Spinach stuffed chicken breasts are an easy dinner with juicy chicken and a creamy, cheesy spinach filling. It’s simple to make, full of flavor, and perfect for any night of the week.
Holly’s Recipe Highlights
- Flavor: Tender and juicy chicken with creamy, tangy filling on the inside, and coated with a bold Cajun seasoning.
- Swaps: Any seasoning blend works in place of Cajun. Try homemade southwest, chicken, fajita, or Italian seasoning for some other low-carb options.
- Serving suggestions: Delicious served with mashed cauliflower and some parmesan asparagus on the side.
- Freezing: Freeze cooked portions individually for grab-and-reheat meals.
Ingredients You’ll Need
- Chicken: Use fresh boneless skinless chicken breasts, split breasts, or boneless chicken thighs. Keep the skin on for even more moist flavor, if desired.
- Filling: Cream cheese and feta are a tangy, melty, perfect pair! Mozzarella, parmesan cheese, and Swiss can be used in place of feta, and a pre-seasoned Boursin is a real timesaver in place of the cream cheese.
- Spinach: Frozen spinach should be fully thawed and drained thoroughly. Squeeze the excess liquid from the spinach by wrapping it in a clean kitchen towel and wringing the liquid out. Fresh spinach should be chopped, wilted, and squeezed.
- Seasonings: Cajun seasoning adds a zesty punch to spinach-stuffed chicken.
How to Make Spinach Stuffed Chicken Breasts
- Combine filling ingredients in a medium bowl.
- Stuff the chicken breasts with the spinach mixture and season as directed.
- Bake (Full recipe below.). Rest the chicken for 5 minutes before serving.
Holly’s Stuffed Chicken Tips
- Use a very sharp knife to carefully cut a pocket in the chicken. Squeeze the spinach very dry, almost crumbly, so the filling stays creamy not watery.
- Be careful not to overcook the chicken as this recipe cooks quickly. Use a meat thermometer to remove the chicken from the oven at 163°F and it will continue to rise as it rests.
- You can broil for 1–2 minutes at the end of cooking for an extra brown result, just be sure to watch closely.
- Mix the filling up to 2 days ahead, then stuff right before baking. You can also prep the stuffed chicken, bake up to two days in advance, then reheat to serve.
Leftovers You’ll Love For Lunch
Refrigerate leftovers in an airtight container, or wrap with foil, for 3 to 4 days. Reheat by foil wrapping and placing in a 350°F oven until the internal temperature registers 165°F. This stuffed chicken can also be enjoyed chilled.
To Freeze, wrap individually in foil or plastic wrap and place in freezer bags for up to 2 months. Thaw overnight in the refrigerator.
Stuffed, Cheesy, and Cozy Mains
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Spinach Stuffed Chicken Breast
Equipment
Ingredients
- 4 boneless skinless chicken breasts 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning*
Filling
- 4 ounces cream cheese softened
- ¼ cup feta cheese crumbled
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 10 ounces frozen spinach thawed and squeezed dry
Instructions
- Preheat the oven to 375°F.
- In a bowl combine cream cheese, feta, garlic powder, onion powder, and spinach. Mix well.
- Cut a slit into the side of the chicken breasts with a sharp knife and wiggle the knife to create a pocket. Stuff with the spinach filling.
- Rub the outside of the chicken breasts with olive oil and season with Cajun seasoning*.
- Place the chicken breasts on a baking sheet and bake for 25 to 30 minutes, or until the thickest part of the chicken reaches 163°F.
- Rest 5 minutes to allow the chicken temperature to rise to 165˚F before serving.
Notes
- *Replace Cajun seasoning with your favorite seasoning blend if desired.
- Store leftovers by individually wrapping them and placing them in a zip bag in the refrigerator for 3-4 days, or in the freezer in freezer bags for up to 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Spinach Stuffed Chicken Breasts recipe
I have made this recipe before and it never disappoints!
Allie, I’m glad you loved it.