Easy Stuffed Chicken Breast

Stuffed chicken breast is tender, juicy, and absolutely packed with creamy, cheesy goodness in every bite! This elegant dish features plump chicken breasts filled with a dreamy mixture of cream cheese, mozzarella, Parmesan, and fresh spinach, all seasoned to perfection.

Love More Chicken Recipes? Try My Lemon Pepper Chicken Breast or this Best Chicken Marinade next.

Why You’ll Love This Recipe

• Restaurant-worthy presentation — Your family will think you ordered takeout from a fancy Italian spot!
• Incredibly flavorful — The creamy, garlicky cheese filling keeps the chicken moist and adds amazing flavor to every forkful
• Simple enough for weeknights — Despite looking impressive, this recipe uses straightforward techniques and everyday ingredients
• Customizable — Swap spinach for sun-dried tomatoes, add bacon, or change up the cheese blend to suit your family’s tastes
• One-pan wonder — Less cleanup means more time relaxing after dinner

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Ingredients You’ll Need

For the Chicken

• 4 chicken breasts (look for evenly-sized breasts so they cook uniformly)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika (adds beautiful color and subtle sweetness)
• Salt and pepper, to taste
• 1–2 tablespoons olive oil

Cheese & Spinach Filling

• 4 ounces cream cheese, softened (leave it out 30 minutes before starting)
• 1 cup shredded mozzarella (the melty, stretchy goodness!)
• 1/3 cup grated Parmesan (freshly grated tastes best)
• 1 cup fresh spinach, chopped (frozen works too—just squeeze out the water)
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional (for a gentle kick)
• Salt and pepper, to taste

For the Sauce (Optional but Delicious)

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup chicken broth
• 1/2 cup heavy cream (makes everything silky and luxurious)
• 1/4 cup Parmesan cheese
• Salt & pepper, to taste

Why These Ingredients Work

The chicken breasts act as the perfect vessel for all that creamy filling. When seared properly, they develop a gorgeous golden crust that adds texture. The Italian seasoning and paprika create a warm, herbaceous coating that pairs beautifully with the cheese inside.

That trio of cheeses isn’t just for show. Cream cheese brings tang and creaminess, mozzarella gives you that coveted cheese pull, and Parmesan adds nutty, salty depth. Fresh spinach not only looks pretty speckled throughout but also adds nutrients and a subtle earthiness that balances the richness.

The garlic and red pepper flakes wake everything up with aromatics and gentle heat. As for that optional sauce? It’s basically liquid gold—a velvety Parmesan cream sauce that turns this into an unforgettable meal. The flour helps thicken it just right, while the chicken broth keeps it from being too heavy.

Essential Tools and Equipment

• Sharp knife — For creating neat pockets in the chicken breasts
• Large oven-safe skillet — Cast iron or stainless steel works beautifully (if you don’t have one, sear in a regular skillet and transfer to a baking dish)
• Mixing bowl — For combining the filling ingredients
• Meat thermometer — Takes the guesswork out of knowing when chicken is perfectly cooked
• Toothpicks — To secure the chicken pockets (remove before serving!)
• Medium saucepan — If making the optional cream sauce
• Whisk — For smooth, lump-free sauce

Step-by-Step Instructions

Step 1: Prepare the Chicken

Preheat your oven to 400°F and take a moment to pat those chicken breasts completely dry with paper towels—this helps them get that beautiful golden sear.

Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, working slowly so you don’t slice all the way through the other side. Think of it like opening a book, not cutting it in half!

Season both the outside and inside of each pocket generously with Italian seasoning, paprika, salt, and pepper.

Step 2: Make the Filling

In a medium bowl, combine your softened cream cheese, mozzarella, Parmesan, chopped spinach, minced garlic, onion powder, Italian seasoning, red pepper flakes (if using), and a good pinch of salt and pepper.

Mix everything together until it’s well combined and looks like a thick, cheesy spread. Don’t worry if it seems like a lot of filling—you want those pockets nice and full!

Step 3: Stuff the Chicken

Now for the fun part! Spoon a generous amount of filling into each chicken pocket, dividing it evenly among the four breasts.

Use your fingers to press the filling in gently and spread it around inside the pocket. If the opening seems like it might gape open during cooking, secure it closed with one or two toothpicks inserted at an angle. Just remember to remove them before serving!

Step 4: Sear the Chicken

Heat your olive oil in a large oven-safe skillet over medium-high heat until it shimmers.

Carefully place the stuffed chicken breasts in the pan, giving them space so they don’t steam. Let them sear undisturbed for about 3–4 minutes until the bottom is golden brown, then gently flip and sear the other side for another 3–4 minutes.

You’re not cooking them through yet—just building that gorgeous crust.

Step 5: Bake

Transfer your skillet directly into the preheated oven (or if you don’t have an oven-safe skillet, move the chicken to a baking dish).

Bake for 15–20 minutes, checking with a meat thermometer inserted into the thickest part of the chicken (not the filling). You’re looking for 165°F.

Let the chicken rest for 5 minutes before serving—this keeps all those juices locked in.

Step 6: Make the Optional Sauce (Highly Recommended!)

While the chicken rests, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about a minute until it smells slightly nutty—this is your roux.

Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once it’s smooth, stir in the heavy cream and bring it to a gentle simmer.

Add the Parmesan cheese, salt, and pepper, then let it bubble gently until it thickens enough to coat the back of a spoon, about 3–5 minutes. Spoon this gorgeous sauce over your plated chicken.

You Must Know

The most important thing to remember is not to overstuff the chicken breasts. You want a generous amount of filling, but if you pack them too full, the filling will ooze out during cooking and you’ll lose all that cheesy goodness.

When cutting the pocket, go slow and steady with your knife, keeping it as parallel to your cutting board as possible. Another crucial tip: make sure your cream cheese is truly softened to room temperature before mixing the filling. If it’s cold and hard, you’ll end up with lumps and it won’t distribute evenly with the other ingredients.

And please, don’t skip searing the chicken! That golden crust isn’t just pretty—it adds so much flavor and helps seal in the juices.

Personal Secret: I always make extra filling and keep it in the fridge. The next day, I spread it on toast, stir it into pasta, or use it as a dip with crackers. It’s almost better than the chicken itself—don’t tell anyone I said that!

Pro Tips & Cooking Hacks

• Pound the chicken breasts to an even thickness before cutting the pocket—this ensures uniform cooking and makes it easier to create a neat pocket
• Use a small spoon or piping bag to stuff the filling if you’re having trouble getting it in neatly
• Don’t crowd the pan when searing—work in batches if your skillet isn’t big enough, or the chicken will steam instead of sear
• Add sun-dried tomatoes to the filling for an extra pop of flavor and a restaurant-style upgrade
• Make a foil tent if the tops are browning too quickly in the oven
• Let the chicken rest for 5 minutes after baking—cutting into it immediately will cause all the juices (and filling) to run out
• Use an instant-read thermometer instead of cutting into the chicken to check doneness—this keeps all those juices inside where they belong

Flavor Variations & Suggestions

If you’re feeling adventurous, swap out half the spinach for chopped sun-dried tomatoes packed in oil—the tangy, concentrated tomato flavor is incredible with the cheese. For a Mediterranean twist, add crumbled feta to the filling and toss in some chopped Kalamata olives.

Love bacon? Crumble 3–4 strips of crispy bacon into the cheese mixture for a smoky, salty upgrade that’ll have everyone asking for seconds. If your family isn’t big on spinach, try using chopped roasted red peppers or sautéed mushrooms instead.

You can also switch up the cheese blend—try fontina instead of mozzarella for a nuttier flavor, or add some sharp white cheddar for extra tang. For a lighter version, use low-fat cream cheese and skip the sauce, or serve it with a simple lemon butter drizzle instead. Want it spicier? Double the red pepper flakes or add a dash of cayenne to the filling.

Make-Ahead Options

This recipe is wonderfully meal-prep friendly! You can prepare the filling up to two days ahead and keep it covered in the refrigerator—just give it a quick stir before using.

If you want to get even further ahead, stuff the chicken breasts completely, wrap them individually in plastic wrap, and refrigerate for up to 24 hours before cooking. When you’re ready, just let them sit at room temperature for 15 minutes, then proceed with searing and baking as directed.

You can also freeze the stuffed, uncooked chicken breasts for up to 3 months. Wrap them tightly in plastic wrap, then place in a freezer bag with the date labeled. Thaw overnight in the refrigerator before cooking—don’t skip the thawing step or they won’t cook evenly.

If you have leftover cooked stuffed chicken, it keeps beautifully in the fridge for 3–4 days and makes fantastic meal prep for quick lunches.

What to Serve With Spinach and Cheese Stuffed Chicken Breast

This elegant chicken deserves equally delicious sides! Creamy mashed potatoes or garlic mashed cauliflower are perfect for soaking up that luscious Parmesan sauce. Roasted vegetables like asparagus, Brussels sprouts, or green beans add color and a nice textural contrast to the tender chicken.

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully and adds a peppery freshness. For something heartier, serve it over buttered egg noodles, creamy risotto, or even zucchini noodles if you’re keeping things lighter.

Crusty garlic bread is never a bad idea—you’ll want something to mop up every last drop of that sauce! A crisp white wine like Pinot Grigio or Chardonnay pairs wonderfully, or keep it casual with sparkling water with lemon.

Allergy Information

This recipe contains several common allergens: dairy (cream cheese, mozzarella, Parmesan, butter, and heavy cream) and gluten (in the flour used for the sauce).

For a dairy-free version, you can use cashew cream cheese, dairy-free mozzarella shreds, and nutritional yeast in place of Parmesan—though the texture and flavor will be different, it’s still delicious. Substitute the butter with vegan butter and use coconut cream instead of heavy cream for the sauce.

For a gluten-free option, simply use a gluten-free flour blend or cornstarch instead of all-purpose flour when making the sauce, or skip the sauce altogether and serve with a drizzle of olive oil and fresh herbs. This recipe is naturally nut-free and egg-free.

Storage & Reheating

Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place the chicken in a baking dish, add a splash of chicken broth or water to keep it moist, cover with foil, and warm in a 350°F oven for about 15–20 minutes until heated through. You can also reheat individual portions in the microwave—just use 50% power and heat in 1-minute intervals to prevent the chicken from getting rubbery.

If you made the cream sauce separately, warm it gently on the stovetop over low heat, adding a splash of milk or cream if it’s too thick. The stuffed chicken freezes well for up to 3 months when stored in a freezer-safe container—thaw overnight in the fridge before reheating.

Questions I Get Asked A Lot

My filling keeps oozing out while cooking, what am I doing wrong?

This usually means the pocket is cut too large or the chicken is overstuffed. Make sure your opening is just big enough to fit a spoon inside, and don’t pack the filling in too tightly. Securing with toothpicks really helps, and make sure you’re searing the chicken seam-side down first to help seal it.

Can I make this without the sauce?

Absolutely! The stuffed chicken is delicious on its own. You can simply drizzle it with a little olive oil and fresh lemon juice, or serve it with your favorite marinara or pesto instead.

What if I don’t have an oven-safe skillet?

No problem! Just sear the chicken in a regular skillet, then transfer the breasts to a baking dish before putting them in the oven. You’ll get the same delicious results.

How do I know when the chicken is done without cutting into it?

Use an instant-read meat thermometer inserted into the thickest part of the chicken breast (avoiding the filling). When it reads 165°F, your chicken is perfectly cooked. If you cut into it too early to check, all those beautiful juices will run out!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you, and any fun variations you tried.