Spinach Stuffed Chicken Recipe

Spinach Stuffed Chicken is a savory, creamy, and utterly irresistible dish that tastes like pure comfort—without a complicated ingredient list! Tender chicken breasts are filled with a luscious spinach, cream cheese, and Parmesan mixture, then baked to golden perfection. It’s the kind of weeknight dinner that will earn you instant hero status with family and friends.

Ingredients You’ll Need

You’ll be amazed how just a few simple ingredients work together to make this Spinach Stuffed Chicken shine. Each one is chosen to balance the creamy, tangy, and savory flavors while keeping your prep time delightfully short.

• Chicken breasts: Choose boneless, skinless breasts—thicker pieces are easier to stuff and turn out extra juicy.
• Olive oil or avocado oil: A drizzle ensures a golden bake and helps all those savory spices cling to the chicken.
• Paprika: Adds subtle warmth and a pretty golden blush to the outside of the chicken.
• Salt: Divided between the chicken and filling for the perfect balance.
• Garlic powder & onion powder: These classic spices deliver a burst of savory background flavor with every bite.
• Cream cheese: Softened for creamy texture—this is the base of your rich filling.
• Grated Parmesan: For the salty, nutty depth that gives the filling that “can’t-stop-eating-it” quality.
• Mayonnaise: This secret ingredient brings incredible creaminess and helps the filling stay moist while baking.
• Fresh spinach: Chopped for vibrant green flecks and a subtle earthiness that complements the cheeses beautifully.
• Fresh garlic (minced): For real garlicky punch in the filling—much brighter than garlic powder alone.
• Red pepper flakes: Just a touch wakes up the flavor and adds a gentle heat (feel free to add more if you love spice!).

Variations

The best part about Spinach Stuffed Chicken? It’s endlessly tweakable! Whether you’re cooking for someone with food allergies, want to use up odds and ends from the fridge, or just want to experiment, you can put your own spin on this recipe with ease.

• Add Sun-Dried Tomatoes: Chop up a few for a Mediterranean twist and bursts of tangy flavor in the filling.
• Swap in Different Cheese: Try shredded mozzarella in place of Parmesan for extra ooey-gooey results.
• Go Dairy-Free: Use dairy-free cream cheese and vegan Parmesan for a totally plant-based spin on the classic.
• Add Fresh Herbs: Fold in finely chopped basil, parsley, or dill for an herbaceous upgrade.
• Spice It Up: Craving more heat? Add extra red pepper flakes or a pinch of smoked paprika to the filling.

How to Make Spinach Stuffed Chicken

Step 1: Prep the Chicken

Start by preheating your oven to 375°F and prepping your chicken. Place the chicken breasts on a cutting board and drizzle each with a bit of oil. In a small bowl, mix together the paprika, half the salt, garlic powder, and onion powder, then sprinkle this seasoning blend liberally over both sides of each breast. For the best flavor, use your hands to massage the spices in—this step makes all the difference!

Step 2: Create the Pocket

Using a sharp knife, carefully slice a deep pocket into the side of each chicken breast. Be sure to cut about 80% of the way through, not all the way—so you have a nice cozy space to cradle the filling (and to prevent any deliciousness from leaking out).

Step 3: Make the Filling

In a small mixing bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, chopped spinach, minced garlic, red pepper flakes, and that remaining half teaspoon of salt. Stir together until the mixture is evenly blended and flecked with vibrant green. Taste-test if you like—you’ll want to eat it by the spoonful!

Step 4: Stuff the Chicken

With a spoon (or your fingers if you don’t mind getting a little messy!), fill each pocket with a generous mound of the spinach mixture. Press the open edges closed as best you can—if a little filling peeks out, all the better.

Step 5: Bake Until Juicy and Golden

Arrange your stuffed chicken breasts in a 9×13 baking dish and bake, uncovered, for 25–30 minutes, or until the chicken is cooked through and the filling is hot and bubbly. The aroma is deeply tempting—resist the urge to dig in right away and let them rest for a couple minutes before serving!

How to Serve Spinach Stuffed Chicken

Garnishes

Sprinkle your Spinach Stuffed Chicken with extra grated Parmesan and a shower of freshly chopped parsley for a pop of color and a touch of brightness. A sprinkle of lemon zest also brings out the richness and cuts through the creamy filling beautifully.

Side Dishes

This dish pairs perfectly with a crisp green salad, garlicky roasted vegetables, or fluffy cauliflower rice for a lighter meal. Or, indulge with buttery mashed potatoes or warm garlic bread if you’re feeling extra cozy!

Creative Ways to Present

For a special occasion, slice each Spinach Stuffed Chicken breast on the diagonal and fan out the pieces on a platter to showcase the stunning filling. Or, serve atop a bed of sautéed greens, letting the creamy stuffing mingle with the juices for even more flavor.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers taste just as dreamy the next day.

Freezing

Spinach Stuffed Chicken can be frozen either before or after baking. Just wrap each stuffed breast tightly in plastic wrap and foil, label, and freeze for up to 2 months. Thaw in the fridge overnight before reheating or baking.

Reheating

To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 325°F oven until heated through—about 15 minutes for refrigerated, or longer if frozen. This helps keep the filling creamy and the chicken moist.

FAQs

Final Thoughts

If you’ve been craving something creamy, hearty, and totally satisfying, give Spinach Stuffed Chicken a try—you’ll soon have a new weeknight go-to and a guaranteed crowd-pleaser. I can’t wait for you to taste just how simple and special homemade stuffed chicken can be!

Print