Introduction

Okay, let’s be real. We all need those go-to recipes that feel a little fancy but are secretly super simple to pull off on a weeknight. You know, the ones that make everyone at the table say “Wow!” without you having to spend hours slaving away? This Spinach Stuffed Chicken Breast recipe? It’s that recipe. It feels like something you’d get at a nice restaurant, but trust me, you can totally make this at home with minimal fuss. It’s cozy, comforting, and packed with flavor. Get ready to add this one to your regular rotation!

Why You’ll Love This Recipe

Fast: Seriously, prep is quick, and it cooks up in less than 30 minutes!
Easy: Basic steps, basic ingredients. You’ve got this!
Giftable: Okay, maybe not the whole chicken, but you can totally assemble these ahead of time and bake them for a friend who needs a comforting meal.
Crowd-pleasing: Who doesn’t love tender chicken stuffed with cheesy goodness? Even picky eaters often approve.

Ingredients

Gather ’round, friends! Here’s what you’ll need for this little piece of deliciousness:

4 8-oz Boneless skinless chicken breasts: Look for thicker ones if you can, they make stuffing easier!
2 tsp Sea salt: For seasoning the chicken and the filling.
1/2 tsp Black pepper: Freshly ground is always best!
6 oz Fresh spinach, chopped: This wilts down quite a bit, so it looks like a lot but fits perfectly.
2 oz Cream cheese, softened: Let it sit out for a bit so it’s easy to mix.
2 cloves Garlic, minced: Adds that essential punch of flavor.
1 cup Mozzarella cheese, shredded, divided: The melty, stretchy magic!
1 tbsp Olive oil: For getting that beautiful sear on the chicken.
1 medium Roma tomato, sliced thinly into 8 slices: A little pop of color and freshness on top!

How to Make It

Alright, apron on? Let’s get cooking!

First things first, preheat your oven to 375°F (190°C). Get that oven nice and warm so it’s ready when the chicken is.
If you’re using fresh spinach (which I recommend!), pop it in a skillet over medium heat. Stir it around for just a couple of minutes until it wilts down. Once it’s wilted, take it off the heat and use your hands or a spoon to squeeze out as much liquid as possible. This is key so your filling isn’t watery!
Now, grab a medium bowl. Add your wilted and squeezed spinach, the softened cream cheese, the minced garlic, and half of that delicious shredded mozzarella cheese. Give it a good stir until everything is nicely combined. Taste it and add a pinch of salt and pepper if you think it needs it.
Let’s get the chicken ready. Pat those chicken breasts nice and dry with paper towels. This helps them get a good sear later. Now, using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast. Imagine you’re making a little pouch for the filling! Be careful not to cut all the way through the other side.
Time to season! Sprinkle the inside of the pocket and the outside of each chicken breast generously with sea salt and black pepper.
Now for the fun part – stuffing! Spoon that yummy spinach and cheese filling evenly into the pockets you made in the chicken breasts. Don’t be shy, really fill them up! If you find the opening is a little wide and worried the filling might escape, you can use a couple of toothpicks to secure the opening. Just remember to remove them before serving!
Heat that olive oil in a large oven-safe skillet over medium-high heat. Make sure your skillet is hot before you add the chicken.
Carefully place the stuffed chicken breasts in the hot skillet. You want to sear them for about 2-3 minutes per side until they are beautifully golden brown. This step adds so much flavor!
Once they’re seared, take the skillet off the heat. Top each chicken breast with the rest of that shredded mozzarella cheese and those lovely thin slices of Roma tomato.
Carefully transfer the whole skillet into your preheated oven.
Bake for 20-25 minutes. The cooking time can vary depending on the thickness of your chicken, so the best way to know it’s done is to check the internal temperature with a meat thermometer. You’re looking for it to reach 165°F (74°C). The cheese on top should be perfectly melted and bubbly!
Almost there! Let the chicken rest in the skillet for about 5 minutes before you slice into it or serve. This helps the juices redistribute, keeping the chicken moist and tender.

Substitutions & Additions

This recipe is super flexible! Here are a few ideas to switch things up:

Cheese Swap: Don’t have mozzarella? Try sharp cheddar, provolone, or even a mix of mozzarella and parmesan.
Add-ins: Feeling adventurous? Stir in some chopped cooked bacon, sundried tomatoes, or a pinch of red pepper flakes to the filling.
Veggies: Instead of or in addition to spinach, you could wilt down some chopped kale or Swiss chard. Make sure to squeeze out the liquid!
Herbs: Mix in some fresh chopped basil, parsley, or chives with the filling for extra flavor.

Tips for Success

A few pointers to make sure your stuffed chicken turns out perfectly every time:

Don’t Overstuff: While you want a generous amount of filling, don’t pack it so full it bursts out during searing or baking.
Squeeze That Spinach: I cannot stress this enough! Excess water from spinach will make your filling watery.
Pat Dry: Dry chicken gets a better sear, which means more flavor.
Use a Meat Thermometer: This is truly the best way to ensure your chicken is cooked perfectly (not dry!) and safely. 165°F is the magic number.
Prep Ahead: You can prepare the spinach and cheese filling up to a day in advance and keep it in the fridge. You can even stuff the chicken breasts ahead of time, cover them, and keep them in the fridge for a few hours before searing and baking.

How to Store It

Got leftovers? Lucky you! This chicken stores really well. Once cooled, transfer the chicken to an airtight container and keep it in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. I often slice it up and add it to salads or wraps the next day!

FAQs

Got questions? I’ve got answers!

Can I use frozen spinach? Yes, absolutely! Just make sure it’s completely thawed and you squeeze out all the excess liquid before adding it to the filling.
How do I know the chicken is cooked through? The most reliable way is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken breast (avoiding the filling pocket). It should read 165°F (74°C).
What can I serve with this? This chicken goes great with so many things! Roasted potatoes, rice pilaf, a simple side salad, steamed green beans, or asparagus are all wonderful options.
My filling leaked out a little! What did I do wrong? Don’t worry, it happens! It’s often caused by cutting the pocket a little too big or overstuffing. Using toothpicks to secure the opening can help prevent this next time, but honestly, even if some leaks, it’s still going to be delicious!

Easy & Delicious Spinach Stuffed Chicken Breast

This Spinach Stuffed Chicken Breast recipe is a simple yet elegant weeknight meal that feels like something from a restaurant but is easy to make at home with minimal ingredients and fuss. It's cozy, comforting, and packed with flavor.

Print Recipe Pin Recipe

Cook Time 25

Servings 4 servings

Equipment

Skillet large oven-safe
Medium bowl
Sharp knife
paper towels
Meat thermometer
Toothpicks optional

Ingredients

Stuffed Chicken Breast

4 Boneless skinless chicken breasts 8-oz each, look for thicker ones
2 tsp Sea salt for seasoning chicken and filling
0.5 tsp Black pepper freshly ground
6 oz Fresh spinach chopped
2 oz Cream cheese softened
2 Garlic cloves minced
1 cup Mozzarella cheese shredded, divided
1 tbsp Olive oil
1 medium Roma tomato sliced thinly into 8 slices

Instructions

First things first, preheat your oven to 375°F (190°C). Get that oven nice and warm so it's ready when the chicken is.
If you're using fresh spinach (which I recommend!), pop it in a skillet over medium heat. Stir it around for just a couple of minutes until it wilts down. Once it's wilted, take it off the heat and use your hands or a spoon to squeeze out as much liquid as possible. This is key so your filling isn't watery!
Now, grab a medium bowl. Add your wilted and squeezed spinach, the softened cream cheese, the minced garlic, and half of that delicious shredded mozzarella cheese. Give it a good stir until everything is nicely combined. Taste it and add a pinch of salt and pepper if you think it needs it.
Let's get the chicken ready. Pat those chicken breasts nice and dry with paper towels. This helps them get a good sear later. Now, using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast. Imagine you're making a little pouch for the filling! Be careful not to cut all the way through the other side.
Time to season! Sprinkle the inside of the pocket and the outside of each chicken breast generously with sea salt and black pepper.
Now for the fun part – stuffing! Spoon that yummy spinach and cheese filling evenly into the pockets you made in the chicken breasts. Don't be shy, really fill them up! If you find the opening is a little wide and worried the filling might escape, you can use a couple of toothpicks to secure the opening. Just remember to remove them before serving!
Heat that olive oil in a large oven-safe skillet over medium-high heat. Make sure your skillet is hot before you add the chicken.
Carefully place the stuffed chicken breasts in the hot skillet. You want to sear them for about 2-3 minutes per side until they are beautifully golden brown. This step adds so much flavor!
Once they're seared, take the skillet off the heat. Top each chicken breast with the rest of that shredded mozzarella cheese and those lovely thin slices of Roma tomato.
Carefully transfer the whole skillet into your preheated oven.
Bake for 20-25 minutes. The cooking time can vary depending on the thickness of your chicken, so the best way to know it's done is to check the internal temperature with a meat thermometer. You're looking for it to reach 165°F (74°C). The cheese on top should be perfectly melted and bubbly!
Almost there! Let the chicken rest in the skillet for about 5 minutes before you slice into it or serve. This helps the juices redistribute, keeping the chicken moist and tender.

Notes

Don't Overstuff: While you want a generous amount of filling, don't pack it so full it bursts out during searing or baking. Squeeze That Spinach: Excess water from spinach will make your filling watery. Pat Dry: Dry chicken gets a better sear, which means more flavor. Use a Meat Thermometer: This is truly the best way to ensure your chicken is cooked perfectly (not dry!) and safely. 165°F is the magic number. Prep Ahead: You can prepare the spinach and cheese filling up to a day in advance and keep it in the fridge. You can even stuff the chicken breasts ahead of time, cover them, and keep them in the fridge for a few hours before searing and baking. To Store: Once cooled, transfer the chicken to an airtight container and keep it in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. Can use frozen spinach, make sure it's completely thawed and squeeze out excess liquid.