This Spinach Stuffed Chicken delivers an elegant yet comforting meal with minimal effort. Tender chicken breasts are filled with a creamy, garlicky spinach and cheese mixture, then pan-seared and baked to golden perfection. It’s a family favorite that comes together in under an hour.
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Why You’ll Love This Spinach Stuffed Chicken
- Impressive & Simple: Looks restaurant-worthy but is straightforward to make.
- Perfect Textures: Crispy seared exterior with a moist, creamy filling.
- Highly Adaptable: Swap cheeses or add ingredients to suit your taste.
- Great Leftovers: Reheats beautifully for next-day lunches.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180 g each)
- 200 g fresh spinach, roughly chopped
- 120 g cream cheese, softened
- 50 g grated Parmesan cheese
- 50 g crumbled feta cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: 1/4 tsp red pepper flakes for a slight kick
Tools: A sharp knife, cutting board, medium mixing bowl, oven-safe skillet (or a regular skillet and a baking dish), kitchen twine or toothpicks
Notes: Full-fat cream cheese ensures a creamy, non-watery filling. Always wilt and squeeze spinach dry to prevent soggy stuffing.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 42 g |
| Fat: | 21 g |
| Carbs: | 5 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the secret to even cooking. If your chicken breasts are particularly thick on one end, place them between two pieces of plastic wrap and gently pound the thicker parts until they’re about 2 cm thick all over. This prevents the thin parts from drying out while the thick parts cook through.
- Don’t skip squeezing the spinach. After you wilt the spinach, let it cool slightly, then grab handfuls and squeeze out as much liquid as you possibly can over the sink. A dry filling is a happy filling—it won’t leak out and will help the chicken get a beautiful sear.
- Bring your cream cheese to room temperature. This makes it so much easier to mix into a smooth, spreadable filling. If you forget, you can microwave it for 10-15 seconds, but be careful—you don’t want it melted, just soft.
- Use an oven-safe skillet if you have one. This allows you to go from the stovetop directly into the oven, which means fewer dishes to wash and you keep all those delicious browned bits in the pan for extra flavor.
How to Make Spinach Stuffed Chicken
Step 1: Prepare the Chicken and Filling. Start by preheating your oven to 200°C (400°F). Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. Using a sharp knife, carefully slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. It should look like a little pouch. In your mixing bowl, combine the softened cream cheese, Parmesan, feta, minced garlic, oregano, onion powder, and a good pinch of salt and pepper. Mix until it’s well combined. Now, wilt your spinach—you can do this quickly in a microwave for about 60-90 seconds or in a pan over medium heat until it’s just wilted. Let it cool, then squeeze out every drop of water you can. Stir the dry, wilted spinach into the cheese mixture.
Step 2: Stuff and Secure the Chicken. Divide the spinach and cheese filling evenly among the four chicken breasts. Use a spoon to stuff the mixture into the pockets you created, pressing it in gently but firmly. Don’t overfill them, or the filling will spill out during cooking—you want them nicely full but able to close. If the chicken breasts won’t stay closed on their own, secure the openings with a few toothpicks or tie them gently with kitchen twine. Season the outside of the chicken generously with salt and black pepper on both sides.
Step 3: Sear to Golden Perfection. Heat the olive oil in your oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the stuffed chicken breasts. You should hear a nice sizzle. Sear them for about 3-4 minutes on the first side, without moving them, until they develop a beautiful golden-brown crust. Carefully flip them over and sear for another 2-3 minutes on the other side. The goal here isn’t to cook them through, just to get that gorgeous color and flavor on the outside.
Step 4: Finish Cooking in the Oven. Once both sides are nicely seared, transfer the entire skillet to your preheated oven. Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) when checked with a meat thermometer. The chicken should feel firm to the touch, and the juices should run clear. If you don’t have a thermometer, make a small cut in the thickest part of one breast to check that the meat is white all the way through with no pink.
Step 5: Rest and Serve. This might be the most important step—remove the chicken from the oven and let it rest in the skillet for at least 5-7 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and flavorful. If you slice it too soon, all those wonderful juices will just run out onto the cutting board. Carefully remove the toothpicks or twine before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 325°F oven with a splash of broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, buttery potatoes are the perfect vehicle for soaking up any delicious juices that escape from the chicken.
- Simple Lemon Herb Rice — The bright, zesty flavor of the rice cuts through the richness of the cheesy filling beautifully.
- Oven-Roasted Asparagus — A little crisp-tender veggie on the side adds a lovely texture contrast and a fresh, green element to the plate.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes and bright acidity provide a fantastic counterbalance to the creamy, savory flavors of the dish.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
Something Sweet
- Lemon Sorbet — After a rich meal, a light, tart, and icy-cold sorbet is the most perfect and refreshing way to finish.
- Classic Tiramisu — If you’re going all out, the coffee-soaked layers and mascarpone cream are a decadent and classic Italian pairing.
Top Mistakes to Avoid
- Mistake: Not drying the chicken before searing. Any surface moisture will steam the chicken instead of letting it sear properly, and you’ll miss out on that beautiful, flavorful crust. Always pat it dry with paper towels.
- Mistake: Overstuffing the chicken breasts. It’s tempting to pack in
Spinach Stuffed Chicken
Make this easy Spinach Stuffed Chicken recipe for a delicious, elegant dinner. Tender chicken with a creamy spinach and cheese filling. Get the recipe now!
Ingredients
For the chicken and filling:
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4 boneless, skinless chicken breasts (about 150-180 g each)
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200 g fresh spinach (roughly chopped)
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120 g cream cheese (softened)
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50 g grated Parmesan cheese
-
50 g crumbled feta cheese
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2 cloves garlic (minced)
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1 tsp dried oregano
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1/2 tsp onion powder
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1 tbsp olive oil
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Salt and black pepper (to taste)
-
1/4 tsp red pepper flakes (for a slight kick)
Instructions
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Start by preheating your oven to 200°C (400°F). Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. Using a sharp knife, carefully slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. It should look like a little pouch. In your mixing bowl, combine the softened cream cheese, Parmesan, feta, minced garlic, oregano, onion powder, and a good pinch of salt and pepper. Mix until it’s well combined. Now, wilt your spinach—you can do this quickly in a microwave for about 60-90 seconds or in a pan over medium heat until it’s just wilted. Let it cool, then squeeze out every drop of water you can. Stir the dry, wilted spinach into the cheese mixture.01
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Divide the spinach and cheese filling evenly among the four chicken breasts. Use a spoon to stuff the mixture into the pockets you created, pressing it in gently but firmly. Don’t overfill them, or the filling will spill out during cooking—you want them nicely full but able to close. If the chicken breasts won’t stay closed on their own, secure the openings with a few toothpicks or tie them gently with kitchen twine. Season the outside of the chicken generously with salt and black pepper on both sides.02
-
Heat the olive oil in your oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the stuffed chicken breasts. You should hear a nice sizzle. Sear them for about 3-4 minutes on the first side, without moving them, until they develop a beautiful golden-brown crust. Carefully flip them over and sear for another 2-3 minutes on the other side. The goal here isn’t to cook them through, just to get that gorgeous color and flavor on the outside.03
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Once both sides are nicely seared, transfer the entire skillet to your preheated oven. Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) when checked with a meat thermometer. The chicken should feel firm to the touch, and the juices should run clear. If you don’t have a thermometer, make a small cut in the thickest part of one breast to check that the meat is white all the way through with no pink.04
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Remove the chicken from the oven and let it rest in the skillet for at least 5-7 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and flavorful. If you slice it too soon, all those wonderful juices will just run out onto the cutting board. Carefully remove the toothpicks or twine before serving.05
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