Do Share Recipe

Spinach Stuffed Chicken Breasts Recipe | Juicy & Flavorful

I have to tell you, the first time I made this spinach stuffed chicken breasts recipe, I was honestly amazed at how flavorful and juicy it turned out. The combination of creamy cheese and fresh spinach tucked inside tender chicken breasts made dinner feel gourmet, even though it’s so simple to prepare.

I couldn’t believe my family went back for seconds! It’s definitely become one of my go-to recipes for busy weeknights or casual gatherings. You can also enjoy similar flavors in the One Pot Turkey Stroganoff Recipe. Let me walk you through everything you need to make this delicious meal.

Ingredients

Here’s what you’ll need to make this recipe come alive. I like to use fresh ingredients whenever possible to really enhance the flavor.

4 boneless, skinless chicken breasts – choose medium-sized for easy stuffing.
1 tablespoon olive oil or avocado oil – adds moisture and helps seasoning stick.
1 teaspoon paprika – provides subtle smokiness and beautiful color.
1 teaspoon salt, divided – enhances natural chicken flavor; split for seasoning and filling.
¼ teaspoon garlic powder – balances flavors without overpowering.
¼ teaspoon onion powder – adds a mild savory note.
4 ounces cream cheese, softened – use fresh for the creamiest texture.
¼ cup freshly grated Parmesan – freshly grated melts better than pre-shredded. You can also enjoy a cheesy pasta twist with Parmesan Chicken Penne Recipe.
2 tablespoons mayonnaise – keeps filling rich and smooth.
1 ½ cups chopped fresh spinach – fresh over frozen for best texture and flavor.
1 teaspoon minced garlic – intensifies the spinach filling.
½ teaspoon red pepper flakes – optional, adds a gentle kick.

Note: several servings

Variations

If you want to tweak this recipe, there are plenty of ways to make it your own:

Dairy-free: replace cream cheese and Parmesan with vegan cream cheese and nutritional yeast.
Low sodium: use unsalted cheese and reduce added salt.
Flavor boost: add sun-dried tomatoes or roasted red peppers for extra depth.
Keto-friendly: this recipe is already low carb, but you can serve it with cauliflower mash to stay keto-friendly.

Cooking Time

Here’s the breakdown of how long it will take from start to finish:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Sharp chef’s knife – to cut pockets in the chicken breasts.
Cutting board – to prep chicken and vegetables safely.
Mixing bowl – to combine the spinach filling ingredients.
9×13-inch baking dish – for baking the stuffed chicken evenly.
Spoon or small spatula – to fill the chicken pockets neatly.

How to Make Spinach Stuffed Chicken Breasts

Prepare the Chicken

First, preheat your oven to 375°F (190°C). Drizzle the chicken breasts with oil, then season with paprika, half of the salt, garlic powder, and onion powder. These simple steps add flavor and keep the chicken juicy while baking.

Make the Spinach Filling

In a mixing bowl, combine the cream cheese, Parmesan, mayonnaise, chopped fresh spinach, minced garlic, red pepper flakes, and the remaining salt. Stir until smooth and creamy. I like to taste it here to adjust the seasoning if needed—it makes all the difference.

Stuff the Chicken

Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon the spinach mixture evenly into each pocket. I find using a small spoon makes this much easier and less messy.

Bake to Perfection

Place the stuffed chicken breasts in your prepared baking dish. Bake uncovered for 25–30 minutes, or until the chicken is cooked through. I usually check with a meat thermometer to ensure it reaches 165°F (74°C) for perfect doneness every time.

Additional Tips for Making This Recipe Better

I’ve made this recipe several times, and here are a few things that really improve the final dish:

I always use fresh spinach, never frozen—it keeps the filling bright and flavorful.
Softening the cream cheese before mixing prevents lumps and ensures smooth filling.
Let the chicken rest for 5 minutes after baking; it keeps the juices inside.
If I want extra flavor, I sprinkle a little extra Parmesan on top before baking for a golden crust.

How to Serve Spinach Stuffed Chicken Breasts

This dish looks impressive on a plate, so presentation matters! Serve it with a side of roasted vegetables or a fresh salad. I like to drizzle a little olive oil or sprinkle chopped parsley on top for a pop of color. Pairing it with creamy mashed cauliflower or zucchini noodles creates a low-carb, balanced meal.

Nutritional Information

Here’s what you can expect per serving:

Calories: 407 kcal – a satisfying portion without overdoing it.
Protein: 41 g – perfect for a protein-packed dinner.
Carbohydrates: 3 g – keeps it low carb and keto-friendly.
Fat: 24 g – the healthy fats from cheese and olive oil keep it rich and filling.

Make Ahead and Storage

Storing

You can store leftover stuffed chicken breasts in an airtight container in the fridge for up to 3 days. I like to slice them before storing—it makes reheating easier.

Freezing

This recipe freezes well. Wrap each stuffed breast tightly in foil or plastic wrap, then place in a freezer-safe bag. It will stay good for up to 2 months.

Reheating

Reheat in a 350°F oven for 10–15 minutes until warmed through. I avoid microwaving because it can make the chicken dry. Covering with foil helps retain moisture.

Why You’ll Love This Recipe

This spinach stuffed chicken is a favorite for many reasons:

Easy to make – even on busy weeknights, the prep is quick and simple.
Deliciously creamy – the cheese and spinach filling is rich and comforting.
Low carb and keto-friendly – perfect for health-conscious eaters.
Customizable – you can swap ingredients or add spices to suit your taste.
Family-approved – my picky eaters actually love it, even if they’re not fans of spinach!

Once you try it, I’m confident this will become a regular in your meal rotation. The balance of flavors and the tender chicken make it feel like a special dinner every time.

Ben Carraoli