With just 5 ingredients, spinach stuffed chicken breast looks a little fancy, but it’s actually easy to make!
Tender chicken breasts are filled with cheesy spinach filling, wrapped in bacon, and baked in the oven.
This Is the Best Spinach Stuffed Chicken Breast Because…
- It needs just 5 ingredients.
- It’s really delicious.
- Stuffed chicken is elegant yet easy to make.
- It’s versatile, swap the cheese and seasonings.
Ingredients for Spinach Stuffed Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can also use chicken thighs or even bone-in split breasts.
Bacon: Bacon adds flavor and keeps the chicken moist and juicy. I prefer thinner over thicker cuts for easier wrapping.
Spinach: I use fresh spinach in this recipe as it has a slightly more delicate flavor. If using frozen spinach, thaw and squeeze out any liquid before adding to the pan in Step 2 (see recipe notes).
Cheese: Spreadable cream cheese melts quickly, but regular cream cheese or boursin work as well. Replace the Swiss with mozzarella cheese or Gruyere.
Variations
- Add chopped sun-dried tomatoes, artichokes, chopped cooked broccoli, kalamata olives, or mushrooms to the spinach mixture.
- For extra flavor, stir in Parmesan cheese or crumbled feta cheese if desired.
- Add your own seasonings to the cream cheese mixture, such as garlic powder, onion powder, or other herbs.
- Swap the cream cheese for a flavored cream cheese such a garlic.
How to Make Stuffed Chicken Breast
- Cook spinach and cream cheese and cool.
- Butterfly chicken and pound until they’re even.
- Divide the spinach mixture over each breast and top with cheese.
- Close and wrap each breast with bacon.
- Bake (per recipe below).
Holly’s Tips
- Chicken breasts will slice easier if partially frozen for about 20 minutes.
- Line the baking pan with a sheet of parchment paper for easy cleanup.
- Use an instant-read thermometer to ensure the internal temperature of the chicken breasts reaches 165°F.
- Prep and assemble breasts in advance, freeze them in a single layer on a baking sheet, and transfer them to zippered bags. Thaw overnight before baking.
Storing Stuffed Chicken Breast
Leftover spinach-stuffed chicken breasts can be kept in an airtight container for up to 3 days or frozen in portions in zippered bags for up to a month. Thaw overnight in the refrigerator before reheating in the microwave.
More Stuffed Chicken Recipes
This spinach stuffed chicken breast recipe is easy and delicious – stuffed chicken can be made with almost any type of filling! Here are some favorites.
Pizza Stuffed Chicken Breasts
Mushroom Stuffed Chicken Breast
Stuffed Chicken Breasts
Stuffed Chicken Thighs
Did you enjoy this Spinach Stuffed Chicken recipe? Be sure to leave a comment and rating below!
Spinach Stuffed Chicken Breast
Equipment
Ingredients
- 8 ounces fresh spinach leaves or ⅔ cup frozen spinach, thawed and squeezed
- 2 ounces Swiss cheese or mozzarella, sliced into 4 slices
- 2 tablespoons spreadable cream cheese herb & garlic flavor * see note
- black pepper
- 4 boneless skinless chicken breasts 5 to 6 oz each
- 8 slices bacon
- cajun seasoning optional
Instructions
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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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Coarsely chop the spinach and place it in a non-stick skillet over medium heat. Stir until wilted. Add cream cheese and stir until melted and creamy. Cool completely.
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With a sharp knife, butterfly chicken breast horizontally (so you can open it like a book) and pound to ½" thickness. Season with ¼ teaspoon each salt and pepper.
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Divide the spinach mixture over each breast and top with one slice of Swiss cheese. Close chicken around the spinach and cheese.
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Wrap each breast with 2 slices of bacon and secure with toothpicks. Season with cajun or chicken seasoning if desired.
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Bake for 35-40 minutes or until internal temperature reads 165°F. Remove and discard toothpicks.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
Cuisine American
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If you really want something yummy on this Chicken stuffed recipe use Blue Cheese!
I make this weekly as my husband loves it.
So glad you enjoy it, Ann!
Followed the recipe except I used slices of gouda rather that swiss and added about 3/4 of a cream cheese block to the spinach rather than 4 TBS, since I wanted a creamier filling. It turned out AMAZING. My whole family loved it. Tasted like a fancy dish from a restaurant, but it was so easy to make. Will definitely be making this again. Thank you for posting!
So glad to hear that Elise! We love this recipe too!
I am so looking forward to making this recipe with my Grandson. He is very interested in learning to cook. ;)
I made this last week and it was so delicious and it turned out so beautiful. Will definitely make again thank you
WOW SO GREAT !!
We cannot express how much we love this recipe. We made it with spinach first and couldnt get enough of it. Tonight we made it with baby arugula and pardon my abbreviations but omfg. I will make this for the rest of my life. Either way it is amazing. Holly you need your television show, you should apply to be on chopped or something like that.
Yay, so glad you guys loved it (arugula sounds awesome!!). Thank you so much for your kind words Brandon!
This was excellent! I followed the recipe and everyone loved it
So happy to hear that Julie!
I have made this for years except I don’t use the bacon or the mustard sauce. Just open a can of cream of chicken and it mixes with the chicken juices and melted cheese.