Chicken Breast Stuffed with Spinach and Cheese

Golden, juicy chicken stuffed with creamy spinach and melted cheese, all in one pan. ♡

This stuffed chicken works because the spinach and cream cheese filling stays creamy while the outside gets a gorgeous golden sear. The garlic ties everything together and the mozzarella pulls into those stretchy strings we all love. It looks fancy but takes about 30 minutes.

Grab your chicken breasts and a sharp knife. We’re butterflying, stuffing, and searing our way to one of the easiest impressive dinners you’ll ever make. Let’s make it together.

Ingredients

Spinach and Cheese Stuffed Chicken

• 4 boneless skinless chicken breasts
• 2 cups fresh spinach, roughly chopped
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Optional add-ins:

• Sun-dried tomatoes
• Artichoke hearts
• Crumbled feta
• Red pepper flakes

How to Make Spinach and Cheese Stuffed Chicken

1. Mix. Combine cream cheese, mozzarella, chopped spinach, garlic, and Italian seasoning in a bowl. Season with salt and pepper.
2. Butterfly. Cut a deep pocket into each chicken breast horizontally, slicing almost all the way through but not quite. Open it like a book.
3. Stuff. Divide the filling evenly among the chicken breasts. Press the edges together and secure with toothpicks if needed.
4. Sear. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until deeply golden. (Don’t move them too early.)
5. Bake. Transfer the skillet to a 400°F oven and bake 15 to 18 minutes until chicken reaches 165°F internally. The cheese should be melted and bubbling at the seams.
6. Serve. Rest for 5 minutes before slicing. Spoon any pan juices over the top.

Tips

• Pound thick chicken breasts to an even 3/4 inch thickness before butterflying so they cook evenly.
• Soften the cream cheese fully or the filling will be lumpy and hard to spread.
• Don’t overstuff or the filling leaks out during searing. About 2 to 3 tablespoons per breast is plenty.
• Use an instant-read thermometer. Cutting into the chicken to check lets the juices escape.
• Let the skillet get properly hot before adding the chicken. That’s what gives you the golden crust.

Variations

• Swap spinach for roasted red peppers and feta for a Mediterranean twist.
• Use pepper jack instead of mozzarella for a spicy kick.
• Add chopped bacon to the filling for a smoky, salty crunch.
• Go Greek with sun-dried tomatoes, kalamata olives, and oregano.
• Wrap the stuffed breast in prosciutto before searing for extra flavor.

FAQ

Chicken Breast Stuffed with Spinach and Cheese

Juicy chicken breasts stuffed with a creamy spinach and cheese filling, seared golden and baked to perfection.

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Ingredients Method Notes

Ingredients

  

• – 4 boneless skinless chicken breasts
• – 2 cups fresh spinach roughly chopped
• – 4 oz cream cheese softened
• – 1 cup shredded mozzarella
• – 3 cloves garlic minced
• – 1 tbsp olive oil
• – 1 tbsp butter
• – 1 tsp Italian seasoning
• – 1/2 tsp smoked paprika
• – Salt and pepper to taste

Method

 

1. Mix. Combine cream cheese, mozzarella, spinach, garlic, and Italian seasoning. Season with salt and pepper.
2. Butterfly. Cut a deep pocket into each chicken breast. Open like a book.
3. Stuff. Fill each breast with the mixture. Secure with toothpicks.
4. Sear. Heat oil and butter in an oven-safe skillet. Sear 3 to 4 minutes per side until golden.
5. Bake. Transfer to a 400°F oven for 15 to 18 minutes until 165°F internally.
6. Serve. Rest 5 minutes, then slice and spoon pan juices over top.
7. NOTES:

Notes

– Pound chicken to even thickness for uniform cooking.

– Don’t overstuff or filling will leak during searing.

– Use an instant-read thermometer for perfect doneness.

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