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Spinach Stuffed Chicken Breasts


  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1/2 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon paprika (optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, mix together the chopped spinach, cream cheese, Parmesan cheese, sun-dried tomatoes, minced garlic, salt, and pepper.
  3. Lay the chicken breasts on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the long, thick side of each chicken breast, being careful not to cut all the way through.
  4. Stuff each chicken breast with an equal amount of the spinach mixture. If needed, use toothpicks to secure the chicken breasts closed.
  5. Brush the tops of the chicken breasts with olive oil, then sprinkle with dried basil, paprika, and a little extra salt and pepper.
  6. Heat an oven-safe skillet over medium heat. Add the chicken, stuffed-side down, and cook for 5 minutes or until the chicken is nicely browned.
  7. Flip the chicken over and place the skillet directly in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
  8. Allow the chicken to rest for a few minutes before serving. This gives the juices a chance to redistribute throughout the chicken, making it juicier and more flavorful.
  9. Enjoy your Spinach Stuffed Chicken Breasts with a side of steamed vegetables, salad, or a portion of rice or quinoa!

Remember, always be careful when handling raw chicken, wash your hands and any surfaces the raw chicken touches to prevent cross-contamination. Enjoy your cooking!

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