Spinach Stuffed Chicken Breasts – Spend With Pennies

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.

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

1. Cook spinach and cream cheese and cool.
2. Butterfly chicken and pound until they’re even.
3. Divide the spinach mixture over each breast and top with cheese.
4. Close and wrap each breast with bacon.
5. 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.

Did you enjoy this Spinach Stuffed Chicken recipe? Be sure to leave a comment and rating below!

5 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Spinach Stuffed Chicken Breast

This spinach stuffed chicken recipe is wrapped in bacon and baked until tender and juicy.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.

• 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.

• 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.

• Divide the spinach mixture over each breast and top with one slice of Swiss cheese. Close chicken around the spinach and cheese.

• Wrap each breast with 2 slices of bacon and secure with toothpicks. Season with cajun or chicken seasoning if desired.

• Bake for 35-40 minutes or until internal temperature reads 165°F. Remove and discard toothpicks.

If you don’t have flavored cream cheese, add a pinch of garlic powder, salt and pepper to taste.
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.

remove