Spinach Stuffed Chicken Breast

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This elegant spinach stuffed chicken breast comes together quickly and cooks in only one pan! This is an impressive dish with amazing flavor, yet requires minimal prep work, so you won’t spend all night in the kitchen. That’s a win-win in my book!

Stuffed chicken breast with spinach has become my go-to meal for entertaining. It’s not difficult to make but looks amazing. And the taste is rich, creamy, and decadent. Even kids will eat this spinach and cheese stuffed chicken breast without complaint.

Although this is certainly simple enough to make for a weeknight dinner, spinach and cheese stuffed chicken breast is perfect for entertaining, date night, Valentine’s Day, and even holidays like Christmas when you don’t want to go to all the work to make a full turkey or large roast.

Why Make This Recipe

• Easier Than It Looks – Everyone will rave about the effort you went to but making stuffed chicken breast is really easy. 
• Family-Friendly – Kids love this recipe, spinach and all! 
• Elegant – Chicken stuffed with cheese and spinach is perfect for weeknights but elegant enough for guests or holidays. 
• One Pan – Use an oven-proof skillet for easy cleanup.  

Ingredient Notes

• Seasoning – A simple seasoning blend of pantry staples of salt, ground black pepper, Italian herbs and paprika gives the chicken breasts lots of flavor.
• Chicken – Select chicken breasts that are similar in size and dry them very well with paper towels. 
• Olive Oil – Any light neutral-flavored oil will work. 
• Butter – You can use salted or unsalted butter. Adjust the seasonings accordingly.
• Vidalia Onion – Use any sweet onion. 
• Sun-dried tomatoes – Drain and dice before adding to the mixture.
• Garlic – Finely minced fresh garlic will provide the best flavor.
• Spinach – Use fresh spinach with the stems removed.
• Cheese – Use both freshly shredded mozzarella cheese and ricotta cheese.

Ready to make this stuffed chicken breast with spinach? Gather your ingredients and I will show you…

How To Cook Stuffed Chicken Breast

Get the complete ingredients list and instructions from the recipe card below.

1. In a small bowl, combine salt, pepper, Italian herbs and paprika. Set aside.
2. Carefully cut a lengthwise slit into each chicken breast to create a pocket. Be careful not to cut all the way through.
3. Season both the inside and outside of the chicken breasts with the spice mixture.
4. In a large oven-safe skillet, heat the butter and oil over medium heat.
5. Add the chicken to the pan and cook without moving it for 3-4 minutes. It should begin to turn a rich caramel color. Flip the chicken over and cook for 3-4 minutes on the other side. The chicken will not be cooked all the way through.
6. Place the browned chicken on a plate, then drain all but 2 teaspoons of the oil from the pan and return to the stove.
7. Reduce the heat to low-medium, add the onions and cook for about 5 minutes, or until they soften and start to caramelize.
8. Stir in the sun-dried tomatoes and garlic and cook for 30 seconds or until the garlic becomes fragrant.
9. Add in the spinach and cook just until the spinach has started to reduce down (15-30 seconds), then remove from heat and allow to cool for 5 minutes. While the spinach mixture cools, preheat the oven to 400F / 204C.
10. In a large bowl, combine the mozzarella and ricotta cheese. Then add the cooled spinach mixture and combine until smooth.
11. Gently open the pocket in the chicken and add 2-3 tablespoons of the spinach mixture to “stuf” the middle of the chicken. Seal the pocket with toothpicks and place back into the skillet.
12. Repeat the process with the remaining chicken breasts. Spread any leftover spinach mixture on the tops of the chicken.
13. Place the stuffed chicken breasts in the oven and bake for 15-20 minutes, or until an instant thermometer reads 165F / 74C when inserted into the thickest part of the chicken.
14. Let the chicken rest for 10 minutes before serving. Top with freshly minced parsley for garnish if desired.

the steps for making elegant spinach stuffed chicken breast….

Pro Tips 

• Dry chicken breast really well with paper towels before seasoning and searing.
• If using frozen spinach, thaw the spinach completely and remove as much excess water as possible. 
• You may have to sear the chicken in batches depending on how large your pan is.
• Easily double this recipe for a large family or for serving guests. 
• Have plenty of toothpicks ready to seal the chicken and prevent the filling from oozing out. 
• Don’t overcook the chicken, and it will be juicy and tender. 
• Cook until an instant thermometer reads 165F / 74C when inserted into the thickest part of the chicken.

Delicious Variations

• Use Cream Cheese – Leave out the ricotta cheese and use 1 cup of cream cheese instead.
• Roasted Red Peppers – Use roasted red peppers instead of sun-dried tomatoes. Be sure to drain them really well. 
• Add Some Heat – Add a little bit of crushed red pepper to the filling to make it a little spicy. 

Prep And Storage

• Prep Ahead – Sear the chicken and stuff with the filling up to 24 hours in advance before baking. Allow the chicken to come to room temperature for 30 minutes before baking. 
• Store – This chicken can be stored in an airtight container in the fridge for up to 3 days.
• Freeze – Prepare the chicken and stuff with the filling before freezing. Wrap each chicken breast separately and freeze in an air-tight bag. To prepare, thaw the chicken overnight in the fridge. Bring the chicken to room temperature before baking as directed. 

FAQs

Serving Suggestions

• Instant Pot Scalloped Potatoes.
• Green Beans Almondine.
• Easy Greek Rice.

More Recipes You May Like

• Chicken Fricassee.
• Creamy Chicken Florentine.
• Instant Pot Chicken and Mushrooms.

Thank you for reading my spinach and cheese stuffed chicken breast recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog. 

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