• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Summer Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's

Where Is My Spoon

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Sweets
    • About
    • How To's
    • Facebook
    • Pinterest
    • Twitter
  • ร—
    Where Is My Spoon > Recipes > Chicken and Turkey > Chicken Breast

    Spinach Stuffed Chicken Breast

    Last modified: Jan 8, 2022 ยท Published by Adina, Jun 4, 2021 ยท 1 Comment

    Jump to Recipe
    pinterest image of chicken stuffed with spinach showing the filling.

    This recipe for spinach-stuffed chicken breast with cream cheese is easy to make and so delicious! The meat is tender and the filling is oozy and comforting; this is a family favorite recipe.

    sliced chicken breast showing the creamy spinach filling.

    Looking for a quick, tasty, and healthy dinner idea tonight? Try this spinach-stuffed chicken breast. Itโ€™s easy to make, yet it looks rather fancy, itโ€™s juicy and so full of flavor.

    Chicken breast for dinner is always a good idea for us! Cast-iron Chicken Breast, Frozen Chicken Breast in the Air Fryer, Dutch Oven Chicken Breast, or a simple Chicken and Potato Soup, anything goes! These cuts are versatile, they are always something you will find in my freezer, they are super easy and fast to cook, and they always taste great.

    Jump to recipe
    • Ingredients
    • How to make spinach-stuffed chicken breast?
    • Make ahead, store and reheat
    • What to serve with it?
    • Recipe
    • Spinach Stuffed Chicken Breast

    Ingredients

    fresh spinach, cream cheese, feta, oil, garlic, spices, chicken breast, onion arrranged on a table.

    Chicken breast pieces weighing between 6.5 - 9 oz/ 180 -250 g.

    • I donโ€™t change the amounts of ingredients needed for the filling according to the size of the breast; I think that would be too much trouble. If the meat pieces are small, I might have a couple of tablespoons left over. Thatโ€™s fine with me; the filling tastes great as a dip or bread spread.

    Fresh spinach: About 9 oz/ 250 g. You can substitute it with 125 g frozen spinach. In this case, let it thaw completely (in a sieve or microwave), and squeeze very well to remove the water before adding to the cheese mixture. Try the Frozen Spinach Pasta, too.

    Cream cheese: A small amount. It is preferable to use block-style cream cheese, cold and sturdy. Check out the Cream Cheese Stuffed Pork, too; it's delicious!

    • You can use cream cheese from a container, but note that itโ€™s creamier and softer. Be sure to chill the filling thoroughly before stuffing, as it will be a bit messier to work with. Donโ€™t use whipped cream cheese or other soft spreads.

    Feta cheese: The combination of cream cheese and feta is delicious; feta adds saltiness/ heartiness to the otherwise mild mixture.

    • You can substitute feta with another sort of stronger-tasting cheese, try grated Cheddar, Gouda, or Parmesan for instance.

    See the recipe card for full information on the ingredients and quantities.

    How to make spinach-stuffed chicken breast?

    • Step #1: Sautee the spinach. If using frozen spinach, let it thaw completely and squeeze well.
    • Step #2: Mix the filling ingredients.
    collage of two pictures of splitting chicken breast in the middle and filling with cheese and spinach.
    • Step #3: Make slits into the breasts taking care not to cut all the way through; cut about ยพ way into the meat using a sharp knife. Season well.
    • Step #4: Divide the filling into 4 equal portions (eyeballing is fine). Stuff each breast. Secure with a toothpick. Donโ€™t forget to remove the toothpicks before serving or warn the people eating that they must remove them themselves.
    two raw stuffed chicken breasts in a small white baking tin.
    • Step #5: Bake in the preheated oven at 220 degrees Celsius/ 430ยฐF/ 220ยฐC until the internal temperature reaches 165ยฐF/ 74ยฐC.

    Small pieces will need about 20 minutes, while larger ones will need about 25 minutes. The best way to check is with a meat thermometer (Amazon affiliate link opens in a new tab). This way, you can be sure that the spinach stuffed chicken breast is cooked through without being overcooked.

    close up of one and a half cooked poultry breasts with lemon slices.

    Make ahead, store and reheat

    Make ahead: Cut the chicken and store it in an airtight container until ready to fill. Prepare the filling and refrigerate it as well. When ready to serve, fill, secure, and bake. Alternatively, assemble everything in advance: place the stuffed breasts in a baking dish, cover it with plastic wrap, and refrigerate. Remove the wrap and bake as directed.

    Reheat: Chicken breast is best served immediately, as reheating can dry it out. However, the cream cheese filling helps keep the meat moist. To reheat, place in the oven at 325ยฐF/ 165ยฐC until piping hot, about 10โ€“15 minutes.

    sliced piece of chicken sprinkled with paprika and arranged on a platter.

    What to serve with it?

    • cast-iron skillet potatoes sprinkled with parsley, overhead image.
      Cast-Iron Skillet Potatoes
    • romanian polenta or mamaliga topped with crumbled feta cheese in a bowl.
      How to Cook Basic Polenta โ€“ Mamaliga
    • french style green beans with sliced almonds on top.
      French-Style Green Beans
    • butter peas sprinkled with parsley on a green kitchen cloth.
      The Best Butter Peas (Cooked from Frozen)

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    spinach stuffed chicken breast sliced on a plate.

    Spinach Stuffed Chicken Breast

    Spinach stuffed chicken breast with cream cheese, easy to make, healthy and so delicious! The meat is tender and the filling oozy and comforting, a real family favorite.
    5 from 2 votes
    Print Pin Share GrowSaved! Rate
    Course: Chicken Breast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 440kcal
    Author: Adina

    Equipment

    • Baking dish
    Prevent your screen from going dark

    Ingredients 

    • 4 chicken breasts Note 1
    • 1 small onion
    • 3 garlic cloves divided
    • 9 oz fresh spinach 250 g, Note 2
    • 3.5 oz cream cheese 100 g, Note 3
    • 3.5 oz feta cheese 100 g, Note 4
    • 2 tablespoons olive oil divided
    • 1 teaspoon sweet paprika powder
    • ยผ teaspoon onion powder
    • ยผ teaspoon garlic powder
    • ยผ teaspoon red chili flakes to taste
    • fine sea salt and ground black pepper

    Instructions

    • Preheat the oven to 430ยฐF/ 220ยฐC. Lightly brush or spray the baking dish with olive oil.

    Spinach:

    • Finely chop the onion and 2 of the garlic cloves. Wash the spinach in a sieve, shake lightly, but donโ€™t dry it, chop it roughly.
      1 small onion + 2 from 3 garlic cloves + 9 oz fresh spinach/ 250 g
    • Saute: Heat 1 tablespoon of the oil in a saucepan. Sautรฉ the onion and the garlic until translucent, about 2 minutes. Add spinach and let it wilt.
      1 tablespoon from 2 tablespoons olive oil
    • Remove from the pan and let cool completely (spread it on a larger plate, so that it cools faster).
    • If using frozen spinach (45 oz/ 125 g), let it thaw completely and squeeze it very well with your hands to remove the excess water. In this case, leave out the cooking (including the onion) and only add the raw grated garlic clove to the filling.

    Chicken:

    • Make slits into the chicken breasts taking care not to cut all the way through, only about ยพ way into the meat, using a sharp knife.
      4 chicken breasts
    • Brush or rub the meat with the remaining oil. Mix the seasoning and season the chicken generously on the outside and the inside.
      1 tablespoon olive oil + 1 teaspoon sweet paprika powder + ยผ teaspoon onion powder + ยผ teaspoon garlic powder + ยผ teaspoon red chili flakes + fine sea salt and ground black pepper

    Filling:

    • Combine cream cheese, cold spinach, crumbled feta, grated garlic clove, a little salt, and pepper in a small bowl. Mash with a fork until well combined.
      3.5 oz cream cheese/ 100 g + 3.5 oz feta cheese/ 100 g + 1 garlic clove + fine sea salt and ground black pepper

    Stuff:

    • Divide the filling into 4 equal portions (eyeballing is fine) and stuff each chicken breast.
    • Secure with a toothpick. Donโ€™t forget to remove the toothpicks before serving.
    • Bake until the internal temperature of the chicken reaches 165ยฐF/ 74ยฐC. Chicken breasts weighing around 6.5 oz/ 180 g will need about 20 minutes, while those weighing around 9 oz/ 250 g will need about 25 minutes. The best way to check is with a meat thermometer; it ensures the meat is safe but not overcooked.

    Notes

    1. Chicken breasts weighing between 6.5 oz/ 180 g and 9 oz/ 250 g. I donโ€™t change the amount of ingredients needed for the filling according to the breast size. You might have a couple of tablespoons of leftover filling if the meat pieces are small. They are great as a dip or bread spread.
    2. Substitute fresh spinach with 4.5 oz/ 125 g frozen spinach. Let the spinach thaw completely (in a sieve) and squeeze very well to remove the water before adding to the cheese mixture. In this case, you can leave out the cooking (including the onion) and only add the raw grated garlic to the filling.
    3. Creamย cheese: Block-style cream cheese is preferable, as it is cold and sturdy.
    4. Use feta from a block of cheese, not already crumbled feta. You can substitute feta with another cheese; try grated Cheddar, Gouda, or Parmesan.

    Nutrition

    Serving: 1chicken breast | Calories: 440kcal | Carbohydrates: 8g | Protein: 45g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 706mg | Fiber: 2g | Sugar: 3g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Tasty Everyday Chicken Breast Recipes

    • chardonnay chicken, lime slices and fresh thyme in a cast iron skillet.
      Creamy Chardonnay Chicken
    • chicken with paprika marinade, one sliced on a plate with leeks.
      Paprika Chicken Marinade
    • chicken goulash served with mashed potatoes in a bowl.
      Chicken Goulashย 
    • paprika chicken soup sprinkled with parsley in a bowl.
      Paprika Chicken Soup

    Sharing is caring!

    51 shares
    • Share
    • Reddit
    • X

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Joseph says

      March 21, 2025 at 3:14 pm

      5 stars
      Buongiorno , nice filling however it my opinion to insert knife and not cut across but use tip of knife to cut the inside only by going from left to right or right to left with tip only opening a pocket with a small entry say a 2 inch slit then stuff also a twist on a stuffing mash a ripe banana wit banana liquor live it thick not a runny bater , make a sauce with liquor. roast chicken same way plate serve with sauce. try it you will love it.

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me โ†’

    Elderflower Recipes

    • elderflower jelly with apple juice in a small jar.
      Elderflower Jelly (or Jam) Recipe
    • a small bottle of elderflower syrup, half a lemon and a bunch of elderflowers in a vase.
      Elderflower Syrup Recipe
    • elderflower gin cocktail in a long glass, lemon and flowers around it.
      Elderflower Gin Cocktail
    • elderflower champagne in a glass with lemon slices and flowers around it.
      Non-Alcoholic Elderflower Champagne (Elderflower Juice)

    Popular Recipes

    • air fryer frozen chicken breast after cooking, one whole and one sliced piece.
      Frozen Chicken Breast in the Air Fryer
    • juicy, golden brown brats cooked on the stove in a skillet.
      How to Cook Brats on the Stove
    • lifting one piece of baked chicken breast with a spoon.
      How to Bake Frozen Chicken Breast
    • stapled sliced pork belly slices sprinkled with parsley, pool of fat in the back.
      How to Cook Pork Belly Strips

    Footer

    โ†‘ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    If you have any questions or want to work with me, please email me @ contact@whereismyspoon.co

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright ยฉ 2025 - Where Is My Spoon. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.