If you’re looking for an easy stuffed chicken breast recipe that feels comforting yet fresh, this creamy spinach-filled version is exactly what you need. Juicy chicken breasts are packed with cream cheese, mozzarella, and spinach, then lightly seared and baked with lemon juice for a bright, balanced finish. It’s simple enough for a busy weeknight but impressive enough for a weekend dinner.
Why You’ll Love This Easy Stuffed Chicken Breast
This recipe checks all the boxes for a reliable family dinner. It uses everyday ingredients, comes together in under an hour, and delivers big flavor without complicated steps. The creamy filling keeps the chicken moist, while the lemon juice adds a pop of freshness that keeps the dish from feeling too heavy. Plus, it’s naturally low-carb and pairs well with many sides.
Ingredients You’ll Need
- Boneless, skinless chicken breasts
- Cream cheese, softened
- Fresh spinach, finely chopped
- Garlic powder
- Shredded mozzarella cheese
- Italian seasoning
- Olive oil
- Low-sodium chicken broth
- Fresh lemon juice
- Grated Parmesan cheese
How to Make Easy Stuffed Chicken Breast (Step-by-Step)
Step 1: Prep the Chicken
Preheat your oven to 375°F (190°C). Carefully butterfly each chicken breast by slicing horizontally to create a pocket, being careful not to cut all the way through.
Step 2: Make the Creamy Filling
In a bowl, mix the softened cream cheese, chopped spinach, mozzarella, garlic powder, and Italian seasoning until smooth and well combined.
Step 3: Stuff the Chicken
Spoon the filling evenly into each chicken breast. Press gently to seal. You can use toothpicks if needed to keep the filling inside during cooking.
Step 4: Sear Until Golden
Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes per side until golden brown.
Step 5: Bake to Finish
Add chicken broth and lemon juice to the skillet. Transfer to the oven and bake for 18–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Add Parmesan
Sprinkle grated Parmesan over the chicken during the last few minutes of baking for a lightly crisp, savory topping.
Tips & Variations
- Use part-skim ricotta for a lighter filling
- Swap Italian seasoning for fresh parsley or basil
- Add finely chopped mushrooms for extra texture
- Pound thick chicken breasts slightly for even cooking
- Let the chicken rest 5 minutes before slicing
Serving Ideas & Storage
Serve this easy stuffed chicken breast with roasted vegetables, mashed potatoes, rice, or a simple green salad. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain moisture.
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Easy Stuffed Chicken Breast with Cream Cheese and Spinach
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This easy stuffed chicken breast is creamy, savory, and brightened with lemon. Boneless chicken breasts are filled with a smooth cream cheese, spinach, and mozzarella mixture, then seared until golden and baked with broth and lemon juice for a juicy, weeknight-friendly dinner.
Ingredients
4 boneless, skinless chicken breasts (about 6–8 oz each)
4 oz cream cheese, softened
2 cups fresh spinach, finely chopped (packed)
1/2 tsp garlic powder
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
2 tbsp olive oil
1/2 cup low-sodium chicken broth
2 tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Pat chicken dry. Carefully butterfly each chicken breast to create a pocket (don’t cut all the way through). Season lightly with salt and pepper.
2. In a bowl, mix cream cheese, chopped spinach, mozzarella, garlic powder, and Italian seasoning until well combined.
3. Spoon the filling evenly into each chicken breast pocket. Press to close; secure with toothpicks if needed.
4. Heat olive oil in a large oven-safe skillet over medium heat. Sear stuffed chicken 3–4 minutes per side until golden brown.
5. Pour chicken broth and lemon juice into the skillet around the chicken (not directly over the top).
6. Transfer skillet to the oven and bake 18–25 minutes, until chicken reaches 165°F (74°C) internal temperature.
7. Sprinkle Parmesan over the chicken during the last 3–5 minutes of baking (or right after baking while hot) to melt and lightly crisp.
8. Rest 5 minutes before slicing. Remove toothpicks and serve warm.
Notes
For the best texture, chop spinach finely so the filling stays creamy.
If using frozen spinach, thaw completely and squeeze very dry before mixing.
To prevent dry chicken, use an instant-read thermometer and pull at 165°F (74°C).
Swap cream cheese with part-skim ricotta for a lighter filling.
Leftovers keep 3 days refrigerated; reheat gently to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~38g |
| Carbs | ~6g |
| Fat | ~26g |
| Fiber | ~1g |
| Sodium | ~520mg |
Final Thoughts
This Easy Stuffed Chicken Breast with Cream Cheese and Spinach is one of those recipes you’ll come back to again and again. It’s cozy, flavorful, and simple — exactly what a dependable dinner should be.