This Stuffed Chicken Breast with Spinach and Cheese is an elegant yet approachable dish that’s ideal for both weeknight dinners and special occasions. Juicy chicken breasts are filled with a creamy mixture of spinach, cheese, and optional crispy bacon, then baked until golden and succulent.
Why You’ll Love This Recipe
This recipe transforms a simple chicken breast into a flavorful centerpiece. The creamy spinach and cheese filling keeps the chicken moist and adds a burst of flavor with every bite. It looks impressive but is surprisingly easy to prepare and customize to your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Fresh spinach (or frozen, thawed and drained)
- Garlic, minced
- Cream cheese
- Ricotta or mozzarella cheese
- Parmesan cheese, grated
- Cooked bacon or pancetta (optional)
- Olive oil
- Salt
- Ground black pepper
- Fresh thyme or parsley for garnish
- Toothpicks or kitchen twine (for sealing)
Directions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat.
- In a bowl, mix cooked spinach, cream cheese, ricotta or mozzarella, Parmesan, and cooked bacon (if using). Season lightly.
- Carefully slice each chicken breast horizontally to create a pocket without cutting all the way through.
- Spoon the spinach mixture into each pocket and secure with toothpicks or kitchen twine.
- Season the outside of the chicken with salt and pepper.
- In a skillet, sear the chicken on both sides in olive oil until golden.
- Transfer to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest before slicing. Garnish with fresh herbs before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Use sun-dried tomatoes or roasted red peppers in the filling.
- Swap spinach for kale or Swiss chard.
- Add a touch of nutmeg or red pepper flakes for extra flavor.
- Make it low-fat by using light cream cheese and omitting bacon.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or gently in the microwave. For best texture, avoid over-reheating to prevent drying out.
FAQs
Can I prepare this chicken ahead of time?
Yes, assemble and refrigerate it up to 24 hours before cooking.
Can I freeze stuffed chicken breasts?
Yes. Wrap tightly and freeze before baking for up to 2 months. Thaw before cooking.
What type of cheese works best?
A blend of ricotta, cream cheese, and mozzarella offers creaminess and flavor.
Can I grill instead of bake?
Yes, sear the stuffed chicken and finish cooking on indirect heat on the grill.
How do I keep the filling from leaking out?
Secure with toothpicks or tie the breasts with twine. Do not overfill.
Is this dish keto-friendly?
Yes, it is naturally low in carbs and high in protein and fat.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before mixing.
Can I use chicken thighs?
It’s best with breasts for stuffing, but boneless thighs can work if flattened and rolled.
What side dishes go well with this?
Serve with roasted vegetables, mashed potatoes, or a green salad.
Can I make this dairy-free?
Use dairy-free cream cheese and omit Parmesan or substitute with nutritional yeast.
Conclusion
Stuffed Chicken Breast with Spinach and Cheese is a restaurant-quality meal that’s both hearty and wholesome. Whether you’re cooking for guests or treating yourself to a special dinner, this dish delivers impressive flavor and texture with surprisingly simple preparation.
PrintStuffed Chicken Breast with Spinach and Cheese
Tender chicken breasts are filled with a savory mixture of spinach, cream cheese, and mozzarella, then baked to perfection. A flavorful and satisfying dish that’s perfect for low-carb or keto-friendly meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil and sauté garlic until fragrant, about 30 seconds. Add spinach and cook until wilted. Remove from heat.
- In a bowl, combine cooked spinach, cream cheese, mozzarella, Parmesan, salt, and pepper. Mix until well combined.
- Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Fill each chicken breast with the spinach-cheese mixture and secure with toothpicks or twine.
- Season the outside of the chicken with Italian seasoning, salt, and pepper.
- Place in a greased baking dish and bake for 25–30 minutes, or until chicken reaches 165°F (74°C).
- Let rest for 5 minutes. Remove toothpicks or twine before serving.
Notes
- Frozen spinach can be used if thawed and well-drained.
- Try adding chopped sun-dried tomatoes or cooked bacon to the filling for extra flavor.
- This dish pairs well with cauliflower mash, roasted veggies, or a crisp salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 1g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg