This delicious cream cheese spinach stuffed chicken breasts recipe is the perfect meal for a busy weeknight. It's easy to make and of course, tastes delicious. Loaded with flavor, creamy sauce, and spinach, it's easily a family meal option but perfect for serving guests. Serve with some roasted vegetables or a salad for a complete dinner.
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Cream Cheese Spinach Stuffed Chicken
If you've never had a stuffed chicken breast, then this is the perfect recipe to try. Tender juicy chicken is cut and stuffed full of a delicious cream cheese mixture that creates its own sauce while it cooks.
I've made fajita stuffed chicken before and loved it, but this is a bit more traditional and definitely a meal worthy of sharing with guests or just serving your family. Another great and easier option is this primavera stuffed chicken done in a Hasselback style for a little less prep work but still delicious flavor.
What Should I Serve with Stuffed Chicken?
This spinach stuffed chicken is easy to pair with almost any side dish you can make. Rice and chicken go together perfectly and mashed potatoes are one of the best comfort foods that you can eat.
The next best thing for most chicken is a nice batch of Southern-style macaroni and cheese. Other common sides to this include roasted broccoli and cauliflower, candied carrots, or just a nice large salad.
This particular version of stuffed chicken is also excellent with a side of homemade cheesy garlic bread, or these simple garlic cheesy bread bombs. These are just some additions that work great with this recipe, but you can make whatever your family prefers as a side dish.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 cup cream cheese
- 1 cup cooked spinach
- 1 tablespoon minced garlic
- 1 tablespoon Herbs de Provence
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
For Sauce
- 1 cup cooked spinach
- ⅓ cup sun-dried tomatoes
- 2 cups heavy cream
- 1 cup grated parmesan cheese
Handy Kitchen Tools
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Large skillet
- Chef's knife
- Cutting board
- Meat thermometer
How to Make Cream Cheese Spinach Stuffed Chicken
In a large bowl, mix together the softened cream cheese, 1 cup cooked spinach, minced garlic, Italian seasoning or Herbs de Provence, garlic powder, onion powder, black pepper, paprika, and salt until nicely combined. Set this bowl aside.
Heat a large skillet over medium heat. To this skillet, add the dried tomatoes and cook for 2 minutes.
Then, add in the spinach and heavy cream. Stir this together and cook for 1 minute.
Add in the grated parmesan cheese, stir, and cook for an additional 3 minutes. Remove the pan and set it aside.
Now, carefully butterfly the chicken breasts opening up the breast but leaving the side attached for stuffing. Season the chicken on all sides with salt, black pepper, and Italian seasoning if desired.
Divide the prepared cream cheese mixture into the chicken breasts and fold over the second side of the chicken breast to cover the stuffing.
In a large skillet, heat vegetable oil over medium heat, then place the chicken breasts into the skillet.
Cook the chicken for 5 to 7 minutes per side, or until the chicken is nicely browned and cooked through to 165°F at the thickest part internally.
Pour the cream sauce mixture over the chicken and let come to temperature again spooning over the chicken.
Frequently Asked Questions
You can easily swap chicken breast with chicken thighs. You will want to use boneless, skinless chicken thighs. The cooking time will be different when you use chicken thighs, so make sure to use a meat thermometer to double-check that the chicken is done before serving.
You can use either fresh or frozen spinach with this recipe. If you are using frozen spinach, make sure to thaw it completely and then drain it well. It is best to make sure all of the water is out of the spinach. I like to place the spinach between 2 clean towels with something heavy on top to press the water out.
If using fresh, you will want to steam or sautee it first to cook down before adding it to this recipe. Again, remove any excess liquid from the spinach before adding it to the cream cheese stuffing mixture.
When cooking chicken it is very important to make sure it is done to avoid food-borne illness. Cook the chicken to 165°F at the thickest part of the chicken. If you do not have a meat thermometer, then you can cut into the chicken to check. The juices should be clear, not pink.
Yes. Since this is a bit more time-consuming than some recipes, you may want to make it in batches for later. If so, freezing the already cooked chicken is a great idea.
Cook the stuffed chicken breasts, but remove them from the pan before adding the sauce. Allow the chicken to cool completely, then wrap in plastic and store in a freezer container or bag for up to 3 months.
While the sauce can be frozen, due to the cream in the sauce, I recommend waiting until you are ready to serve it to prepare the sauce and top the reheated chicken with it.
If you like Dutch oven recipes, then make sure you check out my Complete Dutch Oven Cookbook on Amazon. It's filled with easy-to-make meals from breakfasts to soups and stews and even a few desserts!
More Easy Chicken Recipes
Chicken is one of, if not the most popular protein found on the dinner table. Below are some more of my favorite recipes featuring this simple option. Make sure that you bookmark them, print out the recipes, or pin them to Pinterest to make soon.
- 31 Chicken Recipes to Whip Up on a Weeknight
- The Best Homemade Chicken Parmesan Recipe
- Crispy Baked Parmesan Chicken Thighs
- 50 Chicken Dinner Recipes Perfect For Sharing
- Southern Style Chicken Fried Chicken Recipe
📖 Recipe
Cream Cheese Spinach Stuffed Chicken Breasts
A delicious cream cheese spinach stuffed chicken breasts is a perfect weeknight meal that is simple, filled with flavor, and satisfying.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 cup cream cheese
- 1 cup spinach
- 1 tablespoon minced garlic
- 1 tablespoon Herbs de Provence
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
For Sauce
- 1 cup cooked spinach
- ⅓ cup sun-dried tomatoes
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
Instructions
- In a large bowl, mix together the softened cream cheese, 1 cup cooked spinach, minced garlic, Italian seasoning or Herbs de Provence, garlic powder, onion powder, black pepper, paprika, and salt until nicely combined. Set this bowl aside.
- Heat a large skillet over medium heat. To this skillet, add the dried tomatoes and cook for 2 minutes.
- Then, add in the spinach and heavy cream. Stir this together and cook for 1 minute.
- Add in the grated parmesan cheese, stir, and cook for an additional 3 minutes. Remove the pan and set it aside.
- Now, carefully butterfly the chicken breasts opening up the breast but leaving the side attached for stuffing. Season the chicken on all sides with salt, black pepper, and Italian seasoning if desired.
- Divide the prepared cream cheese mixture into the chicken breasts and fold over the second side of the chicken breast to cover the stuffing.
- In a large skillet, heat vegetable oil over medium heat, then place the chicken breasts into the skillet.
- Cook the chicken for 5 to 7 minutes per side, or until the chicken is nicely browned and cooked through to 165°F at the thickest part internally.
- Pour the cream sauce mixture over the chicken and let come to temperature again spooning over the chicken.
- Serve with additional sauce over the top.
Notes
This can also be made with chicken thighs. Just make sure to cook to an internal temperature of 165°F.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 917Total Fat: 79gSaturated Fat: 44gTrans Fat: 2gUnsaturated Fat: 28gCholesterol: 266mgSodium: 1150mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 37g
Amy G
I just made the cream cheese and spinach stuffed chicken. Paired it with a salad. BLEEPING Awesome.I was trying to recreatea chicken dish I made in college. The spinach and the spices made it so much better. Something we used to do is freeze the cream cheese before stuffing. Worked well today. Thank you