There’s something so satisfying about cutting into a juicy chicken breast and revealing a warm, cheesy filling inside.

This Spinach Stuffed Chicken Breast delivers big flavor in every bite—with melted mozzarella, garlicky cream cheese, tender spinach, and a touch of freshness from Roma tomatoes.

It’s a beautiful dish that looks restaurant-worthy but comes together easily in your own kitchen.

Why You’ll Love This Recipe

Juicy and flavorful – Searing then baking ensures tender, golden-brown chicken

Cheesy spinach filling – Creamy, melty, and packed with garlic flavor

Low-carb and satisfying – Perfect for weeknight dinners or special occasions

Minimal ingredients, maximum impact – Just a few fresh, whole ingredients

Customizable – Use different cheeses, herbs, or even sun-dried tomatoes

One-skillet meal – From stovetop to oven with easy cleanup

What You’ll Need (Ingredient Highlights)

Chicken breasts – Boneless, skinless, and thick enough to stuff

Fresh spinach – Steamed and squeezed dry to avoid soggy filling

Cream cheese – Adds richness and binds the filling

Garlic – For bold, savory flavor

Mozzarella cheese – Melts beautifully inside and on top

Olive oil – For searing the chicken to golden perfection

Roma tomatoes – Add freshness and color to the final dish

Sea salt & black pepper – Simple seasoning for depth

Pro Tips Before You Start

Use thick chicken breasts – They’re easier to stuff and stay juicy after baking

Don’t skip draining the spinach – Removing moisture keeps the filling creamy, not watery

Soften the cream cheese – Microwave it briefly if needed for easy mixing

Use toothpicks – They help hold the filling inside while cooking

Check internal temperature – Use a meat thermometer to avoid overcooking

How to Make Spinach Stuffed Chicken Breast

Step 1: Preheat & Prep

Preheat your oven to 450°F (232°C).

Pat 4 chicken breasts dry with a paper towel.

Season both sides with 2 tsp sea salt and ½ tsp black pepper.

Cut a horizontal slit into each breast to form a pocket, being careful not to cut all the way through.

Step 2: Steam the Spinach

Place 6 oz chopped fresh spinach in a microwave-safe bowl.

Microwave for 2–3 minutes, until wilted.

Alternatively, sauté in a skillet with a splash of water for 3–5 minutes.

Let it cool slightly, then squeeze out as much moisture as possible.

Step 3: Make the Filling

In a separate bowl, mash together 2 oz softened cream cheese and 2 minced garlic cloves until smooth.

Stir in ½ cup shredded mozzarella cheese.

Add the drained spinach and mix well to form the cheesy filling.

Step 4: Stuff the Chicken

Spoon the spinach mixture evenly into each chicken pocket.

Secure with toothpicks, inserted horizontally near the cut edge to keep the filling in place.

Step 5: Sear the Chicken

Heat 1 Tbsp olive oil in a large 12-inch cast iron skillet over medium-high heat.

Sear the stuffed chicken breasts for 4–5 minutes per side, until golden brown.

Step 6: Add Tomatoes & Cheese

Top each chicken breast with 2 slices of Roma tomato and 2 Tbsp of the remaining mozzarella cheese.

Work quickly while the chicken is hot.

Step 7: Bake to Finish

Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Optional: Place under the broiler for 1–3 minutes to brown the cheese on top.

What to Serve It With

Garlic mashed potatoes – Creamy and classic

Steamed veggies – Broccoli, asparagus, or green beans pair well

Side salad – A crisp Caesar or arugula salad for contrast

Cauliflower rice – For a low-carb option

Buttered pasta – Let the cheesy juices mix with noodles—so good!

Variations / Substitutions

Add herbs – Try basil, thyme, or oregano in the filling

Change the cheese – Use gouda, provolone, or Swiss instead of mozzarella

Add sun-dried tomatoes – For a richer, Mediterranean twist

Make it spicy – Add red pepper flakes or a slice of jalapeño inside

Use chicken thighs – Boneless thighs also work well with the same filling

Storage & Reheating Tips

Fridge – Store in an airtight container for up to 3 days

Reheat – In the oven at 350°F or microwave in short bursts to avoid overcooking

Freeze – Stuffed, uncooked chicken breasts can be frozen and baked later

Meal prep – Assemble the chicken ahead and bake fresh when ready

Use leftovers creatively – Slice and serve over salads or stuff into wraps

FAQs

Can I use frozen spinach?

Yes—just thaw and squeeze dry before mixing into the filling.

What if I don’t have a cast iron skillet?

Use any oven-safe skillet, or transfer seared chicken to a baking dish before putting it in the oven.

Can I make this dish ahead of time?

Absolutely. Assemble and store in the fridge up to 1 day in advance, then bake when ready.

Is this recipe keto or low carb?

Yes, it’s naturally low carb and fits many keto or high-protein meal plans.

What internal temp should chicken be?

Cook until the thickest part of the chicken reaches 165°F (74°C)—don’t insert the thermometer into the filling.

Can I leave out the tomatoes?

Sure. They add moisture and color but aren’t essential to the dish.

How do I keep the filling from leaking out?

Make sure you seal the pocket well with toothpicks and don’t overstuff the chicken.

Final Thoughts

This Spinach Stuffed Chicken Breast is the perfect combination of elegance and comfort.

It looks impressive enough for guests but is simple enough for a weeknight dinner.

The cheesy spinach filling stays melty and flavorful inside while the chicken turns golden and juicy on the outside.

Pair it with your favorite sides and you’ve got a wholesome, satisfying meal you’ll want to make again and again.