I decided to make something a little different for my family this week and WOWED them with this Spinach Stuffed Chicken Breast recipe. It was the perfect way to use up the half bag of spinach and small amounts of shredded cheese hanging out in my fridge (budget-friendly win!). They ended up being juicy, flavorful, and filled with lots of cheesy goodness. Baked chicken, but make it fancy on a budget—don’t mind if I do!
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Chicken is always on rotation in my house because it’s pretty affordable and versatile. But as much as my family loves my baked chicken breasts, I wanted to clear out some ingredients and give them something new to try. I took inspiration from our spinach dip recipe and mixed cream cheese and garlic with leftover shredded Parmesan, mozzarella, and spinach, which I stuffed into seasoned chicken breasts before baking. It was a total hit with clear plates all around! And not to mention, my kids never say no to veggies when they’re smothered in cheese, so there’s also that. 😉
Here’s what you’ll need to make this cheesy spinach stuffed chicken breast recipe:
- Boneless, Skinless Chicken Breasts: This recipe makes enough stuffing to fill four large chicken breasts, about 2 lbs total. Be sure to use boneless and skinless chicken breasts.
- Cream Cheese: Binds the filling together and adds a delicious creamy texture. I recommend using softened cream cheese, so it’s easier to mix it with the other ingredients! Let it sit at room temperature for about 30 minutes before starting.
- Shredded Parmesan & Mozzarella Cheese: I only use a small amount of each, but they add a ton of cheesy flavor to the filling. You can use freshly shredded or pre-shredded cheese. I had half packs of pre-shredded cheese to use up, so I went with that.
- Baby Spinach: I use fresh baby spinach, but you can also use frozen spinach. Just make sure to thaw it first and squeeze out any excess liquid.
- Garlic: I pressed 2 cloves of garlic using a garlic press. This breaks them down and distributes the flavor evenly throughout the filling. If you don’t have a garlic press, you can mince the garlic finely.
- Seasonings: Add garlic powder, red pepper flakes, and a pinch of salt to the cheesy filling for extra flavor. I also generously season my chicken breasts (before stuffing) with Italian seasoning, salt, garlic powder, paprika, and black pepper.
- Olive Oil: Helps the seasonings adhere and gives the stuffed chicken breasts a nice golden color when baked.
What’s the Best Way to Stuff a Chicken Breast?
I tested this recipe a bunch of times, and each time, I simply lay my chicken breast on a cutting board and carefully sliced into it with a sharp knife. Just be sure not to cut all the way through! I also kept the top and the bottom of the chicken breast intact as much as possible to create a ‘pocket’ for stuffing (see my process photos below for a visual). Then, I spooned in the filling before baking.
Some recipes also suggest placing a toothpick through the sides of the chicken breast to help hold the filling inside. I tried this method, and I honestly found it unnecessary. It also was slightly difficult trying to remove the toothpicks after the chicken had cooked around them. I personally like the overall presentation of the chicken with some of the spinach filling poking out on the sides!
- It’s a lot easier to season the chicken breasts before you add the spinach filling. I season the top, then flip them over and season the bottom before stuffing.
- Make sure the internal temperature for your chicken reaches 165°F on an instant-read thermometer. This guarantees the chicken is fully cooked and safe to eat. However, be sure to check the thickest part of the chicken breast, not the cheesy filling, by accident!
- Let them rest! Resting is an important final step to allow the juices to redistribute throughout the chicken breast. I never skip this step!
- Stretch this recipe further to reduce costs. This recipe makes four large spinach stuffed chicken breasts, which can easily be cut in half and divided into 8 servings (½ chicken breast per serving). It’s already a budget-friendly meal, but this is one way to make it even more economical!
Serving Suggestions
I went for a simple side salad to go with my spinach stuffed chicken breasts. It was really easy to throw together while the chicken baked in the oven and was a nice contrast to the cheesy filling. But for a heartier meal, I think they’d be delicious with rice or mashed potatoes on the side, too!
Storage & Reheating
These stuffed spinach chicken breasts are at their best when served fresh. However, any leftovers can be kept in the fridge for 3-4 days and reheated in the microwave or oven until heated throughout. If using the oven, I’d add a splash of water or chicken stock to the bottom of the baking dish and cover with foil to prevent the chicken from drying out. You could also try freezing them for up to 2 months, but keep in mind the texture of the cream cheese and spinach can change after being frozen and thawed. Thaw it in the fridge overnight before reheating.
Spinach Stuffed Chicken Breast Recipe
This baked Spinach Stuffed Chicken Breast recipe is easy, budget-friendly, and the PERFECT way to elevate your weeknight meal game!
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Filling Ingredients:
- 4 oz. cream cheese, softened ($1.10)
- ⅓ cup shredded parmesan cheese ($0.31)
- ¼ cup shredded mozzarella cheese ($0.31)
- 2 cups baby spinach, chopped ($0.57)
- 2 cloves of garlic, pressed ($0.08)
- ¼ tsp salt ($0.01)
- ⅛ tsp garlic powder ($0.02)
- ⅛ tsp red pepper flakes ($0.02)
Chicken Ingredients:
- 2 tsp Italian seasoning ($0.20)
- 1 tsp salt ($0.03)
- 1 tsp garlic powder ($0.10)
- 1 tsp paprika ($0.10)
- ½ tsp freshly cracked black pepper ($0.08)
- 4 boneless, skinless chicken breasts (about 2 lbs.) ($10.92)
- 1 ½ Tbsp olive oil ($0.33)
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Preheat the oven to 400°F. In a small bowl combine the spinach filling ingredients (softened cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, garlic, salt, garlic powder, and red pepper flakes). Stir everything together until well combined and set aside.
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Next, in a small bowl combine the spices for the chicken seasoning (Italian seasoning, salt, garlic powder, paprika, and black pepper). Set aside.
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Place the chicken breasts on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, making sure not to cut all the way through.
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Now cover the chicken breasts with the olive oil on both sides. Then divide and rub the seasoning mixture on both sides of the chicken breasts.
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Next, begin stuffing the spinach and cheese filling into the pockets of each chicken breast. Divide the filling evenly between all four breasts.
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Place the stuffed chicken breasts in a large 9×13-inch baking dish. Bake uncovered for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
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Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve hot and enjoy!
See how we calculate recipe costs here.
Serving: 1servingCalories: 340kcalCarbohydrates: 5gProtein: 31gFat: 22gSodium: 1138mgFiber: 1g
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how to make Spinach Stuffed Chicken Breast – step by step photos
Preheat the oven to 400°F. While the oven preheats, add 4 oz. softened cream cheese, ⅓ cup parmesan cheese, ¼ cup mozzarella cheese, 2 cups chopped spinach, 2 cloves pressed garlic, ¼ tsp salt, ⅛ tsp garlic powder, and ⅛ tsp red pepper flakes to a small bowl.
Give everything a good mix until well combined and set aside while you prepare the chicken breasts.
Next, in a small bowl, combine 2 tsp Italian seasoning, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and ½ tsp black pepper. Set aside for now.
Place 4 boneless, skinless chicken breasts (about 2 lbs. total) on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, making sure not to cut all the way through. One side of the chicken breast should still be connected, creating a pocket for stuffing.
Now cover the chicken breasts with 1 ½ Tbsp olive oil on both sides. Then divide and rub the seasoning mixture on both sides of the chicken breasts.
Use a spoon to stuff the spinach and cheese filling into the pockets of each chicken breast, dividing the filling equally between all four breasts.
Once stuffed, place the stuffed chicken breasts in a large 9×13-inch baking dish. Bake them uncovered in the preheated oven for 25-30 minutes or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to check the thickest part of the chicken breast.
Remove your chicken breast stuffed with spinach from the oven and allow it to rest for a few minutes in the baking dish. This allows the juices to redistribute throughout the meat to make them extra juicy! Serve hot with your favorite sides and enjoy!
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