With just 5 ingredients, spinach-stuffed chicken breast looks a little fancy, but it’s actually easy to make!
Teender chicken breasts are filled with cheesy spinach filling, wrapped in bacon, and baked in the oven.
- It needs just 5 ingredients.
- It’s really delicious.
- Stuffed chicken is elegant yet easy to make.
- It’s versatile, swap the cheese and seasonings.
Ingredients for Spinach Stuffed Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can also use chicken thighs or even bone-in split breasts.
Bacon: Bacon adds flavor and keeps the chicken moist and juicy. I prefer thinner over thicker cuts for easier wrapping.
Spinach: I use fresh spinach in this recipe as it has a slightly more delicate flavor. If using frozen spinach, thaw and squeeze out any liquid before adding to the pan in Step 2 (see recipe notes).
Cheese: Spreadable cream cheese melts quickly, but regular cream cheese or boursin work as well. Replace the Swiss with mozzarella cheese or Gruyere.
Variations
- Add chopped sun-dried tomatoes, artichokes, chopped cooked broccoli, kalamata olives, or mushrooms to the spinach mixture.
- For extra flavor, stir in Parmesan cheese or crumbled feta cheese if desired.
- Add your own seasonings to the cream cheese mixture, such as garlic powder, onion powder, or other herbs.
- Swap the cream cheese for a flavored cream cheese such a garlic.
How to Make Stuffed Chicken Breast
- Cook spinach and cream cheese and cool.
- Butterfly chicken and pound until they’re even.
- Divide the spinach mixture over each breast and top with cheese.
- Close and wrap each breast with bacon.
- Bake (per recipe below).
Holly’s Tips
- Chicken breasts will slice easier if partially frozen for about 20 minutes.
- Line the baking pan with a sheet of parchment paper for easy cleanup.
- Use an instant-read thermometer to ensure the internal temperature of the chicken breasts reaches 165°F.
- Prep and assemble breasts in advance, freeze them in a single layer on a baking sheet, and transfer them to zippered bags. Thaw overnight before baking.
Storing Stuffed Chicken Breast
Leftover spinach-stuffed chicken breasts can be kept in an airtight container for up to 3 days or frozen in portions in zippered bags for up to a month. Thaw overnight in the refrigerator before reheating in the microwave.
More Stuffed Chicken Recipes
This spinach stuffed chicken breast recipe is easy and delicious – stuffed chicken can be made with almost any type of filling! Here are some favorites.
Did you enjoy this Spinach Stuffed Chicken recipe? Be sure to leave a comment and rating below!
Spinach Stuffed Chicken Breast
This spinach stuffed chicken recipe is wrapped in bacon and baked until tender and juicy.
Prevent your screen from going dark
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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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Coarsely chop the spinach and place it in a non-stick skillet over medium heat. Stir until wilted. Add cream cheese and stir until melted and creamy. Cool completely.
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With a sharp knife, butterfly chicken breast horizontally (so you can open it like a book) and pound to ½” thickness. Season with ¼ teaspoon each salt and pepper.
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Divide the spinach mixture over each breast and top with one slice of Swiss cheese. Close chicken around the spinach and cheese.
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Wrap each breast with 2 slices of bacon and secure with toothpicks. Season with cajun or chicken seasoning if desired.
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Bake for 35-40 minutes or until internal temperature reads 165°F. Remove and discard toothpicks.
Leftovers will keep in the refrigerator for up to 3 days.
Calories: 532 | Carbohydrates: 3g | Protein: 59g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 194mg | Sodium: 648mg | Potassium: 1260mg | Fiber: 1g | Vitamin A: 5615IU | Vitamin C: 18.6mg | Calcium: 187mg | Iron: 2.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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