Chicken stuffed with cheesy spinach makes for an easy, tasty and healthy weeknight dinner. This recipe takes simple ingredients – chicken breasts, spinach, cheese, and spices – and turns them into a restaurant-worthy meal that looks impressive but is so easy to make. With just a few extra steps to pound the chicken thin and stuff it with the cheesy spinach filling, you can have an elegant dinner on the table in under an hour.

1. Stuffed Chicken Breast Recipe


  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 5 ounces baby spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup breadcrumbs
  • 1 egg, beaten
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


Rinse the chicken breasts and pat them dry. Place each breast between two sheets of plastic wrap or wax paper. Using a mallet, rolling pin, or heavy skillet, pound the chicken breasts until they are about 1/4-inch thick. Set aside.

Heat the olive oil in a skillet over medium heat. Add the shallot and garlic and cook for 1 minute until fragrant. Add the spinach and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. Remove from heat and set aside to cool slightly.

In a medium bowl, combine the cooled spinach, Parmesan cheese, mozzarella cheese, breadcrumbs, egg, basil, oregano, salt, and pepper. Mix well.

Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil.

Lay the pounded chicken breasts on the work surface. Divide the spinach and cheese mixture among the breasts, placing it in the center of each. Fold the sides of the chicken over the filling and secure with toothpicks. Place the stuffed chicken breasts seam-side down on the prepared baking sheet.

Bake for 25-30 minutes until the chicken is cooked through and the crust is golden brown. An instant-read thermometer inserted into the center should read 165°F.

Allow the chicken to rest for 5 minutes before serving. Carefully remove the toothpicks. Serve the cheesy spinach stuffed chicken warm, garnished with extra Parmesan cheese if desired.

These cheesy spinach stuffed chicken breasts make for a restaurant-worthy meal that looks and tastes impressive. By pounding the chicken thin before stuffing and baking, you ensure that the filling cooks through fully and the chicken cooks up juicy and tender. The combination of spinach, cheese, herbs and spices gives you plenty of flavor in every bite.

Leftovers can be stored in the refrigerator for up to 4 days – if they last that long! This recipe is great for easy weeknight dinners, or impressing guests at your next dinner party. Just serve it with rice or pasta and a simple salad for a meal that looks like you spent all day cooking. Enjoy this stuffed chicken recipe as a special treat that doesn’t require any tricky techniques or uncommon ingredients.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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