Juicy chicken, melty cheese, and a creamy filling full of sun dried tomatoes and spinach–this stuffed chicken breast recipe is easy to make and so full of flavor, a dinner the whole family can agree on. I’ll guide you on how to make the spinach stuffed chicken breast filling, and then how to slice and bake it to perfection!
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Ingredients For Spinach Stuffed Chicken Breast
Here’s what you’ll need for this super tasty and easy-to-make stuffed chicken breast. Psst–if spinach and cream cheese wasn’t what you had in mind for filling, see my stuffed chicken breast recipes below for even more inspiration.
- The chicken: Opt for small chicken breasts that are boneless and skinless.
- The filling: Cream cheese, garlic, spinach, and sun-dried tomatoes.
- The seasoning: We’ll season the chicken breasts with salt, pepper, and smoked paprika.
More Stuffed Chicken Breast Recipes
You can make stuffed chicken recipes any way you’re craving, as long as you don’t add too much filling, and always include cheese plus something creamy. Here are a few of our favorites:
- Switch up the cheese: you can add cheddar, pepper jack, stick to mozzarella stuffed chicken, or even go the lasagna stuffed chicken route with ricotta.
- Make bacon wrapped stuffed chicken, or add some bacon to the filling. You can also add pepperoni like I do in these pizza stuffed chicken rolls.
- This recipe works with a few other proteins: stuffed salmon being my favorite. Be sure to also check out this and crab stuffed salmon.
How to Keep Stuffed Chicken Breast Closed?
The best way to prevent all your filling from oozing out during the cooking process is with toothpicks. You don’t need to create a perfect seal, but I like to throw about 3 toothpicks per open side into the chicken to keep the breast together. It makes a big difference!
Psst–for all the filling that slipped out of your baked stuffed chicken breast, be sure to spoon over the top just before serving for a super delicious pan sauce.
How to Cut Chicken Breast for Stuffing
Although it may take a bit of getting used to, forming a pocket in the center of your chicken breast is really quite easy. Be sure to use a sharp knife and be careful. Some tricks I’ve found along the way:
- Place your hand over the top to keep the breast from sliding around.
- Place the knife into the breast at the thickest point first.
- Try to leave a 1/2″ border all around the pocket.
- Try not to overfill the chicken, this will make it harder to seal.
How to Make Stuffed Chicken Breast in the Oven?
Baked stuffed chicken breast is incredibly easy to make. Be sure to grab a meat thermometer, it’s the best way to keep your chicken moist and juicy.
- Mix the filling ingredients.
- Make a pocket in your chicken.
- Season chicken on both sides.
- Fill the chicken breasts.
- Seal with toothpicks.
- Sear both sides in melted butter and oil (in an oven safe pan or skillet).
- Transfer pan to the oven until chicken comes to temp.
See how to make this Stuffed Chicken Breast on TikTok.
How to Grill Stuffed Chicken Breast?
You can grill your spinach stuffed chicken breasts instead for added smokey flavor. Just keep in mind the filling can cause flair ups, so it’s important to watch carefully. Here’s how:
- Prep a 2 zone grill: one side to medium-high heat, the other indirect.
- Clean/grease the grates.
- Sear the chicken over direct for 3-4 minutes per side, you’ll know they’re done once they flip easily and have a golden crust on each side.
- Transfer to indirect and place the lid on the grill.
- Use a meat thermometer to check, will take between 20-30 minutes for your stuffed chicken breast with spinach to finish cooking. The goal is an internal temp of 165 F.
How Long to Cook Stuffed Chicken Breast?
How long you cook your stuffed chicken will depend on how thick your chicken is, and the heat in which it was seared prior to finishing it in the oven. It typically takes 10-15 minutes to finish cooking in the oven–I strongly recommend a meat thermometer for this recipe (and all chicken recipes!), it’s the best way to prevent overcooked and dry chicken.
Can You Freeze Stuffed Chicken Breasts? (+ Storing and Reheating)
You can freeze stuffed chicken breasts, however, as you know chicken dries out when overcooked, or heated too many times. We find that reheated (from frozen) stuffed chicken breast is often dryer than we like. Here’s how in case you don’t mind:
- Store: leftover stuffed chicken breast with spinach in the fridge in an airtight container. Make sure you keep all the pan sauce too!
- Reheat in the microwave with a damp paper towel on top.
- Freeze: Allow chicken to cool completely then place it in an airtight container (like a resealable bag). Remove as much air as possible and toss in the freezer.
What Goes With Stuffed Chicken Breast?
Stuffed chicken breast is a great low carb dinner on its own, but is also easy to serve with all your favorite side dishes for a more complete meal. Think…
- With toasted bread or baguette to soak up extra sauce.
- With a side of grains like quinoa, rice, or even this cheesy cauliflower rice.
- Alongside roasted vegetables or a simple fresh salad, like this arugula salad.
More Classic Chicken Recipes
Stuffed Chicken Breast
Print Recipe Pin RecipeIngredients
- 4 small chicken breasts boneless + skinless
- 1 1/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper
- 1/2 tsp smoked paprika
- 1 tablespoon butter
- 1 tablespoon avocado or vegetable oil
- 4 oz cream cheese softened
- 2 cloves garlic minced
- 1/4 tsp kosher salt
- 1 1/2 cups baby spinach chopped
- 1/4 cup sun dried tomatoes drained + chopped
- 1/4 cup mozzarella cheese shredded
Instructions
- Preheat oven to 425 F.
- In a mixing bowl, combine the cream cheese, garlic, and 1/2 teaspoon salt. Mix in the chopped spinach, sun dried tomatoes, and mozzarella.
- Place chicken on a cutting board and sprinkle both sides with 3/4 teaspoon salt, pepper, and paprika. Press to adhere. Cut a pocket in the center of each chicken breast, making sure not to cut all the way through.
- Fill each chicken breast with equal amounts of filling. Use toothpicks to seal the open end, it doesn’t need to be fully sealed, but together enough to keep the filling somewhat inside.
- Melt 1 tablespoon of butter along with the avocado/vegetable oil together in a large oven proof skillet or pan. Once shimmering, add the chicken breasts and sear until golden, about 4-5 minutes. Flip and transfer your pan to the preheated oven. Continue to cook until the breasts have reached an internal temp of 165 F, about 10-15 minutes.
- Allow chicken to rest for 10 minutes. Drizzle pan sauce over each piece before plating, and enjoy!
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