Delicious Spinach Stuffed Chicken

This Spinach Stuffed Chicken comes together beautifully with a golden crispy outside and a creamy, cheesy spinach filling that makes every bite feel special. It’s a simple recipe that turns an everyday chicken dinner into a comforting yet elegant meal. Perfect for busy weeknights or when you want to impress without a lot of fuss.

I first tried this recipe when I needed something satisfying after a long day and it has since become a favorite in our family rotation. The melty cheese and garlicky spinach combo always impress guests too.

Ingredients

• Four boneless skinless chicken breasts: ideal for stuffing and easy to cook evenly
• One and a half cups cooked spinach: well drained to avoid sogginess and add vibrant green color
• Four ounces cream cheese: softened to create a smooth base that binds the filling
• One cup shredded mozzarella cheese: for melty, gooey texture that complements the spinach
• Quarter cup grated parmesan cheese: adds a nutty sharpness boosting overall flavor
• Two cloves garlic: minced for aromatic depth supporting the cheesy filling
• One tablespoon olive oil or butter: to sear chicken creating a crispy golden crust
• One teaspoon salt: enhances all the flavors
• Half teaspoon black pepper: for just enough heat and balance
• One teaspoon paprika: adds subtle smoky warmth
• One teaspoon Italian seasoning: blends herbs like oregano and basil for an herby finish
• Selection: When selecting chicken choose firm breasts without excess moisture. For spinach fresh is best but frozen works well once fully thawed and squeezed dry.

Instructions

Sauté the Aromatics:

Mince garlic finely and set aside to mix into the spinach and cheese filling. Garlic infuses the filling with pungent aromatic notes.

Prepare the Filling:

Combine cooked and completely drained spinach with cream cheese, mozzarella, parmesan, and minced garlic in a bowl. Mix thoroughly until creamy and evenly incorporated.

Butterfly the Chicken:

Create a pocket inside each chicken breast by slicing horizontally but not cutting all the way through. This allows the filling to be packed inside securely.

Season the Chicken:

Sprinkle salt, black pepper, paprika, and Italian seasoning on both the inside and outside of the chicken breasts. Seasoning inside the pocket ensures every bite is flavorful.

Stuff the Chicken:

Spoon the spinach and cheese mixture into the pocket of each chicken breast. Use toothpicks to seal if the filling threatens to spill out during cooking.

Sear the Chicken:

Heat olive oil or butter in a skillet over mediumhigh heat. Sear the stuffed chicken for about three to four minutes per side until golden brown. This step locks in juices and develops a crispy crust.

Bake to Finish:

Transfer seared chicken breasts to an oven preheated to 375 degrees Fahrenheit. Bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit. This ensures the chicken is cooked through but still juicy.

Rest and Serve:

Remove toothpicks carefully. Allow chicken to rest three to five minutes to let juices redistribute before slicing. Serve with your favorite side dishes like roasted vegetables or a simple salad.

Spinach is my favorite ingredient here because it adds both a vibrant color and a fresh mild earthiness that balances richness. I remember making these stuffed chickens for a cozy family dinner and everyone fighting over the last piece.

Storage Tips

Cooked spinach stuffed chicken can be stored in the refrigerator for up to four days in an airtight container. Reheat gently in the oven or microwave to maintain juiciness. For longer storage freeze the cooked chicken individually wrapped or in freezer bags for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If fresh spinach is unavailable use frozen spinach that has been thawed and squeezed dry vigorously. Substitute cream cheese with ricotta for a slightly lighter filling. Parmesan can be swapped for Pecorino Romano which offers a saltier kick. Goat cheese also works well adding a tangy depth. Mozzarella can be replaced with provolone or fontina for a similar meltiness.

Serving Suggestions

Pair stuffed chicken with simple sides like garlic mashed potatoes or quinoa salad for a complete meal. Roasted asparagus steamed broccoli or sautéed mushrooms are excellent vegetable accompaniments. A crisp green salad with lemon vinaigrette helps cut through the richness of the cheese.

This spinach stuffed chicken is a simple weeknight meal that feels special. Serve with your favorite sides and enjoy.

Your Recipe Questions Answered

→ How do I prevent the spinach filling from being watery?

Make sure to thoroughly drain the cooked spinach before mixing it with the cheeses to keep the filling firm and avoid excess moisture.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well, just thaw and squeeze out as much liquid as possible before using.

→ What’s the best way to butterfly the chicken breasts?

Slice horizontally through the chicken breast carefully, stopping before cutting all the way through, to create a pocket for stuffing.

→ How can I ensure the chicken stays juicy after cooking?

Use a meat thermometer to avoid overcooking and let the chicken rest 3-5 minutes before slicing to retain juices.

→ Can I prepare this dish ahead of time?

Yes, assemble the stuffed chicken breasts in advance and refrigerate; sear and bake just before serving for best freshness.