Chicken is a staple in my home because it’s fairly inexpensive and versatile. However, as much as my family loves my baked chicken breasts, I wanted to clear out some ingredients and provide them with a new dish to try. Drawing inspiration from our spinach dip recipe, I combined cream cheese and garlic with leftover shredded Parmesan, mozzarella, and spinach, stuffing it into seasoned chicken breasts before baking. The result was a hit—clean plates all around! Plus, my kids never refuse veggies when they’re enveloped in cheese, so that’s a bonus! 😉

Ingredients for Cheesy Spinach Stuffed Chicken Breast

• Boneless, Skinless Chicken Breasts: This recipe fills four large chicken breasts, approximately 2 lbs total.
• Cream Cheese: This binds the filling and adds a creamy texture. Use softened cream cheese for easier mixing.
• Shredded Parmesan & Mozzarella Cheese: Adds cheesy flavor to the filling. Freshly shredded or pre-shredded cheese both work.
• Baby Spinach: Fresh baby spinach is preferred, but thawed frozen spinach can also be used.
• Garlic: Two cloves, pressed or minced.
• Seasonings: Garlic powder, red pepper flakes, and a pinch of salt elevate the flavor.
• Olive Oil: Helps the seasonings stick and gives the chicken a golden finish when baked.

What’s the Best Way to Stuff a Chicken Breast?

After multiple tests, I’ve found the simplest way to stuff chicken breasts is to lay them on a cutting board and carefully cut into the side with a sharp knife—just be sure not to cut all the way through! Keeping the top and bottom intact helps create a ‘pocket’ for stuffing.

Some suggest using toothpicks to hold the filling inside, but I didn’t find it necessary. I prefer the aesthetic of the spinach filling peeking out from the sides!

Steps to Prepare Spinach Stuffed Chicken Breast

1. Preheat the oven to 400°F. Combine all filling ingredients in a bowl until well mixed and set aside.
2. In another bowl, combine spices for the chicken seasoning. Set aside.
3. Slice a pocket into the side of each chicken breast, making sure not to cut all the way through.
4. Cover the chicken breasts with olive oil on both sides and rub in the seasoning mixture.
5. Stuff each chicken breast with the spinach and cheese filling.
6. Place stuffed breasts in a baking dish and bake uncovered for 25-30 minutes or until the internal temperature reaches 165°F.
7. Once cooked, allow the chicken to rest for a few minutes before serving.

Serving Suggestions

Pair your spinach stuffed chicken breasts with a simple side salad for a light and refreshing contrast to the rich filling. Alternatively, serve with rice or mashed potatoes for a heartier meal!

Storage & Reheating

These chicken breasts are best when fresh but can be refrigerated for 3-4 days. Reheat in the microwave or oven; if using the oven, add a splash of water or chicken stock to keep them moist. They can also be frozen for up to 2 months, though texture may change upon thawing.