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Spinach Stuffed Chicken Breast

Tender, juicy, and cheesy, this Spinach Stuffed Chicken Breast recipe is perfect for any occasion. Made in one pan, this easy chicken recipe is a family-friendly meal you'll want to have on repeat.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 466 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 tablespoons olive oil divided (60ml)
  • 4 cups chopped fresh spinach (2 ounces/56g)
  • 2 garlic cloves minced
  • 4 ounces cream cheese softened (113g)
  • 2 tablespoons mayonnaise
  • ½ cup grated parmesan (40g)
  • ½ teaspoon red pepper flakes
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.
  2. In a large, oven-safe skillet over medium heat, add 2 tablespoons of olive oil. Add the spinach and garlic. Cook, stirring occasionally until the garlic is fragrant and spinach is wilted and vibrant green, about 3 to 5 minutes. Transfer to a medium bowl.
  3. To the spinach mixture, add the cream cheese, mayonnaise, parmesan, and red pepper flakes. Mix until fully combined. Set aside.
  4. Create pockets in the chicken breasts by cutting a slit on one long end of the breast and cutting into the center of each piece, being careful not to cut through the back or sides of the breast.
  5. In a small bowl, whisk together salt, garlic powder, paprika, and pepper. Sprinkle the spice mixture all over the outside of the chicken breasts. Stuff each piece with spinach mixture (about ¼ cup each), sealing the open end with a toothpick to secure if needed.
  6. In the same skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Add the chicken breasts and cook until browned, about 2 to 3 minutes on each side.
  7. Place the skillet in the oven and bake for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F. Remove the chicken from the skillet and let rest for 10 minutes. Serve warm.

Notes

  • Make sure you don’t accidentally cut all the way through the chicken breast. If you cut through to the back, the filling will leak out. If you do cut too far, you can seal the breast back together with some toothpicks. Just make sure you remember to remove them before serving.
  • When measuring the internal temperature of the stuffed chicken breast, make sure you are measuring the actual chicken and not the spinach stuffing. 
  • If you have leftover spinach artichoke dip, you can use that instead of making the spinach filling from scratch for this stuffed chicken breast with spinach recipe.
  • Don’t skip browning the chicken breasts in the skillet. Browning the chicken adds a ton of extra flavor and gives it a nice texture.
  • Room temperature cream cheese will mix much more easily than cream cheese straight out of the oven. If you had forgotten to take it out ahead of time, heat it in the microwave for 20 seconds at 50% power to soften it.
  • Letting the chicken rest will allow the moisture to redistribute in the chicken to ensure moist, juicy bites of chicken. If you serve it too early, all the juices will run out after your first cut!

Nutrition Information

Calories 466kcal (23%) Carbohydrates 6g (2%) Protein 31g (62%) Fat 36g (55%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 16g Trans Fat 0.03g Cholesterol 115mg (38%) Sodium 1094mg (46%) Potassium 682mg (19%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3662IU (73%) Vitamin C 10mg (11%) Calcium 181mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 466

% Daily Value*

Calories 466kcal 23%
Carbohydrates 6g 2%
Protein 31g 62%
Fat 36g 55%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 16g 80%
Trans Fat 0.03g 2%
Cholesterol 115mg 38%
Sodium 1094mg 46%
Potassium 682mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3662IU 73%
Vitamin C 10mg 11%
Calcium 181mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.