Creamy Spinach and Cheese Stuffed Chicken Breasts
This Creamy Spinach and Cheese Stuffed Chicken Breasts recipe turns simple chicken into an elegant, restaurant-quality dinner in just 35 minutes. Each juicy chicken breast is filled with a rich, creamy mixture of cream cheese, Parmesan, and spinach, then baked to perfection. It’s a low-carb, high-protein dinner that’s both comforting and impressive—perfect for busy weeknights or special occasions.
Equipment
- 9×13-inch baking dish
- Sharp Knife
- Mixing bowls
- Measuring Cups and Spoons
- Oven-safe thermometer
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 1 Tbsp Olive Oil or Avocado Oil
- 1 tsp Paprika
- 1 tsp Salt, divided
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- 4 oz Cream Cheese, softened
- ¼ cup Grated Parmesan Cheese
- 2 Tbsp Mayonnaise (optional)
- 1 ½ cups Fresh Spinach, finely chopped
- 1 tsp Garlic, minced
- ½ tsp Red Pepper Flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Drizzle chicken with olive oil. Mix paprika, ½ tsp salt, garlic powder, and onion powder, then rub evenly over both sides of the chicken.
- Place one hand over each chicken breast and carefully cut a deep pocket into the thick side, being careful not to cut through. Repeat for all breasts.
- In a bowl, combine softened cream cheese, Parmesan, mayonnaise (if using), chopped spinach, minced garlic, red pepper flakes, and the remaining ½ tsp salt. Stir until smooth and well combined.
- Fill each chicken pocket with equal portions of the spinach mixture. Place in a 9x13-inch baking dish. Bake uncovered for 25–30 minutes or until the internal temperature reaches 165°F (74°C) and the filling is bubbly.
- Let the stuffed chicken rest for 5 minutes before serving. Remove any toothpicks if used.