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Stuffed Chicken Breast with Spinach and Cheese – Elegant Recipes for Dinner

Okay, confession time — I kind of love how fancy this stuffed chicken breast looks, but it’s actually so simple to pull off. There’s something utterly satisfying about slicing into a golden-baked chicken breast and discovering a creamy, cheesy spinach filling tucked inside. The smell alone, with garlic and melted cheese mingling in the air, makes your kitchen feel like a cozy little bistro. Trust me, once you try this recipe, it’ll become your go-to whenever you want to impress your family or friends without spending hours in the kitchen. Plus, stuffing the chicken keeps it juicy and tender, which is a total win if you’re like me and hate dry chicken. Ready to wow everyone at dinner? Let’s get stuffing!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (6-8 oz each)
2 cups fresh spinach, roughly chopped
1 cup shredded mozzarella cheese
½ cup cream cheese, softened
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried Italian seasoning
Salt and pepper, to taste
Toothpicks (for sealing)

Optional Sauce / Garnish:

½ cup marinara sauce (for serving)
Fresh basil leaves or parsley, chopped

How I Make It

Step 1:

First things first, preheat your oven to 375°F. While it’s warming up, heat the olive oil in a skillet over medium heat and toss in the garlic until fragrant—about 30 seconds. Add the spinach and cook just until wilted. Remove from heat and mix the spinach with cream cheese and mozzarella in a bowl. Season this cheesy filling with a pinch of salt, pepper, and Italian seasoning.

Step 2:

Now, let’s prep the chicken. Place each chicken breast on a cutting board and carefully slice a pocket through the thickest side without cutting all the way through — this is your stuffing pocket! If you’re nervous about cutting too far, try butterflying the breast instead to create a large flat piece.

Step 3:

Stuff each pocket with the cheesy spinach mixture. Don’t be shy here—you want a nice, full pocket! Use toothpicks to seal the openings so the filling stays put during baking.

Step 4:

Lightly season the outside of the chicken breasts with salt, pepper, and a little extra Italian seasoning for flavor. Then heat a drizzle of olive oil in the same skillet over medium-high heat and sear each stuffed chicken breast for about 2-3 minutes per side — this locks in juices and gives you that gorgeous golden color.

Step 5:

Once seared, transfer the chicken breasts to a baking dish and pop them into your preheated oven. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the cheese inside is beautifully melted.

Step 6:

Remove from oven and let the chicken rest for 5 minutes (this helps keep it juicy!). Serve drizzled with warm marinara sauce and sprinkle with fresh herbs for a bright pop of color.

Variations & Tips

Swap spinach for kale or swiss chard for a different leafy green twist.
Add sun-dried tomatoes or roasted red peppers to the filling for a tangy surprise.
Try feta or goat cheese instead of mozzarella for a sharper, creamier bite.
If you’re tight on time, stuff the chicken and bake without searing — it will still taste great but skip the crispy edges.
Make extra filling and save it to use as a dip or spread for bread later!

How I Like to Serve It

This dish pairs beautifully with a simple side of garlic mashed potatoes or a crisp mixed green salad to balance the richness. For a cozy dinner, I love serving it alongside roasted asparagus or green beans tossed in lemon and garlic. It’s perfect for date night or a special Sunday family dinner — everyone feels a little fancy without the fuss.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave to keep the chicken tender and the filling melty.

Closing: This stuffed chicken is always a crowd-pleaser and such a satisfying way to turn simple ingredients into dinner-worthy magic.