Name: Cream Cheese Spinach Stuffed Chicken Breasts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 10 oz frozen spinach (thawed) or 2 cups fresh spinach; 4 oz cream cheese (softened); ¼ cup grated Parmesan cheese; ¼ cup mozzarella cheese; 1 teaspoon garlic (minced); ½ teaspoon salt; ½ teaspoon pepper; 4 boneless, skinless chicken breasts; 1 teaspoon chili powder (or paprika); ½ teaspoon salt; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon black pepper; 1 tablespoon olive oil (for drizzling before baking)

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Why You’ll Love This Recipe

I love how this recipe combines simple ingredients into something that feels indulgent and satisfying. The cream cheese and spinach filling makes every bite moist and flavorful, while the seasoned chicken adds the perfect savory base. It’s quick to prepare, ready in just about 30 minutes, and always impresses whether I’m cooking for family or guests. Plus, it’s keto-friendly, which makes it perfect for low-carb eating without sacrificing taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Creamy Spinach Filling:
10 oz frozen spinach, thawed (or 2 cups fresh spinach)
4 oz cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup mozzarella cheese
1 teaspoon garlic, minced
½ teaspoon salt
½ teaspoon pepper

For Preparing and Seasoning the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon chili powder or paprika
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon pepper
1 tablespoon olive oil (to drizzle before baking)

Directions

I preheat the oven to 375°F (190°C).
Make the Spinach Filling:
In a non-stick pan over medium heat, I cook the spinach until wilted (or just heated through if using frozen). Then I stir in the softened cream cheese until fully combined. After letting it cool slightly, I mix in the Parmesan, mozzarella, garlic, salt, and pepper.
Prepare the Chicken:
Using a sharp knife, I slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
Season the Chicken:
In a small bowl, I mix the chili powder or paprika, garlic powder, onion powder, salt, and pepper. I season both the outside and inside of the chicken breasts with this blend.
Stuff the Chicken:
I divide the spinach filling evenly and stuff it into each pocket. If needed, I use toothpicks to secure the opening and keep the filling inside while baking.
Bake:
I lightly grease a baking dish with olive oil and place the stuffed chicken breasts inside. Then I drizzle the tops with a bit more oil.
I bake the chicken for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

Servings and timing

This recipe makes 4 stuffed chicken breasts. It takes about 10 minutes to prep and 25–30 minutes to bake, so dinner is ready in around 35–40 minutes.

Variations

Sometimes I add chopped sun-dried tomatoes or crumbled bacon to the filling for extra flavor. I’ve also used feta cheese instead of mozzarella for a tangier twist. When I want to make it more filling, I serve it over cauliflower rice, zucchini noodles, or a bed of sautéed mushrooms. For a spicier version, I mix a pinch of red pepper flakes into the filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 10–15 minutes or the microwave in short intervals, covered with a damp paper towel to keep the chicken moist. These also freeze well — I wrap each piece tightly in foil, then store in a freezer-safe bag.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I often use fresh spinach. I sauté it just until wilted before mixing it with the cream cheese and cheeses.

How do I prevent the filling from leaking out?

I make sure not to overstuff the chicken and use toothpicks to secure the pocket shut. Placing the seam side up while baking also helps keep the filling inside.

Can I make this ahead of time?

Absolutely. I prepare and stuff the chicken in the morning, keep it covered in the fridge, and then bake it just before dinner.

What sides go well with this dish?

I love serving it with roasted vegetables, mashed cauliflower, or a fresh salad. It also pairs beautifully with garlic green beans or sautéed asparagus.

Can I pan-sear before baking for extra color?

Yes, I’ve seared the stuffed chicken in a hot skillet for 2–3 minutes per side before baking to give it a golden crust. It adds great flavor and texture.

Conclusion

This Cream Cheese Spinach Stuffed Chicken Breast is one of my go-to meals when I want something flavorful, juicy, and a little elevated — without the fuss. It’s a perfect blend of creamy, cheesy filling and perfectly seasoned chicken, all baked to tender perfection. It’s easy to make, impressive to serve, and guaranteed to become a favorite.

Cream Cheese Spinach Stuffed Chicken Breasts