I decided to make something a little different for my family this week and WOWED them with this Spinach Stuffed Chicken Breast recipe. It was the perfect way to use up the half bag of spinach and small amounts of shredded cheese hanging out in my fridge (budget-friendly win!). They ended up being juicy, flavorful, and filled with lots of cheesy goodness. Baked chicken, but make it fancy on a budget—don’t mind if I do!
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“So yummy and a great way to sneak some greens in to the kids disguised as cheese. Even feels a bit fancy, but not too heavy.”
PATRICIA
STUFFED CHICKEN BREAST
Chicken is always on rotation in my house because it’s pretty affordable and versatile. But as much as my family loves my baked chicken breasts, I wanted to clear out some ingredients and give them something new to try. I took inspiration from our spinach dip recipe and mixed cream cheese and garlic with leftover shredded Parmesan, mozzarella, and spinach, which I stuffed into seasoned chicken breasts before baking. It was a total hit with clear plates all around! And not to mention, my kids never say no to veggies when they’re smothered in cheese, so there’s also that. 😉
Some recipes suggest placing a toothpick through the sides of the chicken breast to help hold the filling inside. I tried this method, and I honestly found it unnecessary. It also was slightly difficult trying to remove the toothpicks after the chicken had cooked around them. I personally like the overall presentation of the chicken with some of the spinach filling poking out on the sides!
Recipe Tips & Suggestions!
- It’s a lot easier to season the chicken breasts before you add the spinach filling. I season the top, then flip them over and season the bottom before stuffing.
- Make sure the internal temperature for your chicken reaches 165°F on an instant-read thermometer. This guarantees the chicken is fully cooked and safe to eat. However, be sure to check the thickest part of the chicken breast, not the cheesy filling, by accident!
- Let them rest! Resting is an important final step to allow the juices to redistribute throughout the chicken breast. I never skip this step!
- Stretch this recipe further to reduce costs. This recipe makes four large spinach stuffed chicken breasts, which can easily be cut in half and divided into 8 servings (½ chicken breast per serving). It’s already a budget-friendly meal, but this is one way to make it even more economical!
Spinach Stuffed Chicken Breast Recipe
Servings 4 servingsIngredients
Filling Ingredients:
- 4 oz. cream cheese, softened ($1.10)
- ⅓ cup shredded parmesan cheese ($0.31)
- ¼ cup shredded mozzarella cheese ($0.31)
- 2 cups baby spinach, chopped* ($0.57)
- 2 cloves of garlic, pressed ($0.08)
- ¼ tsp salt ($0.01)
- ⅛ tsp garlic powder ($0.02)
- ⅛ tsp red pepper flakes ($0.02)
Chicken Ingredients:
- 2 tsp Italian seasoning ($0.20)
- 1 tsp salt ($0.03)
- 1 tsp garlic powder ($0.10)
- 1 tsp paprika ($0.10)
- ½ tsp freshly cracked black pepper ($0.08)
- 4 boneless, skinless chicken breasts (about 2 lbs.) ($10.92)
- 1 ½ Tbsp olive oil ($0.33)
Instructions
- Preheat the oven to 400°F. In a small bowl combine the spinach filling ingredients (softened cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, garlic, salt, garlic powder, and red pepper flakes). Stir everything together until well combined and set aside.
- Next, in a small bowl combine the spices for the chicken seasoning (Italian seasoning, salt, garlic powder, paprika, and black pepper). Set aside.
- Place the chicken breasts on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, making sure not to cut all the way through.
- Now cover the chicken breasts with the olive oil on both sides. Then divide and rub the seasoning mixture on both sides of the chicken breasts.
- Next, begin stuffing the spinach and cheese filling into the pockets of each chicken breast. Divide the filling evenly between all four breasts.
- Place the stuffed chicken breasts in a large 9×13-inch baking dish. Bake uncovered for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve hot and enjoy!
See how we calculate recipe costs here.
Equipment
- 9×13 Baking Dish
Notes
Nutrition
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how to make Spinach Stuffed Chicken Breast step-by-step photos
Prep the stuffing: Preheat the oven to 400°F. While the oven preheats, add 4 oz. softened cream cheese, ⅓ cup parmesan cheese, ¼ cup mozzarella cheese, 2 cups chopped spinach, 2 cloves pressed garlic, ¼ tsp salt, ⅛ tsp garlic powder, and ⅛ tsp red pepper flakes to a small bowl.
Give everything a good mix until well combined and set aside while you prepare the chicken breasts.
Make the seasoning: Next, in a small bowl, combine 2 tsp Italian seasoning, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and ½ tsp black pepper. Set aside for now.
Cut a slit in the chicken: Place 4 boneless, skinless chicken breasts (about 2 lbs. total) on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, making sure not to cut all the way through. One side of the chicken breast should still be connected, creating a pocket for stuffing.
Now cover the chicken breasts with 1 ½ Tbsp olive oil on both sides. Then divide and rub the seasoning mixture on both sides of the chicken breasts.
Stuff each chicken: Use a spoon to stuff the spinach and cheese filling into the pockets of each chicken breast, dividing the filling equally between all four breasts.
Bake the chicken: Once stuffed, place the stuffed chicken breasts in a large 9×13-inch baking dish. Bake them uncovered in the preheated oven for 25-30 minutes or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to check the thickest part of the chicken breast.
Remove your chicken breast stuffed with spinach from the oven and allow it to rest for a few minutes in the baking dish. This allows the juices to redistribute throughout the meat to make them extra juicy! Serve hot with your favorite sides and enjoy!
Serving Suggestions
I went for a simple side salad to go with my spinach stuffed chicken breasts. It was really easy to throw together while the chicken baked in the oven and was a nice contrast to the cheesy filling. But for a heartier meal, I think they’d be delicious with rice or mashed potatoes on the side, too!
Storage & Reheating
These stuffed spinach chicken breasts are at their best when served fresh. However, any leftovers can be kept in the fridge for 3-4 days and reheated in the microwave or oven until heated throughout. If using the oven, I’d add a splash of water or chicken stock to the bottom of the baking dish and cover with foil to prevent the chicken from drying out. You could also try freezing them for up to 2 months, but keep in mind the texture of the cream cheese and spinach can change after being frozen and thawed. Thaw it in the fridge overnight before reheating.
Excellent recipe, will fix again! Thank you for sharing.
This was amazing! I substituted chicken thighs. 5 stars, ty! 🤩😋
So yummy and a great way to sneak some greens in to the kids disguised as cheese. Even feels a bit fancy, but not too heavy.
Made this for dinner last night. Very easy and delicious! I served it with a salad as suggested.
This dish sounds delicious!
I definitely want to make this!!
Thanks so much 😃