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
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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.


Recipe updated on 12/28/20 for improved consistency. 
5 from 60 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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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. Holly you make me famous everytime I follow one of your recipes. Thank you so much. This dinner is awesome.5 stars

  2. Can I use a cast iron skillet for this recipe? If so do I need to adjust the oven temp or time? Planing to make this Tuesday. Thank you.

    1. I’d recommend that you use a meat thermometer to ensure the internal temperature reaches 165°F

  3. I’m going to shake it up and put the spinach inside the breasts with the cheese!! I love cooking this type of dish!!

  4. Excellent! Followed everything to a Tee, except using boneless chicken thighs. I used 4. My husband is a foodie and absolutely loved this meal. Is saved in my every 2 week menu! Thank you Holly. Everything I have made from your site is right on and referred you to my closest friends. Thank you for what you do! :)5 stars

  5. Hi Holly, Thank you for your beautiful site as I’ve fed my family multiple times with your recipes this past 2 months. I’m getting ready to make this recipe but accidentally took out boneless thighs instead. Any suggestions? So much appreciated.

    1. Hi Brandy, thank you! While I haven’t tried it, I do think that thighs would work for this recipe and taste delicious. Flatten and follow the recipe. Otherwise, here are a couple of chicken thigh recipes to peek at!

      1. Holly, Thank you very much. Did not expect such a quick reply! On way to kitchen. Again, thank you for this site. My family loves everything I make since I found you.
        High Regards,

  6. Your recipe looks delicious, however I think you should change the name to Cheese Stuffed Chicken Breasts with Spinach sauce, as the chicken is not stuffed with spinach.just cheese.

    1. Yes Moe, we’d noticed that as well. It has been updated. Thank you! Enjoy the chicken!

  7. Does the spinach sauce go into the chicken as someone said and the picture suggests, , or does the mozzarella go in the chicken as the recipe says …. I am not understanding the steps.

    1. The chicken is butterflied and cheese added in the chicken and the chicken folded closed (step 1), then browned and baked (step 2). The pictures show the spinach in the sauce (added step 6), and the baked chicken is added to the sauce (step 7). Hope that helps. Enjoy the recipe Ruth!

  8. I’m so confused. All set to make this and I read the comments and they are talking of at the end use pan juices and cream cheese….I can’t find anything in the recipe that mentions it but a couple say don’t leave this out. HELP? Thanks

      1. I’m now confused too because the recipe doesn’t list cream cheese at all. Hopefully it comes out well. I think I have half a block I can add if needed.

      2. The recipe was updated some time ago for improved consistency and does not contain cream cheese.

      1. Martha, the recipe has been updated for improved consistency and is correct as written. Enjoy!

  9. I’ll be honest I haven’t tried this recipe yet but am so looking forward to it. I stumbled upon your website and have tried another recipe and loved it! I do have a question…when a recipe calls for boneless skinless chicken breasts how big or little are they supposed to be? I buy boneless skinless chicken breasts that are about 4 oz each. When your recipe only lists it as boneless skinless chicken breast what size/weight am I to assume?5 stars

    1. 3 boneless skinless chicken breasts is about 1 1/2 to 2 pounds. Hope that helps Cheryl. Enjoy the recipe!

  10. This is a go to recipe for me now! Everyone loves it. Using the left over juices thickened with cream cheese is a must! I make it exactly as detailed above only adding a few extra slices of bacon. Thank you!!5 stars

  11. My boyfriend made this last night and it was SO amazing, it was very rich and flavorful. He used chive-cream cheese as a substitution for the regular. My favorite so far5 stars

  12. made this last night and it was AMAZING!!!! (no bacon, not a fan) make sure you make the sauce at the end with the broth and cream cheese. really makes the dish. cooked this with red mashed potatos on the side.

      1. Recipe says to put a slice of mozzarella cheese in and fold. This answer says to stuff it with the cream cheese mixture … I am confused. BTW, I really like your websites.

  13. I just made this (left out the bacon). It is delicious. Be sure pour the pan drippings on top – finishes it off perfectly.

  14. I love spinach so putting it with a juicy chicken is a great way to enjoy your meal after a hard long day at work or school.

  15. I love spinach and this looks like a good recipe. I might try this with boneless skinless chicken thighs.