Spinach Garlic Stuffed Chicken Breast, Easy Weeknight Dinner

By:

Emma

February 13, 2026

Stuffed chicken breast filled with spinach and garlic on a plate

This delicious Spinach Garlic Stuffed Chicken Breast features tender chicken filled with a creamy, savory mixture of fresh spinach, garlic, and cheese, making it a perfect weeknight dinner.

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The perfect weeknight solution, this Spinach Garlic Stuffed Chicken Breast delivers tender, juicy chicken with a creamy, savory filling. It feels special enough for company, yet fast enough for a busy evening.

This recipe works because:

Cream cheese and Parmesan give a rich, melty filling that keeps chicken moist.
Searing builds a golden crust, then baking finishes the chicken evenly.
Fresh spinach and garlic add bright, savory flavor without extra fuss.
It scales easily for meal prep or dinner parties.

For more spinach-forward recipes that are equally weeknight-friendly, try this cottage cheese and spinach egg bake recipe, which pairs well with leftovers and brunch menus.

Ingredients

4 boneless, skinless chicken breasts, about 6 ounces each
2 cups fresh spinach, packed, roughly chopped
1 cup cream cheese, softened (8 ounces)
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons olive oil, plus more as needed for searing

Ingredient notes and substitutions:

Cream cheese can be swapped for mascarpone for a silkier filling, or low-fat cream cheese to reduce calories.
Use baby spinach for convenience, or substitute 1 1/2 cups cooked, drained frozen spinach, thoroughly squeezed dry.
Parmesan adds nutty depth, try Pecorino Romano for a sharper bite.
For a dairy-free option, use plant-based cream cheese and nutritional yeast instead of Parmesan.

Photo of ingredients laid out

Where to find specialty items:

Most grocery stores carry all items, but specialty cheeses and plant-based swaps are easy to find at natural foods markets.

For another creamy chicken dinner idea, check this chicken and shrimp alfredo recipe, great when you want a richer accompaniment.

STEP-BY-STEP

Preheat the oven to 375°F (190°C).
In a skillet, heat a little olive oil over medium heat and sauté the minced garlic for 1-2 minutes. Add the spinach and cook until wilted.
In a bowl, combine cream cheese, sautéed spinach, Parmesan cheese, and season with salt and pepper.
Cut a pocket in each chicken breast and stuff it with the spinach and cheese mixture.
Heat more olive oil in the skillet and sear both sides of the stuffed chicken breasts until golden brown.
Transfer to a baking dish and bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through.
Let it rest for a few minutes before serving. Enjoy your delicious stuffed chicken.

Process photos for key steps: searing the stuffed breasts, the stuffing step, and the plated dish help you confirm doneness and presentation. Visual cues and checkpoints, look for a golden crust before baking, and an internal temperature of 165°F when finished.

If you enjoy stuffed poultry, you might also like the twist in these chicken enchiladas with green sauce, which use similar shredded and sauced techniques.

Tips for success at each stage:

When cutting pockets, do not cut through to the other side, leave a seam to hold the filling.
Squeeze excess moisture from cooked spinach to prevent a watery filling.
Sear over medium-high heat to develop color without burning garlic.

TIPS & VARIATIONS

Make-ahead and storage:

Assemble stuffed breasts, wrap individually, and refrigerate up to 24 hours before searing and baking.
Store leftovers in an airtight container for up to 3 days, reheat gently in a 350°F oven to preserve texture.

Variations:

Low carb, omit breading and serve with roasted vegetables.
Mediterranean, add sun-dried tomatoes and feta to the filling.
Italian, fold in chopped basil and swap Parmesan for mozzarella for extra stretch.
Dairy-free, use plant-based cream cheese and nutritional yeast.

Serving suggestions:

Serve with roasted potatoes, a green salad, or garlic butter pasta. For a fun appetizer or side, pair with creamy deviled eggs with bacon and chives at a family gathering.

Pro tips:

Let chicken rest 5 minutes after baking to retain juices.
Use a meat thermometer to avoid overcooking.
If filling seems loose, chill it briefly to firm up before stuffing.

COMMON MISTAKES TO AVOID

Not removing excess moisture from spinach, this makes the filling runny, press cooked spinach firmly in a towel to fix it.
Cutting pockets too large or through the chicken, which causes filling to leak, create a centered pocket and do not pierce the opposite side.
Skipping the sear, you lose flavor and crust, always brown both sides before baking.
Overcooking the chicken, which dries it out, use a thermometer and remove at 165°F.
Under-seasoning the filling, which leads to bland results, taste the spinach mixture before stuffing and adjust salt and pepper.
Crowding the skillet while searing, this steams instead of browns, sear in batches if needed.
Baking straight from cold without resting, this increases cooking time and may dry out edges, let assembled breasts sit at room temperature 10 minutes before searing.

For a lighter weeknight side or sandwich alternative, explore these vegan sandwich ideas for plant-based pairings and sides.

Spinach Garlic Stuffed Chicken Breast

This delicious Spinach Garlic Stuffed Chicken Breast features tender chicken filled with a creamy, savory mixture of fresh spinach, garlic, and cheese, making it a perfect weeknight dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings servings

Calories 380 kcal

Ingredients

For the Chicken

4 pieces boneless, skinless chicken breasts, about 6 ounces each
2 cups fresh spinach, packed, roughly chopped Baby spinach can be used for convenience.
1 cup cream cheese, softened Can substitute with mascarpone or low-fat cream cheese.
3 cloves garlic, minced
1/2 cup grated Parmesan cheese Pecorino Romano can be used for a sharper flavor.
Salt and black pepper, to taste Taste the mixture before stuffing.
2 tablespoons olive oil, plus more as needed for searing

Instructions

Preparation

Preheat the oven to 375°F (190°C).
In a skillet, heat a little olive oil over medium heat and sauté the minced garlic for 1-2 minutes. Add the spinach and cook until wilted.
In a bowl, combine cream cheese, sautéed spinach, Parmesan cheese, and season with salt and pepper.
Cut a pocket in each chicken breast and stuff it with the spinach and cheese mixture.

Cooking

Heat more olive oil in the skillet and sear both sides of the stuffed chicken breasts until golden brown.
Transfer to a baking dish and bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through.
Let it rest for a few minutes before serving. Enjoy your delicious stuffed chicken.

Notes

Make-ahead by assembling stuffed breasts and refrigerating up to 24 hours before cooking. Store leftovers in an airtight container for up to 3 days. For variations, consider Mediterranean flavors by adding sun-dried tomatoes and feta.