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Baked Spinach Stuffed Chicken Breast

This baked spinach stuffed chicken breast recipe delivers tender, juicy chicken filled with creamy spinach and melted cheese in every bite. It’s a wholesome, comforting dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Toothpicks (for sealing)
For the Filling
  • 1 cup fresh baby spinach, finely chopped
  • ½ cup shredded mozzarella cheese
  • 4 oz cream cheese, softened
  • 2 tablespoons grated Parmesan cheese
  • 1 clove garlic, minced
  • Pinch of crushed red pepper (optional)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
  2. Make the filling. In a bowl, combine chopped spinach, cream cheese, mozzarella, Parmesan, garlic, and crushed red pepper. Mix until smooth and well combined.
  3. Prepare the chicken. Use a sharp knife to carefully slice a pocket into the side of each chicken breast without cutting all the way through.
  4. Stuff the chicken. Divide the filling evenly and spoon it into each chicken breast pocket. Secure with toothpicks to keep the filling inside.
  5. Season the outside. Rub each chicken breast with olive oil and sprinkle with garlic powder, onion powder, paprika, salt, and pepper.
Baking
  1. Arrange stuffed chicken in the prepared dish. Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Juices should run clear.
  2. Let the chicken rest for 5 minutes before slicing. This helps lock in moisture and flavor.

Notes

Serve with roasted asparagus, mashed cauliflower, or a crisp green salad. To store leftovers, place in an airtight container and refrigerate for up to 3 days.