With just 5 ingredients, spinach stuffed chicken breast looks a little fancy, but it’s actually easy to make!

Tender chicken breasts are filled with cheesy spinach filling, wrapped in bacon, and baked in the oven.

spinach stuffed chicken breasts in a dish

This Is the Best Spinach Stuffed Chicken Breast Because…

  • It needs just 5 ingredients.
  • It’s really delicious.
  • Stuffed chicken is elegant yet easy to make.
  • It’s versatile, swap the cheese and seasonings.
spinach stuffed chicken breasts wrapped in bacon with text

Ingredients for Spinach Stuffed Chicken

Chicken: I use boneless, skinless chicken breasts in this recipe. You can also use chicken thighs or even bone-in split breasts.

Bacon: Bacon adds flavor and keeps the chicken moist and juicy. I prefer thinner over thicker cuts for easier wrapping.

Spinach: I use fresh spinach in this recipe as it has a slightly more delicate flavor. If using frozen spinach, thaw and squeeze out any liquid before adding to the pan in Step 2 (see recipe notes).

Cheese: Spreadable cream cheese melts quickly, but regular cream cheese or boursin work as well. Replace the Swiss with mozzarella cheese or Gruyere.


  • Add chopped sun-dried tomatoes, artichokes, chopped cooked broccoli, kalamata olives, or mushrooms to the spinach mixture.
  • For extra flavor, stir in Parmesan cheese or crumbled feta cheese if desired.
  • Add your own seasonings to the cream cheese mixture, such as garlic powder, onion powder, or other herbs.
  • Swap the cream cheese for a flavored cream cheese such a garlic.
slices of spinach stuffed chicken breasts on a bed of rice

How to Make Stuffed Chicken Breast

  1. Cook spinach and cream cheese and cool.
  2. Butterfly chicken and pound until they’re even.
  3. Divide the spinach mixture over each breast and top with cheese.
  4. Close and wrap each breast with bacon.
  5. Bake (per recipe below).

Holly’s Tips

  • Chicken breasts will slice easier if partially frozen for about 20 minutes.
  • Line the baking pan with a sheet of parchment paper for easy cleanup.
  • Use an instant-read thermometer to ensure the internal temperature of the chicken breasts reaches 165°F.
  • Prep and assemble breasts in advance, freeze them in a single layer on a baking sheet, and transfer them to zippered bags. Thaw overnight before baking.

Storing Stuffed Chicken Breast

Leftover spinach-stuffed chicken breasts can be kept in an airtight container for up to 3 days or frozen in portions in zippered bags for up to a month. Thaw overnight in the refrigerator before reheating in the microwave.

More Stuffed Chicken Recipes

This spinach stuffed chicken breast recipe is easy and delicious – stuffed chicken can be made with almost any type of filling! Here are some favorites.

Did you enjoy this Spinach Stuffed Chicken recipe? Be sure to leave a comment and rating below!

spinach stuffed chicken breasts in a dish
5 from 44 votes↑ Click stars to rate now!
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Spinach Stuffed Chicken Breast

This spinach stuffed chicken recipe is wrapped in bacon and baked until tender and juicy.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


a rimmed baking pan
Baking Sheet lined with parchment paper
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  • 8 ounces fresh spinach leaves or ⅔ cup frozen spinach, thawed and squeezed
  • 2 ounces Swiss cheese or mozzarella, sliced into 4 slices
  • 2 tablespoons spreadable cream cheese herb & garlic flavor * see note
  • black pepper
  • 4 boneless skinless chicken breasts 5 to 6 oz each
  • 8 slices bacon
  • cajun seasoning optional


  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Coarsely chop the spinach and place it in a non-stick skillet over medium heat. Stir until wilted. Add cream cheese and stir until melted and creamy. Cool completely.
  • With a sharp knife, butterfly chicken breast horizontally (so you can open it like a book) and pound to ½" thickness. Season with ¼ teaspoon each salt and pepper.
  • Divide the spinach mixture over each breast and top with one slice of Swiss cheese. Close chicken around the spinach and cheese.
  • Wrap each breast with 2 slices of bacon and secure with toothpicks. Season with cajun or chicken seasoning if desired.
  • Bake for 35-40 minutes or until internal temperature reads 165°F. Remove and discard toothpicks.


If you don’t have flavored cream cheese, add a pinch of garlic powder, salt and pepper to taste.
Leftovers will keep in the refrigerator for up to 3 days. 
5 from 44 votes

Nutrition Information

Calories: 532 | Carbohydrates: 3g | Protein: 59g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 194mg | Sodium: 648mg | Potassium: 1260mg | Fiber: 1g | Vitamin A: 5615IU | Vitamin C: 18.6mg | Calcium: 187mg | Iron: 2.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree
Cuisine American
spinach stuffed chicken breasts on a pan with text
spinach stuffed chicken breasts garnished with parsley with text
slice of spinach stuffed chicken breasts with text
spinach stuffed chicken breasts and sliced spinach stuffed chicken breasts with text



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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. If you really want something yummy on this Chicken stuffed recipe use Blue Cheese!
    I make this weekly as my husband loves it.

  2. Followed the recipe except I used slices of gouda rather that swiss and added about 3/4 of a cream cheese block to the spinach rather than 4 TBS, since I wanted a creamier filling. It turned out AMAZING. My whole family loved it. Tasted like a fancy dish from a restaurant, but it was so easy to make. Will definitely be making this again. Thank you for posting!5 stars

  3. I am so looking forward to making this recipe with my Grandson. He is very interested in learning to cook. ;)

  4. We cannot express how much we love this recipe. We made it with spinach first and couldnt get enough of it. Tonight we made it with baby arugula and pardon my abbreviations but omfg. I will make this for the rest of my life. Either way it is amazing. Holly you need your television show, you should apply to be on chopped or something like that.5 stars

  5. I have made this for years except I don’t use the bacon or the mustard sauce. Just open a can of cream of chicken and it mixes with the chicken juices and melted cheese.