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Spinach Stuffed Chicken Breasts

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Mix up your weeknight dinners with these delicious spinach stuffed chicken breasts. Ready to enjoy in 30 minutes, they are stuffed with spinach, tomatoes, green chilies and cream cheese for one flavorful bite. Perfect for the whole family, and fancy enough to serve to company!

Two chicken breasts stuffed with spinach, tomatoes and cream cheese.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Chicken breasts are a staple in our house, and this recipe is an easy way to fancy them up! Stuffed with spinach, tomatoes and cream cheese, they are easy to make and so tasty!

Perfectly seasoned and baked in the oven, they are ready to serve in half an hour, making them a great go to for an easy family weeknight meal, but they are easily tasty enough to serve to guests.

These spinach stuffed chicken breasts are also a great healthy choice. High in protein and low in saturated fat, carbs and calories, they are a great addition to a well balanced lifestyle. I know that you are going to love them as much as my family does!

Be sure to try my Creamy Champagne Chicken and Easy Chicken Chili too!

Stuffed chicken breasts served on a plate next to a kitchen cloth.

How to make spinach stuffed chicken breasts

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat the oven to 425 degrees. Grease a 3-quart baking dish and set aside.
  • In a skillet or cast iron pan, heat 1 teaspoon of vegetable oil over medium-high heat.
  • Once the pan is hot, add onions sauté until translucent, about 4-6 minutes. Add garlic and sauté for an additional minute.
Cooking garlic and onions in a skillet.
  • Add diced tomatoes and green chilies and season with 1/4 teaspoon of Italian seasoning.
  • Add spinach to the skillet and stir. Once when spinach begins to wilt, add cream cheese and Italian blend cheese, and stir until the cheese has melted and it’s all combined. Remove from heat and set aside.
  • Cut chicken breasts in half, but do not cut all the way through. Leave them connected so you can fold them back over.
Cutting the chicken breasts in half.
  • Season both sides of the chicken breasts with remaining Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder. Add spinach mixture to the center of the breasts and fold back over. Place in the baking dish.
Four chicken breasts stuffed with cream cheese and spinach in a white baking dish.
  • Bake in the preheated oven for 18-20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.
Four baked spinach stuffed chicken breasts in a white baking dish.

Can you make them ahead of time?

These spinach stuffed chicken breasts are best enjoyed as soon as they are baked so that they are nice and juicy, but leftovers will keep well in the fridge for 3 to 4 days and can be reheated in the oven at 360F for 10 to 15 minutes to serve.

You can make the spinach and cream cheese filling a day or two before you want to make these and keep covered in the fridge. The chicken breasts can be stuffed a little ahead of time and be stored covered in the fridge.

Can you make this recipe with chicken thighs?

Chicken breasts are perfect for stuffing, you just make a pocket in the breasts, load in the spinach cream cheese filling and you are good to go. If you only have thighs, you can still enjoy this recipe. Pound them out and then roll them up like a pinwheel and secure them with a toothpick. They may take slightly longer to cook through compared to breasts.

What do you serve them with?

These cheesy stuffed chicken breasts are perfect to serve with salad, veggie and potato side dishes. Try them with some of these favorites:

Four baked chicken breasts stuffed with spinach in a baking dish.

Recipe Notes and Tips

  • Take care not to cut the chicken breasts all of the way through or the spinach filling will fall out during baking.
  • If you are having difficulty closing the chicken breast over the filling, you can secure it with some toothpicks. Just make sure you remove them before serving!
  • For best results, let the chicken breasts rest for 5 minutes before serving. This helps to make them nice and juicy.

More Chicken Recipes

Two spinach stuffed chicken breasts served on a white plate.
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4 from 1 vote

Spinach Stuffed Chicken Breasts

Mix up your weeknight dinners with these delicious spinach stuffed chicken breasts. Ready to enjoy in 30 minutes, they are stuffed with spinach, tomatoes, green chilies and cream cheese for one flavorful bite. Perfect for the whole family, and fancy enough to serve to company!
Course Main Course
Cuisine American
Keyword cheesy stuffed chicken breasts, chicken stuffed with cream cheese and spinach, cream cheese spinach stuffed chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 325kcal
Author Tanya

Ingredients

  • 1 Teaspoon of Vegetable Oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 10 oz can diced tomatoes and green chilies drained
  • 1 teaspoon of Italian Seasoning divided
  • 5.5 Ounce bag of Baby Spinach
  • 4 oz cream cheese cubed
  • 1/2 Cup of Italian Blend Cheese
  • 4 boneless and skinless chicken breast filets patted dry
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Black Pepper
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Garlic Powder

Instructions

  • Preheat the oven to 425 degrees. Grease a 3-quart baking dish and set aside.
  • In a skillet or cast iron pan, heat 1 teaspoon of vegetable oil over medium-high heat.
  • Once the pan is hot, add onions sauté until translucent, about 4-6 minutes. Add garlic and sauté for an additional minute.
  • Add diced tomatoes and green chilies and season with 1/4 teaspoon of Italian seasoning.
  • Add spinach to the skillet and stir. Once when spinach begins to wilt, add cream cheese and Italian blend cheese and stir until the cheese has melted and it’s all combined. Remove from heat and set aside.
  • Cut chicken breasts in half, but do not cut all the way through. Leave them connected so you can fold them back over.
  • Season both sides of the chicken breasts with remaining Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder. Add spinach mixture to the center of the breasts and fold back over. Place in the baking dish.
  • Bake in the preheated oven for 18-20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.

Notes

  • Take care not to cut the chicken breasts all of the way through or the spinach filling will fall out during baking.
  • If you are having difficulty closing the chicken breast over the filling, you can secure it with some toothpicks. Just make sure you remove them before serving!
  • For best results, let the chicken breasts rest for 5 minutes before serving. This helps to make them nice and juicy.

Nutrition

Calories: 325kcal | Carbohydrates: 10g | Protein: 31g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 643mg | Potassium: 886mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4428IU | Vitamin C: 21mg | Calcium: 214mg | Iron: 3mg
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Recipe Rating




Tara

Wednesday 20th of April 2022

I want to say Thank you for always having great recipes. I love your blogs.

Tanya

Thursday 21st of April 2022

Thank you so much Tara!