Spinach Cream Cheese Stuffed Chicken

Spinach Cream Cheese Stuffed Chicken is a savory, satisfying dish that brings together juicy baked chicken breasts and a creamy, flavorful filling. Packed with spinach, cream cheese, and melted cheeses, this recipe is both nutritious and indulgent—a perfect combination for a delicious dinner.

Why You’ll Love This Recipe

• Creamy, cheesy filling that’s rich and full of flavor
• A great way to add spinach to your meal without it feeling like a chore
• Simple to make, but looks and tastes impressive
• Customizable with different cheeses and seasonings
• Perfect for low-carb and keto-friendly diets

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Cream cheese, softened
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Cooked spinach (fresh or frozen, drained)
• Garlic, minced
• Salt and pepper

For the chicken:

• Boneless, skinless chicken breasts
• Olive oil
• Paprika
• Garlic powder
• Onion powder
• Salt and pepper

directions

this recipe

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix cream cheese, mozzarella, Parmesan, spinach, garlic, salt, and pepper until well combined.
3. Cut a pocket into the side of each chicken breast without cutting all the way through.
4. Season the outside of the chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
5. Stuff the cream cheese and spinach mixture into each chicken breast. Use toothpicks to secure if needed.
6. Place the stuffed chicken in a baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let rest for 5 minutes before serving.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes

Variations

• Use feta or goat cheese in place of Parmesan for a tangy twist
• Add chopped sun-dried tomatoes or artichoke hearts to the filling
• Use chicken thighs instead of breasts for a juicier texture
• Add crushed red pepper flakes for a spicy kick
• Sear the chicken breasts in a skillet before baking for added color and flavor

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in the oven at 325°F until heated through, or microwave in 30-second intervals until hot. For best results, add a splash of broth or water before reheating to keep the chicken moist.

FAQs

Can I use frozen spinach?

Yes, just make sure to thaw and squeeze out excess moisture before mixing it into the filling.

How do I prevent the chicken from drying out?

Don’t overbake it—use a meat thermometer to ensure it reaches 165°F, then let it rest before slicing.

Can I make this ahead of time?

Yes, you can stuff the chicken breasts and refrigerate them a few hours ahead. Bake when ready to serve.

What other cheeses can I use?

Try Swiss, provolone, or a Mexican blend for a different flavor profile.

Is this dish keto-friendly?

Yes, it’s low in carbs and high in protein and healthy fats.

Do I need to secure the chicken with toothpicks?

Not necessarily, but toothpicks can help keep the filling in place during baking.

Can I cook this on the stovetop?

You can sear the chicken in a skillet first, but baking ensures even cooking. A covered skillet can work in a pinch.

What sides go well with this recipe?

Great with roasted vegetables, mashed cauliflower, rice, or a simple green salad.

Can I freeze stuffed chicken?

Yes, wrap each stuffed breast tightly and freeze for up to 3 months. Thaw in the fridge before baking.

Is it okay to use low-fat cream cheese?

Yes, but full-fat cream cheese provides a richer texture and flavor.

Conclusion

Spinach Cream Cheese Stuffed Chicken is a crowd-pleasing main dish that’s both hearty and healthy. With a melty, flavorful center and perfectly baked chicken, it’s a weeknight winner that’s easy to prep and always delicious. Serve it with your favorite sides and enjoy a comforting, protein-packed meal.

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