Introduction

Remember those weeknights when you just need something comforting, delicious, and ready in a flash? This Spinach Stuffed Chicken Breast recipe is a total game-changer! It’s like a warm hug on a plate, bursting with flavor and surprisingly simple to pull off. I love making this when I want to impress without spending hours in the kitchen. It always feels special, but honestly, it’s so straightforward you can whip it up any night of the week.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at about 30-40 minutes, making it perfect for busy evenings.
Easy: No fancy techniques needed here! You’ll be amazed at how simple it is to create something so elegant.
Giftable: Okay, maybe not the whole batch as a gift, but the concept of a delicious, healthy meal you can easily prepare is definitely something you’ll want to share with friends and family.
Crowd-pleasing: Even the pickiest eaters tend to love this one! The creamy spinach and melty cheese filling is a winning combination.

Ingredients

4 (8-ounce) boneless, skinless chicken breasts: These are our blank canvases, ready to be filled with goodness!
2 teaspoons sea salt: For seasoning inside and out.
1/2 teaspoon black pepper: A little kick to balance the flavors.
6 ounces fresh spinach, chopped: This is the star of our filling! Fresh spinach wilts down beautifully.
2 ounces cream cheese, softened: This makes our filling so wonderfully creamy and rich.
2 cloves garlic, minced: Garlic is pretty much mandatory for deliciousness, right?
1 cup shredded mozzarella cheese, divided: Because who doesn’t love melty, gooey cheese? We’ll use some in the filling and some on top!
1 tablespoon olive oil: For searing those beautiful chicken breasts to golden perfection.
1 medium Roma tomato, thinly sliced into 8 slices: A little pop of freshness and color on top.

How to Make It

Alright, let’s get cooking! Grab your apron and let’s make some magic happen.

Prep the Oven: First things first, preheat your oven to a cozy 375°F (190°C). This gives it time to get nice and hot while we get everything else ready.
Butterfly the Chicken: Take each chicken breast and carefully slice it horizontally, almost all the way through. Think of it like opening a book! This creates a pocket for our yummy filling.
Whip Up the Filling: In a medium bowl, combine the chopped fresh spinach, softened cream cheese, minced garlic, and 1/2 cup of the shredded mozzarella cheese. Give it a good mix until everything is beautifully combined.
Season the Inside: Now, open up those butterflied chicken breasts and lightly season the inside of each one with a pinch of our sea salt and black pepper.
Stuff ‘Em Up: Spoon that glorious spinach and cheese mixture evenly into the center of each chicken breast. Don’t be shy!
Fold and Secure: Gently fold the chicken breasts back over to completely enclose the filling. If they’re a bit shy and want to spring open, a couple of toothpicks will keep everything tucked in nicely.
Season the Outside: Season the outside of your stuffed chicken breasts with the remaining salt and pepper. This gives them that lovely crust.
Get Searing: Heat the olive oil in an oven-safe skillet over medium-high heat. Once it’s shimmering, carefully place the stuffed chicken breasts into the skillet. Sear them for about 2-3 minutes per side until they’re beautifully golden brown. This adds an extra layer of flavor!
Top it Off: Now for the grand finale! Top each seared chicken breast with a few thin slices of Roma tomato and sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Bake to Perfection: Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked all the way through and the cheese is melted and bubbly. You’ll know it’s ready when the juices run clear!

Substitutions & Additions

Want to mix things up? I totally get it! Here are a few ideas:

For the Spinach: If you’re not a fan of spinach, or can’t find any, you can try using finely chopped kale or even a can of drained and chopped artichoke hearts!
Cheesy Variations: Feel free to swap out some or all of the mozzarella for shredded Parmesan, Gruyère, or even a little sharp cheddar for a different flavor profile.
Add Some Kick: A pinch of red pepper flakes in the filling adds a lovely warmth.
For the Tomatoes: If you don’t have Roma tomatoes, any ripe tomato will do. You could also skip the tomatoes and add a few sun-dried tomatoes (chopped) to the filling for a concentrated tomato flavor.
Herbs: Freshly chopped parsley or chives stirred into the filling adds a lovely fresh touch.

Tips for Success

A few little tricks to make this recipe foolproof:

Don’t Overstuff: While it’s tempting to cram as much filling as possible in, overstuffing can cause the chicken to burst open during cooking. Aim for a generous but manageable amount.
Tempered Cream Cheese: Make sure your cream cheese is truly softened. This makes it much easier to mix with the spinach and garlic for a smooth filling. Leave it on the counter for about 30-60 minutes before you start.
Sharp Knife is Key: A sharp knife makes butterflying the chicken so much easier and safer.
Prep Ahead: You can actually prepare the filling and stuff the chicken breasts a few hours in advance. Cover them tightly and store them in the refrigerator. You might need to add a couple of minutes to the baking time if they’re going into the oven cold.

How to Store It

Leftovers are a good thing, especially with this dish! Once cooled, store any leftover Spinach Stuffed Chicken Breast in an airtight container in the refrigerator. It should stay fresh and delicious for about 3-4 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Here are a few questions you might have:

Can I make this without searing the chicken first? Yes, you can! If you skip searing, just place the stuffed chicken breasts directly into the oven after topping with tomatoes and cheese. You might need to bake them for a few minutes longer, around 25-30 minutes total, to ensure they’re cooked through.
What sides go well with this chicken? This chicken is incredibly versatile! It’s delicious with roasted vegetables like broccoli or asparagus, a simple side salad, mashed potatoes, or even some fluffy rice.
Is it okay if some filling oozes out? A little bit of ooze is perfectly normal and totally fine! It just means your filling is nice and gooey. If a lot of filling escapes, it might mean the chicken was overstuffed or not sealed well.

Easy Spinach Stuffed Chicken Breast

A comforting, delicious, and surprisingly simple spinach stuffed chicken breast recipe perfect for busy weeknights. This dish is elegant yet straightforward, featuring a creamy spinach and cheese filling encased in tender chicken, topped with tomato and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 4 chicken breasts

Equipment

oven-safe skillet
Medium bowl
Toothpicks Optional, for securing chicken
Knife Sharp knife recommended for butterflying

Ingredients

Main ingredients

4 8-ounce boneless, skinless chicken breasts
2 teaspoons sea salt For seasoning inside and out
0.5 teaspoon black pepper A little kick to balance the flavors
6 ounces fresh spinach, chopped This is the star of our filling!
2 ounces cream cheese, softened This makes our filling so wonderfully creamy and rich
2 cloves garlic, minced Garlic is pretty much mandatory for deliciousness
1 cup shredded mozzarella cheese, divided We'll use some in the filling and some on top!
1 tablespoon olive oil For searing
1 medium Roma tomato, thinly sliced into 8 slices A little pop of freshness and color on top

Instructions

Preheat your oven to 375°F (190°C).
Carefully slice each chicken breast horizontally, almost all the way through, to create a pocket.
4 8-ounce boneless, skinless chicken breasts
In a medium bowl, combine the chopped spinach, softened cream cheese, minced garlic, and 1/2 cup of mozzarella cheese. Mix until combined.
4 8-ounce boneless, skinless chicken breasts
Lightly season the inside of each chicken breast with salt and pepper.
4 8-ounce boneless, skinless chicken breasts
Spoon the spinach and cheese mixture evenly into the center of each chicken breast.
4 8-ounce boneless, skinless chicken breasts
Gently fold the chicken breasts back over to enclose the filling. Secure with toothpicks if needed.
4 8-ounce boneless, skinless chicken breasts
Season the outside of the stuffed chicken breasts with the remaining salt and pepper.
4 8-ounce boneless, skinless chicken breasts
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
4 8-ounce boneless, skinless chicken breasts
Top each seared chicken breast with tomato slices and the remaining 1/2 cup of mozzarella cheese.
4 8-ounce boneless, skinless chicken breasts
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
4 8-ounce boneless, skinless chicken breasts

Notes

Ensure cream cheese is softened for easier mixing. A sharp knife is recommended for butterflying the chicken. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently.