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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
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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!
I just put it in the oven. Wasn’t too much work lol. Can’t wait to taste 🙂
I tried the recipe the chicken is awesome
So delicious!!!!
I think a little less salt next to me but it was just incredible! My tastebuds were going nuts between the shallots and garlic and red pepper flakes!!! Will definitely make again! You’ve been added to my favorites!!!
Looks fantastic, in the oven now. Thank you for sharing, I love to prepare and try different different foods. Smells great, can’t wait
Can this be prepared the night before and Pop in oven the next day?
Yes it can!
This is a very flavorful and delicious recipe. Easy to follow and can easily be made ahead. Thank you for a wonderful recipe!
Loved the dish. Made it and my family and friends loved it!!! I ended up placing the chicken after I stuffed it in the fridge 30 minutes and cooked it with foil on. I took the foil off last 5 minutes and sat it on the counter to rest with foil. Super juicy and not over cooked.
Hi Alyssa. This was the first time I’ve ever been on you site as well as the first of your recipes I’ve made. I had planned on using frozen spinach and ‘sauteeing’ it with the seasonings until instead of wet it was damp. Unfortunately found no spinach anywhere in the house so used frozen broccoli that I chopped small then used it as I i had planned for the spinach. To get my son to like it, i added pepper Jack cheese instead of Parmesan.
I realize this strayed a bit far from your recipe, But it worked and everyone loves it and said it’s a winner. Next time ill Make it as you intended thanks for a terrific recipe.
Those substitutes sound amazing! I’m so happy it turned out!
Very tasty and easy to make. Loved the spice combination.
Delicious ! Thanks for sharing
Good concept, will use my own seasoning combination next time. But my husband enjoyed it!
Hubby doesn’t like spinach or kale! Can I use artichoke hearts or what do you suggest?
Thank You
You could try using Swiss chard, arugula, or romaine lettuce if you still want to add greens to the filling! Let me know how it turns out.
Another winner from Alyssa! Thanks so much. Made as directed and we thought it was delicious. My husband can’t stop talking about how much he enjoyed it. I had to give it more than 45 min in the oven to get it up to temperature, but I think next time I’ll try to find a smaller size of chicken breast. That oughtta do it. Fortunately, they didn’t dry out. Will definitely be putting this one into the rotation. Really appreciate your wonderful blog and emailed newsletter. ??☮️
Thank you so much!!
Very tasty but too dry. I will use thighs next time and add more spinach and cheeses. My husband is a picky eater and he really liked the flavor. Just too dry.
This sounds delicious and a perfect addition to my Keto recipe index. Thank you for sharing!