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 Unsalted 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.
Can you bake the chicken in the oven?
Hi Rhonda, You totally could bake it in the oven, however, the skillet gives it a nice sear and extra flavor!
Making this tomorrow. Should I use fresh uncooked spincah or cooked?
Hi Donna, Use fresh uncooked spinach - it'll cook all together in the oven.
I see you must approve the review. Definitely will never visit this again. Good luck and happy cooking. I can't trust your reviews since they are not genuine but "approved".
Hello again..we review all comments to make sure there aren't any comments that are spam, vulgar, etc. and this is typical for many food blogs. 🙂 Additionally, by reviewing each comment we have a chance to thank our readers, respond to questions, and help troubleshoot if necessary. We do not "edit" the comments in any way otherwise and all comments are genuine. Thank you for your concern! 😀
Recipe was good. So much scrolling to see the recipe. I probably won't visit this site again. Jump to recipe, I know how to cook. Thanks
Hi David, You are welcome to click jump to recipe right away. We conveniently place the "jump to recipe" button at the top of the page. You can also
"print" the recipe and view it in that mode as well. Otherwise, thanks for trying the recipe - I'm glad you found it good. Take care! 🙂
Thank you for sharing the amazing recipe. I would love to try this roasted chicken.
Hey there Mary, I think you would really enjoy it! I hope you give it a try. Have a great day!
Making this for the 3rd time tonight. My family requests it now 😋. Pretty easy recipe that is delicious and feels fancy!
Hi Amy, I love that! Thank you so much for sharing, Enjoy!
Looks delicious....I'm trying that tomorrow......
Hey there! How did it go?
Can you use frozen spinach?
Hi Melisa, yes, you can. If you use frozen, make sure to squeeze as much water out of it before adding it to your mixture. Enjoy
What’s driving the sodium? Parmesan cheese?
Hi Bren, it is mostly coming from garlic parsley salt. The nutrition calculator that we have access to, it not alway exactly correct, it gives us an estimate. Hope this helps. Thank you!
What is garlic parsley salt? I’ve never heard of that and I thought I knew most spices! I have garlic salt and I have dried parsley, but don’t know garlic parsley salt. Did I miss something?
Hi Marlene- you didn't miss anything 🙂 Garlic Parsley Salt and Garlic Salt are one and the same. Most garlic salts have bits of dried parsley in them as well, which is why I call it "garlic parsley salt". Enjoy!
Made this last night cooked on both sides in pan then put in oven about 400 to cook throughly. It was AMAZING.
How long did you bake in the oven at 400 after cooking on both sides in the pan?
So glad you enjoyed it, Paige! Thank you for sharing with us.
Can you tell how to make coconut sauce for chicken? Appreciate
Could you please add a video of this being made?
Hi! Can you share a recipe for a coconut chicken breast. I would appreciate!
Hi Fatima- thank you for the comment and suggestion, we'll take it into consideration. Here is a coconut shrimp recipe that you may enjoy in the meantime! https://momsdish.com/air-frye…
Hi Sheryl - Thanks for the note! We will add this to our list of videos. In the meantime, let us know if you have any questions about the recipe. We'd be happy to help!
I did exactly what this recipe said to do and am so happy to report it was the most delicious moist and tender chicken breast I’ve ever had. Thank you
Amazing! Thank you so much. The cheesy, gooey filling really helps to make the chicken melt in your mouth. So happy you loved it!
Omg the stuffing is delicious! I spread left overs on a slice of bread and popped it in the toaster oven on bake and I'm in love!
Nicky, that is a wonderful idea, thank you for sharing that tip!
I've made this several times and it is delish! But I cheat, I buy the spinach artichoke dip from Sprouts to stuff my chicken breasts. Making it again tonight!
Hello Pam, that is a great idea, makes the recipe even faster! Thank you for sharing that tip!
Is it fried or baked?
Hi Mildred, this chicken is fried on the stove top. Hope this helps! Let me know how the recipe goes 🙂
Can I bake the chicken instead?
Hi Yolanda - You sure can! However, you will want to brown the chicken on both sides before popping it in the oven to finish it. I would say 2-3 minutes per side and around 15-20 minutes in the oven, or until the internal temp reaches 165F. Hope this helps and let me know how it turns out!
Hi I really want to make this tonight. But I don’t have cream cheese…! What can I use to replace it..? Sour cream?
Hey Jessica, sour cream will not taste the same. The cream cheese would make this recipe perfect, it makes it extra juicy with so much creamy flavor. So good!
great recipy. I substituted mayo to yogurt and feta cheese for parmesan. Came out very good. Thank you.
I am so glad you enjoyed it, thank you for your feedback!
Can you use chopped frozen spinach instead of fresh.
Hi Jason, you can use 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!
If using frozen spinach you have cook it first and squeeze as water 💧 out before mixing with the cheese 🧀
Yep, exactly!! Very true!
Hi! I’m making this tonight for dinner! Could you cook this in an air fryer instead of a skillet?
Hey Tabitha, Yes it should work. Let me know how it comes out.
How can I make this in an instant pot?
Hey Cassie, It cooks quick enough on a pan that we never had to test it in an instant pot.
In a word; Delicious! Thank you for sharing!
I'm so glad you enjoyed it, thank you for your comment!
Very delicious! Added oilive oil with the butter for extre flavor.
Rhonda, thank you for your feedback, I'm glad you enjoyed the recipe!!
I do not recommend garlic salt if you don’t like salt. It was very salty
Hey Tanya, the salt we use is not very salty but you can just to your preference.
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
At what temperature, in the oven
I would do 400F and watch not to overcook them. Depending on the size you may need to cook them for a shorter time.
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!