How to Make Chicken With Spinach and Cheese

Chicken breast is having a moment, and that moment is creamy, cheesy, herby, and exactly what I wish someone would cook me any night of the week: Spinach Stuffed Chicken Breast.

A spinach stuffed chicken breast cut in half

Tender chicken breasts stuffed with a creamy, nutty, and cheesy spinach filling, perked up with Italian herbs, and lightly seared outside and juicy within, this recipe is shockingly easy to make and will instantly upgrade your night.

Boneless, skinless chicken breast is an appealing cut of meat because it's healthy, inexpensive, and widely approved by even picky eaters (especially if it's Bacon Wrapped Chicken Breast or Pecan Crusted Chicken).

It can also be dry and a total snooze fest.

Three methods to cook a juicy chicken breast—NOT DRY—are brining (like in this Baked Chicken Breast), marinading (like this Chicken Marinade), and stuffing (ahem, this tasty recipe right here!).

I especially love stuffing chicken breast. (I use the same trick in Stuffed Pork Tenderloin and Stuffed Pork Chops.)

The filling insulates and flavors an otherwise fairly bland cut of meat, and it gives you many delicious possibilities.

Four spinach stuffed chicken breasts in a skillet

Well, stuffing gives you many ways to play around in theory, but we've been stuck on this Greek-meets-Italy feta, spinach, and Parmesan mashup since the first night I served it!

This healthy spinach and chicken recipe is supremely satisfying.

In addition to being ultra tasty, the very idea of a cheesy filling waiting inside each piece turns it into a present on your plate (just like Baked Chicken Cordon Bleu!).

TIP!

The best way to stuff chicken breast is to cut a pocket in the side of the breast, being careful not to cut all the way through.

I like to place my hand on top of the breast so I can feel how deeply the knife is inserted.

Once you've cut the pocket, with a small spoon or your fingers, add your filling inside.

To keep the filling from spilling out, secure it with a toothpick.

How to Make Spinach Stuffed Chicken Breast

This baked stuffed chicken breast recipe starts with a light pan sear on the stove, then finishes in the oven.

This spinach stuffed chicken breast contains no cream cheese. Instead, I took loose inspiration from spanakopita and used feta. Its creamy texture and salty touch was just right.

For a more mild option, try mozzarella stuffed chicken or one of the below suggestions.

The Ingredients

Chicken Breast. Approved by adults and kids alike. It's a protein-packed, tender blank canvas that's ideal for pairing with a wide range of flavors (like those in the stuffing).
Baby Spinach. Rich in fiber and vitamins, spinach is an ultra nutritious addition to the stuffing. Its mild flavor makes it kid-friendly.
Spices. Dried sage, dried oregano, pepper, and nutmeg pump up the flavor in our stuffing and give it depth.
Feta . Salty, tangy, cheesy goodness that pairs beautifully with the other flavors in the stuffing.

Swapping the Feta

Instead of feta, you can substitute crumbled goat cheese or try making spinach and mozzarella stuffed chicken with shredded mozzarella and/or shredded provolone cheese.
If your heart is set on spinach cream cheese stuffed chicken breast, I do think you can play around with cream cheese here also.

Parmesan. The other can't-miss, crowd-pleasing cheesy component in our stuffing.
Walnuts. Walnuts add a spectacular nuttiness that gives the filling a gourmet taste you'll feel proud of yourself for cooking.
Butter . Helps create a delicious sear on the chicken breasts and adds rich flavor.
Lemon. Adds wonderful brightness and acidity to the chicken.

Dietary Note

For a dairy-free stuffed chicken breast, omit the cheese and add 3 to 4 tablespoons nutritional yeast. Use olive oil instead of butter.

The Directions

A piece of meat being sliced on a cutting board

Cut slits in the chicken breasts. Dry the chicken and sprinkle salt over the top.

Saute the shallot.

Stir in the spinach. Remove the skillet from the heat.

Cheese, walnuts, and spinach in a skillet

Add the walnuts and cheeses.

Stuff the spinach filling into the chicken breasts.

Seal the openings with toothpicks.

Spinach stuffed chicken breasts in a skillet

Sear the chicken with butter in the skillet.
Bake at 425 degrees F for 12 to 15 minutes. Transfer the chicken to a plate and let rest. Finish with lemon juice and ENJOY!

Wine Pairing

Serve spinach stuffed chicken with Sauvignon Blanc, Chardonnay, or Pinot Noir.

Spinach stuffed chicken breast on a plate

Storage Tips

To Store. Refrigerate chicken in an airtight storage container for up to 3 days.
To Reheat. Rewarm chicken in a baking dish in the oven at 350 degrees F.
To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Cook the stuffing ingredients up to 1 day in advance. Store the mixture in the refrigerator. You can also slice the chicken breasts up to 1 day in advance and refrigerate them until you're ready to add the stuffing.

What to Serve with Stuffed Chicken

Salads

Arugula Salad

10 mins

Side Dishes

Roasted Asparagus

20 mins

Recommended Tools to Make this Recipe

Oven-Safe Skillet. Seamlessly transitions from stovetop to oven.
Extra Large Cutting Board. The extra space is critical for prepping the chicken breasts.
Instant Read Thermometer. A foolproof way to check your chicken for doneness.

The Best Cast Iron Skillet

This oven-safe cast iron skillet is incredibly high quality and guaranteed to last a lifetime. You'll use this skillet on repeat!

A spinach stuffed chicken breast cut in half

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

This spinach stuffed chicken breast is a bit of mealtime magic. If you try it, I'd love to hear what you think in the comments below!

4 6-to 8-ounce boneless, skinless chicken breasts about 1 1/2 to 2 pounds
1 1/4 teaspoons kosher salt divided
2 tablespoons extra virgin olive oil
5 ounces baby spinach
1 medium shallot finely chopped
½ teaspoon dried rubbed sage
½ teaspoon dried oregano
1/4 teaspoon ground black pepper
Pinch ground nutmeg
2 cloves garlic minced (about 2 teaspoons)
2/3 cup crumbled feta cheese
2 tablespoons finely chopped walnuts
1 tablespoon grated Parmesan cheese
2 tablespoons unsalted butter
1 lemon cut into wedges

Place a rack in the center of the oven and preheat the oven to 425 degrees F.
Cut pockets in the chicken breasts: Place a cutting board on the counter, making sure that it is steadily in place and doesn't slide around (if it is slipping, place a damp paper towel underneath). Lay a breast on the cutting board and press your hand on top to hold it into place. Insert the tip of a sharp chef's knife into the center of the thickest part of the breast. First, cut a slit that is 4 inches wide in the thickest part (leave the thin end uncut). Then, use the knife to make the opening deeper, cutting 3/4 of the way through the breast towards the other side. Do not cut all the way through. Repeat with the remaining breasts. With paper towels, pat the chicken dry, then sprinkle the outsides with 3/4 kosher salt.
In a large, oven-safe, non-stick skillet, heat the olive oil over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Adjust the heat as needed so that the shallot softens but does not burn.
Stir in the sage, oregano, pepper, nutmeg, remaining ½ teaspoon salt, and last the garlic. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the spinach a few handfuls at a time, stirring until it wilts. Remove from the heat.
Stir in the feta, walnuts, and Parmesan.
Stuff the filling inside the breast, dividing it evenly between each.
Secure the opening with toothpicks, threading the toothpicks so that they are parallel to the counter (you'll need 1 or 2 toothpicks per breast).
With paper towels, carefully wipe out the skillet and return it to medium heat. Add the butter.
Once the butter melts, add the chicken (be careful to lower it into the pan away from you) and sear on each side for 2 to 3 minutes, until light golden.
Transfer the skillet to the oven and bake for 12 to 15 minutes, until the chicken registers 165 degrees F on an instant read thermometer. Transfer to a plate, cover and let rest 5 minutes before serving. Enjoy, with a squeeze of fresh lemon over the top.

TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm chicken in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1 (of 4) Calories: 434 kcal Carbohydrates: 7 g Protein: 43 g Fat: 26 g Saturated Fat: 10 g Trans Fat: 1 g Cholesterol: 147 mg Potassium: 937 mg Fiber: 2 g Sugar: 3 g Vitamin A: 3678 IU Vitamin C: 27 mg Calcium: 205 mg Iron: 2 mg

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Morgan Surionotely