Spinach  Stuffed Chicken  Breast

Spinach Stuffed Chicken Breast is ready in 30 minutes and is a family favorite! It is a quick weeknight meal or effortless fancy main dish!

Chicken breasts Smoked paprika Garlic powder Salt and pepper Cream cheese Parmesan cheese Mayo Fresh baby spinach Garlic Red pepper flakes Oil

What You Need

Mix the filling: Grab a bowl and combine the cream cheese, Parmesan cheese, mayo, spinach, garlic, 1/2 tsp salt and red pepper flakes. Stir with a fork until well combined.


Prep the chicken: In order to stuff chicken, you’ll need to make a pocket. With a sharp filet knife, slice each chicken breast in half but not through, leaving about an inch of flesh intact.


Season the chicken: Mix smoked paprika, garlic powder, 1/4 tsp salt and pepper in a small bowl and sprinkle on both sides of chicken breasts.


Stuff it: Stuff each pocket with 1/4th of the filling. You can secure the openings with a toothpick to prevent the filling from falling out during frying. I did not. Some will inevitably fall out, but that’s OK!


Cook stuffed chicken breasts: Preheat cast iron skillet, add generous amount of olive oil and add chicken breasts. Sear on each side 5 minutes, then under lid for 5 minutes.



Refrigerate leftovers in an airtight container for up to 5 days. Freeze up 3 months.

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