Spinach-Stuffed Chicken Breasts

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Feb. 01, 2023
With their creamy filling and delightful crispy crust, these elegant spinach-stuffed chicken breasts are easy enough for weeknights, yet special enough for company too. —Taste of Home Test Kitchen


  • 4 cups fresh baby spinach
  • 2 teaspoons plus 1/4 cup olive oil, divided
  • 1 garlic clove, minced
  • 1/2 cup garlic-herb spreadable cheese
  • 2/3 cup plus 1/4 cup seasoned bread crumbs, divided
  • 1/2 teaspoon salt, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon pepper


  1. In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.
  2. Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken into egg, then coat with bread crumb mixture.
  3. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.
Spinach-Stuffed Chicken Breast Tips

What else can you use to seal the chicken breast pocket if you don't have toothpicks?

Tying kitchen twine around the stuffed chicken breast works well in place of toothpicks—just be sure to remove it before serving.

Can you skip the breading when making spinach-stuffed chicken breasts?

Sure you could, but the breading adds texture and a tantalizing golden brown color when cooked in the oven. If you're concerned with dietary restrictions, you can swap in gluten-free bread crumbs, or use melted butter instead of eggs in the breading.

What can you serve with spinach-stuffed chicken breasts?

Any classic vegetable side dishes will work well with this dish, however these peas and carrots are particularly good on the side.

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 chicken breast half : 539 calories, 35g fat (13g saturated fat), 182mg cholesterol, 819mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 41g protein.