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+ servings
Two spinach stuffed chicken breasts served on a white plate.

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


  • 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


  • 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.


  • 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.


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