Cheesy Spinach Stuffed Chicken Breasts (VIDEO)
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center. Watch the video tutorial and see how easy it is.
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Spinach Stuffed Chicken Video
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Why You Will Love Stuffed Chicken Breast
We love stuffed chicken breast recipes from Stuffed Chicken Parmesan to Easy Chicken Kiev, and let’s not forget Chicken Pesto Roll-Ups. If you are looking for new chicken dinner ideas, this Spinach Stuffed Chicken is a must-try!
My brother-in-law Vitalik shared this Spinach Chicken with my husband and we lost no time in recreating the dish. Tender chicken stuffed with cream cheese, mozzarella, parmesan, and fresh chopped spinach. It was love at first bite! The filling becomes super creamy and cheesy in the oven and it keeps the chicken breast really juicy.
Ingredients for Stuffed Chicken
The key to making great stuffed chicken breasts is to use even-sized pieces. This way they all finish baking at the same time.
- Chicken Breast – we use 3 large, boneless, skinless chicken breasts totaling about 1 3/4 to 2 lbs.
- Seasoning – salt, black pepper, garlic powder, and paprika to season the outside of the chicken.
- Cream Cheese – use 4 oz of cold block-style cream cheese
- Mayonnaise – makes the filling extra creamy so it melts easier without curdling. Mayo makes many things better!
- Garlic – adding fresh garlic cloves to the filling is a must. We use a garlic press for this.
- Spinach – freshly chopped spinach works great. See our notes below on substituting with frozen.
- Cheese – the combination of mozzarella and parmesan adds the perfect balance of saltiness and melty cheesiness.
How to Make Spinach Stuffed Chicken Breast
- Make Filling – use a fork to mash together cream cheese, mayo, minced garlic, and salt. Mash in chopped spinach, shredded mozzarella, and parmesan.
- Cut slits in chicken – lay chicken breast flat and use a sharp knife to cut a slit about 3/4 of the way into the chicken.
- Stuff chicken – fill each chicken breast with 1/3 of the mixture then seal edges with toothpicks.
- Sear chicken – heat a large 10″ oven-safe pan over medium heat. Add 1 1/2 Tbsp olive oil and saute chicken 4 minutes per side until browned.
- Bake – transfer your hot skillet to the preheated oven at 425˚F for about 10-15 minutes (depending on chicken thickness), or until a thermometer inserted in the deepest part of your chicken registers 165˚F.
Pro Tip: Make sure you don’t cut all the way through the chicken so the filling is less likely to leak out. If you do, no problem, just seal the other side with a toothpick.
Common Questions:
Some very large chicken breasts will have a strip of chicken tender meat attached. Remove tenders and use them to make Crispy Chicken Tenders.
Chicken thighs are more difficult to seal and require a little more trimming of fat, but it would work to stuff thighs. Follow the method we used on our Stuffed Chicken Thighs Recipe.
Frozen spinach works if thawed and squeezed dry to remove the excess liquid.
If you cut three chicken breasts in half, you can easily serve 6 people with about 5 oz of chicken each. You can also use 4 small chicken breasts for 4 generous portions, just be sure to reduce the cooking time accordingly with smaller chicken breasts.
Serving Tip: Some of the fillings will escape and turn into tasty pan drippings. Spoon that yummy pan sauce over your chicken when serving.
How to Reheat Stuffed Chicken
Chicken breast is a lean protein so it can be challenging to reheat without it getting tough or having that reheated chicken taste. Stuffed chicken is best served fresh, but it does reheat well. Be sure the chicken reaches 165˚F in the center on a thermometer.
- Oven – this is the preferred method. Preheat oven to 325˚F, cover with foil to prevent drying out, and bake 10-15 minutes until hot.
- Stove-top – place in a lightly oiled skillet over low heat, cover, and saute until hot. Flip chicken at least once.
- Microwave – this is the least desirable method, but if you insist, cut chicken in half so the heat penetrates better. Sprinkle water and any pan juices over your chicken, heat on 50% power, and check at 30-45 second intervals until steaming hot throughout.
Cream cheese and spinach stuffed chicken breast is adventurous and tastes like a restaurant-quality dish, but it’s really easy to prepare. I hope you absolutely love this recipe!
More Chicken Recipes to try
If you love this Stuffed Chicken then you won’t want to miss these easy chicken dinner ideas.
- Lemon Chicken
- Spatchcock Chicken
- Instant Pot Whole Chicken
- Classic Chicken Parmesan
- Air Fryer Chicken Wings
Cheesy Spinach Stuffed Chicken Breasts
Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it’s cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.
Ingredients
For the Chicken Breasts:
- 3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp olive oil
For the Filling:
- 4 oz cream cheese, cold
- 1 Tbsp mayonnaise
- 2 garlic cloves, pressed
- 1/4 tsp salt
- 1 1/2 cups baby spinach leaves, chopped
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
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Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
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Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
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Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
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Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
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Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, you are like a breath of fresh air amongst all the cooks out there! You are genuine and fun. I feel like I’m sitting with my girlfriend in her kitchen as she cooks! Thank you for the delicious recipes😁
Thank you for that wonderful compliment, Nancy! 🙂 I’m so glad you’re enjoying my recipes and videos!
Natasha, you are my go to Chef…. I think you are fabulous…Where can I get you cookbook?
Thank you, Maria! I appreciate your love and support. I am still working on my cookbook, it will be ready by the fall of next year.
I can’t wait to try this recipe. I have an induction stovetop so I do not have a pan that I can use on the stove that can also be put into the oven. Suggestions?
Hi Anita! If you have an oven-safe dish, like a casserole dish, you can transfer the chicken to that and put it in the oven.
I made this last night and it was the best meal I have had in a while. Thank you for sharing. I already shared it with all of my friends and I am encouraging them to try it too. I can’t wait to have this again. I did notice that for the salt for the filling is not mentioned in the instructions. I did add it to the filling.
Thank you for your feedback, Grant! I’m so glad you enjoyed it!
I finally cooked the stuffed chicken breast tonight for the first time. I thought it was very good. It will definitely be a dish I make again. Thanks for sharing your delicious recipes with us Natasha.. They are fantastic…
Hi Crystal great to know that you loved this recipe! Thank you for the review, we appreciate it.
Made this for dinner tonight and it was absolutely delicious! I didn’t get my pockets cut very evenly so some parts of the chicken were thicker than others. I baked it for 20 minutes after putting it in the oven and it came out perfectly done. There was a little more stuffing left over after I filled the chicken so I just spooned that into the pan when I put it into the oven and it was great for spooning over the finished chicken. My kids gobbled it right up which is high praise! Will make it again soon!!
That’s wonderful! So glad your family enjoyed this meal. Thank you for sharing, Chandra.
This was amazing!
Tips…
-go heavy with seasoning
-add sun dried tomato
-maybe bacon too
Great tips! Thank you so much for sharing!
Firstly, thank you for sharing, this sounds delicious! However, I’m a busy mom and I like meal prepping for busy weeknights, is this a recipe I could prepare, freeze, and then bake without running into any problems?
Thank you (:
Hi Rebeca! I haven’t tried freezing this, if you experiment please let us know how it goes. Stuffed chicken is best served fresh, but it does reheat well so if you are interested in that, see recipe notes for instructions on how to reheat this.
I rarely comment on recipes but this one truly deserves it! My entire family loves it and my kids request it at least once a week. I’ve made it so often that I now have it memorized. Every one of your recipes that I’ve tried have been amazing; thank you so much for sharing!
That is the best when the family loves what we moms make. That’s so great! Thank you for sharing your awesome review with me, Nikki!
Thank you SO much. I made this for the first time for relatives who were sick with covid. It really was a blessing. They loved it.
I’m glad to hear that they enjoyed it! I hope they will get well soon. Prayers for your family.
I’ll come back to review recipe tomorrow after we eat it.
You wrote stuff each breast with 1/4 of mixture. There are 3 breasts. Should it be 1/3 or do I use the remainder as a topping?
Hi Suzanne, you are absolutely correct, I made a typo and have corrected it. It should read 1/3 of the mixture since there are 3 chicken breasts. Thank you for pointing that out.
I am fixing your delicious spinach and cheese stuffed chicken. How do I reheat and not dry out dish?
Hi Anne, I recommend using the “How to Reheat Stuffed Chicken” instructions in the post.
I plan to make the stuffed chicken tonight ant suggestions for a side dish?
Hello Mary, how about some pasta, rice, potatoes or salad?
I’ve made this dish before and it’s delicious . Could I start this one day saute’ chicken and finish next day in oven?
Hi Anne, I haven’t tried making ahead that way, but I would be concerned about leaving the chicken not fully cooked through and then cooling it down and reheating it. If not cooking it within an hour or so, it might be safer to finish the dish and then reheat it using the “How to Reheat Stuffed Chicken” instructions in the post.
I made the Stuffed spinach recipe. It was easy to follow and came out delicious (according to my family). This was the first of your recipes I make and I will be making more.
Thank you for the good comments and feedback, Ramon. I hope your family will love all the recipes that you will try for them.
Added water chestnuts for crunch. This is amazing! Very tasty and filling. Will make it again.
Sounds delicious!
I made this last week. So good and easy. All the goodness inside stayed there. Will be making this again soon.
I’m glad you enjoyed this recipe, Bev. Thank you for the review.
I have to tell you, this recipe is absolutely delicious! The ONLY thing I changed was to add a little water to the skillet before I put it in the oven so I’d have more sauce. Winner, winner…..
Thank you so much for the great feedback, Randi, We appreciate it!
We are a family of seven, including twin boys who play high school football. This is their favorite dish, and beg me to make it all the time. Thank you for this recipe and all of them! My cooking has greatly improved using your recipes!
You’re welcome and I am happy to hear that, Julie! Keep up the excellent work.
Hi Natasha – I never enjoyed cooking and wasn’t very good at it until I started following you. Thank you. You make it fun and uncomplicated. My husband says thank you also because I’m cooking a lot more and a lot better. Love your videos.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Made this today with rave reviews! I love that I can make your recipes with confidence, knowing they will always be a hit! Thank you!
You’re so welcome, Wendy! I hope you’ll love all the recipes that you will try.
The recipe calls for mayonnaise, but the video doesn’t show it being used. Is it necessary for this recipe?
Hi Mary, yes it is part of the recipe. It is needed for the filling.
Thank you…I realized after I commented that it is in the video, but couldn’t figure out how to delete my comment😳🤦🏼♀️
No worries 🙂
Hi this looks so so good & I’m going to make this but I can’t find the block cream cheese, so I’ve got boursin cheese in a block, will that do instead please?
Hi Ally, I have not tested that but it may work. You’ll have to experiment but please share and let us know how it works out if you try it.
Hi Natasha,
I will be making this scrumptious dish tonight! What vegetable do you recommend serving this with?
Hi Diane, there are a lot of options it just depends on your preference but it’s good with different types of pasta, veggies like broccoli, potatoes, asparagus, salads and so much more.
Absolutely delicious! We didn’t have fresh spinach, so we used frozen and it turned out great. We will definitely make again with no substitutions.
Hi Tricia, thanks for sharing that with us. Frozen is a good substitute, I’m glad you enjoyed it!
I have a silly question: 1 1/2 cups spinach, chopped… do I measure the spinach before or after chopping. The weight/amount would be very different, especially if I were using frozen spinach. Thank you.
Yes, it would be measured after it’s chopped.
I told my wife one Sunday that I wanted to make dinner! She laughed!!! I never make the meals. I saw this recipe and it was so simple and easy for me to do! My wife was very impressed with the taste of the chicken and the rest of the meal. I recommend this to everyone!
Aww, I love that you have this a go & it was a hit! That’s so great! Thank you so much for sharing that with me, William!
I never comment on recipe pages but just have to for this one, it was absolutely unreal – so tasty. Going to be a regular on our dinner list. Thankyou for the recipe!
Hi Hannah, you’re welcome! Thank you too for taking the taking to sharing this review with us.
This was a big win in my house! My picky eater husband actually said it was good and that he’d eat it again, so I this is now in the rotation! Thanks for the new recipe!!!
That’s awesome! I’m happy to hear that. You’re very welcome.
Can I finish these off in the air fryer instead of the oven and if so what temp for how long? They look and sound delicious!
Hi Candy, I haven’t tried this in an air fryer, but here’s what one of my readers wrote, I hope it’s helpful: “Prepared half recipe and it was delicious. Wrapped bacon around chicken and secured with toothpicks. Used Air Fryer. Preheated 3 minutes at 400 F and cooked for 15 minutes, flipping once. Perfect.”
love the cheesy spinich stuffed chicken!! Restaurant quality and so easy to fix..served it over some basmati rice.
Isn’t it so good?! I’m so happy you enjoyed that!
Made this tonight for dinner! So good & very filling! Winner winner, chicken dinner!
I’m so glad you enjoyed this recipe, Gina!
I just tried this recipe today. We really loved it! It will be a new favorite for sure!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carol!
I make this every week, it is a family FAVORITE!
MY PICKY KIDS LOVE IT !
thank you for this amazing recipe!
I wanted to let you know that I make it with a side of couscous, it pairs with it so perfectly!!!!!
That is the best when kids love what we parents make. That’s so great!
My husband and I Loved the cheesy Spinach stuffed chicken breasts!!! It was so easy to make and warmed left overs in oven, yummy! Would highly recommend this
Hello. I sm wondering how I would make this with out a oven safe pan because I don’t have one. Could I bake it in the oven? If so what temp should I use and how long?
Hi Kristie, you can carefully try to move them to a pyrex dish or an oven-safe dish.
A. cast iron frying pan works great .lodge makes a great one .
Hey Natasha was wondering I’m making this tonight for dinner I seen your fan going in the video is it the same temp for convection roast
Hi Kyle, I haven’t tried this in a convection oven. I imagine there may need to be an adjustment.
Natasha, my husband and I love this recipe! Could it be baked at a lower temperature but longer? I’m asking because we’d like to make it for guests, but want to be able to spend some time with them, and not be tied to the kitchen. Thanks!
Hi Melinda, that may work, although I’m worried they will dry out if cooked too long.
This was fantastic! My husband and son agreed it was super good!
That is the best when everyone loves the recipes we make. That’s so great!
Absolutely delicious!!! Changed the seasoning to my taste, added a little more cheese and only a cup of fresh spinach leaves chopped. Will make over and over again. Even the kids loved it!
I’m so glad you enjoyed it! Thank you for the wonderful review, Nashea!
This was the bomb!! My family loved it. But second time around I didn’t have cream cheese so I substituted with Ricotta,it was still yummy!!
Love your recipes.
M.
That’s just awesome! Thank you for sharing your wonderful review!
Made this and served the chicken breast on top of hot buttered noodles. The spinach and cheese on top of the noodles was fantastic. Thanks for another great meal
You’re welcome! I’m so happy you enjoyed it, Linda!
You say to stuff with 1/4 of mixture. What do I do with the remainder?
Love your recipes!
Never mind. Got it.
It helped to read the recipe more thoroughly.
Cerebral Flatulence. 🤓
Love your recipes!
I was wondering the same thing, Vel! Went back and read the recipe, and didn’t see what you did. I just figured it meant 1/3, as there are 3 chicken breasts. I may be having a senior moment, but just wondered how 1/4 works?
Hello Natasha, I was wondering if the filling would be able to be made a day or two in advance? Or is it better to just make it fresh right before cooking it? Thank you!
Hi Emily, I haven’t tried making this ahead and freezing it. If you experiment, please share with us how it goes!
I cannot wait to make this for my husband. He is going to love it! Thanks for sharing all of your tasty recipes with us.
I hope it becomes his new favorite!
My husband loved this chicken he wanted to lick the plate. I will be making this again for sure.
I’m so glad you enjoyed it! Thank you for the wonderful review, Sandra!
Recently found out my husband is diabetic. So trying to experiment with chicken recipes. Found yours and made it tonight! What a hit! We both loved it! Served with riced cauliflower and grilled brussel sprouts. (He definitely got in his veggies!) this is a keeper! Thank you!
Thank you, Patti, for sharing that with us. I hope you and your husband will love all the recipes that you will try!
Can Cheesy Spinach Stuffed Chicken be frozen? As long as I am making them, I want to freeze some
Hi Mary, I haven’t tried making this ahead and freezing it. If you experiment, please share with us how it goes!
Looking forward to making these tonight 🙂 question, if I want to just bake (not fry) should I stick with the 425 degrees and just leave it in for longer? Or turn down the Fahrenheit? Also, what would you recommend serving this with, a simple salad? Thank you!
Hi Nina, that may work. If you experiment, let me know how you liked the recipe.
I’ve made this twice now. The first time I had a lot of trouble threading the toothpicks into a stitch that would hold all the good stuff inside. So the second time I cut just much smaller hole towards the “pointy” end of the breast, and threaded the knife inside to create a pocket. Stuffing require using just a tablespoon at a time, and working it in with my fingertips. Then you can “squeeze” it up into the cavity. When the breast was full, I simply folded that pointy tail end over the hole and pinned it with a toothpick. Much better for me, at any rate, and I still got enough spill over for the pan drippings!
Thank you so much for sharing that with me, Bill!
I prepared this for me and my husband tonight, and it came out delicious! I baked two enormous chicken breasts (they were easily three servings each), so I doubled the cheese mixture and used about 1/3 of it to toss into some thin spaghetti pasta noodles as the side dish. A+ recipe, I will definitely make it again.
Great to hear that it was a success! Thanks for the review, Jen. I’m glad this recipe turned out great!
Seriously unbelievably good. My family asked for more but unfortunately there was none. I guess there will have to be a double recipe next time. Who knew? Thank you so very much.
I’m so glad to hear that, Barb! That is the best when the family loves what we moms make! That’s so great!
I made this last night and my family loved it!!! The spinach stuffing makes a great dip too!!
You are an inspiration to watch!! Thanks for blessing us with your fabulous recipes!!
That’s just awesome! Thank you for sharing your wonderful review!
I finally got around to making this and it was delicious! Thanks for another amazing recipe!
You’re welcome! I’m so happy you enjoyed it, Chris!
We loved these stuffed chicken breasts and I so enjoy your videos! You made a comment about how to keep your hands clean. Well, I guess I’m bit of a diva. I do not like getting my hands dirty in the kitchen, so I keep a box of surgical gloves under the sink and pull a couple out for recipes like this. They’re cheap and can be found in almost any pharmacy. Thanks for the wonderful recipes.
Thank you so much for sharing that with me, Sharon!
I am going to make the cheesy stuffed chicken for my wife and I for dinner tonight. The video was well done – excellent visuals and explanation with just the right amount of humor. I also liked all the information on the web page. Thanks and good luck with your project.
Thank you for that wonderful compliment!
Soooo good!!! Please make this! It is delicious! My husband said it was so good he would definitely order this at a restaurant! I was so proud of myself for making such a delicious dinner! Thank you Natasha!
Hello Linda, thank you for your wonderful review. I’m glad you and your husband loved the recipe!
I made these the other day. They were so good. The chicken breast was nice and juicy and the stuffing had just the right amount of good cheesy variety. I used the left over stuffing to make cheese beef rolls.
So glad you enjoyed the recipe and thought of a genius way to reuse the stuffing!
Very picky husband loved this! As did I. It’s easy! I like to make the filling earlier in the day (weekend meal). Makes dinner time prep quick. Also sitting in the fridge really brings out the garlic. Natasha, any thoughts on making the filling & refrigerating until ready to stuff ? I just mean a few hours earlier.
Great to hear that, Mickey! I think that would work then cover and refrigerate. I would let them sit at room temp for 30 minutes before sauteeing for more even cooking.
This was easy and delicious! Even my non-chicken loving husband said he’d eat it again!
I’m so happy to hear that! Thank you for sharing your great review, Heather!
I added pepperoni slices in the stuffing. Also, battered and fried the chicken before I stuffed it and finished it in the oven to make sure it was fully cooked. Was so, so good.
Sounds good, Dyan. Thank you for sharing that with us!
Can you make nothing bundt cake recipes please?
Hi Sierra, we currently have a cranberry bundt cake recipe and are working on adding more to our collection. Do you have any suggestions?
Can you make Cheesecake Factory oreo cheesecake, fried oreos, funnel cake from scratch, and Crumbl cookies recipes please?
Hi Tanya, thank you for the suggestions.
So delicious…I am making it again for 10 ladies…can I pan fry them ahead of time and then put in oven to finish off when they are all here? Hate to have to do the searing when they are here!!
How far ahead are you thinking? I haven’t really tried making this ahead and freezing it. If you do an experiment, please share with us how it goes!
Actually, I was just wondering if I could sear breasts in the morning and bake when time for supper later in the day?
Hi Virginia, I imagine that will be just fine. If you do an experiment, please share with us how it goes.
WOW! This truly a very easy and tasty dish. Cheese is the link. I am going to keep making this dish but going to experiment with other cheeses. My family loved this dish. Just a note, metal skewers work the best. Thank you.
That’s so great! It sounds like you have a new favorite, Barb! I hope you love it even more with your experiments!
Not a huge fan of cream cheese so is there a suitable substitute I could use?
Hello Katie, I honestly haven’t tried any substitution to advise. If you do an experiment, please share with us how it goes.
hi Natasha, I make a lot of your recipes, I love to cook, this one is deffinately going to be loved by my family. Thank you and I can’t wait to make it!
Thanks for sharing that with us, Lourdes. Hope you’ll love all the recipes that you will try from us!
Natasha,
I love to cook especially since retiring. Your recipies motivate me to try new things. Have never been disappointed!
Thank you!!
Cindy
Hello Cindy, that makes me so happy! I’m glad you enjoy and love this recipe.
Hi Natshasha! I am making this dish for the first time. I added frozen brussel sprouts and making a baked potato The filling was great and now it’s in the oven Can’t wait to taste it I am sure it will be wonderful.
Please update us on how it goes, Gabriele. Hope you love it!
Hi there Natasha! Hint to all the folks who use this recipe be very kind on the salt I overpowed it with this seasoning that has every ingredients you can find (I like more garlic) It is cvalledTadtefully Simple seasoned salt you can purchase it on line It is great for steaks.burgers and pork tenderloin Thanks Natasha I really love this recipee
Thanks for your suggestions, Gabrielle. We appreciate it!
Hi Natasha, thank you, this recipe was delicious. Would it turn out the same if I was to slice the breasts into cutlets and roll them instead of cutting a pocket into the whole breast?
Thank you.
Hi Clori! That’s a creative idea! I haven’t tested it myself to say the stuffing will workout here. If you happen to experiment, I’d love to know how you like that.
Made this today with cowboy caviar both delicious thank you. Your recipes are great.
I’m so happy you enjoyed that. Thank you for sharing that with us!
So delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it, Amani!
Looks sooooo good
Question. When you say 425 is that set to convection or regular bake
( I bought a convection oven not sure how to use)
Thank you
Hi Linda, that is for regular bake.
Wow! This was delish. Made the filling an hour before dinner. It was a snap to finish. Even got a compliment out of the hubby. Now on my rotation list. Thank you so much for sharing your delicious recipes.
You’re welcome! I’m so happy you enjoyed it, Charleen!
Natasha can you make the chicken and spinach the night before and cook next day
I haven’t really tried making this ahead and freezing or refrigerating it. If you do an experiment, please share with us how it goes!
Hi Natasha, would I be able to prep this before hand and then freeze the fillets
Hi Lisa, I haven’t really tried making this ahead and freezing it. If yu do an experiment, please share with us how it goes!
I made this for dinner today. It looked exactly like your photo and tasted so good. Every one of your recipes that I’ve tried has been spot on. Thanks for giving me new ideas that taste great.
That is awesome, what a great feedback – thank you!
Hello. Can I do this without a skillet that transfers to the oven? Would I be able to just do it in a frying pan and then move the chicken to an oven safe pan?
Hi Tara, yes, that should work. I would recommend transferring them to a casserole dish and finishing them off in the oven. I think they work best seared and then finished off in the oven.
I tried this last night and it was tasty but trying to located and withdraw all toothpicks is a hassle and possible health Hazzard. Wondering if there are alt options to toothpicks? Meal was as described and followed recipe exactly. Very good.
Be sure to take out the toothpicks early while the chicken is still very warm and they will come out easier.
Hi Natasha I love all your recipes. I want to know is when I printed the recipe it serves 6 people you only fixed 3 chicken breast, how do serve 6 people? Thank you so much for sharing your recipes always 5 stars.
Hi Madeline, if using large chicken breasts, you should be able to cut them in half after they are baked to serve 6 people.
Oh my! This recipe is out of this world. And the best part? It’s so easy. The stuffed chicken is now a family favorite.
We sure love easy recipes, and I’m so happy you enjoyed this too! Thank you so much for sharing that with me.
I prepared this tonight and it was delicious! I used two 6-ounce chicken breasts. Prepared one-half of the filling and it was the perfect amount. Instead of toothpicks, I used 4″ metal skewers – I’ve had them so long I don’t remember where I got them but they always work much better than toothpicks when sealing chicken breasts and pork tenderloin, etc. I sautéed the breasts for 3 minutes each side, then 8 minutes in the oven. Parsley-buttered carrots on the side made for a definite do-over meal! Thanks for sharing this recipe!
That’s a great idea to use skewers! Thank you so much for sharing that with me, Cindy!
This was one of the BEST recipes I’ve ever tried! Chicken came out so moist and flavorful with all that gooey cheese! Delicious 😋
That’s awesome feedback, Vicki! Thank you so much for sharing your experience making this recipe.
Prepared half recipe and it was delicious. Wrapped bacon around chicken and secured with toothpicks. Used Air Fryer. Preheated 3 minutes at 400 F and cooked for 15 minutes, flipping once. Perfect.
I’m so glad that worked halving this recipe, Donna! Thank you so much for sharing that with me.
This was sooo good! I love the fact that you didn’t use a huge amount of salt in the recipe. This was a huge hit with my family – it tasted like a warm hug! Perfect with mashed potatoes. Thanks so much! 🙂
You’re very welcome, Bri. Thank you as well for your wonderful comments and review!
I love your recipes! If I don’t have an oven prove skillet can I sear it on a regular skillet and then transfer to Pyrex tray for the over?
Hi Olga, I bet that would work! If you experiment, let me know how you liked the recipe.
Stuffed chicken breasts – I have done frequently. My favourite is one I first tasted in England, in Devon. It was stilton stuffed chicken breast and was served with a sauce. I have done this here many times and have even made a stilton-based sauce, but this may be too much ‘stilton taste’ for some.
Glad to know that you like this recipe!
I made the cheesy spinach stuffed chicken last night. Outstanding flavor, moist, and si easy to prepare. It’s definitely a keeper in my recipe box. Thank you Natasha for another amazing dish!
You’re welcome, Colleen! I’m so glad you enjoyed it!
This turned out perfectly, just like all of your recipes!
That’s awesome feedback, Charlotte. Thank you!
I just made this for my husband and I and it’s so delicious! Resturant style! Better! Thank you for influencing my life out of my everyday meals of fourty something years of cooking! I rave about you on Facebook and with my family I send photos to my adult children snd friends!
That’s so great! It sounds like you have a new favorite!
I’m making this tomorrow and plan to add a bit of chopped sun dried tomatoes and roasted artichoke hearts to the filling!
Yum! I hope you love this recipe!
My son loves collecting recipes and trying out new ones. (So we have a LOT of recipes.) He’s never been a fan of spinach but suggested this recipe.
He LOVED it!!! We all really enjoyed it. We did find it a but too salty. It may be the added salt or maybe the cheese was salty — we’ll just cut it back a bit for next time.
Can’t wait to make this again. I love that it was relatively QUICK.
Sounds good for next time, just adjust the saltiness on your next try. I’m glad you loved this recipe! Thanks for sharing your great comments and feedback with us.
I made this for my family the other night. Huge hit and now another favorite. Anytime I look for a new recipe now I look on your site first! xoxo
That’s just awesome! Thank you for sharing your wonderful review, Catherine!
I haven’t found a recipe of yours yet that isn’t delicious! Another one for the recipe box! Thanks for sharing.
Thank you so much for this lovely review Lindsay!!
I need a low sodium, carb counting diet for my husband who has diabetes, congestive heart failure, & kidney disease. I like the fact that you put the nutrition info on it but it doesn’t say if the serving is a full chicken breast or one cut in half. Could you please let me know? Also, if you could ever come up with any recipes that are low sodium & low carb it would be extremely helpful. There are so MANY people on a low sodium (2,000 mg per DAY) & low carb (75 carbs per meal) restriction because of health reasons. There’s really no recipes I can find that he says have any flavor. Anything you can help me with I would appreciate.
HI Suzanne we have the serving size towards the top of the recipe card. So this is based on 6 servings (i.e. 6 halves which total 3 large chicken breasts). I’m sorry to hear about all of the health issues. I hope you both enjoy the recipe.
Ma’am! That was absolutely fantastic! I did the chickens in halves but stuffed. Same recipe, time, they will now be a favorite! Thank you for making it so easy!
You are very welcome! Glad you loved this recipe.
Just the best… Wrapped with bacon and toothpick to keep Everything in.
Yes, this is so good and one of our favorites too! Thanks for your good review, Steve.
This recipe is absolutely amazing. Everyone at the office was jealous of my leftovers for lunch! I can’t wait to make it again.
That’s just awesome! Thank you for sharing your wonderful review, Janae!
This recipe is AMAZING! Fairly easy to make and tastes like something you’d get at a very expensive restaurant
Isn’t it great!! I’m so glad you enjoyed this recipe, Natalie! Thank you for your lovely review!
Thank you Natasha for sharing your recipes. I’m cooking this tonight and it smells GREAT. I’m so excited to taste it, I have made several of your recipes and I know this one will be as GREAT as all the others. You inspire me.
I hope it becomes your new favorite!
Do you think you can stuff these in advance … say morning of?
Hi Barbara, I think that would work then cover and refrigerate. I would let them sit at room temp for 30 minutes before sauteeing for more even cooking.
The next morning after I made this, my husband said he thought about it in bed last night… He loved it!! said it was nothing like he has ever had before… LQQks like a regular here….Thank you..
Oh wow, that is such a great compliment. Thank you so much for sharing that with us!
My Goodness, I made this yesterday with a salad and the cranberry vinaigrette, WOW. Your recipes are always true to how it’s written. Thanks so much.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha,
I can’t wait to try this recipe out! I’m interested in the bacon mushroom one too😊 I love watching all your videos, and trying out your food. I haven’t had one I didn’t enjoy yet😋 I did want to ask how do I find out where in the comments you post your garlic press?
Thanks,
Roxy
Hi Roxy, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. But, in the Youtube video, click to watch the video on Youtube, a new window should open. Then click on the “Show More” button below my video description.
Loved your recipe and made it the other day. I made 2 substitutions. Instead of only spinach, i made it with a 50/50 blend of spinach and arugula (love the peppery taste) and used 1/3 lower fat cream cheese. It came out heavenly. I love your recipes and watching your videos
Nice to know that worked out great! Thanks for sharing that with us, Peter.
So easy to make and VERY delicious!
Thank you for your great feedback, Trish!
Amazing! Hubby loved it!
So glad to hear that he loved it! I hope you’ll both love every recipe that you will try.
Super easy! Carb friendly. The garlic is just the right touch to this recipe. Definitely something I too would order in a restaurant.
I’m so happy you enjoyed this Kathy!
Made this tonight, had large chicken breasts I seared them for 5-6 min on both sides and into the oven at 425 for 15 min. I was surprised that they were done because they were huge. I made the smashed potatoes for a side. My daughter said the meal was restaurant quality. Husband gave thumbs up and taking leftovers for lunch. Great recipe as usual.
Wow, that’s very heartwarming! So great to know that your family loved this recipe. I hope you and your fam will love all the recipes that you will try!
Hi Natasha, you do add salt in the filling, right? it’s in the ingredients, but not in the steps, so thought I’d ask. Thanks! Can’t wait to make it and try it, will let you know how it turns out.
Hi Elean, we Season the outside of the chicken breast all over with 3/4 tsp salt, listed in step 3. The 1/4 tsp salt is mixed into the filling. Please see this section in the recipe “How to Make Spinach Stuffed Chicken Breast.” — “Make Filling”
Amazing recipe! Husband thought is was in the top 10! Can’t wait to make again.
Wow, thanks for the compliment, Cindi!
Wow This looks so good! Just for a little extra goodness, soak the chicken breasts in buttermilk for 4 hours first. You will love it!
That’s a good suggestion, thanks for sharing that with us, Carol!
Hi Natasha
I made this for our dinner tonight and it was a big hit! Thank you for all your wonderful recipes.
That’s so great Susan! Thank you so much for sharing that with me.
So yum! My family loved this and it was so easy to make. Definately will make again.
Great to hear that, Michaela! Thank you for your good comments and review.
This looks amazing, Natasha! What do you serve with the chicken?
Thanks!
Hi Cheryl, there are a lot of options it just depends on your preference but it’s good with different types of pasta, veggies, potatoes and so much more.
I made this recipe last night for dinner after seeing it on Instagram. It was a hit, smelled great while it was cooking too. The chicken was juicy and flavorful. I will make this again!
I’mm glad you loved the result, Kim! Thank you for sharing your great experience making this recipe
I made this recipe and my family loved it! They said it tasted like a dish you would get at a high-end restaurant.
Wow! Sounds like you executed it perfectly and you have a new favorite! That’s so great!
Thank you it looks delicious I am going to try it for my family 😋
I hope they all love this recipe!
Your stuffed spinach chicken was a huge hit! Followed most of your recipe except added some ricotta cheese into the mix. I also bought some powdered cumin today so I added it to the chicken with the paprika and spices!Needed extra toothpicks to keep breast together! Amazing flavor to palate!
I’m so glad to hear that, Jeff! Thank you so much for sharing that with me.
This is absolutely delicious! Thank you Natasha for sharing this recipe, me and my husband truly loved it, in fact, he wanted me to make it again so we could bring to my Mom-in-law on Mother’s Day.
That’s just awesome! It sounds like you have a new favorite!
The recipe looks good,what side dish would you suggest with this
Hi Sharon, you can try it with rice or potatoes. Salads work great as well.
здравствуйет Наташа.
We made this last evening for supper, and once again, they were a huge hit. The only deviation from your recipe was that we used grape seed oil instead of olive oil. Everything else was pure Наташа.
Yum! Thank you so much for sharing that with me. I’m so happy you enjoyed that.
Hi Natasha!
Love this recipe, it was a hit.
Do you have any suggestions for what to do with some left over filling? I made two breasts instead of three and couldn’t toss the delicious filling, I’m hoping to use it for something else.
PS, I am a huge fan of you and your cooking! I look forward to all of your new videos and posts.
Hi Melissa, you could always add it to the pan and just have more pan juices or warm it in a small saucepan and have a very tasty spinach chip dip.
Just made these, couldn’t wait to write a review. There are no words, just DELICIOUS! The only problem I had was cutting the slits and with the toothpicks. But its probably just because this was the first time I ever made stuffed chicken breast. They still turned out wonderful!! Im making this again just as soon as I get some more chicken breast!!
Hi Charity, so awesome to hear that you loved this recipe! It will get better as you practice that’s for sure. Thanks for sharing your great review with us.
can you made cordon bleu please it will be so nice from you as always
Hi Jana, I don’t have a recipe for that yet but thanks for the idea and suggestion! I”ll try to add that to our list.
I dont have a skillet that goes in the oven. can I bake these? if yes what temp and about how long? thanks.
Hi Stacie, I would recommend transferring them to a casserole dish and finishing them off in the oven. I think they work best seared and then finished off in the oven.
Sooo good!!! Every recipe I make from your kitchen, has been amazing! Love you, thank you!
Thanks for sharing that with us, Kari! I appreciate your love and support.
I love your recipes I always share them as I really love cooking them.its easy to follow and ingredients are very easyto find also.Thank you so much…
Thank you for your compliments, Nall! I hope you’ll love all the recipes that you will try.
Made this tonight for dinner. Doubled the recipe for 6 people and it was so, so good! Thanks for the dinner inspiration. You make weeknights (and weekends) a little easier around my house 🙂
Great to hear that it was a hit, Erin. Thank you for sharing that with us!
Excuse Me Why Dont U do Virtual Cooking Classes
Can u Plz Do Cooking Classes
Sincerly,
Natasha’s Fan
From:USA
Hi there, thanks for your suggestion. That’s a good idea but I won’t be able to commit to something like that at the moment.
Our family has been following your posted recipes for at least 10 years. Your chicken Marsala is my fave so far. Keep them coming! We’re enjoying watching your channel grow and evolve.
Wow, that’s amazing! Thank you very much to you and your family for your love and support. I hope that you will all love every recipe that you will try from my website and videos.
Can I use frozen spinach in the recipe with the chicken breast
Hi Annie, check our common questions section regarding substituting with frozen spinach.
I made these tonight and they were amaaaaaaaaazing! We just love your recipes. I made extra cheese mixture and tossed it into hot orzo as a side dish. Thank you for all of your yummy inspiration
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Such a keeper! It all came together really fast. This was a two thumbs up meal (even from my picky eater.)
That is the best when even the picky eaters love what we moms make. That’s so great!
My wife and I are not big fans of garlic, but do appreciate it adds to this recipe. Can we “tone down” the garlic with something like a reduced amount of garlic extract? Any suggestion(s) would be helpful. Thank you for your response and for all your recipe presentations!
Hi Leon, you can reduce or remove the garlic – we love it but the recipe will still work without it. It’s not overly garlicky once it’s cooked and finished off in the oven.
I made it and everyone loved it! I’m making more tomorrow!
That’s just awesome! Thank you for sharing your wonderful review!
This looks delicious and so easy!
What do serve with this dish? Rice? Pasta?
Hi Cindy, yes, it can be served with potatoes, rice, pasta, salad. I hope you love this recipe.
HI Natasha thank you very much for those lovely food you are teaching us God bless you and your family my wife passed away three years ago now i have got a program to watch and learn
jay
Hi Jay, thank you for the encouraging message. I’m so sorry to hear about your wife. I’m glad you are inspired by my recipes. God bless you also!
I love everything about your cooking. Thank you soo much for sharing your delicious recipes.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Your recipe calls for 3 breasts but serves 6. Do you cut the cooked breasts in half to serve?
Hi Patsy, we mention that in the recipe post. See the section titled: “How many people does this serve?” We explain how we cut it there.
Thank you for the recipe ! It’s so easy to cook and it’s delicious !
Hi Tetyana, I’m so happy you loved the spinach stuffed chicken breast recipe! Thank you for sharing your wonderful review.
Can you please do turkish pide
Hi Noor, thank you for sharing that suggestion with me!
Mmm..this is one of our go-to’s!! My kids even love it. Creamy, tasty, & so delicious!
That is the best when kids love what we moms make. That’s so great!
This chicken is a great spin on the boring meals I make and your recipe made it seem doable! The stuffed filling was especially delicious.
That’s just awesome! Thank you for sharing your wonderful review, Laura!
Yum! Love the creamy sauce! I will want to stuff our chicken all the time, we loved it!
It is seriously so good!