There’s something so satisfying about slicing into a juicy chicken breast and finding it brimming with creamy, cheesy goodness. This spinach stuffed chicken breast recipe is one of those comforting, protein-rich meals that always hits the spot. It’s the kind of dish that feels indulgent but is surprisingly simple to make—ready in just 30 minutes and requiring only a handful of ingredients.
I remember the first time my grandmother made something similar for a family dinner. It wasn’t exactly this version, but the concept of stuffing chicken with something hearty and flavorful left a lasting impression on me. Over time, I gave her idea a creamy, cheesy twist—and today, it’s become one of my go-to weeknight dinners and an easy favorite when guests drop by.
Let’s dive into the details of how to bring this satisfying dish to life in your kitchen!
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes.
- Minimal Ingredients: You only need 6 main ingredients (plus oil and seasoning).
- Great for All Seasons: Light enough for summer, cozy enough for winter.
- Crowd-Pleaser: Creamy, cheesy filling + seared chicken = guaranteed hit.
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (8 oz each)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 6 oz fresh spinach, chopped
- 2 oz cream cheese, softened
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese, divided
- 1 tbsp olive oil
- 1 medium Roma tomato, thinly sliced into 8 slices
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 450°F (232°C). This high temp ensures a beautiful sear on the chicken while locking in the juices.
Step 2: Season the Chicken
Pat your chicken breasts dry with a paper towel—this helps the seasoning stick. Season both sides generously with sea salt and black pepper.
Using a sharp knife, make a horizontal slit in each breast to create a pocket. Be careful not to cut all the way through.
Step 3: Wilt the Spinach
Place chopped spinach into a microwave-safe bowl. Steam in the microwave for 2–3 minutes until wilted. Alternatively, you can sauté it on the stovetop with a splash of olive oil for 3–5 minutes. Let it cool.
Step 4: Make the Filling
In a mixing bowl, combine softened cream cheese and minced garlic. Mix until smooth. Stir in ½ cup of the shredded mozzarella.
Once the spinach has cooled slightly, squeeze out any excess water (important!) and stir it into the cream cheese mixture.
Step 5: Stuff the Chicken
Divide the spinach filling among the four chicken breasts. Carefully stuff each pocket, then secure with toothpicks placed horizontally to keep the filling from spilling out.
Step 6: Sear to Perfection
Heat olive oil in a large (at least 12-inch) cast iron or oven-safe skillet over medium-high heat until shimmering.
Sear the stuffed chicken breasts for 4–5 minutes per side, or until golden brown.
Step 7: Add the Finishing Touches
Quickly top each chicken breast with 2 tomato slices and the remaining ½ cup mozzarella cheese.
Step 8: Bake & Serve
Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Ensure your thermometer is in the meat, not the filling.
For an extra golden top, broil for 1–2 minutes—optional but worth it.
Serving Suggestions
This spinach stuffed chicken breast pairs beautifully with:
- A light arugula salad
- Garlic mashed potatoes
- Roasted asparagus or green beans
- Quinoa or rice pilaf
Tips for Success
- Use a meat thermometer for accuracy—nobody wants dry chicken!
- Don’t overstuff the breasts, or you risk losing filling during searing.
- Secure well with toothpicks or kitchen twine.
- Make ahead: Prepare the filling or even stuff the chicken a few hours ahead to save time.
Variations to Try
- Add sun-dried tomatoes or artichokes to the filling for a Mediterranean twist.
- Use goat cheese or feta instead of cream cheese.
- Swap the mozzarella for provolone or Gruyère for a different flavor profile.
Why This Recipe Works Year-Round
In summer, it’s light enough to serve with a crisp garden salad. In winter, it becomes a hearty main course paired with creamy mashed potatoes or a baked veggie medley. The flavor is rich and savory but not overwhelming—thanks to the balance of garlic, creamy cheese, and fresh spinach.
Try It and Tell Me!
I’d love to hear how you personalize this spinach stuffed chicken breast! Did you add extra garlic? Swap in feta? Share your tweaks and tag your photos with #HomeWithSarah for a chance to be featured!
Spinach Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts (8 oz each)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 6 oz fresh spinach chopped
- 2 oz cream cheese softened
- 2 cloves garlic minced
- 1 cup shredded mozzarella cheese divided
- 1 tbsp olive oil
- 1 medium Roma tomato thinly sliced into 8 slices
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 450°F (232°C). This high temp ensures a beautiful sear on the chicken while locking in the juices.
Step 2: Season the Chicken
- Pat your chicken breasts dry with a paper towel—this helps the seasoning stick. Season both sides generously with sea salt and black pepper.
- Using a sharp knife, make a horizontal slit in each breast to create a pocket. Be careful not to cut all the way through.
Step 3: Wilt the Spinach
- Place chopped spinach into a microwave-safe bowl. Steam in the microwave for 2–3 minutes until wilted. Alternatively, you can sauté it on the stovetop with a splash of olive oil for 3–5 minutes. Let it cool.
Step 4: Make the Filling
- In a mixing bowl, combine softened cream cheese and minced garlic. Mix until smooth. Stir in ½ cup of the shredded mozzarella.
- Once the spinach has cooled slightly, squeeze out any excess water (important!) and stir it into the cream cheese mixture.
Step 5: Stuff the Chicken
- Divide the spinach filling among the four chicken breasts. Carefully stuff each pocket, then secure with toothpicks placed horizontally to keep the filling from spilling out.
Step 6: Sear to Perfection
- Heat olive oil in a large (at least 12-inch) cast iron or oven-safe skillet over medium-high heat until shimmering.
- Sear the stuffed chicken breasts for 4–5 minutes per side, or until golden brown.
Step 7: Add the Finishing Touches
- Quickly top each chicken breast with 2 tomato slices and the remaining ½ cup mozzarella cheese.
Step 8: Bake & Serve
- Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Ensure your thermometer is in the meat, not the filling.
- For an extra golden top, broil for 1–2 minutes—optional but worth it.
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