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These spinach stuffed chicken breasts make chicken exciting again. In 30 minutes, you’ll have veggie-filled, creamy, and juicy chicken breasts ready to serve!

Stuffed chicken in a skillet

Sometimes chicken breast can get boring, right? Don’t get me wrong — I’m a sucker for a simple air fryer chicken breast to slice up for meal prepping, but sometimes, I just want something different. This desire is where my spinach stuffed chicken breast recipe was born — out of my want for something a little “fancy” or maybe just “different” than my usual chicken dishes.

I love how the creamy spinach and cheese filling introduces so much juiciness and moisture to a cut of chicken that is often considered dry. The recipe takes ordinary chicken breast and transforms it into a fancy meal with only a few minutes of prep and cooking.

Serving tip: I love serving this creamy chicken over a bed of homemade pasta and with an extra side of veggies like roasted broccolini or grilled zucchini and mushrooms.

Ingredients for stuffed chicken

How to Make Spinach Stuffed Chicken Breast

To summarize the recipe instructions, all you need to do is slice the chicken, make the stuffing, stuff the chicken, and cook. For a slightly more detailed description, read on.

  • Make the filling: Combine the softened cream cheese, mayo, Parmesan cheese, garlic, and spinach in a bowl.
  • Butterfly the chicken breast: Lay the chicken breast flat on a cutting board. Cut the breasts in half horizontally, leaving about an inch uncut on one side. The chicken should open like a book and lay flat.
  • Season and stuff the chicken: Season all sides of the chicken with garlic parsley salt and paprika. Stuff each chicken breast with the spinach filing and seal the ends with toothpicks.
  • Cook the chicken: On a buttered and preheated skillet, cook the chicken on medium heat until browned on all sides and the internal temperature is 165°F.

Make ahead tip: If you’re a planner and want to make this chicken ahead of time, feel free to pre-stuff the breasts and store them in an airtight container in the fridge. Cook within 2-3 days for the best results.

Butterflied chicken on a cutting board
seasoned chicken breast on a cutting board
Stuffed chicken breast in a cutting board
Stuffed chicken in a skillet

Tips for Stuffing Chicken Breast

Looking for some tips to make sure this chicken doesn’t flop? Trust me — it won’t! Follow these easy tips and you’ll be amazed at how delicious and straightforward this recipe is.

  • Use a toothpick to hold the stuffing in place: After you stuff the chicken, seal the chicken breasts with a toothpick to prevent any spillage. Sometimes, this may not be needed if the breasts are large enough, but I often err on the side of caution and use a toothpick. Just make sure to remove them before serving!
  • Avoid overcooking the chicken: Chicken breast is done when the internal temperature reaches 165°F. If it gets too much higher, it starts to dry out. 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!
  • Cover the skillet or bake (optional): If your chicken breasts are particularly thick and taking longer to cook through than expected, lower the heat a little bit and cover the pan with a lid to speed up the process a little bit. Or, put the sautéed chicken in the oven at 400°F and bake just until the internal temperature rises to 165°F.
  • 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 the leftovers instead.
  • Use fresh or frozen spinach: Feel free to use fresh or frozen spinach for this recipe. If you opt to use frozen, squeeze as much water out before adding it to your mixture. You don’t want the water diluting the flavor of the filling!
  • Soften the cream cheese: To make the mixing process easier, allow the cream cheese to soften at room temperature.
  • Substitute the cheese (optional): While I love Parmesan cheese, feel free to substitute it with your favorite shredded cheese.
Stuffed chicken in a skillet

Storing Leftover Spinach & Cheese Stuffed Chicken Breast

This recipe makes four large stuffed chicken breasts, perfect for a family of 4-6 people. In case you have leftovers, here are my tried-and-true methods of storing and reheating the chicken to enjoy again.

  • Refrigerator: Once the chicken has cooled, store the leftovers in an airtight container in the refrigerator for 5-7 days.
  • Freezer: Wrap each cooled chicken breast in plastic wrap and place it in a freezer safe bag and in the freezer for 2-3 months. When you’re ready to chow down, allow the stuffed chicken breasts to thaw in the refrigerator overnight.
  • Reheating: The best way to reheat this chicken is to pop it in the oven on a low broil. This creates a nice crust on the outside, while keeping the meat nice and juicy on the inside.

More Chicken Recipes

Recipe

Stuffed chicken in a skillet

Spinach Stuffed Chicken Breast Recipe

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Servings
4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Recipe contributed by: Natalya Drozhzhin
These spinach stuffed chicken breasts make chicken exciting again. In 30 minutes, you'll have veggie-filled, creamy, and juicy chicken breasts ready to serve!

Ingredients

  • 4 chicken breasts boneless and skinless
  • 2 tbsp garlic parsley salt
  • 1 tbsp paprika
  • 4 tbsp unsalted butter
  • 6 oz cream cheese softened
  • 2 tbsp mayonnaise
  • 1/3 cup Parmesan cheese shredded
  • 2 garlic cloves pressed
  • 1 cup spinach chopped
US Units – Metric

Instructions

  • In a large bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, garlic, and chopped spinach. Set aside.
    Ingredients for the chicken breast in a bowl
  • Butterfly the chicken breasts (see detailed instructions in the blog post).
    Butterflied chicken on a cutting board
  • Season each breast with garlic parsley salt and paprika on all sides.
    seasoned chicken breast on a cutting board
  • Stuff each chicken breast with the spinach cheese mixture. To keep the filling inside, seal each end of the breast with a toothpick.
    Stuffed chicken breast in a cutting board
  • 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.
    Stuffed chicken in a skillet
Nutrition Facts
Spinach Stuffed Chicken Breast Recipe
Amount Per Serving
Calories 533 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 21g105%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 154mg51%
Sodium 1832mg76%
Potassium 406mg12%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 30g60%
Vitamin A 2650IU53%
Vitamin C 3mg4%
Calcium 173mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Updated April 23, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.