Spinach Stuffed Chicken Breast

Juicy Spinach Stuffed Chicken Breast made with cream cheese, spinach, feta, mozzarella, and spices. So easy, you’ll be hooked!

this Recipe

So, real talk—chicken breast used to stress me out. I mean, how many ways can you season a plain piece of chicken before it starts feeling like punishment? Sound familiar? That’s why I started stuffing the thing. And no, I wasn’t feeling extra fancy when I came up with this Spinach Stuffed Chicken Breast recipe. Honestly? I was desperate.

It was one of those “there’s nothing in the fridge” kind of nights. You know the ones. The spinach was wilting. There was half a block of cream cheese staring me down. And I had four chicken breasts I really didn’t want to grill again. So, I stuffed ‘em. I crossed my fingers. And when I pulled them out of the oven…? I may have done a little happy dance in my kitchen. Not even kidding. My husband’s first bite? He raised an eyebrow (in a good way). The kids ate spinach without complaining. Miracles do happen.

Now? This Spinach Stuffed Chicken Breast recipe is in heavy rotation over here. It’s easy, it’s cheesy, and it makes me feel like I’m winning at dinner. (Even when I’m still wearing pajama pants at 6 PM.)

Why You’ll Love This Spinach Stuffed Chicken Breast Recipe?

Here’s the deal: this recipe is easy. Like, no-nonsense, one-bowl, shove-it-in-the-oven easy. But it looks like you tried, you know? Like you actually thought about dinner instead of flinging open a freezer bag and calling it good.

•  It’s juicy—because nobody wants dry chicken.
•  It’s packed with cheesy, creamy spinach that somehow makes “healthy” taste like a cheat meal.
•  It bakes while you sit down with a glass of wine or scroll through your phone pretending you’re busy.

And I swear, if you make this for someone, they’ll definitely ask for the recipe. Or ask if you took a cooking class they didn’t know about. (True story—my sister asked. I just smiled and poured her more wine.)

Ingredient Notes:

Here’s what goes into this recipe. You probably have most of this hanging out in your fridge right now. If not? You’ll want to grab it the next time you’re out.

• Chicken Breasts (4 pieces, about 2 lbs.): I try to find ones that aren’t massive because those giant ones take forever to cook.
• Baby Spinach (4 oz.): Fresh is my go-to. I’ve used frozen spinach before, but you have to squeeze it dry like you’re ringing out a wet towel from your college gym bag. Not fun.
• Cream Cheese (4 oz.): Softened is best. Unless you like fighting with it.
• Feta Cheese (2 oz.): That salty tang is everything. Sometimes I use goat cheese when I’m feeling fancy.
• Mozzarella Cheese (2 oz.): Because stretchy cheese makes everything better.
• Olive Oil (2 tbsp.): To help that seasoning stick and give you golden goodness.
• Seasoning Mix:
  • 2 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • ½ tsp. chili powder (optional, but I like a little kick)

How To Make Spinach Stuffed Chicken Breast?

If I can pull this off while refereeing sibling arguments and dodging Legos on the floor, you’ve totally got this.

Step 1: Preheat Your Oven

400°F. Classic. Gives you a nice golden outside while keeping things juicy inside. And yes, I forget to preheat sometimes too. It’s fine.

Step 2: Mix the Seasoning

Toss the paprika, cumin, salt, and chili powder into a little bowl. Set it aside. Try not to spill it on your counter like I do. Every. Single. Time.

Step 3: Make That Creamy Spinach Filling

Chop your spinach (don’t stress about it being perfect). Throw it in a bowl with the cream cheese, feta, and mozzarella. Now, mash it all together with your hands. Yes, your hands. It’s messy but satisfying. Feels like therapy, honestly.

Step 4: Slice Pockets in the Chicken

This sounds scarier than it is. Just take a sharp knife and carefully slice a deep pocket into each chicken breast. Imagine it’s a pita pocket, but… chicken. Just don’t slice all the way through. I’ve done it. You’ll survive.

Step 5: Stuff That Chicken Like It’s Thanksgiving

Take a generous scoop of your spinach mixture and shove it into each pocket. More is more, right? If it spills out a little, who cares? That’s the best part—it gets all crispy and delicious in the oven.

Step 6: Season & Oil Like a Pro

Rub that spice mix all over the chicken breasts, both sides. Then brush them with olive oil to get that golden, roasted look we all love.

Step 7: Bake & Forget About It (For a Bit)

Lay the stuffed chicken breasts on a baking sheet lined with parchment paper (saves you from scrubbing later). Bake at 400°F for 25-30 minutes. Depends on how big those chicken breasts are. I usually check around 25. If you’re fancy and have a thermometer, go for 165°F inside.

Step 8: Rest. Then Devour.

Let the chicken rest for 5 minutes before slicing. It keeps the juices where they belong—inside the chicken, not running all over your cutting board. Been there.

Storage Options:

I don’t usually have leftovers. But when I do? Here’s what works:

• Fridge: Airtight container. Good for 3 days.
• Freezer: Wrap ‘em tight. Good for up to 2 months. I’ve frozen them before and they reheated just fine. Spinach was a little softer, but who’s judging?

Variations and Substitutions:

This Spinach Stuffed Chicken Breast recipe is pretty forgiving. I mix it up all the time.

• Swap Cheeses: Goat cheese, ricotta, or even cream cheese with herbs.
• Different Greens: Kale works. Just sauté it first or it’s tough.
• Add Bacon: Crumbled cooked bacon makes everything better.
• Spice It Up: Red pepper flakes inside the filling? Yes, please.
• Pan Sear First: You can sear the chicken before baking if you want that extra color. I skip it most days because life.

What to Serve with Spinach Stuffed Chicken Breast?

You’ve got creamy stuffed chicken. What next?

• Garlic Mashed Potatoes: Classic. So good.
• Roasted Veggies: Broccoli, carrots, whatever you have in the fridge.
• Rice Pilaf: Fluffy and soaks up any cheesy spinach that escapes.
• Crusty Bread: Because you need something to swipe up the cheesy bits.
• Wine: White, red, rosé—it all works. (Or sparkling water with a lemon if you’re being good.)

Frequently Asked Questions:

Can I use frozen spinach?
Sure can. Just wring it out like it owes you money.

How do I keep the filling from oozing out?
Toothpicks help. But if some leaks out, it’s honestly the best part. Those crispy cheesy bits? Yes, please.

Can I make this ahead of time?
Yep! Stuff it, season it, and keep it in the fridge for up to 24 hours before baking. Dinner prep = done.

And there it is! My go-to Spinach Stuffed Chicken Breast Recipe that saves dinner more often than I’ll admit. If you make it, I’d love to hear how it goes! Did you add extra cheese? Get creative with spices? Burn your hand on the pan like I did last week? (Wear oven mitts, folks.)

Drop me a comment, send a pic, or just tell me how many bites it took before your kids noticed they were eating spinach. Can’t wait to hear from you!

Keep the Flavor Coming – Try These:

Creamy Reuben Soup

Stuffed Cabbage Rolls

Parmesan Crusted Chicken Recipe

Spinach Stuffed Chicken Breast

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Tender chicken breasts filled with a creamy blend of spinach, cream cheese, feta, and mozzarella, then baked to perfection with a seasoned spice mix. A wholesome and flavorful main course ideal for any occasion.

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4 Servings

Ingredients

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For the Chicken and Filling:

• 4 boneless skinless chicken breasts (approximately 2 lbs.)
• 4 ounces fresh baby spinach roughly chopped
• 4 ounces cream cheese softened
• 2 ounces feta cheese crumbled
• 2 ounces mozzarella cheese shredded
• 2 tablespoons extra virgin olive oil

For the Seasoning Blend:

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon chili powder optional

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Instructions

 

Preheat the Oven

1. Preheat the oven to 400°F (200°C). Prepare a baking dish by lightly greasing it or lining it with parchment paper.

Prepare the Seasoning Blend

1. In a small bowl, combine the paprika, ground cumin, salt, and chili powder. Mix thoroughly and set aside for later use.

Prepare the Spinach Filling

1. Place the roughly chopped baby spinach into a medium-sized mixing bowl. Add the softened cream cheese, crumbled feta cheese, and shredded mozzarella cheese. Using clean hands or a sturdy spoon, combine the ingredients until a thick, cohesive mixture forms. Set aside.

Prepare the Chicken Breasts

1. Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, ensuring not to cut through entirely. The pocket should be deep enough to hold the spinach filling securely.

Stuff the Chicken Breasts

1. Evenly divide the spinach filling into four portions. Gently spoon one portion into each chicken breast pocket, pressing the filling inside to ensure it is secure. Use toothpicks to close the openings, if necessary, to prevent the filling from escaping during cooking.

Season the Chicken

1. Rub the prepared seasoning blend evenly over both sides of each stuffed chicken breast. Then, brush the chicken breasts with the olive oil to promote browning and prevent dryness.

Bake the Chicken

1. Arrange the stuffed and seasoned chicken breasts in the prepared baking dish. Transfer to the preheated oven and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.

Rest and Serve

1. Once cooked, remove the baking dish from the oven and allow the chicken breasts to rest for 5 minutes. Remove any toothpicks before slicing and serving.

Notes

This Spinach Stuffed Chicken Breast recipe is naturally gluten-free when prepared with attention to the following details:

• Confirm that all spices, particularly the paprika and chili powder, are certified gluten-free to avoid potential cross-contamination.
• When purchasing pre-shredded cheeses, verify that they do not contain anti-caking agents that include gluten derivatives.
• If serving alongside bread or grains, select gluten-free options such as gluten-free rice or certified gluten-free bread to maintain a fully gluten-free meal.

By adhering to these considerations, this recipe can be safely enjoyed by individuals adhering to a gluten-free diet without compromising flavor or quality.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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