When I want a protein-rich dinner that feels a little fancy but is easy enough for a weeknight, I make this spinach stuffed chicken. Tender chicken breasts are filled with a creamy spinach and cheese mixture, then seared and baked until golden and juicy. It’s satisfying, low-carb, and packed with flavor in every bite.
Why You’ll Love This Recipe
I love this stuffed chicken because it brings together bold flavor, creamy texture, and simple ingredients in a way that feels both comforting and elegant. The filling keeps the chicken moist, and the golden crust from pan-searing adds a delicious finish. It’s a restaurant-style dish that I can pull off in under an hour, and it pairs beautifully with just about anything—veggies, salad, or a simple side of rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breasts
-
Fresh spinach (or frozen, thawed and drained)
-
Cream cheese (softened)
-
Shredded mozzarella cheese
-
Grated Parmesan cheese
-
Garlic (minced)
-
Olive oil
-
Salt
-
Black pepper
-
Smoked paprika or Italian seasoning (optional for extra flavor)
-
Toothpicks or kitchen twine (for sealing the chicken)
Directions
-
I preheat the oven to 375°F (190°C).
-
I butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through, then open them like a book.
-
For the filling, I sauté the spinach with a bit of garlic in olive oil until wilted, then let it cool slightly.
-
I mix the spinach with cream cheese, mozzarella, and Parmesan until creamy and well blended.
-
I spoon the filling into each chicken breast, fold them closed, and secure with toothpicks.
-
I season the outside of the chicken with salt, pepper, and a sprinkle of paprika or Italian seasoning.
-
I heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3–4 minutes per side, just until golden.
-
I transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is fully cooked (internal temp of 165°F).
-
I let it rest for a few minutes before slicing and serving.
Servings and timing
This recipe makes 4 servings.
Prep time takes me about 15 minutes, searing and baking takes around 25 minutes, so it’s ready in about 40 minutes total.
Variations
-
I add chopped sun-dried tomatoes or sautéed mushrooms to the filling for extra flavor.
-
For a spicy kick, I mix red pepper flakes into the filling.
-
I sometimes use goat cheese or feta instead of cream cheese for a tangy variation.
-
To make it dairy-free, I use a plant-based cream cheese and shredded vegan cheese.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in the oven at 325°F or microwave in short intervals. I avoid freezing once cooked, but I’ve frozen raw, stuffed chicken breasts successfully—just thaw overnight in the fridge before cooking.
FAQs
Can I use frozen spinach?
Yes, I use frozen spinach all the time—I just make sure to thaw and squeeze out all the excess moisture first.
What’s the best way to keep the filling from leaking out?
I don’t overstuff, and I always secure the chicken tightly with toothpicks or tie with kitchen twine.
Can I make this ahead of time?
Yes, I prep and stuff the chicken earlier in the day, refrigerate it, and cook it fresh before dinner.
What sides go well with this dish?
I like serving it with garlic mashed potatoes, roasted vegetables, or a crisp green salad.
Is this recipe low-carb or keto-friendly?
Yes, it’s naturally low in carbs and high in protein—perfect for low-carb or keto meals.
Conclusion
Spinach stuffed chicken is one of those dishes that always impresses, whether I’m cooking for myself or for guests. It’s rich, juicy, and full of flavor, and I love how easy it is to customize. With just a few ingredients and a little care, I get a beautiful dinner that tastes like it came from a fine dining kitchen—right at home.
Print
Spinach Stuffed Chicken: A Juicy, Flavor-Packed Dinner Favorite
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Pan-Seared, Oven-Baked
- Cuisine: American
- Diet: Gluten Free
Description
Spinach Stuffed Chicken is a juicy, flavor-packed dinner featuring tender chicken breasts filled with a creamy spinach and cheese mixture. Pan-seared and oven-baked to perfection, this low-carb, protein-rich recipe makes an easy, elegant weeknight meal that’s ready in under an hour.
Ingredients
- Boneless, skinless chicken breasts
- Fresh spinach (or frozen, thawed and drained)
- Cream cheese, softened
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Garlic, minced
- Olive oil
- Salt
- Black pepper
- Smoked paprika or Italian seasoning (optional)
- Toothpicks or kitchen twine (for sealing)
Instructions
-
Preheat oven to 375°F (190°C).
-
Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open flat.
-
Sauté spinach with garlic in olive oil until wilted. Let cool slightly.
-
In a bowl, mix sautéed spinach with cream cheese, mozzarella, and Parmesan until combined.
-
Spoon filling into each butterflied chicken breast, fold closed, and secure with toothpicks.
-
Season chicken with salt, pepper, and paprika or Italian seasoning.
-
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden.
-
Transfer skillet to oven and bake for 15–20 minutes or until internal temp reaches 165°F.
-
Rest briefly before slicing and serving.
Notes
- Add sun-dried tomatoes or mushrooms to the filling for variation.
- Mix in red pepper flakes for heat.
- Try goat cheese or feta for a tangy twist.
- Use vegan cream cheese and cheese for a dairy-free version.
- Secure chicken well to prevent filling from leaking during cooking.
Your email address will not be published. Required fields are marked *