Spinach Stuffed Chicken Breasts are the most popular recipe on this entire blog! Everyone loves this recipe, and I know you will too. You can browse the comments to see what other readers have done to change this recipe up a bit.
2020 Update: I could have never imagined how popular this recipe would be. I am so thankful to everyone that visits my site. I love that you try our recipes and love hearing how you changed it or made it your own. I started this blog in 2009, and because of readers like you, I am living my dream. Thank you, seriously, from the bottom of my heart, thank you!
Enjoy 🙂
I almost didn't make this tonight. I still needed to get baby spinach at Publix because they were out when I did my shopping last Thursday. The weather was starting to get nasty, and I didn't want to go outside. But, I had been looking forward to this recipe. I am delighted braved the rain and made this.
Everyone in my family agreed that it tasted as if I ordered it from a restaurant.
Spinach Stuffed Chicken Breast Recipe:
I kept it simple and served it with Rice-a-Roni and green beans. The original recipe had bacon wrapped around each chicken breast. I didn't have any, but feel free to try it that way! Since I didn't use the bacon, I seared both sides in a skillet and finished it in the oven.
See the original recipe if you want to try the bacon.
This would be perfect for entertaining. It is so pretty with the green spinach and cheese coming out! Be sure to pound the chicken breasts out thin enough. The thinner you pound them, the quicker they will cook. It also helps when trying to wrap them around the filling to close.
Spinach Stuffed Chicken Breast Ingredients:
1 10-oz. bag fresh baby spinach
1/2 cup sour cream (I used light)
1/2 cup shredded cheese Monterrey jack)
2 cloves garlic, minced
4 boneless chicken breasts- pounded to 1/4" thickness
salt and pepper
How To Make Spinach Stuffed Chicken Breast:
1. Preheat the oven to 450 degrees. Place spinach in a large glass bowl and heat in the microwave for 2-3 minutes, stirring at 1-minute intervals, until wilted.
2. Stir in sour cream, shredded cheese, and garlic.
3. Lay the pounded chicken breasts on a clean surface—season with salt and pepper.
4. Spoon the spinach mixture onto each one. Roll up chicken to enclose the spinach. Secure with toothpicks.
6. Sear in a large skillet over medium-high heat for 5 minutes on each side.
7. Finish cooking in a 450-degree oven for 10-15 minutes until no longer pink. When you take the pan out of the oven, be sure to put an oven mitt over the handle, so you don't burn yourself because that handle is HOT! I have burned myself a countless number of times from touching the handle.
Enjoy!
Spinach Stuffed Chicken Breast
Mouthwatering stuffed chicken breast recipe that everyone in your family will love. Don't take our word for it! Try this spinach stuffed chicken breast recipe today and let us know what you think!
Ingredients
- 10-oz. bag fresh baby spinach
- 1/2 cup light sour cream
- 1/2 cup shredded cheese Monterey Jack cheese
- 2 cloves garlic, minced
- 4 boneless chicken breasts- pounded to 1/4″ thickness
- Salt & Pepper
Instructions
- Preheat the oven to 450 degrees.
- Place spinach in a large glass bowl, and heat in the microwave for 2-3 minutes, stirring at 1-minute intervals, until wilted.
- Stir in sour cream, shredded cheese, and garlic.
- Lay the pounded chicken breasts on a clean surface. Season with salt and pepper.
- Spoon the spinach mixture onto each one. Roll up chicken to enclose the spinach. Secure with toothpicks.
- Sear in a large skillet over medium-high heat for 5 minutes on each side.
- Finish cooking in a 450-degree oven for 10-15 minutes until no longer pink. When you take the pan out of the oven be sure to put an oven mitt over the handle so you don’t burn yourself because that handle is HOT! I have burned myself a countless number of times from touching the handle.
Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 133mgSodium: 377mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 47g
This makes a great keto recipe. If you are looking for other keto recipes, you can find my personal favorites at Keto Size Me.
Like this? Try these!
Patricia A Purtell
Was looking for something to make with fresh spinach and found this. This was easy to make and my hubby said it was a winner.
Shasta Walton
I'm so glad you enjoyed it! Thank you for commenting. Stay safe and have a wonderful day.
Mary Jo
Everyone loved it. I had some leftover creamed spinach that I used, and I added pepper jack cheese instead. I will definitely make this again. Thank you so much!
Angela Mask
Outstanding recipe! I’ve been looking for a recipe that would change the way I view chicken breast! Awesome creation! Thank you!
Katie
Do you think greek yogurt will work as a substitute for sour cream?
Shasta Walton
I do that all the time so yes I think it would!
Kathryn
Can I continue to cook it in the pan, covered. On a boat trip with a stove top and microwave oven
Paladonis
I don't see why not. I would add a touch of water or something to help keep the moisture in. Or cook it at low heat to make sure it hits 165° F (75°C). I was even thinking of simmering this in some jar Alfredo sauce or red sauce too. Would sub in ricotta for sour cream. But I'd say mess with it before the trip.
Gerri
I made this recipe tonight with some changes.
Used onion & chive cream cheese instead of sour cream.
Cooked the chicken partially open face in a cast iron pan. Then added the spinach & cream cheese & shredded cheese mix on top. Baked in oven @ 425 for 15-20 minutes in the same pan. Removed from oven & tent for 5-10 minutes.
Served with salad.
Awesome supper!!
Linda
It's AWSOME I switch it up and use sour cream and the next time I use cream cheese ?
Karrie
Made this tonight. Switched out the Mozzarella to Goat Cheese and skipped the sour cream. I also added sautéed onion. It was a hit with the family. I will definitely make it again!
SChapman
One of my favorite recipes! Used provolone cheese instead with cabbage as a side.
Wendy Reaves
I added sauteed onions and mushrooms. I substituted the sour cream for cream cheese. I used Parmesan and Mozzarella cheese. I also added diced tomatoes. I made sure my chicken was well seasoned. This dish was so delicious. It gets 5 stars!!! I will be most definitely making this again. It's a keeper for sure.
Penny
Made this tonight and loved it! Added a little more cheese, some green onion and a little blackening seasoning. I had a few slices of bacon so decided to wrap them as well. Yum!!!!!
Georgianne
I have made this many times, I usually stuff with spinach, black olives , sun dried tomatoes and feta, Yum, I think I will make this tonight! The secret to adding more flavor is to always brine your chicken breast. I also rub the uncooked breast with finely minced garlic befor I put the spinach.
Olivia
How do you prevent the chicken from getting too dry.
Lisa
I just cooked this meal. When putting in oven I left uncovered for half the time then covered it with foil for the rest. It was juicy.
Yvette page
I learned off Racheal Ray show to marinate the chicken breast in some olive oil for about 20-30 min. Wether you grill, sauté, or oven bake it’ll be moist. I do it all the time.
Shay
Just made this for me and my husband and it was really tasty. I will say I did fry one slice of thick cut bacon and sautéed the spinach. After the chicken finished in the oven I removed it from the pan and made a pan sauce with the juices by adding shallots, half & half and a 1/4 cup of cheese, let it thicken and then add the chicken back in. So yummy
Vicki
Made this tonight using a bit more garlic, it was flavorful and hubby and I both think this is a keeper
Kendra
What would be a good side dish with this
Dianne woodard
I used quinoa with fresh tomatoes and red bell pepper and purple onion . Stir fried in a little olive oil
Kelly Powers
Made this per recipe.Hubby says it's good.
Katrina Tipton
I just found this recipe on pinterest and decided to try it. I read the comments first though. For the filling I mixed the cheese and sour cream and spinach with chopped mushrooms, crispy bacon pieces and some garlic salt. When cooking I wrapped each breast in bacon. Browned the bacon wrapped breasts in the pan and then finished them in the oven. It was so good. I picked the spinach out of what I fed my toddlers so I had a chance of them eating it. Of course, anything resembling meat on their plates gets a dose of ketchup but they all ate it so in this house it counts as a win. My husband and I loved it. Will definitely repeat this one.
Donald Lampley
I made this except in the spinach I added finely chopped onion and garlic along with shiitake mushrooms and mixed sour cream and mozzarella cheese and to top it all off it had chopped bacon pan fried mixed in it then stuffed into the chicken
There was 8 separate breast stuffed and not a morsel was left on anyone's plate will definitely be making this again
Brandi
🙂
Isaac Mizrahi
i agree with LarryF.
very fast to put together, considering how most of the time is in the browning and cooking...
but too little flavor...
i came here to say i found it a bit two dimensional and wished to make
the following suggestions...
if you're so predisposed, use bleu cheese and toasted pine nuts to add some of that
flavor...
aside from that, thanks for the recipe...it'll come in handy when i'm more in a rush or too tired
to do much prep, but still want something delicious to eat...
LarryF
Pretty good , could use a bit more flavor. Didn't see calories listed
Kelly
Tried this Mother's Day after church....Delicious!!!
Jo
Trying this tonight! You could do so many variations with this recipe. Right?
Jacqueline Griffin
OK, I think this is going to be my favorite!
I wonder how it would work if dipped in egg and rolled in bread crumbs too?
I'm going to try it both ways. Can't wait!