Hi everyone, I’m Darian! Today I’m sharing one of my go-to easy dinners – spinach stuffed chicken breasts. As a busy mom, I’m always looking for recipes that are quick to prep but feel special enough to serve for family dinners. These chicken breasts are a total winner in my house! The savory spinach and melty cheese filling is so delicious, and it transforms ordinary chicken into something restaurant-worthy.
In this post, I’ll share my tips for perfectly stuffed chicken with rice, how to serve it, frequently asked questions, and why this recipe is so near and dear to my heart. I hope your family loves these spinach stuffed chicken breasts as much as mine does!
Spinach Stuffed Chicken Breast
Equipment
- 1 oven
- 1 9” x 13” baking dish
- 2 medium bowl
Ingredients
- 4 Boneless skinless chicken breasts
- ½ tsp Salt
- 1 tbsp Olive oil
- ½ tsp Ground pepper
- ½ tsp Paprika
- 4 oz Cream cheese
- ½ tsp Garlic powder
- 2 tbsp Mayonnaise
- ⅓ cup Crumbled feta
- ¼ cup Shredded mozzarella
- 1 tbsp Italian seasoning
- 1 tsp Minced garlic
- 5 oz Chopped baby spinach 4 cups packed
Instructions
- Preheat oven to 375 degrees F
- Slice (butterfly) 4 chicken breasts horizontally about ¾ of the way through each breast. Do not fully slice breasts in half – these should be like pita pockets that will be filled later with the spinach mixture. Set on a plate and set aside for now
- Spray a 9” x 13” baking dish with non-stick cooking spray
- In a medium bowl, stir together olive oil, salt, black pepper, paprika and garlic powder
- Place chicken breasts in olive oil mixture (one at a time) to fully coat both sides of every chicken breast. As each is coated, place the chicken breasts in the baking dish
- In a medium bowl, beat together cream cheese, mayonnaise, feta, mozzarella, Italian seasoning and minced garlic. Beat until fully mixed
- Beat spinach into cream cheese mixture until fully combined
- Gently spoon mixture into the middle of each chicken breast. Distribute filling evenly in each of the 4 chicken breasts
- Bake in oven for 40 – 45 minutes or until chicken is thoroughly cooked. Use a meat thermometer to make sure chicken internal temperature has reached 165 degrees F. Be sure to check the middle of the thickest part of the breast and not into the cream cheese filling
- Remove baked chicken from oven and serve hot
- Store leftovers in a sealed food storage container in the fridge for up to 3 days
Video
Notes
Cooking Tips
The key to amazing stuffed chicken is all in the technique. Follow these tips:
- Pound the chicken to even thickness. This helps the chicken cook evenly and seals the filling inside.
- Don’t overstuff. Use just enough filling to come 1/2 inch from the edges so the chicken seals completely.
- Seal thoroughly. Carefully tuck the edges closed and seal with toothpicks to contain the filling.
- Brown well. Pan frying creates delicious caramelization on the outside of the chicken.
- Bake at a high temp. 400°F ensures the interior cooks through while keeping the outside crispy.
The filling is what makes these spinach stuffed chicken breasts so special. Mine has:
- Tender spinach. I use fresh baby spinach for great texture. Frozen works too!
- Melty cheese. A blend of mozzarella and parmesan gives the best flavor.
- Savory garlic. Minced garlic adds so much richness.
- Grated lemon zest. Brightens up the entire filling.
- Seasoned breadcrumbs. Helps bind everything together.
- Chopped sun-dried tomatoes. Little bursts of flavor in every bite!
Storing & Serving Spinach Stuffed Chicken Breast
While the spinach stuffed chicken is delicious all on its own, pairing it with complementary sides can take the meal to the next level. Here are even more serving ideas:
- Baked Potatoes – Russet or sweet potatoes baked until fluffy and tender are a hearty, comforting side. Load them up with butter, sour cream, bacon bits and cheddar for a meal in one!
- Roasted Root Vegetables – A medley of carrots, parsnips, sweet potatoes and beets roasted with olive oil, garlic and herbs adds bright colors and sweet flavors.
- Creamy Polenta – Soft, creamy polenta is the perfect base to soak up pan juices and top with the chicken. Sprinkle with Parmesan for even more richness.
- Pasta Salad – Chilled pasta tossed with fresh vegetables like bell peppers, tomatoes, cucumbers, olives and Italian dressing makes a refreshing counterpoint.
- Dinner Rolls – Warm, crusty rolls are essential for sopping up every last drop of pan sauce. Try rosemary garlic rolls or buttery, flaky croissants.
- Leafy Green Salad – Crisp lettuces, baby spinach, and fresh herbs like dill and parsley help balance the meal. Toss with a lemony vinaigrette.
- Sauteed Green Beans – Fresh green beans sauteed with garlic, olive oil and toasted almonds make an easy, healthy side dish.
With so many options, you can create the perfect meal to complement the spinach stuffed chicken breasts. Play around with different flavor and texture combinations to keep dinner exciting and delicious.
Storage and Leftovers:
These spinach stuffed chicken breasts store well for meal prep and leftovers. Refrigerate for up to 4 days. Reheat gently in the oven or microwave until warmed through. The filling may separate a bit but they still taste amazing!
But what if you don’t have a microwave or prefer not to use one? Don’t worry, I’ve got you covered. Check out my guide on ‘How to reheat food without a microwave‘. It offers various methods and tips to reheat your food effectively while maintaining its flavor and texture. Click here to learn more and discover how to make your leftovers taste just as good as when they were freshly cooked!
You can also freeze the uncooked stuffed chicken individually with parchment between the layers. Thaw overnight in the fridge and cook as directed.
Frequently Asked Questions
What if the filling leaks out?
Just carefully tuck any runaway filling back into the chicken. The toothpicks will help hold it in place during cooking.
Can I make spinach stuffed chicken breasts ahead?
Yes, just assemble the stuffed chicken breasts but don’t cook them until ready to eat.
What if they’re dry after reheating?
Add a splash of chicken broth and cover to rehydrate while reheating.
Can I use frozen spinach?
Absolutely! Just thaw and drain it first.
I first made these spinach stuffed chicken breasts when my oldest daughter became a picky eater. She refused to eat veggies, but I managed to sneak some spinach into these chicken breasts and she loved them! Now she’s a spinach fan. These chicken breasts will always remind me of that victory. I hope your family enjoys them as much as we do!
Let me know if you give this recipe a try! Be sure to tag me @countymamacooking and #countymamacooking so I can see your delicious stuffed chicken creations. Enjoy!