There’s something so satisfying about cutting into a juicy chicken breast and revealing a warm, cheesy filling inside.
This Spinach Stuffed Chicken Breast delivers big flavor in every bite—with melted mozzarella, garlicky cream cheese, tender spinach, and a touch of freshness from Roma tomatoes.
It’s a beautiful dish that looks restaurant-worthy but comes together easily in your own kitchen.
Why You’ll Love This Recipe
Juicy and flavorful – Searing then baking ensures tender, golden-brown chicken
Cheesy spinach filling – Creamy, melty, and packed with garlic flavor
Low-carb and satisfying – Perfect for weeknight dinners or special occasions
Minimal ingredients, maximum impact – Just a few fresh, whole ingredients
Customizable – Use different cheeses, herbs, or even sun-dried tomatoes
One-skillet meal – From stovetop to oven with easy cleanup
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless, skinless, and thick enough to stuff
Fresh spinach – Steamed and squeezed dry to avoid soggy filling
Cream cheese – Adds richness and binds the filling
Garlic – For bold, savory flavor
Mozzarella cheese – Melts beautifully inside and on top
Olive oil – For searing the chicken to golden perfection
Roma tomatoes – Add freshness and color to the final dish
Sea salt & black pepper – Simple seasoning for depth
Pro Tips Before You Start
Use thick chicken breasts – They’re easier to stuff and stay juicy after baking
Don’t skip draining the spinach – Removing moisture keeps the filling creamy, not watery
Soften the cream cheese – Microwave it briefly if needed for easy mixing
Use toothpicks – They help hold the filling inside while cooking
Check internal temperature – Use a meat thermometer to avoid overcooking
How to Make Spinach Stuffed Chicken Breast
Step 1: Preheat & Prep
Preheat your oven to 450°F (232°C).
Pat 4 chicken breasts dry with a paper towel.
Season both sides with 2 tsp sea salt and ½ tsp black pepper.
Cut a horizontal slit into each breast to form a pocket, being careful not to cut all the way through.
Step 2: Steam the Spinach
Place 6 oz chopped fresh spinach in a microwave-safe bowl.
Microwave for 2–3 minutes, until wilted.
Alternatively, sauté in a skillet with a splash of water for 3–5 minutes.
Let it cool slightly, then squeeze out as much moisture as possible.
Step 3: Make the Filling
In a separate bowl, mash together 2 oz softened cream cheese and 2 minced garlic cloves until smooth.
Stir in ½ cup shredded mozzarella cheese.
Add the drained spinach and mix well to form the cheesy filling.
Step 4: Stuff the Chicken
Spoon the spinach mixture evenly into each chicken pocket.
Secure with toothpicks, inserted horizontally near the cut edge to keep the filling in place.
Step 5: Sear the Chicken
Heat 1 Tbsp olive oil in a large 12-inch cast iron skillet over medium-high heat.
Sear the stuffed chicken breasts for 4–5 minutes per side, until golden brown.
Step 6: Add Tomatoes & Cheese
Top each chicken breast with 2 slices of Roma tomato and 2 Tbsp of the remaining mozzarella cheese.
Work quickly while the chicken is hot.
Step 7: Bake to Finish
Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Optional: Place under the broiler for 1–3 minutes to brown the cheese on top.
What to Serve It With
Garlic mashed potatoes – Creamy and classic
Steamed veggies – Broccoli, asparagus, or green beans pair well
Side salad – A crisp Caesar or arugula salad for contrast
Cauliflower rice – For a low-carb option
Buttered pasta – Let the cheesy juices mix with noodles—so good!
Variations / Substitutions
Add herbs – Try basil, thyme, or oregano in the filling
Change the cheese – Use gouda, provolone, or Swiss instead of mozzarella
Add sun-dried tomatoes – For a richer, Mediterranean twist
Make it spicy – Add red pepper flakes or a slice of jalapeño inside
Use chicken thighs – Boneless thighs also work well with the same filling
Storage & Reheating Tips
Fridge – Store in an airtight container for up to 3 days
Reheat – In the oven at 350°F or microwave in short bursts to avoid overcooking
Freeze – Stuffed, uncooked chicken breasts can be frozen and baked later
Meal prep – Assemble the chicken ahead and bake fresh when ready
Use leftovers creatively – Slice and serve over salads or stuff into wraps
FAQs
Can I use frozen spinach?
Yes—just thaw and squeeze dry before mixing into the filling.
What if I don’t have a cast iron skillet?
Use any oven-safe skillet, or transfer seared chicken to a baking dish before putting it in the oven.
Can I make this dish ahead of time?
Absolutely. Assemble and store in the fridge up to 1 day in advance, then bake when ready.
Is this recipe keto or low carb?
Yes, it’s naturally low carb and fits many keto or high-protein meal plans.
What internal temp should chicken be?
Cook until the thickest part of the chicken reaches 165°F (74°C)—don’t insert the thermometer into the filling.
Can I leave out the tomatoes?
Sure. They add moisture and color but aren’t essential to the dish.
How do I keep the filling from leaking out?
Make sure you seal the pocket well with toothpicks and don’t overstuff the chicken.
Final Thoughts
This Spinach Stuffed Chicken Breast is the perfect combination of elegance and comfort.
It looks impressive enough for guests but is simple enough for a weeknight dinner.
The cheesy spinach filling stays melty and flavorful inside while the chicken turns golden and juicy on the outside.
Pair it with your favorite sides and you’ve got a wholesome, satisfying meal you’ll want to make again and again.
