This cheese-stuffed chicken breast recipe is so easy and so elegant!

Seasoned chicken breasts are filled with mozzarella cheese and simmered in a spinach parmesan cheese cream sauce.

pan of Stuffed Chicken Breasts

Ingredients for Stuffed Chicken Breasts

Make this restaurant-worthy dish for a weeknight or a speical occasion.

Chicken Breasts – Choose boneless skinless breasts – approximately 6 to 7oz each. “Butterfly” them by slicing them in half lengthwise most of the way through (so they open like a book) before stuffing them with cheese.

Cheese – Fill these chicken breass with mozzarella per the recipe below or use other cheeses like Swiss, gruyere, or a little cream cheese or feta cheese.

Spinach Sauce – This simple sauce has a base of chicken broth for flavor and cream for richness and it’s thickened with a bit of flour. Fresh spinach is best in this recipe, but canned (drained) or frozen (thawed and drained) can be used.

ingredients to make Spinach Stuffed Chicken Breasts

Variations

  • Replace mozza with Swiss and add a slice of ham for a ‘cordon bleu’ version.
  • If you’re not a fan of spinach, swap it for steamed broccoli or cooked kale or mushrooms.
  • Sundried tomatoes arre a great addition to the sauce.
  • Fresh herbs such as parsley, thyme, or oregano can be added with the broth.

How to Make Stuffed Chicken Breast

Chicken breasts are stuffed with cheese and baked in a creamy spinach sauce!

  1. Fill butterflied breasts with cheese & season, as described in the recipe below.
  2. Fold the chicken breasts closed and sear on each side. Bake as directed.
  3. Cook butter and flour, whisk in broth and cream and cook until thickened.
  4. Stir in spinach and parmesan cheese. Add chicken and simmer.

Serve alone or over rice, potatoes, or noodles.

Storage and Leftovers

  • Store leftover stuffed chicken breasts in an airtight container for up to 3 days. Reheat in the microwave.
  • Leftovers can be frozen for up to 4 months. Thaw in the fridge overnight and reheat.

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

pan of Stuffed Chicken Breasts
5 from 360 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stuffed Chicken Breasts

Tender stuffed chicken breasts are stuffed with cheese and simmered in a creamy spinach sauce!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

Skillet on white background
Skillet oven proof
buy hollys book

Ingredients  

  • 4 boneless skinless chicken breasts 6-7 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 all purpose flour
  • ½ cup chicken broth
  • ¾ cup heavy cream
  • 2 cups fresh spinach or ½ cup frozen spinach, thawed and squeezed
  • 2 tablespoons grated Parmesan cheese

Instructions 

  • Preheat the oven to 425°F.
  • Place the chicken breasts on a cutting board and, using a sharp knife, butterfly each chicken breast horizontally (do not cut all of the way through). Season with salt and pepper and add two slices of mozzarella cheese to each. 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 roast the chicken for 18-20 minutes.
  • While the chicken is roasting, melt the 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

You can secure each pocket with toothpicks if desired – I usually don’t.
If using other vegetables in the sauce mixture, such as sliced mushrooms or finely chopped broccoli, it can be cooked in the butter with the garlic and set aside in a bowl. Add it in place of (or along with) the spinach.
If you don’t have an oven-proof pan, transfer the chicken to a baking dish and add 5 to 7 minutes to the cooking time. The chicken should reach 165°F in the thickest part.
5 from 360 votes

Nutrition Information

Calories: 658 | Carbohydrates: 5g | Protein: 64g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 250mg | Sodium: 813mg | Potassium: 1019mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 2621IU | Vitamin C: 7mg | Calcium: 375mg | 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
easy Stuffed Chicken Breasts cooked in the pan with a title
Stuffed Chicken Breasts with spinach sauce in the pan with writing
cheese Stuffed Chicken Breasts with writing
Stuffed Chicken Breasts in the pan and close up with a title

Categories:

, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. How far in advance can this be prepared a d cooked? I would like to serve it at our New Year’s Eve party but don’t want to be cooking while entertaining our friends.

  2. 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.)5 stars

  3. 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!5 stars

  4. 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!5 stars

    1. 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.

  5. 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.5 stars

  6. 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!!5 stars

  7. 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 !!5 stars

    1. 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!

  8. 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.

    1. 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… :)

  9. The recipe is great..However I added half a can of condenced cream of celery, and diced tomatoes..worked out Great..Thank you