Tender and juicy baked chicken breasts are stuffed with a spinach cream cheese filling and served with a creamy white sauce in this 30-minute meal! Your whole family will fall in love with these Spinach Stuffed Chicken Breasts.
Making restaurant-quality dinners at home doesn't have to be difficult. In fact, some of the most satisfying meals require the least amount of effort. These comforting stuffed chicken breasts are a great example.
Between the sauce, the chicken, and the filling, you only need 10 ingredients (plus some salt and pepper for good measure). All of it takes just a few minutes to prepare! Once you taste the juicy chicken with the cheesy filling and the creamy sauce, you'll know you've found a new family favorite.
What You'll Need
Let's go over the ingredients that make up this unforgettable dish. Scroll down to the recipe card for specific amounts.
For the Spinach Stuffed Chicken
- Chicken Breasts: Be sure to use boneless, skinless breasts for this recipe – if there are bones inside, it will be difficult to stuff them. If your chicken breasts are rather thick, I recommend pounding them with a mallet to thin them out and reduce the cook time.
- Spinach: Chopped. If you're using frozen spinach, thaw it out first.
- Cream Cheese: Softened to room temperature.
- Cheese: Shredded mozzarella cheese and parmesan cheese give a great flavor for the filling with a great melting quality.
For the Cream Cheese Sauce
- Cream Cheese: This helps make for a silky, creamy sauce.
- Chicken or Vegetable Broth: To thin out the sauce to just the right consistency.
- Lemon Juice: Freshly squeezed lemon juice helps cut some of the heaviness of a creamy sauce.
- Fresh Thyme: We love the classic flavor of this herb. Dried can also be used in a pinch (see notes for adjustments).
How to Make Spinach Stuffed Chicken Breast
This easy recipe allows inexperienced cooks to flourish. The results could convince a seasoned chef that you're a pro!
Prepare the Chicken
Heat Oven: Preheat your oven to 450°F.
Slice Chicken: Cut a pocket into the side of each chicken breast, being careful not to cut all the way through to the other side.
Make Filling: Mix the spinach, cream cheese, mozzarella, and parmesan in a large bowl until evenly combined.
Stuff Chicken: Stuff each chicken breast with the spinach mixture until they're all about 90% full, leaving enough space to close the pockets. Secure the openings of the pockets with toothpicks to prevent spillage.
Season: Arrange the chicken breasts in a single layer on a large baking sheet. Brush both sides of the chicken with olive oil and season with salt and pepper.
Bake: Bake the chicken for 18-20 minutes, or until the internal temperature of the thickest part of each breast reaches 165°F.
Tent with Foil & Let Rest: Once the chicken is done baking, transfer it to a plate and loosely cover it with foil. Allow it to rest for 5 minutes before you cut and serve it.
Make the Sauce
Heat Saucepan: While the chicken is resting, heat a large saucepan over medium heat.
Combine Ingredients: Add in the cream cheese, vegetable broth, lemon juice, thyme, salt and pepper. Whisk until the cream cheese is melted and the ingredients are evenly combined into a smooth sauce.
Simmer & Stir: Turn the heat down to low and simmer the sauce for about 2-3 minutes, whisking it occasionally.
Pour Over Chicken: Remove the toothpicks from the chicken breasts. Pour the sauce over the chicken and garnish the dish with parsley and lemon wedges if desired. Serve immediately.
Can I Stuff the Chicken in Advance?
Go for it! Once you stuff the breasts and secure the pockets, store them in an airtight container and refrigerate them for up to 2 days. When you're ready to cook your chicken, proceed with the recipe as usual.
Tips for Success
Make sure your spinach stuffed chicken is absolutely flawless by taking advantage of these tips and tricks.
- Don't Forget to Soften the Cream Cheese: Cold cream cheese isn't easy to combine with other ingredients. Be sure to bring it to room temperature before you make the filling.
- Brown the Chicken for Added Flavor: If you'd like, you can brown your stuffed chicken in a skillet with butter before you bake it. This adds some smoky flavor and gives the chicken a nice texture.
- Utilize a Meat Thermometer: It's best to check the doneness of your chicken with an instant-read meat thermometer. Once the thickest part of each breast registers at 165°F, you're all set.
- Give it a Rest: Don't cut into that chicken until it's been resting under the foil for at least 5 minutes! This allows the juices to redistribute, giving you ultra-moist and tender meat.
Variation Ideas
Every go-to meal could use a few fun variations to keep things interesting. Here are some yummy twists on this stuffed chicken recipe!
- Experiment with Different Seasonings: Feel free to substitute the classic combination of salt and pepper for another seasoning blend you fancy. A mixture of cumin, paprika, chili powder, and salt would be lovely.
- Swap Out the Cheese: Any cheese of your choice can be used in place of the mozzarella or parmesan. A Mexican or pepperjack cheese blend would be fantastic with the spices mentioned above. Just be sure to grate it yourself if it's not already shredded.
- Add to the Filling: Don't be afraid to spice up your filling with any add-ins you'd like to invite to the party. Chopped artichokes and sun-dried tomatoes are both great choices.
Serving Suggestions
Looking for something amazing to serve alongside your spinach stuffed chicken? There's no shortage of options – let's focus on just a few.
- Pair with Air Fryer Asparagus: Crispy stalks of Roasted Asparagus flavored with garlic, lemon juice, and parmesan cheese? Yes please! These babies are the perfect companion for your creamy stuffed chicken.
- Serve with Dinner Rolls: When you're enjoying a dish that features a scrumptious sauce, it's always nice to have some bread for soaking up the extras. Enter these Homemade Dinner Rolls!
- Pair with Ranch Potatoes: Made in a snap with just 3 ingredients, these Roasted Ranch Potatoes go well with practically everything. This stuffed chicken is certainly no exception.
Storage and Reheating
Once cooled, leftover chicken breasts should be refrigerated in an airtight container. Enjoy them within 4-5 days for the best results.
Reheat your stuffed chicken in a 350°F oven with a little bit of water in the baking dish and a sheet of aluminum foil on top of the chicken to prevent it from drying out. Bake it for 6-8 minutes, or until the thickest part of each breast reaches 165°F. Let it rest for 5 minutes before cutting into it.
Can I Freeze Stuffed Chicken?
Yes – spinach stuffed chicken is indeed freezer-friendly. Wrap each cooled breast in a tight layer of plastic wrap, then freeze them in a heavy-duty storage bag for up to 3 months. Thaw out frozen chicken in the fridge overnight before reheating it.
More 30-Minute Must-Make Recipes
Preparing a meal shouldn't be a stressful experience. With recipes like these, it never is!
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
Sign up for my email newsletter so you don't miss any recipes.
Spinach Stuffed Chicken Breasts
Equipment
- Oven
Ingredients
For the Spinach Stuffed Chicken
- 4 boneless, skinless chicken breasts
- 2 cups spinach chopped
- 4 oz cream cheese softened to room temperature
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Cream Cheese Sauce
- 4 oz cream cheese
- ½ cup low-sodium vegetable or chicken broth
- 2 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- fresh chopped parsley and additional lemon juice/lemon wedges optional, to garnish the dish
Instructions
Prepare the Chicken
- Preheat your oven to 450°F.
- Cut a pocket into the side of each chicken breast, being careful not to cut all the way through to the other side.
- In a large bowl, mix the spinach, cream cheese, mozzarella, and parmesan until evenly combined.
- Stuff each chicken breast with the spinach mixture until about 90% full, allowing enough space to close the pocket. Secure the opening of the pocket with toothpicks to prevent spilling.
- Place chicken breasts in a single layer on a large baking sheet. Brush both sides of the chicken breasts with olive oil and season with salt and pepper.
- Bake for 18-20 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F.
- Once the chicken is done, transfer the chicken to a plate and loosely cover it with foil. Allow to rest for 5 minutes.
Make the Sauce
- While the chicken is resting, heat a large saucepan over medium heat.
- Add in the cream cheese, broth, lemon juice, thyme, salt, and pepper. Whisk until the cream cheese is melted and ingredients are evenly combined into a smooth sauce.
- Turn heat to low and simmer for about 2-3 minutes, whisking occasionally.
- Remove the toothpicks. Pour sauce over the chicken breasts, garnish with parsley, and serve immediately.
Video
Notes
- To Make Ahead: Place stuffed and secured chicken breasts into an airtight container and refrigerate for up to 2 days. When ready to bake, proceed with the recipe.
- To Store: Place cooled chicken breasts into an airtight container and refrigerate for 4-5 days.
- To Reheat: Reheat chicken in a 350°F oven with a little bit of water in the baking dish and a sheet of aluminum foil on top. Bake for 6-8 minutes, or until the thickest part of each breast reaches 165°F. Let rest for 5 minutes before cutting.
- To Freeze: Wrap each cooled breast in a tight layer of plastic wrap, then freeze them in a heavy-duty storage bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Substituting dried herbs: You can substitute 1 teaspoon dried thyme for the fresh thyme in this recipe.
Sue
This time of year I always start craving comforting meals like this one 🙂
Michelle
These stuffed chicken breasts were actually really straightforward to make! The sauce was amazing. Thanks for s
Vicky
These are perfect to make for guests since they look like they took a lot of work to make and are quite impressive. They are actually easier than one might think. Plus anytime I can get my kids to eat spinach I am all for it!
Jess
Now I know what I am making for dinner tonight. Yummy!
Sandra
I've just added this to my list of what to make for dinner this weekend. The first time I made it, the kids absolutely loved it. Thanks for another great recipe.