Cheese stuffed chicken breasts in a creamy spinach sauce, this recipe is easy and so delicious!
Chicken breasts are filled with cheese, baked, and served in a simple creamed spinach sauce. While it’s really easy to make this meal seems elegant and is perfect served with rice or potatoes.
Ingredients
CHICKEN Boneless skinless breasts are butterflied. Butterflying means slicing in half lengthwise most of the way through (so they open like a book) and adding cheese in the middle.
CHEESE Fresh mozzarella and Parmesan pair well with creamed spinach. Any cheese will work, Gruyere or swiss are also great in this recipe.
SAUCE The sauce for this recipe is a simple cream sauce with a bit of garlic. The bits from the chicken add great flavor to this recipe!
SPINACH Fresh spinach has the best color and texture for this recipe. Frozen spinach can be used (you’ll just need a couple of ounces) and should be thawed and drained before adding.
Variations
- Add ham and swiss to the filling for a “Cordon Bleu” twist on this recipe.
- Fry up some sliced mushrooms, chopped broccoli, or asparagus before making the sauce.
- Chicken breasts can also be stuffed with diced, sautéed peppers or jalapenos, breaded with Panko and Parmesan, and baked until they are crispy on the outside.
How to Make Stuffed Chicken Breast
Creamed spinach stuffed chicken breast is an easy but super fancy dinner.
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- Fill each breast with cheese & season. Fold closed, sauté both sides to brown, then bake in the oven according to the recipe below.
- While chicken is baking, prepare the simple creamed spinach sauce below.
- Place baked chicken in the pan with sauce. Simmer, then garnish & serve.
What to Serve with Stuffed Chicken Breast?
Serve this elegant entrée with a side of roasted brussels sprouts, or some roasted carrots, a bright and tangy tossed salad, and some yummy breadsticks to soak up all that sauce!
Savory Stuffed Chicken
- Pizza Stuffed Chicken Breasts – a family favorite
- Everything Cream Cheese Chicken – a fun twist on everything bagels
- Spinach Stuffed Chicken Breast – bacon wrapped
- Mushroom Stuffed Chicken Breast – tender & juicy
- Jalapeño Popper Stuffed Chicken Breasts – ready in 40 minutes
Did you love these Spinach Stuffed Chicken Breasts? Be sure to leave a rating and a comment below!
Stuffed Chicken Breasts
Ingredients
- 4 chicken breasts boneless and skinless, about 7 ounces each
- 8 slices mozzarella cheese about 4 ounces total
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon flour
- ½ cup chicken broth
- ¾ cup heavy cream
- 2 cups fresh spinach or ½ cup frozen spinach, thawed and squeezed
- 2 tablespoons parmesan grated
Instructions
- Preheat oven to 425°F.
- Butterfly each chicken breast and fill it with two slices of mozzarella cheese. Season with salt and pepper. Fold chicken breasts closed.
- Heat olive oil in an ovenproof skillet over medium high heat. Brown chicken breasts until golden, about 2-3 minutes per side. Place the skillet in the oven and bake the chicken for 18-20 minutes.
- While the chicken is baking, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in the flour and cook 1 minute.
- Add the chicken broth while whisking until smooth. Whisk in heavy cream and continue to stir until bubbly and thickened, about 3-4 minutes.
- Stir in the spinach and parmesan cheese and cook for 2-3 minutes or until the spinach is wilted.
- Remove the chicken from the oven and add to the saucepan simmering them together for 2 minutes.
- Serve over rice or potatoes if desired.
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, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Made this for dinner tonight and the dish was a huge hit! I used grated fresh mozzarella (1 oz per chicken breast). I was short on the amount of spinach needed but the sauce was delicious. Next time, I think I will add sautéed mushrooms as well. Served over a mixture of brown rice and vegetables; awesome! (It was a little time consuming for a weeknight after work dinner but that can be helped by prepping the chicken the night before so it just needs to be stuffed & browned then finished off.)
My husband likes the recipe. Thanks
This recipe was truly amazing! The only thing I did differently was to double the sauce, add a little extra parmesean, and only used 3 cups of spinach (instead of 4 at double the recipe). We served this over angel hair pasta. The entire family gobbled this up, including my 3 year old (who is suspect of any green leafy food) and 8 month old (who does not usually enjoy meat)! They couldn’t get enough. I cannot wait to make this again!
This was the most delicious thing I’ve eaten in awhile! My whole family loved it. I transferred my browned chicken to a glass pan that had been heating in oven as I didn’t have an oven proof pan. Gave me an extra dish to wash but it turned out great. Thank you!
Great idea, Mary-Lyn! Glad you enjoyed it.
Thank you for your review, I just had to get rid of my oven proof saute pan and was thinking about how to make this recipe and your suggestion is perfect! Looking forward to trying this out with some fresh spinach next week from my local farmer’s market.
Delish! I pounded out the chicken – used thighs and breast tenders. Also, used Weber “Kickin’ Chicken” seasoning instead of salt and pepper. Added ham, mushrooms and red bell peppers, as suggested, plus cut cream to 1/2 cup.
That sounds delicious, Wendy! Thanks for sharing.
Can I use a Dutch oven for the stovetop/oven in this recipe if I don’t have a cast iron pan?
Hi Jessica, that should work well for this recipe.
One of my most favorite new recipes && the easiest way to sneak spinach into my pinky eaters diets. All the 3 love when I make this!!
This was wonderful, I modified slightly. Stuffed with fresh Roma tomatoes, spinach fresh basil, sun dried tomatoes and a clove of garlic – mixed all of that together with some of the olive oil from the sun dried tomato jar and stuffed! I forgot to stuff the fresh mozzarella in so after baking I put it on top of the chicken for the last 10 min or so in oven – it was delish! Made sauce as recipe says except added 1 extra tablespoon of Parmesan cheese and did closer to a cup of broth and a cup of 1/2 and 1.2 instead of heavy cream !!
Can I use half and half to cut some fat?
We have only made the recipe as written. Using half and half would change the consistency of the sauce, but it should work. Let us know if you try it Wendy!
Looks amazing and making it tomorrow for my family but what do I set my oven to?
In step 1, you preheat oven to 425°F. Enjoy the chicken Rosemary!
Sun-Dried Tomatoes tucked into the chicken breasts with the mozzarella are delicious. Sliced fresh mushrooms added to the simmering sauce are also terrific. There are many variations one can do to make this a different dish throughout the month of meals.
If I don’t have a cast iron pan, can I use a regular baking pan instead?
A regular pan will work just make sure it can go in the oven!
Looks good
My family loved this dish. They have asked me to prepare it for Mother’s Day dinner.
Too bad they didn’t ask you for the recipe so they could make it FOR YOU… Epic fail on their part, from one Mom to another… :)
This looks Amazing.
The recipe is great..However I added half a can of condenced cream of celery, and diced tomatoes..worked out Great..Thank you
You’re welcome Keith! So glad it worked out so well!
This is very good and fragrant. Delicious
Looks good!