Tender chicken breasts stuffed with creamy spinach, garlic, sun-dried tomatoes, and plenty of melted cheese, then baked until golden and bubbling. This is a rich, comforting, high-protein dinner that’s perfect for a family meal. The combination of spinach, cheese, garlic, and herbs is also commonly used in stuffed-chicken recipes.
⭐ Recipe Details
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6
Cuisine: Mediterranean-inspired
Difficulty: Easy Ingredients
For the Chicken
6 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp Italian seasoning
½ tsp onion powder
½ tsp salt
½ tsp black pepper
Creamy Spinach Filling
5 oz fresh baby spinach, chopped
6 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes, finely chopped
3 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp red pepper flakes, optional
¼ tsp black pepper
For the Top
1 cup shredded mozzarella
2 tbsp grated Parmesan
1 tbsp chopped fresh parsley
½ tsp Italian seasoning
1 tbsp olive oil
Instructions
- Prepare the spinach
Heat a large skillet over medium heat. Add the chopped spinach and cook for 2–3 minutes, just until wilted.
Transfer it to a bowl and let it cool slightly. Squeeze out excess moisture so the filling doesn’t become watery.
- Make the creamy filling
Add the softened cream cheese, mozzarella, Parmesan, sun-dried tomatoes, garlic, Italian seasoning, red pepper flakes, and black pepper to the spinach.
Mix until everything is well combined.
- Prepare the chicken
Preheat oven to 375°F (190°C).
Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket horizontally into the thickest part of each chicken breast. Don’t cut completely through.
Season both sides with garlic powder, paprika, Italian seasoning, onion powder, salt, and black pepper.
- Stuff the chicken
Divide the spinach-cheese mixture between the chicken breasts.
Gently press the filling into the pockets. If necessary, secure the openings with toothpicks.
- Arrange in the baking dish
Lightly grease a 9×13-inch baking dish with olive oil.
Place the stuffed chicken breasts in the dish.
Sprinkle the remaining mozzarella and Parmesan over the top. Drizzle lightly with olive oil and sprinkle with Italian seasoning.
- Bake
Bake uncovered for approximately 25–35 minutes, depending on the thickness of the chicken.
The chicken should reach an internal temperature of 165°F (74°C) at the thickest point.
For an extra golden top, broil for 1–2 minutes at the end, watching carefully.
- Rest and serve
Remove from the oven and let the chicken rest for 5 minutes.
Remove toothpicks, sprinkle with fresh parsley, and serve warm.
What to Serve With It
This chicken pairs beautifully with:
Greek salad
Roasted broccoli
Garlic green beans
Cauliflower rice
Roasted zucchini
Mediterranean cucumber salad
Steamed asparagus
Small portion of rice or potatoes
For a lower-carb meal, serve it with roasted vegetables or cauliflower rice.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 430
Protein: 48 g
Carbohydrates: 7 g
Fat: 24 g
Saturated Fat: 10 g
Fiber: 2 g
Sugar: 3 g
Sodium: 720 mg
Calcium: 300 mg
Iron: 2 mg
Nutrition will vary depending on the size of the chicken breasts, cheese brands, and amount of sun-dried tomatoes used.
Recipe Q&A
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the filling.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well, although cooking time may vary.
Can I substitute the cream cheese?
Absolutely. You can use Neufchâtel cheese, ricotta, cottage cheese, or Greek yogurt. Greek yogurt will make the filling lighter.
Can I use fresh mozzarella?
Yes, but drain and pat it dry first because excess moisture can make the filling watery.
Can I leave out the sun-dried tomatoes?
Yes. Try chopped roasted red peppers, mushrooms, olives, or simply add extra spinach.
How do I prevent the filling from leaking?
Don’t overfill the chicken. Press the edges together and use toothpicks if needed.
How do I know when the chicken is done?
The safest method is to use an instant-read thermometer. The thickest part should reach 165°F (74°C).
Can I prepare this ahead of time?
Yes. Assemble the chicken, cover it, and refrigerate it until you’re ready to bake. For best results, bake within 24 hours.
How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze it?
Yes. Cool completely, wrap well, and freeze for up to about 2–3 months. Thaw overnight in the refrigerator before reheating.
Is this recipe keto-friendly?
Yes, as written it is relatively low in carbohydrates and can fit a keto-style meal plan. Check the labels on your cream cheese and sun-dried tomatoes for added sugars.
Is it gluten-free?
The ingredients listed are naturally gluten-free, but always check packaged ingredients such as seasonings, cream cheese, and sun-dried tomatoes for cross-contact or added gluten.
💡 Pro Tip
For the golden, cheesy top shown in the photo, don’t skip the final mozzarella and Parmesan layer. Broiling for just 1–2 minutes at the end creates that beautiful browned, bubbly finish.
