This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Do you love spinach dip as much as I do? My Spinach Stuffed Chicken Breast turns those creamy, cheesy flavors into an insanely delicious dinner. Quick, easy, and seriously so good.
A Reader’s Review
Very tasty and easy to make. Loved the spice combination.
– Bonny
You Deserve a Dinner That’s As Bold As You!
- Flavor Without Any Sauce: If you’re not into heavy sauces, this spinach-stuffed chicken breast is totally for you. It’s bursting with flavor all on its own, with no extra sauce needed!
- Healthy & Low Carb: With fresh spinach and a delicious creamy filling, this dish is a simple, satisfying low-carb option.
- So Creamy & Delicious! The best part? It’s stuffed with cream cheese and, it’s so good that my kids even asked for seconds!
Ingredients Needed
- Spice It Up! Feel free to mix it up! Try garlic powder, paprika, or even a seasoning blend like Cajun or Italian for a twist.
- Cheese Please! Change the cheeses! You could try Feta, mozzarella, cheddar, or even Gouda. Use what you like or what you have on hand.
- Keep It Covered! If the spinach stuffed chicken breasts start to brown too much, cover with foil. Just make sure the chicken reaches the proper internal temperature.
Spinach Stuffed Chicken Breast Recipe
It’s so easy! You’ll have this spinach-stuffed chicken in the oven in about 20 minutes. Just plan for a little over an hour for prep and cooking. Let’s get cooking!
- Prep Chicken: Preheat the oven to 375 degrees Fahrenheit. Prepare the chicken breasts by patting them dry and cutting a pocket into each one, then set aside.
- Cook: Heat olive oil in a skillet over medium-high heat, then add the shallots and cook for 3 minutes, stirring frequently. Add the garlic and spinach and cook until the spinach has wilted, then remove from heat.
- Make Stuffing: In a small bowl, mix the oregano, thyme, salt, ground black pepper, and red pepper flakes, then divide this mixture in half. Then, in a different bowl, add the cream cheese, parmesan cheese, and spinach mixture. Then add half of the spice mixture. Mix well to combine.
- Stuff and Bake: Rub the olive oil onto each chicken breast, then season them with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used. Place the stuffed breasts in a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.
- Serve: Remove the spinach-stuffed chicken from the oven and serve fresh!
Storing Spinach Stuffed Chicken Breast
I love making spinach-stuffed chicken breasts for meal prep because they make fantastic leftovers! Here is how to store them.
- In the Refrigerator: Store your leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: I do NOT recommend freezing this recipe. The cream cheese stuffing can separate and become watery/ have an unpleasant texture.
Sides To Serve With Stuffed Chicken
Pin this now to find it later
Pin It
Creamy Spinach Stuffed Chicken Breast
Tender chicken breasts stuffed with creamy spinach and cheese—your new favorite weeknight dinner!
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 minced shallots
- 2 cloves minced garlic
- 3 cups chopped spinach
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 4 ounces softened cream cheese
- 1 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and prepare the 4 boneless skinless chicken breasts by patting them off and cutting a pocket into each one. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat, add the 2 minced shallots, and cook for 3 minutes, stirring frequently. Add the 2 cloves minced garlic and 3 cups chopped spinach, and cook until the spinach has wilted. Remove from heat.
- In a small bowl, mix the 1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon red pepper flakes. Divide this mixture in half.
- In a medium bowl, add the 4 ounces softened cream cheese, 1 cup freshly grated parmesan cheese, cooked spinach and shallots, and half of the spice mix. Mix well to combine.
- Rub the 2 tablespoons olive oil onto each chicken breast and season them with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used.
- Place the stuffed breasts onto a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.
- Remove the chicken from the oven and serve fresh!
Video
Notes
Updated April 11, 2025
Nutrition
Calories: 438kcalCarbohydrates: 7gProtein: 36gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 118mgSodium: 935mgPotassium: 670mgFiber: 1gSugar: 2gVitamin A: 2828IUVitamin C: 10mgCalcium: 371mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Excellent recipe! I tone down the garlic & shallots a bit. But It’s so yummy ?
It was so amazing, th best I have made. Thankyou!!
What can I substitute cream cheese with?
Hi Marianna, are you looking for a dairy free option? Or what do you need the cream cheese substituted for? That will help me know what you are looking for.
Excellent and so easy .
I did exactly what is the recipe but i added fresh cut mushrooms, i put paprika black pepper and garlic powder on chicken it turned out veery yummy?
I download and try a lot of recipes online. This one just made my top 3. Made it this week and leftovers today. This is so delicious! Chicken comes out do tender and juicy. The stuffing is awesome. The seasoning is perfect both in the stuffing and on top. Long grain and wild rice( uncle bens of course) made a great side. 2 thumbs and 5 stars!
Wow Joseph, this made my week! Thank you so much for trying my recipe and for coming back to rate and comment! It means so much to me!