Spinach Stuffed Chicken Breasts

Slices of spinach stuffed chicken on a plate with cream cheese sauce being poured on top of the chicken

Tender and juicy baked chicken breasts are oozing 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.

5 from 7 votes

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Prep: 5

Cook: 25

Total: 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 634kcal

Author: Amy

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.

Nutrition

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