Spinach Stuffed Chicken Breast – Juicy, Flavor-Packed Dinner

You know those nights when you want something that feels special but doesn’t take forever? This spinach stuffed chicken breast is exactly that. It’s simple, satisfying, and looks like it came from a cozy bistro.

The chicken stays juicy, the filling is creamy and garlicky, and everything comes together with pantry staples. Serve it with a quick salad or roasted veggies, and dinner feels complete without a lot of fuss.

Spinach Stuffed Chicken Breast - Juicy, Flavor-Packed Dinner

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• 1/2 teaspoon smoked paprika (optional, for color and warmth)
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and well-drained)
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon mayonnaise or Greek yogurt
• 1 teaspoon lemon zest (optional)
• Pinch of red pepper flakes (optional)
• Lemon wedges, for serving (optional)
• Toothpicks or kitchen twine

Instructions

 

• Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish.
• Season the chicken: Pat chicken breasts dry. Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, Italian seasoning, and smoked paprika. Rub evenly over both sides. Drizzle with olive oil.
• Make the filling: In a bowl, combine cream cheese, mozzarella, Parmesan, mayo or yogurt, garlic, lemon zest, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes. Fold in chopped spinach.
• Cut pockets: Place each breast flat on a board. Using a sharp knife, slice a deep pocket into the thick side, keeping the knife parallel to the board. Don’t cut all the way through.
• Stuff: Spoon the spinach mixture into each pocket, dividing evenly. Don’t overfill. Secure the opening with toothpicks or tie with kitchen twine.
• Sear for color (optional but great): Heat a skillet over medium-high. Add a little oil and sear chicken 1–2 minutes per side until golden. Transfer to the baking sheet or bake directly in the skillet if it’s oven-safe.
• Bake: Cook for 18–25 minutes, depending on thickness. The chicken is done when the center reaches 165°F (74°C) on an instant-read thermometer.
• Rest and serve: Rest 5 minutes. Remove toothpicks. Serve with lemon wedges and your favorite sides.

What Makes This Recipe So Good

• Juicy every time: A cheesy spinach filling keeps the chicken moist while it bakes.
• Weeknight-friendly: Prep in 15 minutes, bake in about 20–25.
• Balanced flavor: Garlic, Parmesan, and a hint of lemon make the filling bright and savory.
• Flexible: Swap cheeses, add sun-dried tomatoes, or use fresh or frozen spinach.
• Meal prep win: Reheats well for lunches or quick dinners.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• 1/2 teaspoon smoked paprika (optional, for color and warmth)
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and well-drained)
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon mayonnaise or Greek yogurt
• 1 teaspoon lemon zest (optional)
• Pinch of red pepper flakes (optional)
• Lemon wedges, for serving (optional)
• Toothpicks or kitchen twine

Instructions

1. Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish.
2. Season the chicken: Pat chicken breasts dry.

   Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, Italian seasoning, and smoked paprika. Rub evenly over both sides. Drizzle with olive oil.

3. Make the filling: In a bowl, combine cream cheese, mozzarella, Parmesan, mayo or yogurt, garlic, lemon zest, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes.

   Fold in chopped spinach.

4. Cut pockets: Place each breast flat on a board. Using a sharp knife, slice a deep pocket into the thick side, keeping the knife parallel to the board. Don’t cut all the way through.
5. Stuff: Spoon the spinach mixture into each pocket, dividing evenly.

   Don’t overfill. Secure the opening with toothpicks or tie with kitchen twine.

6. Sear for color (optional but great): Heat a skillet over medium-high. Add a little oil and sear chicken 1–2 minutes per side until golden.

   Transfer to the baking sheet or bake directly in the skillet if it’s oven-safe.

7. Bake: Cook for 18–25 minutes, depending on thickness. The chicken is done when the center reaches 165°F (74°C) on an instant-read thermometer.
8. Rest and serve: Rest 5 minutes. Remove toothpicks.

   Serve with lemon wedges and your favorite sides.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container for up to 3–4 days in the fridge.
• Reheating: Warm in a 300°F (150°C) oven for 10–12 minutes or microwave gently at 50% power in 30–45 second bursts. Add a splash of broth to keep it moist.
• Freezing: Freeze uncooked, stuffed chicken tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bake as directed.

  Cooked leftovers can also be frozen up to 2 months; thaw and reheat gently.

Why This is Good for You

• Lean protein: Chicken breast is high in protein and low in saturated fat, supporting muscle health and satiety.
• Greens boost: Spinach adds iron, folate, and vitamin K, plus fiber for better digestion.
• Smart fats: Moderate amounts of dairy bring calcium and creamy texture while keeping carbs low.
• Customizable balance: Pair with a veggie-rich side or whole grains to round out the meal.

Pitfalls to Watch Out For

• Overcooking: Dry chicken is the enemy. Use a thermometer and pull at 165°F.
• Watery filling: If using frozen spinach, squeeze out excess water. Fresh spinach should be chopped and packed loosely.
• Pockets tearing: Go slow with the knife and keep the blade parallel to the cutting board.
• Leaking filling: Don’t overstuff, and secure openings with toothpicks.
• Underseasoning: Season the chicken itself, not just the filling, for full flavor.

Recipe Variations

• Mediterranean: Add chopped sun-dried tomatoes, olives, and feta instead of mozzarella.
• Artichoke-spinach: Stir in 1/2 cup chopped marinated artichokes for tang and texture.
• Bacon-wrapped: Wrap each breast with 2 slices of bacon before baking.

  Adjust cooking time slightly and use a rack for crisping.

• Herb-forward: Add fresh basil or parsley to the filling and finish with a squeeze of lemon.
• Spicy: Mix in a diced roasted jalapeño or use pepper jack cheese.
• Dairy-light: Swap cream cheese with ricotta and use Greek yogurt to lighten it up.
• Air fryer: Cook at 375°F (190°C) for 14–18 minutes, flipping halfway, until internal temp hits 165°F.

FAQ

Can I use frozen spinach?

Yes. Thaw it fully and squeeze out as much liquid as possible with a clean towel. Excess moisture will make the filling runny.

Do I have to sear the chicken first?

No, but searing adds color and flavor.

If you skip it, just bake as directed and check for doneness with a thermometer.

What if my chicken breasts are very thick?

Butterfly them to an even thickness before cutting the pocket, or pound gently between sheets of plastic. Thicker pieces simply need a few extra minutes in the oven.

How do I keep the filling from leaking out?

Don’t overstuff, keep the pocket intact, and secure with toothpicks. Bake seam-side up.

A thicker filling (thanks to cream cheese) helps too.

What should I serve with it?

Try roasted potatoes, a simple arugula salad, green beans, or garlic butter broccoli. A lemony couscous or quinoa also works well.

Can I make it ahead?

Yes. Assemble up to 24 hours in advance and refrigerate covered.

Bring to room temp for 15 minutes before baking for more even cooking.

How can I tell it’s done without overcooking?

Use an instant-read thermometer in the thickest part of the chicken. Pull at 165°F, then rest for 5 minutes so juices redistribute.

Final Thoughts

Spinach stuffed chicken breast is a go-to dinner that feels special but fits a busy schedule. The creamy filling locks in moisture, and the simple seasoning keeps the flavors clean and bright.

Keep a bag of spinach and a block of cream cheese on hand, and you’re always close to a great meal. Add your favorite twist, serve with a fresh side, and enjoy a dish that consistently hits the mark.