If you’re searching for a weeknight dinner that feels restaurant-worthy yet is delightfully easy to pull off, these Spinach Stuffed Chicken Breasts are about to become your go-to. Plump, juicy chicken is brimming with a creamy, garlicky spinach and cheese filling, bathed in a buttery pan sauce that tastes like pure comfort. It’s a dish with striking flavors and beautiful colors, all bundled in a neat little package that’s as satisfying to eat as it is to serve.

Spinach Stuffed Chicken Breasts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spinach Stuffed Chicken Breasts is in the simplicity of its ingredients. Each component lovingly brings something special, from creamy texture to a pop of color or a boost of savory flavor, creating a memorable main course with very little fuss.

Chicken Breasts: Opt for boneless, skinless breasts—they’re easy to stuff and cook evenly.
Olive Oil: Adds richness and helps you get that irresistible golden sear.
Fresh Spinach: Brings brightness, flavor, and gorgeous green flecks to the filling.
Ricotta Cheese: Makes the stuffing ultra-creamy and slightly tangy—don’t skip it!
Mozzarella Cheese: Melty, stretchy goodness that pairs so well with the other cheeses.
Parmesan Cheese: A salty, nutty kick to round out the cheese trio.
Garlic: Delivers a punch of savory aroma and deepens the dish’s flavor profile.
Nutmeg: A tiny pinch really elevates the creaminess of the filling; trust me, it makes a difference.
Salt and Pepper: Essential for seasoning each layer to bring all the flavors forward.
Chicken Broth: This is the secret to a luscious sauce and keeping the chicken moist in the oven.
Butter: Finishes the pan sauce with richness and a hint of indulgence.

How to Make Spinach Stuffed Chicken Breasts

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C), which is the perfect temperature for tender, juicy chicken. Gather all your tools and ingredients so everything’s at your fingertips—organization is your secret weapon here!

Step 2: Butterfly and Season the Chicken

Gently slice a pocket into each chicken breast, cutting horizontally but not all the way through. Think of it as creating a “chicken pouch” for your savory filling. Season both sides, as well as the inside of the pocket, with salt and pepper to ensure every bite sings.

Step 3: Sauté the Garlic and Spinach

Heat 1 tablespoon of olive oil in a skillet over medium. Toss in the minced garlic and sizzle until fragrant—just about a minute. Add your chopped spinach and sauté until wilted and vivid emerald, which only takes a few minutes. Take the pan off the heat and let that spinach cool slightly so your cheeses won’t melt too soon.

Step 4: Create the Cheese and Spinach Stuffing

In a bowl, combine ricotta, mozzarella, Parmesan, the cooled spinach mixture, nutmeg, and a little salt and pepper. Mix until it’s creamy and well blended—this is where the magic happens and the aroma turns irresistible.

Step 5: Stuff Those Chicken Breasts

Spoon the creamy spinach and cheese mixture generously into each chicken breast pocket. If the filling starts to peek out, that’s part of the charm! Use toothpicks to close up any large openings and keep everything tucked inside while cooking.

Step 6: Sear for Flavor

Heat the remaining olive oil in an oven-safe skillet over medium-high. Sear the stuffed chicken breasts for 2 to 3 minutes per side until both are golden brown. This builds flavor and gives your chicken an appealing crust—don’t rush this step!

Step 7: Deglaze and Bake

Pour in the chicken broth and scatter in the butter. The broth keeps the chicken super moist and turns into a delectable sauce as it bakes. Carefully slide the whole skillet into the hot oven and bake for 20–25 minutes, or until the internal temperature reads 165°F (75°C).

Step 8: Serve and Savor

Once the Spinach Stuffed Chicken Breasts are perfectly cooked, discard the toothpicks and serve right away. Don’t skip spooning some of those buttery pan juices over each portion—it’s an absolute game-changer for flavor!

How to Serve Spinach Stuffed Chicken Breasts

Garnishes

Freshly chopped parsley or basil will give a pop of color and fresh brightness. A grating of extra Parmesan or a squeeze of lemon on top really makes the flavors sparkle and adds visual flair to the finished dish.

Side Dishes

Serve your Spinach Stuffed Chicken Breasts with simple sides that soak up the sauce, like creamy mashed potatoes, roasted potatoes, or a warm quinoa salad. For a lighter touch, a crisp green salad or garlicky sautéed green beans works beautifully too.

Creative Ways to Present

For dinner parties, slice the chicken diagonally and fan out the pieces to reveal the gorgeous green-and-white filling. For cozy nights, serve whole with pan juices and a mound of buttery mashed potatoes. A drizzle of balsamic reduction adds an upscale, restaurant-inspired touch.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Stuffed Chicken Breasts can be kept in an airtight container in the refrigerator for up to 3 days. Make sure to let them cool fully before storing, and save any extra pan juice to reheat alongside the chicken for maximum moisture.

Freezing

You can freeze the cooked chicken breasts individually, tightly wrapped, for up to 2 months. Thaw them overnight in the refrigerator before reheating for best texture and flavor. Freezing the uncooked, stuffed breasts is also an option—just add a few minutes to the cooking time from frozen.

Reheating

The best way to reheat Spinach Stuffed Chicken Breasts is gently in the oven, covered with foil at 325°F until heated through. For a quick option, microwave in short bursts, but be careful not to overcook and dry them out. Adding a spoonful of any saved pan sauce helps keep the filling creamy and delicious.

FAQs

How do I keep the filling from leaking out while baking?

Secure the stuffed chicken breasts with toothpicks to hold the opening closed. Even if a little filling sneaks out, it will stay delicious—just scoop it up with the pan sauce and serve!

Can I use frozen spinach instead of fresh?

Absolutely. Thaw and squeeze out as much water as possible from the frozen spinach before adding it to the filling so you don’t end up with soggy stuffing.

What other vegetables can I add to the filling?

Feel free to get creative! Chopped sun-dried tomatoes, diced mushrooms, or even finely chopped roasted red peppers work really well in these Spinach Stuffed Chicken Breasts for extra flavor and texture.

Is there a dairy-free substitution for the cheeses?

You can try dairy-free cream cheese, vegan mozzarella-style shreds, and nutritional yeast instead of Parmesan for a satisfying, plant-based alternative.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check for an internal temperature of 165°F (75°C) at the thickest part. If you don’t have one, the chicken should be completely opaque and juices should run clear when pierced with a knife.

Final Thoughts

I truly hope you give these Spinach Stuffed Chicken Breasts a spot in your regular dinner rotation—they’re hearty, flavorful, and bound to impress anyone lucky enough to dig in. Go ahead and treat yourself to this cozy, cheesy classic; your dinner table will thank you!

Spinach Stuffed Chicken Breasts Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Spinach Stuffed Chicken Breasts are a delicious and healthy way to enjoy a flavorful chicken dish. Tender chicken breasts are filled with a creamy spinach and cheese mixture, then baked to perfection. A perfect meal for a special occasion or a weeknight dinner.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste

Spinach Filling:

1 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon nutmeg

Other:

1/2 cup chicken broth
1 tablespoon butter

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C).
Prepare Chicken: Slice a pocket into each chicken breast. Season with salt and pepper.
Prepare Spinach Filling: Cook garlic in olive oil. Add spinach and cook until wilted. Let cool. Combine with cheeses, nutmeg, salt, and pepper.
Stuff Chicken: Fill each chicken breast with the spinach mixture and secure with toothpicks.
Cook Chicken: Brown chicken in a skillet. Add broth and butter. Bake in the oven for 20-25 minutes.
Serve: Remove toothpicks and serve, drizzling pan juices over the chicken.

Notes

For a lighter version, you can use Greek yogurt or cottage cheese instead of ricotta.
Feel free to add sun-dried tomatoes or mushrooms to the filling for extra flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: American