Spinach Stuffed Chicken Recipe

Spinach Stuffed Chicken Breast

5 from 22 reviews

Elegant enough for company yet easy enough for a weeknight these Spinach Stuffed Chicken breasts are plump full of fresh spinach, herb cream cheese, mozzarella, Parmesan Cheese and garlic all cooked to golden brown perfection.


  • 4 large chicken breasts
  • 1 ½ cups chopped spinach
  • 5.2 ounces Boursin Herb Cream Cheese
  • ⅔ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan Cheese
  • 3 tablespoons mayonnaise
  • 2 cloves garlic minced
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon dried marjoram (or oregano)
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground cayenne
  • 2 tablespoons vegetable oil or olive oil


  1. Mix together chopped spinach, herb cream cheese, mozzarella, Parmesan, mayonnaise, and minced garlic; set aside.
  2. Cut pockets in your chicken breast lengthwise using a sharp knife.  Take your time and be careful not to cut through the top, bottom or opposite side of the chicken breast. Spoon the spinach mixture in and secure with 1-2 toothpicks.
  3. In a small bowl combine the onion powder, kosher salt, black pepper, marjoram, paprika and cayenne.  Rub the spice mixture into the stuffed chicken breasts on both sides.
  4. Preheat oven to 325 degrees. Heat vegetable oil in a large ovenproof skillet. Cook the chicken until golden brown on both sides; about 4 minutes per side.  Transfer the skillet to the oven and cook for 7-12 minutes or until the chicken reaches an internal temperature of 165 degrees.  After removing the chicken from the oven let it rest for 7-10 minutes.


  • This recipe works with both breasts and thighs.  To stuff thighs simply turn the thigh inside up and stuff with a smaller amount of spinach stuffing then roll up and secure with toothpicks.  This recipe will stuff about 8 chicken thighs,
  • I like to use Boursin Herb Cream Cheese but homemade scallion herb cream cheese would be delicious as well.
  • Using a meat thermometer cook the chicken to an internal temperature of 165 degrees being careful not to overbake them.
  • If you accidentally cut a hole in the bottom, top or side of the chicken breasts do not fret.  The spinach cream stuffing is quite thick and will probably stay contained but try not to make the hole any bigger by being very careful with your cuts.
  • Freshly grated cheese works best for this recipe providing the most flavor without additives and anti-clumping agents.
  • After removing the chicken from the oven cover it loosely with aluminum foil and let it rest for 7-10 minutes.
  • Store leftovers in an airtight container in the refrigerator.  To reheat loosely cover with a paper towel and heat in the microwave at 50-60% power for 1-2 minutes depending on size of the chicken breast.

Keywords: stuffed chicken breast, stuffed chicken, keto chicken breast recipes

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