Spinach and Cheese Stuffed Chicken – A Cozy, Flavor-Packed Dinner

This is the kind of weeknight dinner that feels special without a lot of fuss. Tender chicken breasts are filled with creamy spinach and melty cheese, then baked until juicy and golden. The flavors are comforting and familiar, but the result still looks like something you’d order at a restaurant.

You can prep it ahead, swap ingredients to match your taste, and it pairs with just about anything. If you’re after a reliable, crowd-pleasing recipe, this one delivers.

Spinach and Cheese Stuffed Chicken - A Cozy, Flavor-Packed Dinner

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (about 6–8 ounces each)
• Spinach: 5–6 ounces fresh baby spinach (or 8 ounces frozen, thawed and squeezed dry)
• Cheese: 4 ounces cream cheese, softened; 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan
• Garlic: 2–3 cloves, minced
• Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, salt, black pepper
• Oil or butter: 1–2 tablespoons olive oil (or unsalted butter) for sautéing and searing
• Lemon: 1 lemon for zest and optional wedges
• Optional add-ins: Red pepper flakes, chopped sun-dried tomatoes, fresh parsley, or chopped artichokes

Instructions

 

• Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line with parchment. Keep a large skillet on the stove for the sear.
• Wilt the spinach: Heat 1 teaspoon olive oil over medium. Add fresh spinach and a pinch of salt. Stir until wilted, 1–2 minutes. If using frozen spinach, skip the wilting and just squeeze out excess moisture. Transfer spinach to a cutting board and chop roughly.
• Make the filling: In a bowl, combine chopped spinach, cream cheese, mozzarella, Parmesan, garlic, 1/2 teaspoon Italian seasoning, a pinch of red pepper flakes if using, a little lemon zest, and a good pinch of salt and pepper. Mix until creamy and well combined.
• Prepare the chicken: Pat chicken dry. Using a sharp knife, cut a horizontal pocket in the thickest side of each breast, stopping about 1/2 inch from the other side. Don’t cut all the way through.
• Season generously: Rub the outside of each breast with 1 tablespoon olive oil total. Sprinkle both sides with salt, pepper, paprika, onion powder, and the remaining Italian seasoning.
• Stuff the chicken: Spoon the spinach-cheese mixture evenly into the pockets. Don’t overfill. If needed, secure the opening with toothpicks to keep the filling inside.
• Sear for color: Heat the skillet over medium-high. Add a thin film of oil. Sear the stuffed chicken 2–3 minutes per side until lightly golden. Work in batches if needed, and handle gently.
• Bake to finish: Transfer seared chicken to the baking dish. Bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) in the thickest part.
• Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze a little lemon over the top, sprinkle with parsley, and serve.

What Makes This Recipe So Good

• Big flavor, simple steps: The filling is rich and savory, but it comes together in minutes and uses easy-to-find ingredients.
• Juicy chicken every time: A quick sear locks in moisture, and the oven finishes the job gently.
• Flexible filling: Use fresh or frozen spinach, choose your favorite cheese, and add herbs or spices you love.
• Meal-prep friendly: Stuff the chicken ahead of time and bake when you’re ready.
• Balanced and satisfying: Plenty of protein, leafy greens, and feel-good flavors that don’t weigh you down.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (about 6–8 ounces each)
• Spinach: 5–6 ounces fresh baby spinach (or 8 ounces frozen, thawed and squeezed dry)
• Cheese: 4 ounces cream cheese, softened; 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan
• Garlic: 2–3 cloves, minced
• Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, salt, black pepper
• Oil or butter: 1–2 tablespoons olive oil (or unsalted butter) for sautéing and searing
• Lemon: 1 lemon for zest and optional wedges
• Optional add-ins: Red pepper flakes, chopped sun-dried tomatoes, fresh parsley, or chopped artichokes

How to Make It

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line with parchment.

   Keep a large skillet on the stove for the sear.

2. Wilt the spinach: Heat 1 teaspoon olive oil over medium. Add fresh spinach and a pinch of salt. Stir until wilted, 1–2 minutes.

   If using frozen spinach, skip the wilting and just squeeze out excess moisture. Transfer spinach to a cutting board and chop roughly.

3. Make the filling: In a bowl, combine chopped spinach, cream cheese, mozzarella, Parmesan, garlic, 1/2 teaspoon Italian seasoning, a pinch of red pepper flakes if using, a little lemon zest, and a good pinch of salt and pepper. Mix until creamy and well combined.
4. Prepare the chicken: Pat chicken dry.

   Using a sharp knife, cut a horizontal pocket in the thickest side of each breast, stopping about 1/2 inch from the other side. Don’t cut all the way through.

5. Season generously: Rub the outside of each breast with 1 tablespoon olive oil total. Sprinkle both sides with salt, pepper, paprika, onion powder, and the remaining Italian seasoning.
6. Stuff the chicken: Spoon the spinach-cheese mixture evenly into the pockets.

   Don’t overfill. If needed, secure the opening with toothpicks to keep the filling inside.

7. Sear for color: Heat the skillet over medium-high. Add a thin film of oil.

   Sear the stuffed chicken 2–3 minutes per side until lightly golden. Work in batches if needed, and handle gently.

8. Bake to finish: Transfer seared chicken to the baking dish. Bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) in the thickest part.
9. Rest and serve: Let the chicken rest 5 minutes.

   Remove toothpicks. Squeeze a little lemon over the top, sprinkle with parsley, and serve.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for 3–4 days. Let them cool before sealing the container.
• Reheat: Warm gently in a 300°F (150°C) oven for 10–15 minutes, or microwave in short bursts at 50% power to avoid drying out.
• Freeze: Freeze baked and cooled chicken for up to 2 months.

  Wrap tightly, then place in a freezer-safe bag. Thaw overnight in the fridge before reheating.

• Meal prep: You can assemble the stuffed chicken up to 24 hours ahead. Keep covered in the refrigerator until baking.

Benefits of This Recipe

• High in protein: Each serving provides a solid protein boost that keeps you full.
• Greens built in: Spinach adds fiber, vitamins A and K, and iron without overpowering the dish.
• Customizable nutrition: Swap cheeses or use light cream cheese to fit your goals, or add extra veggies for more volume.
• Balanced comfort: Creamy, cheesy, and satisfying, but not heavy when paired with a fresh side.

What Not to Do

• Don’t skip draining the spinach: Excess water makes the filling runny and can prevent the chicken from browning.
• Don’t overstuff: Too much filling will leak during cooking and make searing tricky.
• Don’t cook only on the stovetop: The oven ensures even cooking inside without drying out the exterior.
• Don’t forget to rest: Resting keeps the juices from running out the moment you cut in.
• Don’t guess doneness: Use a thermometer for a safe and juicy result.

Alternatives

• Cheese swaps: Try feta for a salty tang, provolone for extra melt, or goat cheese for a creamy, slightly tart filling.
• Veggie boosts: Add chopped artichokes, sautéed mushrooms, or sun-dried tomatoes to the filling.
• Herb twists: Use fresh basil, dill, or chives instead of Italian seasoning for a different flavor profile.
• Low-dairy option: Use dairy-free cream cheese and shredded plant-based mozzarella.
• Spice it up: Add Calabrian chili paste, cayenne, or smoked paprika to the filling.
• Different protein: Use boneless, skinless chicken thighs by pounding them flat, spreading the filling, rolling, and securing with toothpicks before searing and baking.
• Gluten-free and low-carb: This recipe is naturally both, as long as your seasonings and cheeses are gluten-free.

FAQ

Can I use frozen spinach?

Yes.

Thaw it fully, then squeeze out as much water as you can—use a clean kitchen towel or paper towels. Too much moisture will make the filling loose.

Do I have to sear the chicken first?

Searing adds great color and flavor, but you can skip it if you’re short on time. If you skip, add 3–5 minutes to the bake time and broil for 1–2 minutes at the end for color.

How do I prevent the filling from leaking?

Don’t overfill, keep the pocket intact, and use toothpicks to close any large openings.

Chilling the stuffed chicken for 10–15 minutes before searing can also help set the filling.

What should I serve with it?

This pairs well with roasted potatoes, rice, or pasta, plus a simple green salad or roasted vegetables. Lemon-garlic green beans or a tomato-cucumber salad are fresh, easy sides.

How thick should the chicken breasts be?

Aim for evenly sized breasts about 1 to 1 1/2 inches thick. If they’re very thick, you can butterfly them or pound gently to even out the thickness before cutting the pocket.

Can I cook this in an air fryer?

Yes.

Air fry at 375°F (190°C) for 14–18 minutes, flipping once, until the internal temperature reaches 165°F (74°C). Check early to avoid overcooking.

Is there a way to lighten the filling?

Use light cream cheese, part-skim mozzarella, and extra chopped spinach. You can also add a spoonful of Greek yogurt for tang and creaminess.

In Conclusion

Spinach and Cheese Stuffed Chicken is cozy, simple, and endlessly adaptable.

With a creamy spinach filling and juicy chicken, it feels like comfort food without being heavy. Keep this one in your weeknight rotation, play with the fillings, and serve it with your favorite sides. It’s reliable, flavorful, and always a hit at the table.