This Spinach Stuffed Chicken Breast will become your new favorite weeknight dinner! So easy to make and literally packed with flavor. Golden, pan seared chicken stuffed with mozzarella, spinach, artichokes and a host of seasonings. A delicious meal made in one skillet!
Spinach Stuffed Chicken Breast is a super simple, super flavorful recipe that’s ready in 30 mins and less than 400 cals per serving! Think of it like creamy spinach artichoke dip stuffed inside golden chicken. It’s that perfect mix of delicious and easy!
If you’re looking for other chicken recipe, why not also try my Spicy Sriracha Chicken and my Creamy Chicken and Tomato Pasta!
Why you’ll love this Spinach Stuffed Chicken Breast
- A cheesy stuffing. A creamy, cheesy spinach dip style filling is loaded into these succulent chicken breasts, every bites is loaded with flavor.
- Perfect chicken breasts. Pan seared to perfection, keeping in all those lovely juices and giving the chicken a crispy tinge.
- An easy chicken recipe. The stuffing is a breeze to whip up and the whole recipe comes together in 30 mins. Perfect for this manic weeknights!
Ingredient you’ll need
- Chicken Breasts
- Seasoning – Italian seasoning, onion powder, garlic powder, salt.
- Olive Oil
- Stuffing – Spinach, cream cheese artichoke, jalapenos, onion powder, garlic powder, salt, pepper.
How to make this Spinach Stuffed Chicken Breast
- Prep the chicken breasts – Season the chicken and cut a pocket in each breast.
- Make the stuffing – In a bowl, mix all the stuffing ingredients.
- Stuff the chicken – Place a few tablespoons of stuffing into each breast. Secure the breats with toothpicks.
- Pan sear – In an oven safe skillet, pan sear the chicken about 2-4 mins per side.
- Bake – Transfer the skillet to the oven and bake for 20 mins.
- Allow to rest, serve and enjoy!
Recipe notes and tips
- If you want to make this recipe even quicker and easier, you can use pre made spinach artichoke dip.
- Use a preheated oven.
- Be sure to squeeze out all of the excess moisture from the spinach.
- Stuff the chicken well but avoid over stuffing them, you don’t want to waste all that lovely filling.
- Seal the pockets with toothpicks to the cheese from oozing out too much but don’t forget to remove the toothpicks!
- If want the chicken to quicker, you can use a meat mallet to pound the meat thinner.
- Ideally shred your own mozzarella. Pre shredded cheese doesn’t melt all that well.
FAQ’s
How do I know when the chicken is done?
Your chicken is fully cooked when it reaches an internal temperature of 165F. Use a meat thermometer and place it in the thickest part of the chicken. For this Spinach Stuffed Chicken Breast Recipe, make sure you are testing the temp of the actual meat, not the spinach dip stuffing.
What to serve with Spinach Artichoke Stuffed Chicken Breast
You can serve these breasts one per person or you can cut in half and serve half portions. It’s such a hearty dish, a breast goes a long way!
In terms of sides you can opt for all kinds of goodies, veggies, potaotes, grains etc.
Here’s some ideas:
- Cheesy Potato Stacks
- Smashed Sweet Potatoes With Herbs and Garlic
- Best Grilled Vegetables
- Easy Mashed Potatoes
- Roasted Garlic Mushrooms
- Oven Baked Brussel Sprouts
Storing and reheating
This Spinach Stuffed Chicken Breast will last in the fridge for up to 4 days. You can store it in sealable containers tightly covered with a lid, to prevent drying out.
You can easily 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 the chicken rest for 5 more minutes, under the lid and serve.
Other delicious chicken recipes
- Thai Red Curry Chicken
- Air Fryer Chicken Wing Recipe
- Baked Chicken and Potatoes
- Easy Sticky Chicken Recipe
I hope you enjoy all the recipes I share with you, including this delicious Spinach Stuffed Chicken Breast recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Spinach Stuffed Chicken Breast
Ingredients
Chicken
- 4 whole chicken breasts skinless
- 1 tbsp. Italian seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tbsps. olive oil for sautéing
Stuffing
- 2 cups frozen spinach drained and squeezed from all liquids
- 4 oz. cream cheese
- 4 oz. artichoke hearts in jar, finely chopped
- 2 whole Jalapenos seeded and diced
- 1.5 cups mozzarella cheese shredded
- 3/4 tsp. black pepper freshly cracked
- 3/4 tsp. onion powder
- 3/4 tsp. garlic powder
- 1/2 tsp. salt
- Chopped Parsley for garnishing
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl, mix the spices and salt together.
- Place the chicken on a cutting board and slit horizontally in the middle to create a pocket, but do not cut all the way through.
- Season the chicken on the outside and the inside.
- In another bowl, mix together all the stuffing ingredients.
- Stuff the chicken breasts with about 1/4 cup or few tablespoons of the stuffing, but just enough to close it up without having the stuffing over flow on the sides.
- Secure the side of the chicken with toothpicks to prevent the some of the stuffing from flowing out.
- Heat an oven safe skillet and add in the olive oil. Sear the chicken on each side for a a few minutes to get a nice golden color on the outside. About 2-4 minutes on each side.
- Transfer the skillet to bake in the oven for 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- Remove from the oven and cover with foil wrap for 5 minutes to rest then serve with your favorite side dish. Garnish with some chopped parsley
Notes
- If you want to make this recipe even quicker and easier, you can use pre made spinach artichoke dip.
- Use a preheated oven.
- Be sure to squeeze out all of the excess moisture from the spinach.
- Stuff the chicken well but avoid over stuffing them, you don’t want to waste all that lovely filling.
- Seal the pockets with toothpicks to the cheese from oozing out too much but don’t forget to remove the toothpicks!
- If want the chicken to quicker, you can use a meat mallet to pound the meat thinner.
- Ideally shred your own mozzarella. Pre shredded cheese doesn’t melt all that well.
- The chicken is done when internal temperature of the chicken reaches 165 degrees F. You can use a meat thermometer
iluv your recipes
Hi Kimmie,
Thanks so much. Glad you are enjoying them!
Can fresh spinach be used instead of frozen?
Of corse, but just cook it out a little, squeeze some of the water content out, then measure and add accordingly.