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Spinach Stuffed Chicken Breasts Recipe
Ben Carraoli

Spinach Stuffed Chicken Breasts Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.