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.

top view of Spinach Stuffed Chicken Breasts in a pan


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.

ingredients to make Spinach Stuffed Chicken Breasts


  • 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.

process of adding cheese in the center of chicken to make Spinach Stuffed Chicken Breasts

How to Make Stuffed Chicken Breast

Creamed spinach stuffed chicken breast is an easy but super fancy dinner.

    1. Fill each breast with cheese & season. Fold closed, sauté both sides to brown, then bake in the oven according to the recipe below.
    2. While chicken is baking, prepare the simple creamed spinach sauce below.
    3. Place baked chicken in the pan with sauce. Simmer, then garnish & serve.

process of adding chicken to sauce to make Spinach Stuffed Chicken Breasts

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!

taking Spinach Stuffed Chicken Breasts out of the pan

Savory Stuffed Chicken

Did you love these Spinach Stuffed Chicken Breasts? Be sure to leave a rating and a comment below! 

top view of Spinach Stuffed Chicken Breasts in a pan
5 from 312 votes↑ Click stars to rate now!
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Stuffed Chicken Breasts

Tender stuffed chicken is baked and served in a creamy spinach sauce!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 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


  • 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.
5 from 312 votes

Nutrition Information

Calories: 575 | Carbohydrates: 4g | Protein: 57g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 642mg | Potassium: 1007mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2430IU | Vitamin C: 9mg | Calcium: 232mg | Iron: 2mg

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
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Stuffed Chicken Breasts in a pan with a title
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Stuffed Chicken Breasts in the pan with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I made this last night, it was amazing!! I have been making a chicken and rice dish for years but this will definitely replace that one. The only thing I did different was I put Worcestershire sauce on the chicken when I pan fried each side, once in the oven the juice from the chicken and Worcestershire caramelized, I poured the cream sauce into the pan with the chicken and mixed in all the Worcestershire and it gave the sauce an amazing rich flavor. I could have just eaten the sauce with a spoon it was so good and flavorful. My husband and daughter loved it!! I did make one addition to my husbands chicken, I sautéed mushrooms and added those into his chicken breast!!5 stars

    1. I have never tried this recipe with pork chops but it sounds delicious. I would love hear how it turns out for you and the adjustments that you needed to make.

  2. This is my all time favorite meal!! I’ve made it exactly like your recipe, perfect instructions! I’ve also made it a few other ways; once with mushrooms which was fantastic so I had to report back. I see someone said asparagus and tomatoes… boy, I bet little cherry tomatoes would be fantastic as well… I just happened to have hundreds of them right now so I just might try that tonight. Thanks again for this phenomenal recipe!

  3. Absolutely delicious recipe. Easy to follow and super tasty! I actually cut back the amount of mozzarella a bit and doubled the spinach, just for personal preference. My husband was a huge fan of it, too. Thanks for sharing!

  4. can the heavy cream be substituted with fat free half and half to make this a lighter receipe ?

    1. I have only tried the recipe as written so I can’t say for sure. I use heavy cream because other dairy (such as half and half) can curdle at higher heats. If you try it I would love to hear how it turns out Mitzi!

  5. Holy moly this is a fantastic recipe. Loved it. Of course I added way more cheese than the recipe indicated, but that’s just me. TY for this wonderful recipe, hubby and I both loved it.5 stars

    1. I haven’t tried it so I can’t say for sure Myrna. If making in advance I would prepare the chicken and make the sauce fresh as creamy sauce do not always thaw well. If you try it I would love to hear how it turns out!

  6. Made this for dinner last night and it turned out delicious. I served it over white rice and my hubby told me it looked “fancy”! I think I’ll add some mushrooms next time. Everytime I’m looking for a new recipe I come to your page and am never disappointed!!!5 stars

  7. this was very easy to prepare and quote tasty. I served it over rice. I did use a cast iron skillet and added the spinach to that after it came out of the oven. poured the cream over it and let it sit a few minutes. I don’t like my spinach cooked much. it was very good.5 stars

  8. Cooked this tonight and it turned out great!! Thank you for sharing. Definitely making this one of my favorites!!5 stars