This Spinach Cream Cheese Stuffed Chicken Breast recipe is delightfully savory and bursting with flavor. This indulgent dish marries the tenderness of chicken breast with the richness of gooey melted cheese, creating the best combo of tastes and textures. This meal is perfect for both casual weeknight dinners and elegant gatherings.
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This post was originally produced in November 2016. It has since been updated.
Table of Contents
Why You Will Love This Recipe
- Flavor Fusion: The combination of creamy, tangy cream cheese with the earthy flavor of spinach creates a rich and indulgent filling that bursts with taste.
- Texture Combo: The creamy filling contrasts beautifully with the tender chicken, offering a blend of textures that's satisfying with every bite.
- Customization: It's a versatile recipe that allows for personalization. You can add various herbs, spices, or even other ingredients to the stuffing mixture to suit individual tastes.
- Ease of Preparation: Despite its gourmet appeal, this dish is relatively simple to prepare.
- Healthier Option: This is a low-carb dish that can be a healthier alternative to heavier, high-carb stuffed dishes. With lean chicken and nutrient-rich spinach, it can be part of a balanced meal.
What Type of Chicken to Use
Boneless, skinless chicken breasts will work best. They offer a good amount of surface area for stuffing and are relatively easy to work with.
Fresh or Frozen Spinach
Using either fresh or frozen spinach is an option when making stuffed chicken. Both have their advantages:
- Fresh Spinach: It offers a vibrant flavor and texture. To use fresh spinach, it's typically wilted down by sautéing or blanching before incorporating it into the stuffing. This method allows you to control the moisture content better.
- Frozen Spinach: It's convenient and often pre-chopped, saving preparation time. Frozen spinach is usually cooked and drained before adding it to the stuffing. However, it can sometimes contain more moisture, so thoroughly squeezing or draining it is essential to prevent excess liquid in the stuffing.
Both options can work well for stuffed chicken; just ensure that if using frozen spinach, excess moisture is removed to prevent the filling from becoming too watery.
How to Butterfly/Slice the Chicken
- Prepare the Chicken Breast: Place the chicken breast on a clean flat surface. Ensure it's thawed if previously frozen.
- Hold the Chicken Breast: Using a sharp knife, hold the chicken breast flat on the cutting board with the thicker side facing your non-dominant hand.
- Cut Along the Side: With your knife parallel to the cutting board, start cutting into the thickest part of the chicken breast horizontally, about halfway through its thickness. Be careful not to cut all the way through.
- Open the Breast: Open the chicken breast like a book by gently lifting the top piece (the thicker side) that's still connected while keeping the bottom side flat against the cutting board. It should resemble a butterfly shape.
- Flatten the Breast: To ensure even thickness, flatten the breast with your hands, a meat mallet, or rolling pin. This step helps create a consistent thickness, making it easier to stuff and roll.
How to Make Spinach Cream Cheese Stuffed Chicken Breast
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Slice and butterfly the chicken breast.
- Combine cream cheese, spinach, and grated cheese.
- Stuff the cheese mixture into the chicken.
- Season the chicken with spices.
- Bake.
Cook Time/How Long to Bake
The cooking time for stuffed chicken can vary based on factors like the size of the chicken breast and the speed at which your oven cooks. A general guideline is approximately 20-30 minutes. Thicker or larger stuffed chicken breasts might require more time to cook, so adjust the cooking time accordingly.
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How to Tell When it's Finished Cooking
- Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the stuffed chicken breast. It should register at least 165 degrees to ensure safe consumption.
- Juices: Pierce the thickest part of the chicken with a fork or knife. If the juices run clear and there's no pinkness, it's likely done. However, this method is not as accurate as checking the internal temperature.
- Texture and Firmness: Gently press on the stuffed chicken breast. If it feels firm to the touch and there is no give, it's often a sign that it's cooked through. Overcooked chicken tends to feel dry and stringy.
Learn more about The Right Internal Temperature For Chicken here.
Pre Shredded Cheese
You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store.
These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
Substitution Ideas and Add-Ins
- Mushrooms
- Bacon
- Artichokes
- Sundried Tomatoes
- Almonds
- Cranberries
- Onions
- Black Beans
- Bell Peppers
- Goat Cheese
- Feta
- Ricotta Cheese
- Kale
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
Reheat in the oven at 325 degrees until warm.
Reheat in the air fryer at 350 degrees until warm.
For the stovetop, heat a skillet over medium-low heat and add a bit of oil or butter. Place the stuffed chicken breast in the skillet and cover it with a lid until warm.
Microwaves can be tricky as they tend to heat unevenly and can easily dry out chicken. Using lower power settings and shorter intervals while checking the temperature frequently will help prevent the chicken from becoming tough or rubbery.
Freezer Tips
Fresh the dish tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.
Pair With These Side Dishes
Air Fryer Green Beans
Southern Cinnamon Fried Apples
Au Gratin Potatoes with Bacon
Southern Soul Food Buttermilk Mashed Potatoes
Southern Soul Food Creamed Corn
More Chicken Dinner Recipes
Air Fryer Chicken Sandwich
Dry Rub Chicken Wings
Rotisserie Chicken Enchiladas
Slow Cooker Crockpot Chicken Fajitas
Spinach Cream Cheese Stuffed Chicken Breast
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 20-25 oz skinless chicken breasts This was 2 large chicken breasts for me.
- 1 tablespoon olive oil
- 1 cup finely chopped spinach See notes.
- 2 oz cream cheese Softened at room temp. You can also microwave for 15-20 seconds.
- ⅓ cup grated cheddar cheese
- ⅓ cup grated mozzarella cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
- Place the chicken breast on a clean flat surface. Using a sharp knife, hold the chicken breast flat on the cutting board with the thicker side facing your non-dominant hand. With your knife parallel to the cutting board, start cutting into the thickest part of the chicken breast horizontally, about halfway through its thickness. Be careful not to cut all the way through.
- Open the chicken breast like a book by gently lifting the top piece (the thicker side) that’s still connected while keeping the bottom side flat against the cutting board. It should resemble a butterfly shape. To ensure even thickness, flatten the breast with your hands, a meat mallet, or rolling pin. This step helps create a consistent thickness, making it easier to stuff and roll.
- Combine the shredded spinach, cream cheese, and grated cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
- Season the chicken with the spices.
- Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer.
- Cut each breast in half and serve.
Video
Notes
- Fresh Spinach: It offers a vibrant flavor and texture. To use fresh spinach, it’s typically wilted down by sautéing or blanching before incorporating it into the stuffing. This method allows you to control the moisture content better.
- Frozen Spinach: It’s convenient and often pre-chopped, saving preparation time. Frozen spinach is usually cooked and drained before adding it to the stuffing. However, it can sometimes contain more moisture, so thoroughly squeezing or draining it is essential to prevent excess liquid in the stuffing.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Heather says
This recipe is the bee's knees, and I don't mess around when using imaginary insect body parts to describe top quality. Will definitely be making again!
staysnatched says
So glad to hear it!