Name: Cream Cheese & Spinach Stuffed Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 4 oz (115g) cream cheese, softened; 1/2 cup chopped spinach (fresh or thawed frozen, squeezed dry); 1/4 cup grated Parmesan (or mozzarella); 2 cloves garlic, minced; 1/4 tsp black pepper; 1/4 tsp paprika (optional for color); Olive oil or butter for searing

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This Cream Cheese & Spinach Stuffed Chicken Breast is a deliciously creamy, savory dish that combines tender chicken with a flavorful filling of cream cheese, spinach, garlic, and Parmesan. It’s perfect for a comforting weeknight dinner or a simple but impressive meal to serve guests.

Ingredients

2 large boneless, skinless chicken breasts

4 oz (115g) cream cheese, softened

1/2 cup chopped spinach (fresh or thawed frozen, squeezed dry)

1/4 cup grated Parmesan (or mozzarella, your call!)

2 cloves garlic, minced

1/4 tsp black pepper

1/4 tsp paprika (optional for color)

Olive oil or butter for searing

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

In a bowl, combine the cream cheese, chopped spinach, minced garlic, grated Parmesan, black pepper, and paprika. Stir until the mixture is creamy and well blended.

Slice a pocket into each chicken breast carefully, making sure not to cut all the way through.

Generously stuff each pocket with the cream cheese and spinach mixture. Use toothpicks to secure the openings if necessary.

Heat olive oil or butter in a skillet over medium heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown.

Transfer the seared chicken breasts to an oven-safe dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing. Serve with rice, pasta, or a crisp green salad.

Servings and timing

This recipe serves 2 people.

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Variations

I like to switch up the cheese sometimes by using mozzarella for a milder, gooey texture or even feta for a tangier flavor. You can also add chopped sun-dried tomatoes or sautéed mushrooms to the filling for an extra burst of flavor. For a spicy twist, a pinch of crushed red pepper flakes in the filling works great. If I want a lower-carb version, I serve it alongside steamed veggies instead of rice or pasta.

Storage/Reheating

I usually store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken with foil and warm it in the oven at 350°F (175°C) for about 10-15 minutes to keep it juicy. Alternatively, reheating gently in a skillet works well to preserve the seared exterior.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well as long as you thaw it fully and squeeze out excess water before mixing it with the cream cheese. This prevents the filling from becoming watery.

What if I don’t have cream cheese?

You can substitute cream cheese with ricotta or mascarpone cheese for a similar creamy texture, though the flavor will be a bit different.

How do I know when the chicken is fully cooked?

The best way is to check with a meat thermometer. The internal temperature should reach 165°F (74°C) to ensure it’s safe and juicy.

Can I prepare this recipe ahead of time?

Absolutely. You can stuff the chicken breasts and keep them covered in the fridge for a few hours before cooking. Just bring them to room temperature before searing and baking.

Is this recipe freezer-friendly?

Yes, you can freeze the stuffed chicken breasts before cooking. Wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge before cooking as directed.

Conclusion

This Cream Cheese & Spinach Stuffed Chicken Breast is a simple yet impressive dish I turn to whenever I want something comforting but not complicated. The creamy filling combined with tender, juicy chicken makes for a satisfying meal that feels special but comes together quickly. Whether for a busy weeknight or a casual dinner with friends, it’s a recipe I always enjoy making and sharing.

Recipe:

Cream Cheese & Spinach Stuffed Chicken Breast

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Author: Cheryl
Total Time: 40 minutes
Yield: 2 servings
Diet: Low Fat

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Description

This Cream Cheese & Spinach Stuffed Chicken Breast is a creamy, savory dish featuring tender chicken breasts stuffed with a flavorful blend of cream cheese, spinach, garlic, and Parmesan. Perfect for an easy yet elegant weeknight dinner.

Ingredients

2 large boneless, skinless chicken breasts

4 oz (115g) cream cheese, softened

½ cup chopped spinach (fresh or thawed frozen, squeezed dry)

¼ cup grated Parmesan (or mozzarella)

2 cloves garlic, minced

¼ tsp black pepper

¼ tsp paprika (optional for color)

Olive oil or butter for searing

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Instructions

Preheat the oven to 375°F (190°C).
In a bowl, combine the cream cheese, chopped spinach, minced garlic, grated Parmesan, black pepper, and paprika. Stir until creamy and well blended.
Slice a pocket into each chicken breast carefully, making sure not to cut all the way through.
Generously stuff each pocket with the cream cheese and spinach mixture. Use toothpicks to secure the openings if necessary.
Heat olive oil or butter in a skillet over medium heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown.
Transfer the seared chicken breasts to an oven-safe dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before slicing. Serve with rice, pasta, or a crisp green salad.