Spinach Stuffed Chicken Recipe

If you’re craving something scrumptiously cheesy, savory, and just a little bit fancy, you’re going to fall in love with Spinach Stuffed Chicken. Each bite brings together juicy chicken, creamy filling, and that perfect pop of spinach—so elegant, yet so simple, you’ll be making this on repeat!

Ingredients You’ll Need

The beauty of Spinach Stuffed Chicken comes down to a handful of staple ingredients that truly let the flavors shine. Each one adds something special—whether it’s richness, a little kick, or that mouthwatering golden finish!

• Chicken breasts: Boneless, skinless breasts are perfect for stuffing and bake up juicy and tender.
• Olive oil (or avocado oil): Drizzling the chicken with oil keeps it moist and helps the seasoning stick.
• Paprika: Adds a subtle smokiness and gorgeous color to every bite.
• Salt (divided): Enhances every flavor, both in the chicken and the creamy filling.
• Garlic powder & onion powder: These pantry staples add savory depth and a touch of sweetness to the chicken.
• Cream cheese (softened): The secret to that lush, creamy filling—make sure it’s nice and soft for easy mixing!
• Grated Parmesan: Salty, nutty, and rich—Parmesan gives the filling extra umami pizazz.
• Mayonnaise: Adds moisture and silkiness, helping hold the filling together.
• Fresh spinach (chopped): Bursts of color, freshness, and a little healthy goodness in every bite.
• Garlic (minced): For that unbeatable aromatic pop!
• Red pepper flakes: Optional, but just a pinch gives the filling a gentle, tingly heat.

Variations

This Spinach Stuffed Chicken is endlessly adaptable—don’t be afraid to experiment with what you love or what you have on hand. Whether you’re aiming for a new flavor twist or making it fit your dietary needs, the options are delicious and simple!

• Add Sun-Dried Tomatoes: Stir some chopped sun-dried tomatoes into the filling for a tangy, savory kick and pretty pops of color.
• Make It Low Carb/Keto: Omit the red pepper flakes and swap mayo for full-fat Greek yogurt if you prefer—still rich and creamy!
• Extra Cheese, Please: Add a handful of mozzarella or fontina to the mix for even more gooey cheese pull.
• Spice It Up: For those who love heat, double the red pepper flakes or scatter chopped jalapeños into the filling.

How to Make Spinach Stuffed Chicken

Step 1: Prep and Season the Chicken

Preheat your oven to 375°F (190°C) and grab a large cutting board. Lay out the chicken breasts and drizzle them generously with olive or avocado oil, coating both sides. In a small bowl, stir together the paprika, half the salt, garlic powder, and onion powder. Sprinkle this seasoning evenly over all sides of the chicken—this step gives that irresistible flavor base and beautiful color once baked!

Step 2: Create Chicken Pockets

Take a sharp knife and, being careful, make a horizontal slice through the thickest part of each chicken breast, creating a deep pocket but not cutting all the way through. This will be the cozy home for your cheesy spinach filling!

Step 3: Mix the Filling

In a mixing bowl, combine the softened cream cheese, Parmesan, mayonnaise, chopped fresh spinach, minced garlic, red pepper flakes, and the remaining salt. Stir until everything is creamy and flecked with green and red. This aromatic mixture is the star of our Spinach Stuffed Chicken!

Step 4: Stuff the Chicken

Gently spoon the creamy spinach mixture into each chicken pocket, using the back of the spoon to press it in evenly. It’s okay if a little spills over—the more cheese and greens, the better the bite!

Step 5: Bake to Perfection

Arrange the stuffed chicken in a single layer in a 9×13-inch baking dish, making sure they have a bit of space between them. Slide the dish into the oven and bake, uncovered, for 25–30 minutes, or until the chicken is fully cooked and the filling is bubbling. The aroma will let you know you’re almost there!

How to Serve Spinach Stuffed Chicken

Garnishes

For a finishing touch, try sprinkling extra grated Parmesan or a delicate dusting of fresh parsley over your Spinach Stuffed Chicken before serving. A few lemon zest curls or a squeeze of lemon also brighten up the flavors beautifully—just enough to make this dish pop without overpowering it.

Side Dishes

This dish absolutely shines next to a pile of fluffy mashed potatoes, a buttery orzo, or a crisp green salad. Roasted broccoli or garlicky green beans make for colorful, healthy sides, and crusty bread is perfect for scooping up any melty filling that escapes!

Creative Ways to Present

For date nights or guests, slice each stuffed breast on a diagonal and fan out the pieces over a vibrant bed of greens or grains, letting the beautiful spinach and cheese show. If you’re serving family-style, bring the whole baking dish to the table for a joyful, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Stuffed Chicken keeps wonderfully in the fridge. Simply store in an airtight container and enjoy within 3 days for best taste and texture—ideal for meal prep or easy lunches!

Freezing

You can freeze the prepped, unbaked stuffed chicken breasts on a tray until solid, then transfer them to a freezer bag for up to 2 months. When you’re ready, bake straight from frozen, adding a little extra time, until the centers are piping hot.

Reheating

To reheat, cover the chicken loosely with foil and bake at 350°F until heated through, about 15–20 minutes. A few minutes in the microwave also works for individual portions, just don’t overdo it or the cheese can separate.

FAQs

Final Thoughts

I hope you’re inspired to make Spinach Stuffed Chicken part of your weeknight dinner rotation or next special occasion! The simple prep and unforgettable flavors make it a dish everyone swoons over—go ahead, treat yourself and your loved ones to this cheesy, hearty favorite. Happy cooking!

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