Spinach stuffed chicken breasts are a family favorite. If you’re looking for a quick, 30 minute weeknight meal, you came to the right place!

Spinach stuffed chicken breasts always turn out tender and juicy. Why? As they cook, all the moisture from the cream cheese, mayonnaise and fresh spinach gets released and tenderizes the meat. Yum!
Tips for Stuffing Chicken Breast
- Hold the stuffing in place. After you stuff your chicken full of goodies, you need to make sure all the filling doesn’t leak out. Seal the chicken breasts with a toothpick to prevent any spillage. Make sure to remove the toothpicks before serving.
- Don’t overcook your chicken. Cook chicken to an internal temperature of 165 °F. If you are nervous about under- or over-cooking your chicken, invest in a meat thermometer to take the guesswork out. It’s a lifesaver, trust me!
- Use up that leftover spinach dip. Did you just host a party and have a ton of spinach dip leftover? Don’t let it go to waste. Skip making your stuffing homemade and use it instead.
- Brown the chicken to up the flavor. Brown your stuffed chicken breasts in a skillet preheated with butter. This not only adds a ton of flavor, but a lovely texture as well.
- Use fresh or frozen spinach. You can use fresh or frozen spinach for this recipe. However, if you use frozen, make sure to squeeze as much water out of it before adding it to your mixture. You don’t want it to dilute the flavor of your filling!
- Soften your cream cheese. To make the mixing process easier, allow your cream cheese to soften at room temperature. Also, now that we are on the subject of cheese, feel free to substitute the parmesan for your favorite shredded cheese.

Butterfly Chicken Breast
Butterflying your chicken will make your breasts cook more evenly, while also setting the stage for stuffing. Here’s how to do it:
- Make sure you purchase breasts and not thighs. Breasts are thick and sturdy and perfect for butterflying.
- Pat your chicken breasts with a paper towel to make them less slippery as you handle them.
- Place your chicken breasts flat on a cutting board.
- Using a sharp knife (a filet knife works best), cut your breast nearly completely in half, leaving about an inch of flesh connecting the two sides.
- Open the chicken up like a book and lay it flat. The shape should resemble a heart.

Can You Pre-stuff Chicken Breast?
Pre-stuffing chicken is a brilliant idea for all you meal preppers out there. Simply stuff your breasts, store them in an airtight container and make sure to cook them within 2-3 days. Hello, easy dinners!
Storing Stuffed Chicken Breast
- Refrigerating: After you bake your stuffed chicken breasts, store them in an airtight container in the refrigerator. They will last for up to a week.
- Freezing: Once you bake your stuffed chicken breasts, allow them to cool down completely. Wrap each one in plastic wrap and place directly into the freezer. When you’re ready to chow down, allow stuffed chicken breasts to thaw in the refrigerator overnight. Bake in the oven to warm up. Frozen stuffed chicken breasts will last for 2-3 months in the freezer (keep a close eye out for freezer burn).
Hot Tip: The best way to reheat the chicken is to pop it in the oven on broil. This will create a nice crust on the outside, while keeping the meat nice and juicy on the inside.

Other Chicken Recipes
- Air Fryer Chicken Wings – Craving chicken wings and want them right now? This air fryer recipe gets chicken wings on the table fast — and for a fraction of the calories.
- Instant Pot Chicken Thighs – Minimal mess and juicy chicken? You read right.
- Rice Stuffed Chicken – If you love stuffed chicken as much as we do, you’re going to adore this Ukrainian-style rice stuffed version.
- Air Fryer Chicken Tenders – Skip the frozen aisle and make crispy chicken tenders at home. You’ll feel much better feeding your kids these and they will love them just as much, if not more!
Recipe
Ingredients
- 4 boneless and skinless chicken breasts
- 2 tbsp garlic parsley salt
- 1 tbsp paprika
- 4 tbsp butter
- 6 oz softened cream cheese
- 1/3 cup parmesan cheese
- 2 tbsp mayonnaise
- 1 cup chopped spinach
- 2 galic cloves pressed
Instructions
- In a large bowl, combine softened cream cheese, mayonnaise, parmesan cheese, garlic and chopped spinach. Set aside.
- Butterfly the chicken breasts (see detailed instructions above).
- Season each breast with garlic parsley salt and paprika on all sides.
- Stuff each chicken breast with the cheese mixture. To keep the filling inside, seal each end of the breast with a toothpick.
- Preheat a skillet with butter over medium-heat. Brown all sides of the chicken. Continue cooking over medium-heat until the internal temperature reaches 165 °F.
This dish is mine and my daughters favourite,we really love it. Its so tasty and easy to make. I always make extra and have it cold with salad the next day.
Christine that makes me so happy to hear! I love the idea of serving leftovers with salad, great idea.
I tried this recipe. Looks delicious. When I cooked mine it seemed there was not stuffing left in the chicken. Can you recommend a time to cook each breast??? I think I over cooked just because it’s chicken
Can I cook the spinach stuffed chicken in the oven?
I always cook mine in the oven.
Hey Linda, yes you can. Enjoy!
Jennifer, the Best thing I would recommend is to get a meat thermometer. We cooked it for about 20 minutes but each chicken breast is different in size.
If I cook it in the oven how long does it have to cook for on each side
Hey Angelique, I would suggest using a thermometer and cooking until the internal temperature of 165 °F. Some pieces are thicker than others and we want to make sure that it's not over or under baked. Enjoy
I made this twice it was so delicious and I will make it 100 more times. However. The nutrition content is extremely off.
I am so glad you love the recipe. I am not sure why it's not calculating it correctly, we use a nutrition program, I will look into it.
It was very tasty but I think you mean 16 oz of cream cheese (1 pkg) ? That's how much I used for 4 breasts and I don't think it would have worked with only 6 oz. Not sure - either way, yummy
Hey, I used 6oz, but maybe you are able to stuff yours more. The more the better 🙂
I'm going to make this next Saturday I have two girlfriends coming over we're going to make some placemats for the holiday season coming up they look very very delicious thank you for the recipe
Korinne, this is so good to hear! I hope you love it!
I am go try this look yummy can’t wait thank for share recipe
Olga, I hope you love it!
I don't have a thermometer for the meat or chicken how else can I check that it's cooked thoroughly with the filling inside?
You can cut the thickest part of chicken to see if it’s ready.
How long do you cook chicken breast on each side?
Hey, I would say about 5-7 minutes. Until it’s golden brown.
Going to try. I like Natalyas recipes, simple, not a lot of ingredients.
Pat, I cant do a lot of ingredients, I am exactly the same way.
This looks so good that I am preparing this now for dinner! You mention 2 garlic cloves, but don't mention how you use these... in with the cream cheese, spinach, Parmesan cheese and mayo, or added to the skillet with the butter as you're browning the chicken?
Hey Pam, I actually press garlic into the cream cheese.
I'd go with the last option. Add to pan for browning.
Yes, I am with you! For sure.
Wow very nice
Thank you, dear!
This was the best meal I have made in a long time! I can't even tell you how much I loved it!
Oh wow, so good to hear. Thank you for sharing!
This was incredible! Definitely making again for Sunday dinner!
Sarah, thank you! SO good to hear this!
Such an easy recipe! Good tip about using a toothpick to keep all the yymmy filling in 🙂
Erin, thank you! So glad you love it!