Spinach Stuffed Chicken Breast
Tender chicken breasts are filled with a creamy, garlicky spinach and cheese mixture, then baked until golden and juicy. This restaurant-worthy dinner comes together in under an hour with minimal effort.
Equipment
- 9x13-inch baking dish
- Sharp chef's knife - For cutting pockets into chicken
- Cutting board
- Instant-read meat thermometer - Essential for checking doneness
- Mixing bowl - Medium or large size
- Rubber spatula - Or wooden spoon for mixing filling
- Measuring cups
- Measuring spoons
- Small bowl - For seasoning mix
- Aluminum foil - Optional, for resting
- Cooking spray - Or extra olive oil for the pan
- Cast iron skillet - Optional, for searing before baking
- Air fryer - Optional, for air fryer method
- Toothpicks - Optional, for securing filling
Ingredients
- 4 large boneless skinless chicken breasts - about 6 oz or 170g each
- 4 oz cream cheese - 115g, softened to room temperature
- 1/2 cup Parmesan cheese - 50g, freshly grated
- 1/2 cup shredded mozzarella cheese - 55g
- 2 cups fresh baby spinach - 60g, roughly chopped
- 3 cloves garlic - minced
- 1/2 teaspoon red pepper flakes - optional, for heat
- 1 teaspoon salt - divided
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
- In a mixing bowl, combine softened cream cheese, Parmesan, mozzarella, minced garlic, red pepper flakes, and 1/2 teaspoon salt. Stir in chopped spinach until fully combined.
- In a small bowl, mix paprika, garlic powder, onion powder, black pepper, and remaining 1/2 teaspoon salt.
- Pat chicken breasts dry with paper towels, drizzle with olive oil, and rub the seasoning blend evenly over all surfaces.
- Using a sharp knife, cut a deep pocket into the thickest side of each breast, going about 3/4 of the way through without cutting all the way to the opposite edge.
- Divide the spinach filling into four portions and stuff each pocket gently, packing it toward the back. Secure with toothpicks if desired.
- Place stuffed chicken in the prepared baking dish and bake uncovered for 25-30 minutes, until internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes, remove toothpicks if used, then serve whole or sliced on the diagonal.
Notes
- Bring cream cheese to room temperature for 30-60 minutes before mixing to ensure a smooth, lump-free filling.
- Pat chicken thoroughly dry with paper towels before seasoning for better browning and seasoning adherence.
- Cut pockets carefully using a sharp knife – aim for a wide, deep opening without cutting all the way through the breast.
- Use an instant-read thermometer to check doneness rather than relying solely on time, as ovens and chicken sizes vary.
- Do not skip the 5-minute resting time after baking – this keeps the meat juicy and redistributes the juices.
- For a golden crust, sear the stuffed breasts in an oven-safe skillet with olive oil for 3 minutes per side before transferring to the oven.
- To make ahead, stuff the chicken up to 24 hours in advance and refrigerate, adding a few extra minutes to the bake time.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individually wrapped for up to 2 months.
- Reheat in the oven at 325°F with a splash of broth and cover with foil, or microwave with a damp paper towel on medium power.
- For an air fryer version, cook at 375°F for 18-22 minutes, flipping halfway, until internal temperature reaches 165°F.
- This recipe is naturally gluten-free and keto-friendly as written – use reduced-fat cream cheese to lower calories if desired.
- Substitute frozen spinach by thawing and squeezing out all excess moisture before adding to the filling mixture.