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4.77 from 157 votes

Spinach Stuffed Chicken Breast

This is the easiest and tastiest Spinach Stuffed Chicken Breast recipe. The spinach stuffing is so creamy and smooth that you’ll keep making it over and over again.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: spinach chicken recipe, spinach stuffed chicken, stuffed chicken breast recipe
Servings: 4 servings
Calories: 519kcal
Author: Tania Sheff


  • 4 chicken breasts approximately 2 lbs.
  • 4 oz. fresh baby spinach
  • 4 oz. cream cheese
  • 2 oz. feta cheese crumbles
  • 2 oz. shredded mozzarella cheese
  • 2 tbsp. olive oil

Seasoning ingredients:

  • 2 tsp. paprika
  • 1 tsp. cumin powder
  • 1 tsp. salt
  • ½ tsp. chili powder


  • Mix all of the seasoning ingredients together and set aside.
    2 tsp. paprika, 1 tsp. cumin powder, 1 tsp. salt, ½ tsp. chili powder
    mixing the seasoning for spinach stuffed chicken
  • Roughly chop the baby spinach and place it into a mixing bowl. Add the cream cheese, feta, and mozzarella. Massage the spinach with your hands, until well combined (it should look like thick paste).
    4 oz. fresh baby spinach, 4 oz. cream cheese, 2 oz. feta cheese crumbles, 2 oz. shredded mozzarella cheese
    making the spinach stuffing
  • Using a sharp knife, cut a pocket into the side of each chicken breast.
    4 chicken breasts
    making a pocket inside the chicken breast
  • Divide the spinach stuffing into four equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside. 
    stuffing the chicken with spinach mixture
  • Generously season the chicken with the spice mix and brush with olive oil on both sides.
    2 tbsp. olive oil
    seasoning the spinach stuffed chicken
  • Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on how large your chicken breasts are. 



Storing And Reheating Stuffed Chicken Breasts

This Spinach Stuffed Chicken will last in the fridge for up to 4 days. Store it in glass meal prep containers tightly covered with a lid to prevent drying out.
To reheat in the oven, place the chicken in a baking dish, add a little water, cover with a lid or aluminum foil, and bake at 300ºF for 7 minutes. Let it rest for 5 more minutes, under the lid, and serve.
To reheat on the stovetop, place the chicken onto the skillet, add a little water and cover with a tight lid. Cook on very low heat for about 10 minutes, turning once and adding more water, if necessary.


Calories: 519kcal | Carbohydrates: 5g | Protein: 56g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 199mg | Sodium: 1114mg | Potassium: 1134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4675IU | Vitamin C: 10.6mg | Calcium: 226mg | Iron: 3.3mg