Spinach Stuffed Chicken Breast is a family favorite in my house. I make this at least once a month, and I don't think we're ever going to get tired of it. Even littles will love the taste of this filling, and it's a great way to get in some healthy greens.
This recipe is made in one pan, meaning less dishes and hassle, and tastes so ridiculously, dreamily delicious. If you love a cheesy spinach dip, this one's for you.
Tender, golden-seared chicken breasts pan-seared and stuffed with a creamy, cheesy spinach filling and then finished off in the oven.
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What makes Spinach Stuffed Chicken Breast so delicious?
Spinach Stuffed Chicken Breast is pretty much a more filling, well rounded way to enjoy homemade cheesy spinach dip. The filling compliments the chicken perfectly, making for the perfect pairing.
I love to make this recipe with a side of white jasmine rice and broccoli. We like to eat the extra filling in combination with the rice - seriously yum.
This recipe is also made in one pan and has very few steps. It's just one of those dinners I can always count on, and it helps reset our tummies as well after a few days of too much indulgence.
Ingredients
- Chicken breasts
- Cream cheese
- Mozzarella cheese
- Parmesan cheese
- Mayo, or replace with Greek yogurt or sour cream
- Baby spinach, fresh is much better/easier than frozen. If using frozen, you will need to squeeze out as much of the water as possible.
- Minced garlic
- Smoked paprika
- Salt and pepper
- Neutral cooking oil with a high smoke point, such as canola oil. I don't recommend olive oil because it smokes above 350 F.
Optional: For a take on spinach & artichoke dip, you could add in ½ to ⅔ cup of drained and chopped artichoke hearts.
How to make Spinach Stuffed Chicken Breast:
For the filling:
- In a medium-sized mixing bowl, add the cream cheese, mayo or mayo substitute, and minced garlic. Mash with a fork until combined.
- Add in the mozzarella and Parmesan.
- And the chopped spinach, then mash/stir until well distributed.
For the chicken:
- Trim excess fat. Place chicken breasts on a meat-safe cutting board, then cut a slit about ¾ of the way through each chicken breast to create a pocket. Tip: If you accidentally cut through the chicken breast, you can patch it up with toothpicks later, but more of the filling will escape.
- Stuff each chicken breast with equal amounts of the filling. Use the back of a fork or spoon to really pack it inside of the chicken breasts.
- Drizzle the chicken with 1 tablespoon oil, then sprinkle the outside with the smoked paprika, salt, and pepper. Rub the spices all over the chicken.
- Secure with toothpicks. Tip: I use about 3-4 toothpicks per chicken breast.
- Preheat oven to 425 F.
- Heat the remaining cooking oil in an oven-safe pan such as a cast iron skillet over medium heat on the stove-top. Once the oil is shiny and the pan is hot, arrange the chicken breasts on the skillet and sear until golden brown, about 4-5 minutes. Tip: The chicken should easily release once ready. If it's sticking, give it a few more minutes. Flip, and then sear on the remaining side until golden brown, another 4-5 minutes. Flip so that chicken breasts are right-side-up, and then transfer the skillet into the oven.
- Bake for 15-25 minutes, until a meat thermometer inserted in the thickest part reads 165 F. All oven times and temperatures vary, so baking time will also vary.
- Remove from oven, and allow to rest 5-10 minutes. Then, serve Spinach Stuffed Chicken Breast with rice and a veg.
- Enjoy!
Storage
You can store this in the refrigerator and eat the leftovers within 2-3 days.
Notes on Spinach Stuffed Chicken Breast
Optional: For a take on spinach & artichoke dip, you could add in ½ to ⅔ cup of drained and chopped artichoke hearts.
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Spinach Stuffed Chicken Breast | Easy One Pan Dinner
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Equipment
Ingredients
For the Chicken:
- 3 boneless skinless chicken breasts trimmed of excess fat, as even of sizes as possible
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon neutral cooking oil with a high smoke point, such as canola oil divided
For the Filling:
- 3 cups fresh baby spinach chopped
- 8 oz cream cheese one block
- ½ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 2 tablespoon mayo or replace with Greek yogurt or sour cream
- 1 teaspoon minced garlic or 2 cloves pressed
- ½ teaspoon salt
Instructions
For the Filling:
- In a medium-sized mixing bowl, add the cream cheese, mayo or mayo substitute, and garlic. Mash with a fork until combined.
- Add in the mozzarella, Parmesan, and chopped spinach, then mash/stir until well distributed
For the Chicken:
- Trim excess fat. Place chicken breasts on a meat-safe cutting board, then cut a slit about ¾ of the way through each chicken breast to create a pocket. Tip: If you accidentally cut through the chicken breast, you can patch it up with toothpicks later, but more of the filling will escape.
- Stuff each chicken breast with equal amounts of the filling. Use the back of a fork or spoon to really pack it inside of the chicken breasts.
- Drizzle the chicken with 1 tablespoon of the oil, then sprinkle the outside with the smoked paprika, salt, and pepper. Rub the spices all over the chicken.
- Secure with toothpicks. Tip: I use about 3-4 toothpicks per chicken breast.
- Preheat oven to 425 F.
- Heat the remaining tablespoon of cooking oil in an oven-safe pan such as a cast iron skillet over medium heat on the stove-top. Once the oil is shiny and the pan is hot, arrange the chicken breasts on the skillet and sear until golden brown, about 4-5 minutes. Tip: The chicken should easily release once ready. If it's sticking, give it a few more minutes. Flip, and then sear on the remaining side until golden brown, another 4-5 minutes. Flip so that chicken breasts are right-side-up, and then transfer the skillet into the oven.
- Bake for 15-25 minutes, until a meat thermometer inserted in the thickest part reads 165 F.
- Remove from oven, and allow to rest 5-10 minutes. Then, serve with rice and a veg. Enjoy!
Notes
- This recipe is for three chicken breasts, but there is enough filling for four with slightly less filling in each. Since the filling is the best part, I really like to pack it in.
- Optional: For a take on spinach & artichoke dip, you could add in ½ to ⅔ cup of drained and chopped artichoke hearts.
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