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Stuffed Chicken Breasts on white plate

Spinach Stuffed Chicken Breasts

Luscious and cheesy Spinach Stuffed Chicken Breasts are so juicy and remarkably simple. Thanks to the delicious spinach and cream cheese filling, the chicken breasts stay nice and moist.
Course dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 329kcal
Author Imma


Spinach & Cheese Filling

  • 2 tablespoons (28 g) unsalted butter
  • 1 medium onion diced
  • 1 tablespoon (8 g) minced garlic about 2-3 cloves
  • 1 teaspoon (4 g) Creole seasoning
  • 4 cups baby spinach leaves about 4 ounces
  • 1 teaspoon (5 g) Worcestershire sauce
  • 2-4 ounces cream cheese softened
  • ¼ cup (25 g) grated Parmesan
  • ½ teaspoon (3 g) salt

The Chicken

  • 3-4 boneless chicken breasts
  • salt and pepper to taste
  • 1 teaspoon (4 g) Italian seasoning optional
  • 1 teaspoon (4 g) Creole seasoning optional
  • 1-2 tablespoons (14-28 ml) cooking oil


The Spinach & Cheese Filling

  • Melt the butter, then diced onion and garlic. Sauté until it’s soft and translucent. Stir in the Creole seasoning.
  • Add spinach, and cook it until it just wilts. Pour in Worcestershire sauce.
  • Add cream cheese. After the cream cheese melts, add the Parmesan cheese. Mix everything, adjust seasonings to taste. Take it off the heat and allow it cool while you get the chicken ready.

The Chicken Breasts

  • Preheat the oven to 375℉/190℃.
  • Place chicken in a large bowl. Season with salt and Italian and Creole seasonings. If you prefer, you can use just salt and pepper for your seasoning or just one herb.
  • Place chicken on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each breast; try not to cut all the way through—season inside of the chicken as desired.
  • Divide the spinach mixture between the amount of chicken breast you have on hand. Stuff prepared chicken breast with spinach mixture, pushing it all the way in.
  • If desired, use toothpicks to thread chicken breasts near the openings to help secure them. Just push any of the filling that falls out back in.

Pan Sear the Chicken Breasts

  • Heat an oven-proof skillet or cast iron over medium heat with about 1-2 tablespoons of oil. 
  • Using a kitchen tong, carefully add to the cast iron or skillet. Cook chicken on one side for about 3-4 minutes each, until golden. Then flip with tongs and cook for another 3-4. 

Finish in the Oven

  • Place the skillet in the oven and cook for about 18-25 minutes, depending on the size of the breast. The chicken is cooked when a meat thermometer inserted into the thickest part of the chicken reads 160-165℉/72-74℃. The chicken will continue cooking an additional 5-10 degrees before it cools down.
  • Transfer the chicken breasts to serving plates, let them rest until you can handle them.
  • Carefully remove and discard the toothpicks. Serve immediately, drizzled with the juices in the skillet.


  • The toothpicks will come out easier if you remove them as soon as the chicken cools just enough to handle.
  • Some of the fillings may fall out and turn into tasty pan drippings. Spoon that yummy stuff over the chicken when serving.
  • If you don't have an oven-safe skillet, no worries. When the stovetop process is done, transfer the stuffed chicken breasts to a covered casserole dish and continue. 
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1g | Calories: 329kcal | Carbohydrates: 6g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 526mg | Potassium: 470mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3729IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 2mg