Refresh your weeknight menu with these Spinach Stuffed Chicken Breasts. Tender chicken pockets are filled with a creamy, cheesy spinach mixture and a touch of bacon for a comforting, flavorful dinner that’s simple enough for weeknights and pretty enough for guests.
Stuffed chicken breasts are incredibly versatile: they can be an easy, comforting weeknight meal or dressed up as an elegant main course for company. These spinach-stuffed breasts strike that balance—quick to prepare, impressive on the plate, and full of savory, layered flavor.
After making a big batch of creamed spinach for a gathering, I ended up with leftovers and decided to turn them into a stuffing for chicken. The result quickly became a family favorite: creamy spinach, melty cheese, and a hint of smoky bacon tucked into a juicy chicken breast.
Making the Spinach Filling
This recipe uses about one cup of creamed spinach (roughly one-quarter of a full creamed spinach recipe), so leftovers work perfectly. You can also make the creamed spinach specifically for this dish and refrigerate it for a day or two ahead of time.
If your creamed spinach was made with whole baby leaves you can leave them intact, or chop the spinach for a more uniform texture in the filling. To the cooled creamed spinach add shredded Swiss cheese (Emmental is a favorite here for its mild, nutty flavor and great melting quality) and grated Parmigiano Reggiano. A little crumbled, crisp bacon brings a pleasant smoky bite that complements the cheeses and spinach.
As an easy swap, leftover spinach artichoke dip also works well as a stuffing—if you use that dip you likely won’t need to add extra cheese.
Stuffing and Pan-Roasting the Chicken Breasts
Boneless, skinless chicken breasts are easy to stuff. Use a sharp knife to cut a pocket in the side of each breast: insert the tip about 1/2 inch from the thicker end and slice lengthwise about three-quarters of the way in, stopping approximately an inch before the tapered end. For a 6-ounce breast plan on about 1/3 cup of filling per pocket.
Pack the filling fully inside the pocket so it doesn’t escape while cooking, then secure the opening with toothpicks or skewers. Season the chicken with kosher salt, freshly ground black pepper, garlic powder, and a sprinkle of paprika—the paprika enhances color and echoes the bacon’s smoky flavor.
Pan-roasting is a fast way to get a nicely browned exterior while keeping the chicken juicy inside. Heat two tablespoons of olive oil in a 12-inch skillet over medium-high heat until shimmering, then sear the breasts top-side down for about 5–7 minutes. Flip, cover the pan, and continue cooking another 5–7 minutes, or until the thickest part registers 165°F (74°C) on an instant-read thermometer. Remove from the pan, tent loosely with foil, and let rest for about five minutes before slicing to allow the juices to redistribute.
Serving Cheesy Spinach Stuffed Chicken Breasts
These stuffed breasts pair nicely with a buttery Chardonnay or a crisp beer, depending on preference. Because the filling is rich, I like to serve them alongside a bright, lightly dressed salad—lemon vinaigrette works especially well—or with roasted potato wedges, mashed potatoes, or rice pilaf. They’re also satisfying on their own for a quick, flavorful dinner.
Spinach Stuffed Chicken Breasts
Ingredients
- 1 cup creamed spinach (about 1/4 of a full recipe), cooled to room temperature
- ½ cup shredded Swiss cheese (such as Emmental)
- 2 tablespoons grated Parmigiano Reggiano
- 2 slices thick-cut smoked bacon, cooked crisp and crumbled (about 1/4 cup)
- kosher salt and freshly-ground black pepper
- 4 large boneless, skinless chicken breasts (about 6 oz each)
- ground paprika
- garlic powder
- 2 tablespoons olive oil
Instructions
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In a bowl, combine creamed spinach, shredded Swiss, Parmigiano Reggiano, and crumbled bacon. If the filling is too thick to work with, thin it slightly with a splash of half-and-half so it remains creamy but not runny. Season to taste with salt and pepper.
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Make pockets in each chicken breast by inserting a sharp knife into the thickest part of the side about 1/2 inch from the end. Cut lengthwise about 3/4 of the way into the breast, stopping about 1/2–1 inch from the tapered end.
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Fill each pocket with approximately 1/3 cup of the spinach mixture. Close the breasts and secure the opening with a skewer or toothpick.
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Season the outside of the stuffed breasts with salt, pepper, a pinch of paprika, and a touch of garlic powder.
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Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts, top side down, and sear for 5–7 minutes. Flip the breasts, cover the pan, and cook 5–7 minutes more, or until an instant-read thermometer registers 165°F (74°C) in the thickest part. Cooking time varies with thickness.
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Transfer the chicken to a plate, tent with foil, and let rest for 5 minutes before slicing and serving.
Notes
Prep ahead:
Make the creamed spinach up to 2–3 days ahead and keep it covered in the refrigerator until ready to assemble.
Nutrition Estimate
Nutrition information is automatically calculated and should be used as an approximation.
Please note that these recipes use US customary measurements and have not been tested for high-altitude cooking.