). (Make sure your meat thermometer is inserted into the chicken and not the filling to check the temperature.) If the cheese is not as dark as you like, place under the broiler for 1-3 minutes – this is optional.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed chicken breast
- Tips: Check out my recipe tips above to help you get perfectly cooked chicken, avoid uneven baking, and keep it juicy and flavorful!
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days.
- Meal Prep: Sear the chicken, let it cool, then cover and refrigerate for up to 3 days. Just bake when ready!
- Reheat: Warm in the oven at 350 degrees F or pop it in the microwave.
- Freeze: Store in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Spinach Stuffed Chicken Breast
102 Comments
Carrie
2Have tried other spinach stuffed chicken breasts, but they weren’t as good as yours. I do add some spice to the filling as that is my family’s preference; but what makes it is the tomato on top. That fresh kiss of sweet juiciness adds just enough acid to make you keep going back for more. My whole family loves this dish and requests it regularly.
Randi
0I made this chicken recioe last night and it was excellent! My husband doesnt always like chicken breast because it can be dry but this was moist and delicious. It wasnt hard to make and I had the needed ingredients. The only changes I made was that I used dairy free cheeses. I used a regular tomato as that was all I had.
Wholesome Yum D
0Randi, I’m so glad it turned out so well! Great swap with the dairy-free cheese and fresh tomato. Thanks for sharing! 🙂
pam
0Great way 2 add spinach 4 kids!
Wholesome Yum D
0I totally agree Pam! Anything that gets kids eating spinach is a keeper.
Karen Hayes
0Staying with my daughter and family in NZ for two months, I looked for different low carb recipes. This caught my eye. Made it, and it was a hit! Chicken was juicy and the colors were lovely on the plate. One changeup I would try, is using feta in place of the mozzarella. I think the feta would kick up the flavor a notch, while adding a bit of saltiness. I’ll give it a go when we go back end of the year. Thank you for great recipes!
Wholesome Yum D
0Love this so much, thank you Karen! I’m happy it worked well during your stay in NZ. Feta is such a great idea for a flavor boost. Let me know how it goes when you try it again!
Darlene
0This recipe is a keeper, so delicious. The chicken was nice and moist and full of flavor. I’m looking forward to making this again.
Maya | Wholesome Yum
0Thank you so much, Darlene! Hope you make it again soon.
Rachelle Richards
0This was really good! Made as directed and it turned out great!
Maya | Wholesome Yum
0Thank you, Rachelle! I’m happy you enjoyed it.
deann.sewell
0I made these and used my cream spinach leftovers from the night before, They were amazing. I am sure I will be making these again.
Maya | Wholesome Yum
0Thank you for sharing, Deann! Yes, I think it’s perfect for using creamed spinach leftovers. Enjoy!
Sherry
0Excel-above.
Dottie Bacon
0I made this today. Very delicious! It was easy to prepare, and we would consider it to be restaurant quality. Great mix of flavors, and perfect balance. This will be one of our favorite chicken go-tos.
Maya | Wholesome Yum
0I’m so glad you liked this recipe, Dottie! I love that you found it to be restaurant-quality. Hope you make it again soon!
Rana Kelley
0This stuffed chicken was amazing!! My entire family loved it, we paired ours with some sautéed brussels sprouts and mushrooms. My 12 year old son insisted this go on the weekly menu rotation and he is not a huge chicken fan! You definitely need to try this one! Thanks Maya!!
Maya | Wholesome Yum
0Thank you, Rana! I’m so glad your whole family loved this dish, and it’s always so special when a family member who doesn’t normally like a food decides they enjoy the way you prepared it. Sounds like a perfect meal with brussels sprouts and mushrooms!
Deborah DeRito
0Is it possible to make this ahead of time and simply reheat for dinner? If so, how do I reheat it?
Maya | Wholesome Yum
0Hi Deborah, Yes, you can, although it’s of course better fresh. I have storage and reheating instructions above, as well as a meal prep option if you want to prep but wait to cook to enjoy this dish fresh. Please let me know what you think when you try it!
Jan
0I made it last night and it was fabulous!! My husband said, “The sauce in the center is really tasty!” I was so excited about the chicken and I will guaranteed make it again!!
Maya | Wholesome Yum
0Thank you, Jan! I’m so glad you and your husband liked this recipe. Hope you make it again soon!
Marie Newby
0Delicious
Maya | Wholesome Yum
0Thanks, Marie!
Kathy
0How do you steam fresh spinach in a microwave?
Maya | Wholesome Yum
0Hi Kathy, I have instructions above for what to do with the spinach.
Amal
0Delicious recipe! We do not do well with dairy, so I used Violife cream cheese and Mozzarella shreds (coconut-based) and it was very creamy. I also added about 1/2 cup of fresh basil leaves that I roughly chopped and added to the steamed spinach. I ended up steaming the spinach for 3 minutes then squeezing out the water and then chopped and mixed with the filling.
Laura
0This was so good! Excellent flavor. Per request of my daughter, I served with pasta and a pasta sauce but not necessary. I would have liked more stuffing, but the rest of my family thought there was plenty. I will add some Italian spices next time. The browned cheese on top (I just sliced it) really elevated the dish.
Joan
0Loved this spinach stuffed chicken dish and so did my husband. I only had 2 breasts and forgot to half the “stuffing”. I’m so glad I forgot, because it was so delicious. I’ll definitely be making this again. Thanks so much for the recipe.
Holly
0Made the chicken stuff spinach for dinner tonight and it was amazing. My husband and kids love it. This will definitely be on our dinner menu. I did add some paprika to the chicken cause we love that spice.
Luis Mathews
0This one turned out so good! I thought about doing the chicken breasts with frozen spinach but then I told myself to be faithful to the recommendation and waited a couple of days until I could secure the baby spinach. These recipe was delicious. My family isn’t so fond of spinach and even they loved it! Thank you!
Kim
0Aaahhh, I’m in loved with this recipe! Really juicy chicken, and creamy and gooey cheese and spinach filling — and it was so easy to make too… I already listed it on my “Favorite recipe” list so I can make it over and over again! Thank you for this wonderful recipe <3
Bea
0I tried making spinach-stuffed chicken breast for the first time, and I was pleasantly surprised by how easy it was to prepare! Mine turned out so tasty and flavorful! This is now a part of my regular recipe rotation.
Lorna
0What an easy but hearty recipe! The chicken was juicy and the creamy spinach filling was divine. It’s a dish that looks and tastes like it was from a restaurant but is surprisingly easy to pull off at home.
Dani
0I wish I could give more than 5 stars for this. It’s so delicious and satisfying. I always go for the broil for a bit more browning on top. I eat low carb so these stuffed breasts are a complete meal for me, no sides, and leave me feeling great.
Jill
0I only had frozen spinach so I checked out your substitutions and read your notes to drain it thoroughly! It turned out great. Next time, I’m going to try baby spinach and see if it makes a big difference.
Cameron
0Okay… this chicken breast was HEAVENLY! That gooey mozarella…to die for!! Whoever said making stuffed chicken breast was hard was lying. This was really easy and tastes SO good!
Benton
0Made this for dinner this evening. Wife says I can make it again anytime! Very mild, very delish.
Amy
0I feel like anytime I attempt to make a chicken stuffed breast, it’s never quite right. Well this recipe certainly is! And it has all of the best flavors with a juicy chicken breast. Very delicious and will make again!
Abi
0This was a true treat for dinner! Easy to prepare but so much more interesting than the usual chicken recipes I make. Everyone loved it!
Kate
0Our chicken turned out so juicy and flavorful! Definitely making this again!
Quinn
0I tend to be more of a beef person, often finding that chicken doesn’t leave me satisfied in the same way as red meats. But this dish is the exception! The hearty stuffing really makes it. I most recently made this subbing pepper jack for mozz because it’s what I had on hand. I actually really liked it.
Denise
0I made this spinach stuffed chicken last night, and it was a hit with my family! The chicken was perfectly cooked, and the spinach filling was so flavorful. Definitely adding this to my regular dinner rotation!
Jenni
0Maya, your thoroughness always amazes me — you have thought of and answered it all. Thank you for what will certainly be another EXCELLENT recipe! 🙂
Tara
0Hi. My dad is having surgery and I wanted to prepare and freeze a few meals for him to have. If I completely prepare this minus the tomato/cheese on top and freeze it, what what he need to do when he is ready to have it.
In this article it states “When you’re ready to eat, you can place the frozen chicken in the oven. Once it’s close to done but not quite, add the tomatoes and cheese, then continue baking.”
So is that true, it doesn’t need thaw first? And if so do you still cook it at 450 degrees and for approximately how long.
Wholesome Yum D
0Hi Tara, You will want to cook it for 20-30 minutes or until the internal temp is 165 degrees.
Ria
0What’s the purpose of soaking the chicken in salt water first? Never done that before.
Maya | Wholesome Yum
0Hi Ria, This is called brining. The difference in salt ratio inside and outside the chicken to absorb some of the water and the result is much more juicy.
Sheena
0Can Marscapone cheese be used instead of cream cheese?
Wholesome Yum D
0Hi Sheena, Yes that would work as a substitute.
Jessica
0Wasn’t totally sure whether it would be flavorful enough, but it totally was! And very moist!
G Carey
0I’ve made this 2or 3 times so far using other cheeses when I didn’t have mozzarella. Excellent every way! And, if the chicken breast was a bit on the small side, I pounded it out & rolled it around the stuffing or just put it on top of the stuffing. I also doubled the amount of the cream cheese, grated cheese & the spinach! We love the stuffing. Last time I didn’t even wilt the spinach first. Yum!
Jackie
0This looks so amazing. Can this be prepped ahead of time (i.e. in the morning, then baked right before dinner? I usually do this with all my meals since I work so far from home. Just wondering if it would affect the spinach.
Wholesome Yum D
0Hi Jackie, Yes, ypu could make this the morning of and bake later that evening.
Christine
0Amazing!
Nikki
0I have made this a couple of times and my family just loves it, even my picky son. It’s so delicious!!
Amie M
0Made it to try since I’m the only one who is keto in my house…OMG, so delicious and easy!! I omitted the tomatoes because I didn’t have any, but I will be making this again, so I will probably try it with tomatoes at some point. Thank you Maya!!!
Chrissy
0This recipe is delicious!!! My family was so mad I didn’t make extra Everyone loved it thanks so much !!!! We will definitely be doing this one again ❣️
Teddi
0I made this recipe, and it’s a keeper!!! I have printed it out so that we can make this one again!! I have enjoyed so many of Maya’s recipes from her book, the ebooks, and the emails that she sends. We were in a food rut, but not any more!!! Thanks, Maya!
Katherine
0Can this be made without the brining step? My husband is on a low sodium diet for high blood pressure.
Wholesome Yum M
0Hi Katherine, Yes, but your chicken may not be as tender.
Dawn
0This recipe was SO EASY to do, and looks very impressive!! 😉 Was really delicious too – made enough for 2 meals (i served these with riced cauliflower “casserole”) so that saved me time as well. Terrific!
P.S. Is something up with the recipe videos? None of them are working since mid-day yesterday (3/18)
Wholesome Yum M
0Hi Dawn, The videos should all be working fine. Try clearing your browser caches and then trying again.
Mikel Ibarra
0This recipe was so good! My whole family loved it -including my 10-year-old and my husband ate seconds.
Ali
0I’m putting together a list of recipes to make my husband and I know he will love this one, thank you!
Claudia Lamascolo
0I love that this chicken dish is low carb especially trying to lose the holiday weight this is perfect!
Jenn
0This is a classic and delish recipe and is my new comfort food! Yum!
Wanda
0I’m always looking for new chicken recipes and this one has so many ingredients I adore! Bookmarking!