This spinach stuffed chicken breast is tender and flavorful from a cream cheese filling with spinach and Parmesan cheese. This comforting family dinner is ready in 30 minutes!

Spinach stuffed chicken breast cooking on a white plate with broccoli.

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Cream Cheese Stuffed Chicken Breast

I’m always looking for easy chicken breast recipes for dinner because I love their versatility. The most important thing for me is that the meat stays juicy and this recipe ensures that every mouthful is tender and full of flavor.  

This spinach and cream cheese stuffed chicken breast is an impressive version of my easy oven baked chicken breast.

A cheesy herby filling with three different kinds of cheese, spinach and seasoning are stuffed into the chicken breast seared in a skillet then baked until golden brown.

Ingredient Notes

All it takes is some chicken breasts and a few varieties of cheese and spices to make this spinach and cream cheese stuffed chicken. It’s so easy and ultra creamy and delicious!

Spinach stuffed chicken breast ingredients on a marble counter.

See full printable recipe with detailed measurements below.

  • Cream cheese: Make sure your cream cheese is soft before you begin mixing. It will make the process so much easier!
  • Minced garlic: I prefer to mince garlic for the best flavor. If you’re in a pinch, you can also use minced garlic from a jar.
  • Cheese: I used a blend of mozzarella and Parmesan, but you can use any cheese that works for you. I recommend using something that melts like gruyere.
  • Spinach: Fresh baby spinach is best but frozen spinach that has been thawed and squeezed of excess liquid would work.
  • Italian seasoning: This is an herby blend of things like basil, oregano, thyme, and parsley. You can whip up a homemade blend of Italian seasoning or buy it premade in most spice sections of the grocery store.
  • Chicken breasts: Choose boneless and skinless chicken breasts. This recipe makes about 3 – 4 spinach and cream cheese stuffed chicken breasts depending on their size.

How to Make Spinach Stuffed Chicken Breasts

The process of showing how to make spinach stuffed chicken in a 4 step collage.
  1. Make stuffing. Stir together the softened cream cheese, garlic, spinach, mozzarella, parmesan, and seasoning. Stir everything well until it’s all combined.
  2. Cut slits. Use a sharp knife to carefully slice the side of the chicken breast ¾ of the way through the middle to create pockets. Make sure you don’t cut all the way through to the other side.
  3. Stuff. Spoon the spinach and cream cheese mixture into the pockets and secure with toothpicks inserted horizontally. Season the chicken breasts.
  4. Cook. Add some color to the cheese stuffed chicken breasts by browning them on the stovetop in a skillet for 3 minutes per side until golden brown then bake them in the oven for 10 minutes. Allow the spinach and cream cheese stuffed chicken breast to rest for 10 minutes before slicing which lets the juices settle back into the meat.

Tips and Variations

  • Seal the pocket. Be careful not to cut the slit through your chicken breast, but don’t worry if your knife goes a little too far. You can seal it up by using toothpicks to prevent all of your stuffing from leaking out of your finished cheese stuffed chicken breast.
  • Cover with foil. If the outside of the stuffed chicken breast is browning too quickly in the oven, cover it with some foil to prevent over-browning.
  • Time saver. Substitute the filling with a store-bought spinach dip or use leftovers of baked spinach artichoke dip or this easy creamed spinach.
  • Doneness: Stuffed chicken breast is fully cooked once the thickest part of the chicken reaches an internal temperature of 165°F.
Spinach stuffed chicken breast cooking in an iron skillet.

Storage

This cream cheese stuffed chicken recipe tastes the best when you eat it on the first day as it can sometimes be a bit tricky to reheat, but you can definitely store it.

  • Store: Place your leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: To reheat the spinach stuffed chicken breast, place it on a baking sheet and cover with foil, then warm it in the oven for 10 minutes at 325°F.
Spinach stuffed chicken breast cooking on a white plate.

Looking for more chicken recipes? Try chicken parmesan pasta, Madeira chicken or chicken Francese.

More Chicken Recipes

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Spinach stuffed chicken breast cooking on a white plate with broccoli.

Spinach Stuffed Chicken Breast

4.84 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5
This spinach stuffed chicken breast is tender and flavorful from a cream cheese filling with spinach and Parmesan cheese. This comforting family dinner is ready in 30 minutes
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Ingredients 

Cream Cheese Filling

  • 4 ounces cream cheese
  • 3 cloves garlic , minced
  • ¾ cup chopped baby spinach , about 2 cups before chopped
  • ¼ cup mozzarella cheese
  • 3 Tablespoons parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt

Chicken

  • 2 pounds boneless, skinless chicken breasts (3-4 breasts)
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper , plus more to taste
  • 2-3 Tablespoons avocado oil , or olive oil

Instructions

  • Preheat the oven to 425°F.
  • In a large bowl, stir together 4 ounces softened cream cheese, 3 cloves garlic, 3/4 cup spinach, 1/4 cup mozzarella, 3 Tablespoons parmesan, 1 teaspoon Italian seasoning and 1/2 teaspoon kosher salt until combined.
  • Trim the chicken of any excess fat and pound the top if it is too thick (don't pound less than 1/2-inch). Cut a slit 3/4 the way through the middle of the chicken (being careful not to cut all the way through). Then stuff the chicken with the spinach mixture. Secure with toothpicks (placing in horizontally if possible).
  • In a small bowl, whisk together 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon pepper. Rub evenly over both sides of the chicken.
  • In a large, heavy-bottomed iron skillet, heat 2-3 Tablespoons olive oil over medium heat. Add chicken and sear 3 minutes per side, or until golden brown.
  • Transfer skillet to oven. Bake 10 minutes, or until a thermometer inserted into the middle of the chicken reads 165˚F.
  • Remove from the oven and let rest 5 to 10 minutes before slicing to allow the juices to absorb. Do not skip this step or your chicken will not be as juicy.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Spinach: You can swap fresh for frozen. Just make sure the frozen is thawed and squeezed dry of any extra liquid.
Storage: This is best eaten the first day, but you can store it. Place leftovers in an airtight container up to 3 days in the refrigerator. Reheat in a 325°F oven 10 minutes, or until warm.

Nutrition

Serving: 1g, Calories: 387kcal, Carbohydrates: 3g, Protein: 43g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 148mg, Sodium: 888mg, Potassium: 784mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1388IU, Vitamin C: 5mg, Calcium: 138mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.