These cheesy spinach stuffed chicken breasts are juicy, flavorful, and filled with a rich, melty cheese mixture that makes every bite irresistible. Tender chicken breasts are stuffed with a creamy blend of cheeses and savory seasonings, then baked until perfectly golden on the outside while the inside stays deliciously gooey.
This comforting dish is simple enough for a weeknight dinner yet impressive enough to serve for guests, and it pairs perfectly with roasted vegetables, mashed potatoes, or a fresh side salad.
Ingredients You’ll Need
Filling
- ½ tbsp olive oil
- 3 cups spinach, roughly chopped
- 4 cloves garlic, minced
- 4 oz cream cheese, softened to room temperature and cut into cubes
- ⅓ cup parmesan cheese, freshly shredded
- ⅓ cup mozzarella cheese, freshly shredded
- ½ tsp kosher salt
- ¼ tsp onion powder
- ⅛ tsp coarse ground pepper
Chicken
- 2 tsp kosher salt
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp coarse ground pepper
- ¼ tsp paprika
- ¼ tsp onion powder
- 4 boneless skinless chicken breasts *see note
- 1 tbsp olive oil
- Parsley, for garnish, if desired
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How to Make Cheesy Spinach Stuffed Chicken Breasts
1. Preheat your oven to 375°F.
2. Heat a cast iron skillet over medium heat and add the oil. Once heated, add the spinach and garlic and cook until the spinach is wilted, about 3 minutes. Remove this mixture to a medium mixing bowl and add the cream cheese, parmesan, mozzarella, salt, onion powder, and pepper. Stir until combined. Set aside.
3. In a small mixing bowl whisk together the salt, Italian seasoning, garlic powder, pepper, paprika, and onion powder.
4. Cut a pocket or slit into each chicken breast. Leave about ¾ inch or so at the end of each long end of the chicken. Careful to not slice all the way through or your filling won’t stay put during baking.
5. Season both sides of the chicken breasts with the seasoning mixture. Stuff with the filling. You can use toothpicks to help keep it shut if you’d like, but it should stay stuffed even without doing so.
6. Heat the tbsp of olive oil in the same cast iron skillet over slightly over medium heat. Once hot, add 2 chicken breasts in and sear each side until golden, about 2 minutes. The chicken won’t be fully cooked. Gently remove the chicken to a clean plate and repeat the process with the remaining 2 breasts.
If your cast iron is large enough you can add the 2 removed chicken breasts back into the pan for baking. If it’s not quite big enough, transfer all chicken breasts to an oven safe casserole dish sprayed lightly with cooking spray. Bake for 15-20 minutes or until the thickest part of the chicken reaches 165°F.
7. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with a sprinkle of parsley, if desired.
Cheesy Spinach Stuffed Chicken Breasts
Equipment
Ingredients
Filling
- ½ tbsp olive oil
- 3 cups spinach roughly chopped
- 4 cloves garlic minced
- 4 oz cream cheese softened to room temperature and cut into cubes
- ⅓ cup parmesan cheese freshly shredded
- ⅓ cup mozzarella cheese freshly shredded
- ½ tsp kosher salt
- ¼ tsp onion powder
- ⅛ tsp coarse ground pepper
Chicken
- 2 tsp kosher salt
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp coarse ground pepper
- ¼ tsp paprika
- ¼ tsp onion powder
- 4 boneless skinless chicken breasts *see note
- 1 tbsp olive oil
- Parsley for garnish, if desired
Instructions
- Preheat your oven to 375°F.
- Heat a cast iron skillet over medium heat and add the oil. Once heated, add the spinach and garlic and cook until the spinach is wilted, about 3 minutes. Remove this mixture to a medium mixing bowl and add the cream cheese, parmesan, mozzarella, salt, onion powder, and pepper. Stir until combined. Set aside.
- In a small mixing bowl whisk together the salt, Italian seasoning, garlic powder, pepper, paprika, and onion powder.
- Cut a pocket or slit into each chicken breast. Leave about ¾ inch or so at the end of each long end of the chicken. Careful to not slice all the way through or your filling won’t stay put during baking.
- Season both sides of the chicken breasts with the seasoning mixture. Stuff with the filling. You can use toothpicks to help keep it shut if you’d like, but it should stay stuffed even without doing so.
- Heat the tbsp of olive oil in the same cast iron skillet over slightly over medium heat. Once hot, add 2 chicken breasts in and sear each side until golden, about 2 minutes. The chicken won’t be fully cooked. Gently remove the chicken to a clean plate and repeat the process with the remaining 2 breasts. If your cast iron is large enough you can add the 2 removed chicken breasts back into the pan for baking. If it’s not quite big enough, transfer all chicken breasts to an oven safe casserole dish sprayed lightly with cooking spray. Bake for 15-20 minutes or until the thickest part of the chicken reaches 165°F.
- Remove from the oven and let rest for 5-10 minutes before serving. Garnish with a sprinkle of parsley, if desired.
Notes
- If you don’t use kosher salt, use half the amount.
- Make sure your chicken breasts are thick or this recipe won’t work as well.
- I used low moisture mozzarella cheese. If you don’t use low moisture, your filling will likely ooze more.
- Freshly shredded cheese melts nicer so I suggest this for this recipe.
- If you don’t have a cast iron or oven proof skillet, transfer the chicken to a casserole dish, making sure to spray with non-stick spray first. I love using a cast iron because it dirties less dishes and gives the chicken a nice sear.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
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