These spinach stuffed chicken breasts are my latest weeknight dinner winner. They’re filled with a creamy mix of spinach, mozzarella and cream cheese, seared until golden, then finished in the oven until perfectly juicy. Best of all, they’re on the table in just 25 minutes!
Table of Contents
One of the very first recipes I ever shared on Just a Taste was a stuffed chicken breast (way back in 2009!), so it’s safe to say I’ve stuffed my fair share of chicken breasts over the years. Since then, my broccoli-cheddar stuffed chicken breasts have become a reader favorite, and my jalapeño popper stuffed chicken is my go-to when I’m craving something with a little kick.
And this latest version was an instant hit in my house. The filling combines spinach, mozzarella and cream cheese for maximum cheesy goodness, with fresh chives, garlic powder and smoked paprika adding plenty of flavor.
The technique is my tried-and-tested stuffed chicken formula: stuff, sear, then bake. Searing gives the chicken a golden crust, then a quick trip to the oven cooks it through while keeping it juicy. The whole thing takes just 25 minutes, which is exactly the kind of easy chicken dinner I need on a busy weeknight (read: 8 out of 7 nights a week).
- Frozen spinach: You’ll need a 10-ounce package of frozen spinach that’s been thawed. The most important thing here is to squeeze out as much liquid as possible before making the filling. I wrap the spinach in a clean kitchen towel and wring it out really well so all that excess moisture doesn’t end up in the filling.
- Mozzarella cheese: Shredded low-moisture, whole-milk mozzarella works best.
- Cream cheese: Adds a subtle tang and makes the filling extra creamy. Make sure it’s at room temperature so it’s easy to mix with the spinach and mozzarella.
- Chicken breasts: Look for large, boneless, skinless chicken breasts that are thick enough to cut a deep pocket into for stuffing.
- Chives, garlic powder and smoked paprika: These round out the filling with plenty of flavor.
See the recipe card for full information on ingredients and quantities.
How to Cut the Pocket
Place each chicken breast flat on a cutting board and use a sharp knife to cut a deep pocket lengthwise into the thickest side, being careful not to slice all the way through. You want enough room to pack in the filling while keeping the other three sides intact.
And if you accidentally cut all the way through, don’t panic. Just use a couple of toothpicks to secure it back together.
Success tip: If yours have the chicken tenders still attached underneath (that small, thin strip of meat), remove them first. They make it harder to stuff the chicken and can cause them to cook unevenly. Save them for another meal, like my baked Parmesan chicken tenders.
Fill, Sear and Bake
With your pockets cut, you’re ready to stuff. Divide the spinach mixture among the chicken breasts, tucking it securely into each pocket.
I use a few toothpicks to hold the openings closed so the filling stays put while the chicken cooks:
If you have an ovenproof skillet, use it to sear the chicken because it can go straight into the oven to finish cooking. I use my Staub cast iron skillet, but any ovenproof skillet will work. Because this recipe calls for four chicken breasts, you’ll need two skillets so the chicken has plenty of room to sear rather than steam. If you only have one ovenproof skillet, sear the chicken in batches, then transfer it to a baking dish before baking.
Success tip: You’re not trying to cook the chicken through during the sear. The goal is simply to get a crisp, golden-brown exterior on both sides for maximum flavor.
From there, transfer the skillet to the oven and bake the stuffed chicken breasts until cooked through, about 10 to 15 minutes depending on their thickness.
Use the cooking times in this recipe as a guide and the internal temperature as your final test. Chicken breasts come in such a wide range of sizes and thicknesses that the best way to know when yours are cooked through is with an instant-read thermometer. Insert it into the thickest part of the chicken breast, making sure it’s in the chicken itself and not the cheesy filling. Once it reads 165°F, it’s done.
FAQs
Yes! Use 1 pound of fresh spinach in place of the 10-ounce package of frozen spinach. Sauté the fresh spinach just until wilted, let it cool, then squeeze out as much moisture as possible before chopping it and adding it to the filling. Just like with frozen spinach, you want to wring out as much moisture as possible so the filling doesn’t become watery.
Yes! You can prepare the filling and stuff the chicken breasts up to 1 day in advance. Cover and refrigerate them, then follow the recipe as directed for searing and baking.
Since these stuffed chicken breasts are already loaded with a cheesy spinach filling, I like to keep the sides simple. My honey roasted carrots are an easy veggie side, and you can never go wrong with a batch of pizza dough garlic knots.
Equipment
- toothpicks
Ingredients
- 1 (10-oz.) package frozen spinach, thawed
- 1 1/2 cups shredded mozzarella cheese
- 2 oz. cream cheese, at room temp
- 1 Tablespoon chopped fresh chives
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 large boneless, skinless chicken breasts
- 1/4 cup olive oil, divided
Instructions
- Preheat the oven to 400°F.
- Place the frozen spinach in a kitchen towel and wring out as much liquid as possible. Transfer the spinach to a medium bowl then stir in the mozzarella cheese, cream cheese, chives, garlic powder, paprika, ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through.
- Divide the filling among the chicken breasts, tucking it securely inside each pocket. Use toothpicks to secure the pockets shut.
- Season the outside of the chicken breasts with salt and pepper (and any other preferred seasonings).
- Add 2 tablespoons olive oil to two separate large, ovenproof skillets set over medium heat. Once the oil is hot, add two chicken breasts to each pan. Brown the chicken breasts on one side then flip them once and brown the second side for an additional 3 minutes.
- Transfer the skillets into the oven and continue cooking the chicken breasts until they reach an internal temperature of 165°F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and let them cool slightly before removing the toothpicks and serving.
Kelly’s Notes
- I recommend removing the tenders from the bottom of the chicken breasts if yours have them attached. They make the breasts more difficult to stuff and can cause them to cook unevenly.
- Squeeze as much liquid as possible from the thawed spinach before making the filling. Excess moisture can make the filling watery and harder to keep tucked inside the chicken.
- Chicken breasts vary widely in size and thickness, so use the searing and baking times as a guide. Thicker chicken breasts will take longer to cook than thinner ones.
- The best way to know when your chicken is done is with an instant-read thermometer. Insert it into the thickest part of the chicken (not the cheesy filling); it should register 165°F.
- Storage and reheating: Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered with foil, until warmed through. You can also reheat individual portions in the microwave.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Seems these responses are not to this recipe?
Hi Gloria! I completely re-worked this recipe, which was originally posted on the site more than a decade ago. :) Happy to answer any q’s you have!
I used the chicken broth that was remaining and added corn starch. Made a wonderful gravy to pour over the chicken and mashed potatoes. Great recipe!J
I’m so thrilled you enjoyed the recipe, John!
Looks like a great site so far. Any chance of an app soon??
Welcome to Just a Taste, Ryan! I don’t have an app in the works yet but stay tuned for my debut cookbook, The Secret Ingredient, in the spring of 2021!
After I brown them can I cook them in the oven instead of fry them?
Hi James – I’ve never tried that method with this recipe so I’m not sure what the temperature or bake time would need to be. Let me know if you give it a shot!
Just sending a note to say, I love this recipe and really great job on the blog
Thank you so much for your kind comment, Scott! I’m thrilled you enjoyed the recipe!
How many minutes do you estimate will the chicken take to cook in the broth?
Hi Jordan! It depends on the thickness, but it must reach an internal temp of 165°F.
Do you have the nutritional data for one serving?
In Asia,goat cheese is to expensive,what kind of cheese i can replace it?
Hi Bee! You can use any other variety of spreadable cheese.
can you give a rough estimate of how long the chicken needs to cook in the broth?
Hi Jenna – It depends on the size/thickness of the chicken breasts, but the internal temperature should be 165F.
Surprisingly fast and easy! And delicious!
Hi there! Just found your blog via pinterest & I your recipes look amazing! I will definitely be trying this recipe…love goat cheese!!!
This dish was delicious, easy to boot! I added increased the garlic to three cloves. I will definitely make this again. Also- I recommend the “Chavrie Basil and Garlic” goat cheese.