Spinach Cream Cheese Stuffed Chicken Breast is the perfect balance of creamy, cheesy indulgence and juicy, tender protein — all wrapped into one easy, oven-baked dish. This recipe is made for busy weeknights, yet impressive enough for guests. With minimal prep and pantry staples like spinach, cream cheese, and boneless chicken breasts, you’ll have a restaurant-worthy meal ready in under 40 minutes.
Whether you’re looking to add more high-protein meals to your rotation or simply craving something comforting and delicious, this stuffed chicken delivers big on both flavor and satisfaction. If you enjoy flavorful, family-tested dinners like this one, make sure to follow Recipes by Sylvia on Pinterest for even more cozy kitchen favorites.
Why You’ll Love This Spinach Cream Cheese Stuffed Chicken Breast
What sets this spinach cream cheese stuffed chicken breast apart is its irresistible filling — a luscious combination of sautéed spinach, cream cheese, mozzarella, Parmesan, garlic, and just the right touch of seasoning. Once baked, the cheese melts into the chicken creating a rich, savory pocket that keeps every bite juicy.
The texture contrast is everything: crispy edges from oven baking, tender chicken inside, and a velvety core that oozes with flavor. And thanks to simple spices like paprika, garlic powder, and onion powder, the seasoning complements the filling without overpowering it.
For more creamy chicken ideas your family will love, try this cheesy garlic Cajun chicken tortellini with Velveeta cream or serve this dish alongside a vibrant side like creamy ricotta and spinach stuffed sweet potatoes.
Simple, quick, and satisfying — this spinach cream cheese stuffed chicken breast deserves a spot on your weekly menu.
Ingredients & Preparation
What You’ll Need for Spinach Cream Cheese Stuffed Chicken Breast
Before we jump into the prep steps, let’s gather everything you need. This recipe keeps things simple with pantry staples and a few fresh or frozen ingredients. Here’s a detailed ingredient table to keep it organized:
Ingredient Table
| Category | Ingredient | Amount |
|---|---|---|
| Spinach Filling | Frozen spinach (thawed) or fresh spinach | 10 oz or 2 cups |
| Cream cheese (softened) | 4 oz | |
| Parmesan cheese (grated) | ¼ cup | |
| Mozzarella cheese | ¼ cup | |
| Garlic (minced) | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Pepper | ½ teaspoon | |
| Chicken & Seasoning | Chicken breasts (boneless, skinless) | 4 |
| Paprika or chili powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Garlic powder | ¼ teaspoon | |
| Onion powder | ¼ teaspoon | |
| Pepper | ¼ teaspoon | |
| For Baking | Olive oil (or butter/avocado oil) | 1 tablespoon (drizzle) |
With just these items, you’re all set for a creamy, flavorful meal that’s ready in under an hour.
Tools, Tips, and Smart Substitutions
No fancy tools are needed — just your basics:
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Sharp knife for slicing pockets into the chicken
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Mixing bowl to blend the filling
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Skillet to sauté the spinach
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Baking dish for roasting
Substitutions you can make:
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Fresh spinach: Use 2 packed cups, sauté briefly to remove moisture.
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Cheese swaps: Try fontina or shredded gouda instead of mozzarella for a twist.
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Cream cheese: Goat cheese or ricotta can add a tangy or lighter flavor.
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Seasoning: Add a dash of Italian seasoning or smoked paprika for extra depth.
This dish is naturally low-carb and keto-friendly, making it a great fit for many diets. And since spinach is so flexible, it’s a great way to sneak in greens without complaints.
Want more low-carb ideas that don’t sacrifice comfort? Don’t miss this savory spinach feta quiche with sweet potato crust or the creamy, veggie-filled spaghetti and spinach with sun-dried tomato chicken cream sauce — both are crowd favorites!
Cooking Instructions & Tips
Step-by-Step: How to Make Spinach Cream Cheese Stuffed Chicken Breast
This recipe may look fancy, but it’s surprisingly easy to pull off. Just follow these steps for golden, juicy chicken every time.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C) so it’s ready when the chicken is prepped.
Step 2: Make the Creamy Spinach Filling
Place spinach in a non-stick skillet over medium heat. Stir until wilted or warmed through if using frozen. Add the softened cream cheese and stir until smooth and combined. Remove from heat and mix in Parmesan, mozzarella, garlic, salt, and pepper.
Step 3: Prepare and Season the Chicken
Use a sharp knife to slice a horizontal pocket into each chicken breast — be careful not to cut all the way through. In a small bowl, mix salt, paprika or chili powder, garlic powder, onion powder, and pepper. Rub this seasoning blend on both sides of the chicken and inside each pocket.
Step 4: Stuff the Chicken
Using a spoon (or your hands), fill each pocket generously with the creamy spinach mixture. If needed, secure the edges with toothpicks to prevent leaking.
Step 5: Bake
Lightly grease a baking dish with olive oil or melted butter. Place the stuffed chicken breasts inside, then drizzle a bit more oil or butter over the tops. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
Expert Tips to Nail It Every Time
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Use softened cream cheese — It blends easier and gives you that smooth, velvety filling without lumps.
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Avoid overstuffing — You want just enough filling to stay sealed inside, so it doesn’t burst in the oven.
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Toothpicks are your friend — Especially helpful if your chicken pockets are deep or wide.
Still hungry? For another mouthwatering twist, try the cranberry spinach stuffed chicken with brie — it’s a sweet and savory variation perfect for holidays or date nights. Or keep it quick and casual with spinach and artichoke quesadillas — both easy, cheesy, and irresistible!
Serving, Storing & Pairing
What to Serve with Spinach Cream Cheese Stuffed Chicken Breast
Once your spinach cream cheese stuffed chicken breast comes out of the oven — golden, tender, and bubbling — it’s time to plate up. The flavors are rich and savory, so this dish shines brightest when paired with something fresh or mildly sweet.
Here are a few pairing ideas that work beautifully:
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Roasted vegetables like carrots, zucchini, or asparagus balance the richness.
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Light salads with vinaigrette, citrus, or berries help refresh the palate.
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Garlic mashed potatoes or wild rice if you want a heartier side.
For a full meal with complementary flavors, I highly recommend serving it with creamy ricotta and spinach stuffed sweet potatoes — the sweetness of the glaze contrasts perfectly with the cheesy filling. Or, if you’re feeling indulgent, the cheesy garlic Cajun chicken tortellini makes for a decadent double main event.
How to Store and Reheat Leftovers
If you’re lucky enough to have leftovers, this recipe holds up beautifully for another night.
To store:
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Let the chicken cool completely.
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Transfer to an airtight container and refrigerate for up to 4 days.
To freeze:
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Wrap each stuffed breast tightly in plastic, then foil.
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Store in a zip-top freezer bag for up to 2 months.
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Thaw overnight in the fridge before reheating.
To reheat:
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Preheat oven to 350°F (175°C).
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Place chicken in a covered baking dish and warm for 10–15 minutes, or until heated through.
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For a quicker method, microwave in 1-minute intervals on medium power, checking often to prevent drying out.
The creamy filling helps keep the meat juicy even after reheating, which makes this recipe a great meal-prep option too.
Want another make-ahead option? Try this spinach feta quiche with sweet potato crust — it reheats wonderfully and works for breakfast, lunch, or dinner. Or prep a batch of spinach and artichoke quesadillas for an easy lunchbox filler.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes! If you prefer fresh spinach, simply sauté about 2 packed cups until wilted, then follow the same instructions for mixing it into the filling. Just make sure to remove excess moisture so the stuffing stays creamy, not soggy.
How do I prevent the filling from leaking out?
To keep your spinach cream cheese stuffed chicken breast sealed during baking, don’t overfill the pockets and secure them with toothpicks. You can also press the sides of the chicken together slightly before placing them in the baking dish.
Is this recipe keto-friendly?
Absolutely. Each serving has only 3g net carbs, making it an excellent choice for low-carb or ketogenic diets. The cheeses and spinach provide satisfying fat and fiber without the need for starches.
What can I substitute for cream cheese?
You can swap in ricotta, mascarpone, or even a soft goat cheese for a different flavor profile. Just make sure whatever you use is creamy enough to blend well with the spinach and seasonings.
Can I prep this ahead of time?
Yes! You can stuff the chicken and refrigerate it (covered) for up to 24 hours before baking. Perfect for making dinner effortless on a busy evening.
Conclusion
There’s something deeply satisfying about pulling a hot, cheesy, golden spinach cream cheese stuffed chicken breast out of the oven. It’s one of those recipes that feels comforting and luxurious without being complicated. The creamy spinach filling, seasoned chicken, and gooey cheese come together to create a dinner that’s not just nourishing, but also a little bit special.
Whether you’re cooking for your family or meal prepping for the week, this stuffed chicken breast is one of those reliable recipes you’ll come back to again and again. And if you’re already a fan of bold, cheesy dinners, you might also love the mozzarella garlic butter chicken bowties in cheesy cream — a reader favorite — or the cozy creamy salmon and spinach orzo for a twist on classic comfort.
Did you try this spinach cream cheese stuffed chicken breast recipe? I’d love to hear what you thought! Don’t forget to save and share it on Pinterest:
pinterest.com/recipesbysylvia.
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Spinach Cream Cheese Stuffed Chicken Breast
- Total Time: 35
- Yield: 4 servings
Description
Spinach Cream Cheese Stuffed Chicken Breast is a juicy, cheesy, and low-carb dinner packed with garlic, spinach, and a creamy three-cheese filling — baked to golden perfection in under 40 minutes.
Ingredients
• 10 oz frozen spinach, thawed (or 2 cups fresh spinach)
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan
• ¼ cup mozzarella cheese
• 1 teaspoon garlic, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 boneless, skinless chicken breasts
• 1 teaspoon chili powder or paprika
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon pepper
• 1 tablespoon olive oil (or butter, for drizzling)
Instructions
1. Preheat oven to 375°F (190°C).
2. Sauté spinach in a skillet over medium heat until wilted or warmed through.
3. Add softened cream cheese and stir until fully combined.
4. Remove from heat and mix in Parmesan, mozzarella, garlic, salt, and pepper.
5. Slice a horizontal pocket into each chicken breast, without cutting all the way through.
6. Mix paprika, salt, garlic powder, onion powder, and pepper in a small bowl. Rub seasoning on both sides and inside each pocket.
7. Fill each chicken breast with spinach mixture and secure with toothpicks if needed.
8. Grease a baking dish, place the chicken inside, and drizzle tops with olive oil or butter.
9. Bake uncovered for 25–30 minutes, or until internal temp reaches 165°F (74°C).
10. Let rest 5 minutes before serving. Remove toothpicks.
Notes
– Use fresh spinach by sautéing 2 packed cups and draining excess water.
– Try fontina or provolone instead of mozzarella for a twist.
– Secure the chicken tightly with toothpicks to avoid leakage.
– Store leftovers up to 4 days in the fridge; reheat in oven or microwave.
– Freeze raw stuffed chicken for up to 2 months — thaw before baking.
- Prep Time: 10
- Cook Time: 25
- Method: Baking
- Cuisine: American