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


  • 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!
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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


Skillet on white background
Skillet oven proof
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  • 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


  • 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.


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


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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. So good. I added white wine and cooked down. I also used thighs instead of breasts and tucked the cheese under the skin. Yum!5 stars

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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!

  7. 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

  8. 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

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