The Best Cheesy Spinach Stuffed Chicken Breast Recipe

Juicy, well-seasoned, tender boneless chicken breast filled with a creamy, tangy, finger-licking cheesy spinach dip. It’s the perfect easy dinner idea for a warm mid-week evening and the best cheesy spinach stuffed chicken breast recipe online.

Hey PBJ’s…. I’m excited to share this scrumptious, flavorful recipe that I’ve been working on with you guys! When I first came across this recipe a few months ago, I knew I’d enjoy it and make my own version eventually.

The spinach and cheese combo stuffed in juicy chicken breast is so finger licking good! It took me a few tries to get the spinach and cheese mixture perfect, and I found that using the right combination of cheese is a must.

Mozzarella and Parmesan pair best with spinach in my opinion. I used cheddar the first two times I experimented with this recipe, but the Moz-Parm combo really delivered the flavor I was looking for.

I made this for myself and my moms one Saturday night for dinner and she absolutely loved it. She said it was a hit and when she says that, you know it’s good because she can be pretty picky when it comes to food.

That’s how I knew this recipe was legit and it was time to post it for y’all! Let’s get into the cookware and ingredients you need for this recipe so you can enjoy it yourself.

Cleaning the Meat

Ok so first things, first… I like to clean my meats because that’s just how I was raised. Some people are against cleaning meat because they feel it’s unnecessary and spreads germs.

Others believe that whatever bacteria may be on the meat will be killed by the heat during cooking. But me? I like to clean mine, so here are the methods and products I use to prepare my meat. 

• First, set the chicken in a large mixing bowl and make sure you add enough cool water, about 1-2 quarts, to cover the chicken so that it’s fully submerged.
• Next I add a tablespoon of whatever product I decide to use, per quart of water. So two tablespoons of salt, vinegar, or lemon juice for 2 quarts of water, for example.
• I let the chicken soak in it for 20 to 30 minutes before scrubbing it with the water mixture and then rinsing it off.
• Last but not least, I remove any dangling yellow pieces of fat or clear membrane I may find on the chicken. Once I’m done with that, I make sure to pat the chicken dry.

How to Slice the Chicken

Splitting the chicken to create a pocket and horizontal hole for the spinach mixture is probably the hardest part of the recipe. It’s also the step that’s probably the most difficult to explain, so I’ll provide pictures illustrating the best way to cut open a pocket.

• I start off by picking a large boneless breast and checking both sides of it to get a feel for where the center is.
• I also make sure there’s no thin parts in the meat I need to avoid.
• Then I cut into the center from one end, cutting horizontally until I reach the other end while cautiously slicing the inner meat to the back to widen the pocket.
• I always make sure not to cut too close to the bottom, top, or back because I don’t want to create any holes. 

Cooking Time And Doneness

Cooking time may vary depending on the thickness of the meat, etc. The best way to tell when they’re done is to use a meat thermometer. This ensures that they’re entirely done.

Even an experienced cook like myself can sometimes misjudge them and take them out too early. They’re typically done all way through by the 40-45 minute mark, but a thermometer is the best way to make sure.

This is especially important if you’re making them for a gathering… the last thing you want to do is serve your folks raw chicken! Stick the thermometer into the thickest part of the breast center and ensure it reads 165°F. If it does, you’re good to go.

Lastly, cooking this at a higher temperature (375°F) will help give the chicken a crisp top with nice browning, making it more appetizing.

High and fast is perfect for a dish like this because you want a nice brown coating on the outside and tender, juicy meat on the inside. Slow and long may dry the chicken out.

Ingredients You’ll Need:

• Boneless Chicken Breast: Try to find thick pieces of boneless chicken since you’ll be stuffing them.
• Spinach: Use fresh baby spinach. Frozen spinach is an option; it just needs to be thawed and then squeezed to remove the liquid before adding it to the mixture. This is necessary to keep it from becoming soupy.
• Jalapenos and minced garlic: You can use pre-sliced jalapenos that come in a container of liquid or fresh jalapenos. If you don’t have minced garlic, you can use garlic paste or mince fresh garlic with a blender.
• Parmesan Cheese, Mozzarella Cheese, and Cream Cheese: This is my favorite combination of cheese for this recipe, but feel free to customize this recipe and use your favorite cheese.
• Sour Cream and Mayo: They enhance the flavor and loosen the spinach cheese mixture, giving it the perfect consistency.
• Seasonings: Adobo and Tony’s Creole seasoning are used for taste. Onion Powder and Lemon Pepper add depth of flavor, while Crushed Red Pepper Flakes add a hint of heat. Paprika and Parsley are used for color and to make the chicken appetizing.
• Olive oil and butter: These add flavor, brown the chicken, and help the seasoning stick.

How to make Spinach Stuffed Chicken

1. Split the chicken open, creating a pocket by cutting horizontally through the middle of the chicken.
   
2. Rub both sides of the chicken with oil and melted butter.
3. Season the insides and both sides of the chicken evenly.
   
4. Preheat oven to 375 degrees.
5. Chop up the spinach and jalapenos into small pieces and add them to a mixing bowl.
6. Add in the cheeses, garlic, mayo, sour cream, and seasonings, then stir well.
   
7. Stuff the chicken pockets with the cheese and spinach, ensuring the it’s deeply embedded in the pockets.
   
8. Close in the chicken by pinning the ends with toothpicks.
9. Top the chicken with more oil, butter, Tony’s, adobo, and as much paprika and parsley as needed.
10. Line the baking sheet with parchment paper.
11. Place chicken on the rack of a baking sheet (or in a casserole dish if that’s all you have).
    
12. Place in the oven and bake for approximately 45 minutes. 
    Use a instant thermometer for cooking to check for doneness after 40 minutes. If it read 165F degrees it’s done.
    

Tips for success:

• Season before stuffing: I’ve always found it easier to rub the chicken down with butter and oil, and then season it before stuffing it with the cheesy spinach. Do it this way because when you try to season both sides after the cheesy spinach has already been added, the toothpicks get in the way, and the cheesy spinach falls out, making a big mess.
• Season Everything: Okay, this has to be said: season everything!!! That means from the inside of the chicken to the outside to the cheesy spinach mixture. This will maximize the flavor. So season away!

Storage and reheating

• How do you store the stuffed chicken? Place it in a container like a tupperware bowl. Make sure it’s tightly covered with aluminum foil or plastic wrap or a lid, and store it in the refrigerator.
• How to reheat stuffed chicken in the oven: I like to rewarm it in the oven, the way they were cooked! I wrap them in aluminum foil and bake them until they’re warm all the way through to the center.
• You can also warm them in a microwave: Place them in a microwave-safe dish, make sure they’re covered with a lid or paper towel, and reheat for 2 minutes, 3 if it’s pretty cold.

Cookware & Utensils

You can cook the breasts using either a Baking Sheet or a Casserole Dish. I tried this recipe using both, and it came out the same – the only difference is with using a casserole dish, there will be nowhere to release the fat.

Make sure you stuff the spinach and cheese well so that it doesn’t ooze out. You can line the baking sheet with Parchment Paper to prevent any drippings from burning on the baking sheet as the chicken breast cooks.

Make sure you have a Knife to split the chicken, a Large Mixing Bowl to put the cheese and spinach in, and a Spatula to fold everything. Also, make sure you purchase or have some Toothpicks to close the chicken after adding the cheese and spinach.

Last but not least, save yourself from trying to figure out if the chicken is done by purchasing an Instant Thermometer for cooking. This will save you the embarrassment of serving raw chicken. Trust me – I’ve been there, DONE THAT!

Okay y’all, that’s it for now! Give this recipe a shot and let me know how you like it by leaving a comment and rating below; also, make sure to subscribe to receive notifications for new recipes every time I post.

Enjoy, later!

PBJ~

The Best Spinach Stuffed Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: PhillyboyJay
• Prep Time: 30 Mins
• Cook Time: 45 Mins
• Total Time: 1Hr 15 Mins
• Yield: 3
• Category: Poultry
• Method: Soul Food
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

 Juicy, well-seasoned, tender boneless chicken breast stuffed with a creamy, tangy finger-licking cheesy spinach dip. A perfect easy dinner idea for a warm mid week evening.

---

Ingredients

The Chicken

• 2.5 Lbs Boneless Chicken Breasts
• 2 Tbs Butter
• 1 Tbs Olive Oil
• 1 Tsp Adobo
• 1 Tsp Tony’s Creole Seasoning
• 1 Tsp Paprika
• 1 Tsp Parsley
• 1 Tsp Onion
• 1/2 Tsp Lemon Pepper

  Spinach Mixture

• 2 Cups Spinach, finely chopped
• 1/4 Cup Jalapenos, finely chopped
• 2 Tsps Minced Garlic
• 1/2 Cup Mozzarella Cheese, shredded
• 1/2 Cup Parmesan Cheese, shaved
• 4oz Philadelphia Cream Cheese
• 1/4 Cup Sour Cream
• 1/4 Cup Mayonnaise
• 1/2 Tsp Adobo
• 1/2 Tsp Paprika
• 1/2 Tsp Onion Powder
• 1/2 Tsp Lemon Pepper
• 1/4 Tsp Crushed Red Pepper Flakes
  
  The Very Top
• 1 Tbs Olive Oil
• 1 Tbs Butter
• 1 Tsp Paprika
• 1 Tsp Parsley
• 1/2 Tsp Adobo
• 1/2 Tsp Tony’s Creole Seasoning
  
  

Cook Mode Prevent your screen from going dark

---

Instructions

1. Split the chicken open, creating a pocket by cutting horizontally through the middle of the chicken.
2. Rub both sides of the chicken with oil and melted butter.
3. Season the insides and both sides of the chicken evenly.
4. Preheat oven to 375 degrees.
5. Chop up the spinach and jalapenos into small pieces and add them to a mixing bowl.
6. Add in the cheeses, garlic, mayo, sour cream, and seasonings, then stir well.
7. Stuff the chicken holes with the cheesy spinach, ensuring the cheese is deeply embedded in the pocket.
8. Close in the cheesy spinach by pinning the ends of the chicken with toothpicks.
9. Top the chicken with oil, butter, Tony’s, adobo, and as much paprika and parsley as needed.
10. Place chicken on the rack of a baking sheet (or in a casserole dish).
11. Line the baking sheet with parchment paper.
12. Place in the oven and bake for approximately 45 minutes.

---

Notes

• You can stick a thermometer into the thickest part of the meat. If it reads 165 it’s done.