Cutting into this spinach stuffed chicken reveals a vibrant, creamy filling that feels both elegant and comforting. This version is my favorite—a golden exterior with a garlicky spinach and cheese center that’s surprisingly simple to master. The aroma promises a dinner far from ordinary, perfect for date nights or elevating your weeknight rotation.
Love Spinach Stuffed Chicken? So do we! If you're into Chicken Recipes or curious about Drinks, you'll find plenty of inspiration below.
Why You’ll Love This Spinach Stuffed Chicken
- Complete meal: Protein and greens wrapped in a delicious package.
- Flavor contrast: Juicy chicken pairs with creamy, savory spinach.
- Simple to master: Easy butterflying technique feels pro.
- Versatile base: Swap cheeses or add sun-dried tomatoes, artichokes, or herbs.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180 g each)
- 200 g fresh spinach, roughly chopped
- 150 g cream cheese, softened
- 100 g grated mozzarella cheese
- 50 g grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 tbsp olive oil, divided
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika (optional, for color)
- To taste salt and freshly ground black pepper
Tools: A sharp chef’s knife, a large oven-safe skillet, kitchen twine or toothpicks, a mixing bowl.
Notes: Using fresh spinach instead of frozen prevents a watery filling. Soften cream cheese for easier mixing.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 45 g |
| Fat: | 24 g |
| Carbs: | 6 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 evenly. This is the secret to even cooking. If the chicken breasts are thick and uneven, they’ll cook at different rates, leaving you with some dry spots and some undercooked areas.
- Wilt the spinach thoroughly. You really want to cook out as much moisture as possible from the spinach. A watery filling will steam the chicken from the inside and can make the whole dish soggy.
- Don’t overstuff the chicken. It’s tempting to pack in as much of that delicious filling as possible, but if you overdo it, the chicken will be difficult to seal and might burst open during cooking.
- Let the filling cool. Before you stuff the chicken, make sure your spinach and cheese mixture has cooled down to at least room temperature. A hot filling will start cooking the chicken prematurely.
How to Make Spinach Stuffed Chicken
Step 1: Prepare the Chicken. Pat the chicken breasts completely dry with paper towels. Place one breast on a cutting board and, using a sharp knife held parallel to the board, slice horizontally through the thickest part, but don’t cut all the way through. Open it up like a book. Place the butterflied breast between two pieces of plastic wrap and gently pound it with a rolling pin or meat mallet until it’s an even 1 cm thickness. Repeat with all breasts, then season both sides generously with salt, pepper, and a pinch of paprika.
Step 2: Make the Filling. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant—you’ll notice that amazing aroma filling your kitchen. Now, add all the fresh spinach. It will look like a mountain at first, but it wilts down remarkably fast. Cook, stirring frequently, for 2-3 minutes until the spinach is fully wilted and any liquid has evaporated. Transfer this mixture to a bowl and let it cool for a few minutes.
Step 3: Combine the Filling Ingredients. To the slightly cooled spinach mixture, add the softened cream cheese, mozzarella, Parmesan, and dried Italian seasoning. Mix everything together until it’s well-combined and forms a cohesive, creamy filling. Taste it at this point and adjust the seasoning with more salt and pepper if needed. This is your chance to make sure the flavor is spot-on before it goes into the chicken.
Step 4: Stuff and Secure the Chicken. Lay your pounded chicken breasts flat on the cutting board. Divide the spinach and cheese mixture evenly among them, placing a generous mound in the center of each. Carefully fold one side of the chicken over the filling, then the other, to enclose it completely. Use kitchen twine to tie each breast in 2-3 places to secure it, or you can use toothpicks to pin the seams shut. Just remember to remove them before serving!
Step 5: Sear and Bake. Preheat your oven to 200°C (400°F). Using the same skillet (wipe it clean if there are any burnt bits), heat the remaining tablespoon of olive oil over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet, seam-side up. Sear for 2-3 minutes on one side until you get a beautiful golden-brown crust, then carefully flip and sear the other side for another 2-3 minutes. This initial sear locks in the juices.
Step 6: Finish in the Oven. Transfer the entire oven-safe skillet to your preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through. The best way to check is with a meat thermometer inserted into the thickest part of the chicken (not the filling)—it should read 74°C (165°F). The outside will be golden, and you might see a little cheesy goodness bubbling out.
Step 7: Rest and Serve. Once out of the oven, transfer the chicken to a clean cutting board and let it rest for a full 5 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. After resting, remove the twine or toothpicks, slice each breast crosswise, and serve immediately.
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 175°C (350°F) oven for 10–15 minutes until warmed through.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, buttery potatoes are the perfect canvas for any juices that escape from the chicken.
- Simple Arugula Salad — A light salad with a lemony vinaigrette provides a fresh, peppery contrast that cuts through the richness of the dish.
- Roasted Asparagus — It roasts in the same oven and adds a lovely, slightly charred green element to your plate.
Drinks
- A Crisp Chardonnay — Its slight oakiness and crisp acidity complement the creamy cheese and rich chicken beautifully without overpowering it.
- Sparkling Water with Lemon — The bubbles and citrus are a fantastic non-alcoholic option that cleanses the palate between each rich, savory bite.
Something Sweet
- Lemon Sorbet — Its bright, sharp citrus flavor is incredibly refreshing after a rich, savory meal and feels light and palate-cleansing.
- Dark Chocolate Truffles — Just one or two rich, intense truffles provide a sophisticated, not-too-sweet ending that feels just right.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. This leads to uneven cooking where the thin parts are dry and the thick parts might still be raw. Taking that extra minute to pound them ensures a perfect cook all the way through.
- Mistake: Using a hot filling. If you stuff the chicken with a hot spinach mixture, it will start to cook the meat from the inside before it even hits the pan, resulting in a tough, overcooked exterior by the time the inside is safe to eat.
- Mistake: Skipping the sear. Searing the chicken in a hot skillet before baking creates a flavorful crust via the Maillard reaction. It adds a ton of flavor and texture that you just can’t get from baking alone.
- Mistake: Cutting into the chicken immediately. I know it’s hard to wait, but if you slice it right away, all those precious juices will run out onto the cutting board, leaving the chicken dry. Letting it rest is crucial for juiciness.
Expert Tips
- Tip: Use a meat thermometer. This is the single best way to achieve perfectly cooked chicken every single time. Guessing leads to anxiety and potentially dry meat. Aim for 74°C (165°F) in the thickest part of the chicken.
- Tip: Get creative with the filling. This recipe is a fantastic template. Try adding chopped artichoke hearts, sun-dried tomatoes, or even a bit of crumbled feta cheese for a tangy twist. The possibilities are endless.
- Tip: Make-ahead for easy entertaining. You can assemble the stuffed chicken breasts, cover them, and refrigerate them for up to 8 hours before cooking. This makes dinner parties so much less stressful.
- Tip: Create a pan sauce. After removing the chicken from the skillet, deglaze the pan with a splash of chicken broth or white wine, scraping up the browned bits. Let it reduce slightly for a simple, delicious sauce to drizzle over the top.
FAQs
Can I use frozen spinach instead of fresh?
You can, but you need to be very thorough about removing the moisture. Thaw the frozen spinach completely, then place it in a clean kitchen towel or several layers of paper towels and squeeze, squeeze, squeeze until no more water comes out. If you skip this step, your filling will be watery and can make the chicken soggy. Honestly, fresh is easier to control, but frozen works in a pinch if you’re diligent.
How do I know when the chicken is fully cooked without a thermometer?
The safest way is to use a thermometer, but if you don’t have one, you can make a small cut into the thickest part of the chicken. The meat should be white all the way through with no traces of pink, and the juices should run clear, not pink. Be careful not to cut too deep and lose all the filling! The chicken will also feel firm to the touch when pressed.
Can I make this recipe ahead of time?
Absolutely! You can assemble the stuffed chicken breasts completely—sear them and everything—then cover and refrigerate them for up to a day. When you’re ready to eat, just pop them in the preheated oven. You might need to add a few extra minutes to the baking time since they’ll be going in cold from the fridge.
What’s the best way to reheat leftovers?
The oven is your best friend here. Reheating in the microwave will make the chicken rubbery and the filling might separate. Place the leftover chicken on a baking sheet and warm it in a 175°C (350°F) oven for 10-15 minutes, until heated through. This helps it retain its texture much better.
My cheese filling leaked out during cooking. What did I do wrong?
This usually happens for one of two reasons: either the chicken wasn’t sealed properly, or it was overstuffed. Make sure you’re not putting too much filling in, and that you’re securing the seams well with twine or toothpicks. A little leakage is normal, but a major cheese explosion means you need to adjust your technique slightly next time.
Spinach Stuffed Chicken
Learn how to make perfect Spinach Stuffed Chicken with a creamy, cheesy filling. This impressive yet easy recipe is perfect for weeknights or special occasions. 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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150 g cream cheese (softened)
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100 g grated mozzarella cheese
-
50 g grated Parmesan cheese
-
3 cloves garlic (minced)
-
1 small onion (finely diced)
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2 tbsp olive oil (divided)
-
1 tsp dried Italian seasoning
-
1/2 tsp paprika (optional, for color)
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salt and freshly ground black pepper (to taste)
Instructions
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Pat the chicken breasts completely dry with paper towels. Place one breast on a cutting board and, using a sharp knife held parallel to the board, slice horizontally through the thickest part, but don’t cut all the way through. Open it up like a book. Place the butterflied breast between two pieces of plastic wrap and gently pound it with a rolling pin or meat mallet until it’s an even 1 cm thickness. Repeat with all breasts, then season both sides generously with salt, pepper, and a pinch of paprika.01
-
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant—you’ll notice that amazing aroma filling your kitchen. Now, add all the fresh spinach. It will look like a mountain at first, but it wilts down remarkably fast. Cook, stirring frequently, for 2-3 minutes until the spinach is fully wilted and any liquid has evaporated. Transfer this mixture to a bowl and let it cool for a few minutes.02
-
To the slightly cooled spinach mixture, add the softened cream cheese, mozzarella, Parmesan, and dried Italian seasoning. Mix everything together until it’s well-combined and forms a cohesive, creamy filling. Taste it at this point and adjust the seasoning with more salt and pepper if needed. This is your chance to make sure the flavor is spot-on before it goes into the chicken.03
-
Lay your pounded chicken breasts flat on the cutting board. Divide the spinach and cheese mixture evenly among them, placing a generous mound in the center of each. Carefully fold one side of the chicken over the filling, then the other, to enclose it completely. Use kitchen twine to tie each breast in 2-3 places to secure it, or you can use toothpicks to pin the seams shut. Just remember to remove them before serving!04
-
Preheat your oven to 200°C (400°F). Using the same skillet (wipe it clean if there are any burnt bits), heat the remaining tablespoon of olive oil over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet, seam-side up. Sear for 2-3 minutes on one side until you get a beautiful golden-brown crust, then carefully flip and sear the other side for another 2-3 minutes. This initial sear locks in the juices.05
-
Transfer the entire oven-safe skillet to your preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through. The best way to check is with a meat thermometer inserted into the thickest part of the chicken (not the filling)—it should read 74°C (165°F). The outside will be golden, and you might see a little cheesy goodness bubbling out.06
-
Once out of the oven, transfer the chicken to a clean cutting board and let it rest for a full 5 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. After resting, remove the twine or toothpicks, slice each breast crosswise, and serve immediately.07
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