This delicious cream cheese spinach stuffed chicken breast is super juicy and full of flavor. This 30-minute meal is family-friendly, super quick to make with just a few ingredients, and everyone keeps asking for seconds.
I love serving stuffed chicken breast with a side of cauliflower rice, roasted vegetables, zucchini noodles, or low carb mashed “potatoes”.
This cream cheese spinach stuffed chicken breast recipe is a perfect option for a quick weeknight meal or even for a special dinner party.
Not only is it packed with flavor, but it’s also easy and convenient to make. This recipe is sure to impress your family and friends, and it’s perfect for those who are looking for a healthy, yet satisfying dinner option.
Stuffed chicken breast is classic comfort food and it’s finger-licking good. I’m sure there will be no leftovers!
Why You’ll Love This Cream Cheese Spinach Chicken?
- The filling is so creamy and pairs perfectly with the juicy chicken breast!
- Incredibly delicious– The spinach, mozzarella cheese, and cream cheese make a flavorful savory mixture that nicely complements the mellowness of the meat.
- Easy to Make – This recipe may look a little complicated to make, but it really isn’t. Just prepare the chicken and the stuffing, then bake in the oven (the hardest part, REALLY!).
- A Versatile dinner that’s ready in less than 30 minutes that everyone loves
Ingredients for Stuffed Chicken
If you’re wondering what ingredient you’ll need to make this magic creamy chicken you’ve come to the right place. In this recipe we use only common ingredients that when combined together are super flavorful:
- Chicken breast – For this recipe, I used boneless skinless chicken breasts. They are lean and high in protein, and pair perfectly with the delicious flavor of spinach and cheese stuffing. Use large chicken breast so we can cut deep pockets for the filling.
- Cream cheese – I typically use full-fat cream cheese, but you can use low-fat versions!
- Parmesan & Mozzarella Cheese – The mix of mozzarella and parmesan adds just the right amount of saltiness and melty cheesiness.
- Fresh or Frozen Spinach – I prefer to use fresh spinach when in season, but frozen spinach works just as fine. Defrost before cooking for the filling.
- Seasonings: chili powder or paprika, garlic powder, onion powder are my favorites and add such a great flavor.
- Garlic – freshly minced garlic is the best, but garlic powder is just as incredible. Just don’t skip it!
How to Make Stuffed Chicken Breast
It’s so easy to make stuffed chicken breasts. Here’s everything to do:
Make the Cheese and Spinach Filling
If using frozen spinach, thaw completely and then cook it to remove as much moisture as possible.
Place a non-stick pan over medium heat and add the spinach cream cheese, parmesan cheese, shredded mozzarella, minced garlic, salt, and pepper. Mix until well combined and the mixture looks creamy.
Cutting The Chicken Breast
Use a sharp knife to butterfly the chicken breast horizontally, so you create a pocket in the middle of your meat, being careful not to cut all the way through. Season well with chicken seasoning and set aside.
Stuff the Chicken Pockets
Fill each chicken breast with 1/4 of the filling, making sure to evenly distribute the mixture. Secure it with toothpicks.
Baking the Stuffed Chicken Breast
Bake uncovered for 25-30 minutes at 375F. If you have a meat thermometer, the internal temperature of the chicken should be 165° F (75° Celsius) when inserted in the thickest part.
Tips For Making The Best Stuffed Chicken Breast
- This recipe is suitable for both chicken breasts and thighs. Turn the thigh inside up and fill with a smaller quantity of spinach stuffing, then wrap up and secure with toothpicks.
- To ensure even cooking, make sure the chicken breasts have almost the same thickness.
- When the chicken is done, take it out of the oven, cover it with aluminum foil, and allow it to rest for about 10 minutes.
- You can experiment with different fillings, such as mushrooms, diced tomatoes, or crispy bacon.
- Don’t overcook your chicken. A meat thermometer will help you in this situation. Chicken breast is ready when a meat thermometer inserted in the thickest part of the chicken reaches 165F.
- Allow the cream cheese to soften at room temperature to make the mixing easier. Also, since we’re talking cheese, feel free to use your favorite shredded cheese instead of parmesan and mozzarella.
How To Store
- Fridge – transfer the leftovers in an airtight container, and set it in the refrigerator for 4- 5 days.
- Freezing it can be another great method for storing this stuffed chicken recipe. Make sure that your stuffed chicken breasts are completely cool, then wrap each chicken breast in plastic wrap and store it in the freezer for up to 3 months.
Serving Suggestions
This Spinach Stuffed Chicken Breast recipe is a delicious meal on its own, but we’re big fans of side dishes in our family. So if your family loves sides just like we are, try some of the following ideas:
Tools To Make This Cream Cheese Spinach Stuffed Chicken Breast
Besides the easy way to prepare this quick chicken recipe, another great thing is that we need only a few tools:
- Baking dish
- A non-stick pan
- A sharp knife
- Toothpicks
Looking For More Chicken Recipes? Try these:
- The Best Asparagus Stuffed Chicken Breast
- Marry Me Chicken with Creamy Sun Dried Tomato Sauce
- Creamy Mushroom and Spinach Stuffed Chicken Breast
- Pizza Stuffed Chicken
- Easy Keto Teriyaki Chicken {20 Minute Low Carb Recipe}
- One-Skillet Creamy Tuscan Chicken
Cream Cheese Spinach Stuffed Chicken Breasts
Description
Ingredients
- 4 chicken breasts boneless, skinless
- 1 teaspoon chili powder or paprika
- 1 teaspoon salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 oz cream cheese softened
- ¼ cup grated Parmesan
- ¼ cup mozzarella cheese
- 10 oz frozen spinach thawed or 2 cups fresh spinach
- 1 teaspoon garlic minced
- ½ teaspoon pepper
- 1 tablespoon olive oil or avocado oil or butter
Instructions
- Make the Creamy Spinach Filling: Add the spinach to a non-stick pan over medium heat and stir until wilted. Add softened cream cheese and stir until well incorporated. Let it cool slightly and combine with parmesan cheese, mozzarella, minced garlic, salt, and pepper.
- Cut a pocket into your chicken breasts. Using a sharp knife slice through the chicken breast, creating a pocket.
- Season: Season the chicken with chili powder, onion powder salt, pepper, garlic powder.
- Fill the chicken with the spinach filling and fold it, and use toothpicks to seal the cream cheese.
- Place the chicken breast into a baking dish and drizzle oil or melted butter.
- Bake the stuffed chicken breast for about 25-30 minutes at 375°F / 190°C or until the chicken is cooked through.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
I’m making this for dinner tonight, but I’m confused about what temperature the chicken should be baked at for 25-30 minutes? My guess would be 350 degrees F, but I’d like to know before I mess the recipe up. Thanks!
You can bake it at 375F for 25-30 minutes.
So delicious we’ve made this a few times and its a hit! We even wrapped the chicken in bacon for a personal touch!
Do you know how much sodium is in this recipe?
It depends on the ingredients you use.
I made this recipe for dinner tonight and it was perfection. It had so much delicious flavors and came out perfectly cooked after baking 30 mins at 375 degrees. It was a big hit with my husband and father in law. I’m saving this recipe to make again soon!!
Can this be frozen
Yes, you can freeze these spinach stuffed chicken breasts according to the instructions written in the blog post.
Can I use herb and garlic cream cheese?
Yes, definitely. Just taste test and adjust the spices! Let me know how it turns out!
Very good recipe! Quick, easy and delicious! I made 1 adjustment -I used smokey paprika instead and it complimented very well. Thanks for sharing!
Can this be grilled?
You can grill this cream cheese stuffed chicken, but you’ll need to secure the chicken breast with more skewers and use foil to prevent the cheese from dripping.
Delicious I made this for dinner tonight and we loved it. My husband doesn’t like a lot of variety in what he eats but I do so I searched and found this recipe. So good and we both want this again. Thanks for sharing.
So glad you both liked the recipe, and thank you for the kind review!
First time making this and it was ok. I will make again but use split breast with the skin and fillet it myself. I like a crispy skin. Or, wrap in bacon. Also, double up on the seasoning too.
I really enjoyed this recipe! It was easy to follow directions considering it was my first time stuffing chicken breast! It was so delicious!
These were an absolute hit at our dinner party!!
I just tried this recipe in my air fryer, and the result was good. I wasn’t paying attention and got this recipe mixed up with another spinach-stuffed chicken recipe that calls for adding sliced Roma tomatoes and mozzarella cheese on top while cooking the stuffed chicken. The spinach cream cheese mix has a good flavor, and the tomatoes and mozzarella on top didn’t necessarily add more flavor. If you’re looking to jazz up this recipe, I would go with wrapping them with bacon like a previous commenter suggested, which is what I’m going to try next time.
I SPEAK FOR EVERYONE WHEN I SAY PUT THE RECIPE AT THE TOP. literally not one wants to scroll threw 5 swipes worth of tips or suggestions just to get to the recipe.. for the love of god.
That’s why you have a “jump to recipe” button at the top of the post. Hope this helps!
My husband raved about this recipe. Making it again tonight!
My husband and I really loved this. The kids didn’t like it but they’re picky eaters. I am definitely adding this to the recipe box. I did have to cook it for close to an hour and crank the oven to 400 halfway through (I covered the chicken with aluminum foil for most of the cooking time) but I was cooking huge chicken breasts.
Me too. Raw at 35 minutes so did another 15 minutes at 400 and it was fine