Spinach Stuffed Chicken Breast Recipe

Overhead view of spinach stuffed chicken breasts in a baking dish.

5 from 10 votes

Spinach Stuffed Chicken Breast Recipe

This baked Spinach Stuffed Chicken Breast recipe is easy, budget-friendly, and the PERFECT way to elevate your weeknight meal game!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: General

Total Cost: ($14.18 recipe / $3.55 serving)

Servings: servings

Calories: 340kcal

Author: Marsha McDougal

Equipment

9x13 Baking Dish

Ingredients

Filling Ingredients:

4 oz. cream cheese, softened $1.10
⅓ cup shredded parmesan cheese $0.31
¼ cup shredded mozzarella cheese $0.31
2 cups baby spinach, chopped* $0.57
2 cloves of garlic, pressed $0.08
¼ tsp salt $0.01
⅛ tsp garlic powder $0.02
⅛ tsp red pepper flakes $0.02

Chicken Ingredients:

2 tsp Italian seasoning $0.20
1 tsp salt $0.03
1 tsp garlic powder $0.10
1 tsp paprika $0.10
½ tsp freshly cracked black pepper $0.08
4 boneless, skinless chicken breasts (about 2 lbs.) $10.92
1 ½ Tbsp olive oil $0.33

Instructions

Preheat the oven to 400°F. In a small bowl combine the spinach filling ingredients (softened cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, garlic, salt, garlic powder, and red pepper flakes). Stir everything together until well combined and set aside.
Next, in a small bowl combine the spices for the chicken seasoning (Italian seasoning, salt, garlic powder, paprika, and black pepper). Set aside.
Place the chicken breasts on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, making sure not to cut all the way through.
Now cover the chicken breasts with the olive oil on both sides. Then divide and rub the seasoning mixture on both sides of the chicken breasts.
Next, begin stuffing the spinach and cheese filling into the pockets of each chicken breast. Divide the filling evenly between all four breasts.
Place the stuffed chicken breasts in a large 9x13-inch baking dish. Bake uncovered for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve hot and enjoy!

See how we calculate recipe costs here.

Video

Notes

*I use fresh baby spinach, but you can also use frozen spinach. Just make sure to thaw it first and squeeze out any excess liquid.

Nutrition

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