Spinach and Cheese Stuffed Chicken Breast

Name: Spinach and Cheese Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 8 oz cream cheese, softened; 10 oz frozen chopped spinach, thawed and squeezed dry; 1/2 cup shredded Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp Italian seasoning; salt, to taste; black pepper, to taste; 2 tbsp olive oil, divided; 2 zucchinis, sliced; 2 yellow squash, sliced; cooked white rice, for serving

This spinach and cheese stuffed chicken breast is a versatile, simple technique where boneless chicken is filled with a creamy spinach-Parmesan mixture and pan-seared until golden. It's designed to be taught and mastered by home cooks of any skill level.

🌍American 🏷️Stuffed chicken 🏷️Chicken breast 🏷️Spinach cheese chicken 🏷️Cream cheese Easy recipe

🏷️

🏷️Weeknight dinner

-0:00

tinekeyoungeronTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

4 boneless, skinless chicken breasts
8 oz cream cheese, softened
10 oz frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tbsp Italian seasoning
salt, to taste
black pepper, to taste
2 tbsp olive oil, divided
2 zucchinis, slicedoptional
2 yellow squash, slicedoptional
cooked white rice, for servingoptional

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Instructions

1
Preheat oven to 375°F (190°C).
2
Prepare the filling by combining softened cream cheese, thawed and squeezed spinach, Parmesan cheese, garlic powder, and onion powder in a mixing bowl. Mix until well combined.
3
Butterfly the chicken breasts by carefully slicing them horizontally, creating a pocket but not cutting all the way through.
4
Season the chicken breasts on all sides with Italian seasoning, salt, and pepper.
5
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
6
Remove the chicken from the pan and stuff each breast with the spinach and cheese mixture.
7
Place the stuffed chicken breasts on a parchment-lined baking sheet.
8
Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9
While the chicken is baking, heat the remaining olive oil in a pan and sauté the sliced zucchini and yellow squash until tender. Season with salt and pepper.
10
Serve the stuffed chicken hot with the sauteed squash and cooked white rice.

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Tips & Notes

Pro tips

Butterfly the chicken by laying it flat and cutting horizontally into the thickest part to create a pocket, being careful not to cut all the way through.
Squeeze thawed spinach thoroughly—excess moisture is the most common cause of a watery, runny filling.
Use a meat thermometer to check doneness (165°F internal temp) rather than relying on timing; this ensures the chicken is safe and not overcooked.
Let the filled chicken rest 3–5 minutes after cooking so the filling sets and juices redistribute before cutting.

Substitutions

Cream cheese → ricotta (same amount; slightly less rich flavor)
Parmesan → Gruyère or Pecorino Romano (1:1 swap; stronger flavor)
Frozen spinach → 4 cups fresh spinach, sautéed and squeezed dry
Italian seasoning → dried oregano + basil + thyme (1 tsp total)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 350°F oven for 10–12 minutes until warmed through, or slice and reheat in a skillet over medium heat.

Common Questions

How do you prevent the filling from leaking out when cooking?

Pat the chicken dry, create a pocket carefully without cutting through, pack the filling firmly, and secure the opening with toothpicks if needed. Start cooking on medium-high heat to seal the exterior quickly.

What temperature should stuffed chicken breast reach?

Cook until the internal temperature reaches 165°F (74°C) at the thickest part, measured with a meat thermometer away from the filling.

Can you make this ahead?

Yes—assemble and stuff the chicken breasts up to 24 hours ahead, cover, refrigerate, then cook from cold (add 2–3 minutes to cooking time).

What if your spinach is still wet after thawing?

Squeeze it very firmly in a clean kitchen towel or paper towels until no excess moisture remains; wet spinach will dilute the filling and make it soggy.