What’s This All About?
If you want to impress someone (even if it’s just yourself on a Tuesday), this Stuffed Chicken Breast is your new go-to. We’re talking juicy chicken packed with a creamy, garlicky spinach and cream cheese filling — all baked to golden, melty perfection. It feels like something you’d order at a cozy bistro, but it’s secretly super easy to pull off in your own kitchen. Weeknight dinner just got a serious glow-up.
Why You’ll Love This Recipe
Crispy edges, juicy center — chicken perfection
Creamy, cheesy spinach filling in every bite
Totally meal-prep friendly
Tastes fancy but takes minimal effort
Picky-eater approved and great for guests
What You’ll Need
For the Chicken:
4 boneless skinless chicken breasts
1 tbsp olive oil
Salt + pepper to taste
1 tsp garlic powder
1/2 tsp paprika
For the Creamy Filling:
4 oz cream cheese (softened)
1 cup fresh spinach, chopped
1/3 cup shredded mozzarella or Monterey Jack
1/4 cup grated parmesan
2 cloves garlic, minced
Pinch of red pepper flakes (optional)
Salt + pepper to taste
Let’s Stuff It and Cook
Step 1: Make the Filling
In a bowl, mix together softened cream cheese, chopped spinach, mozzarella, parmesan, minced garlic, red pepper flakes, and a little salt and pepper. Give it a taste — yes, it’s delicious already.
Step 2: Prep the Chicken
Slice a pocket into the side of each chicken breast (don’t cut all the way through!). Season the chicken all over with salt, pepper, garlic powder, and paprika.
Step 3: Stuff It Up
Spoon the filling into each chicken pocket. Don’t worry if a little oozes out — that just makes it look extra good. Secure with toothpicks if needed.
Step 4: Sear and Bake
Preheat oven to 375°F. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown, then transfer the skillet to the oven and bake for 15–20 minutes until cooked through (internal temp should hit 165°F).
Step 5: Rest and Serve
Let the chicken rest a few minutes before slicing. Serve it up with your favorite veggie or grain and get ready for compliments.
Serving Suggestions
Great with roasted potatoes, garlic green beans, or a simple side salad
Serve over cauliflower rice for a low-carb vibe
Drizzle with balsamic glaze or pesto for extra flavor
Switch It Up
Add sun-dried tomatoes or cooked bacon bits to the filling
Try using kale or arugula instead of spinach
Use goat cheese or feta for a tangier twist
Questions People Actually Ask
Q: Can I make it ahead of time?
A: Yep! You can stuff the chicken and keep it in the fridge a day in advance. Just bake when ready.
Q: Can I use frozen spinach?
A: Totally — just thaw it and squeeze out all the water first.
Q: What if I don’t have an oven-safe skillet?
A: Sear in a regular pan, then transfer chicken to a baking dish for the oven part.
Q: Is it keto-friendly?
A: Sure is! High in protein and fat, low in carbs. Keto goals = achieved.
Stuffed Chicken Breast with Cream Cheese and Spinach: Fancy Without the Fuss
- Total Time: 40 minutes
- Yield: 4 servings
Description
If you want to impress someone (even if it’s just yourself on a Tuesday), this Stuffed Chicken Breast is your new go-to. We’re talking juicy chicken packed with a creamy, garlicky spinach and cream cheese filling — all baked to golden, melty perfection. It feels like something you’d order at a cozy bistro, but it’s secretly super easy to pull off in your own kitchen. Weeknight dinner just got a serious glow-up.
Ingredients
For the Chicken:
4 boneless skinless chicken breasts
1 tbsp olive oil
Salt + pepper to taste
1 tsp garlic powder
1/2 tsp paprika
For the Creamy Filling:
4 oz cream cheese (softened)
1 cup fresh spinach, chopped
1/3 cup shredded mozzarella or Monterey Jack
1/4 cup grated parmesan
2 cloves garlic, minced
Pinch of red pepper flakes (optional)
Salt + pepper to taste
Instructions
Step 1: Make the Filling
In a bowl, mix together softened cream cheese, chopped spinach, mozzarella, parmesan, minced garlic, red pepper flakes, and a little salt and pepper. Give it a taste — yes, it’s delicious already.
Step 2: Prep the Chicken
Slice a pocket into the side of each chicken breast (don’t cut all the way through!). Season the chicken all over with salt, pepper, garlic powder, and paprika.
Step 3: Stuff It Up
Spoon the filling into each chicken pocket. Don’t worry if a little oozes out — that just makes it look extra good. Secure with toothpicks if needed.
Step 4: Sear and Bake
Preheat oven to 375°F. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown, then transfer the skillet to the oven and bake for 15–20 minutes until cooked through (internal temp should hit 165°F).
Step 5: Rest and Serve
Let the chicken rest a few minutes before slicing. Serve it up with your favorite veggie or grain and get ready for compliments.
Notes
Add sun-dried tomatoes or cooked bacon bits to the filling
Try using kale or arugula instead of spinach
Use goat cheese or feta for a tangier twist
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~360 kcal
- Protein: ~40g