Cream Cheese & Spinach Stuffed Chicken

One of the earliest recipes I made as a teen (which later became a go to baby shower recipe or bridal shower recipe) was this easy stuffed chicken breast recipe. This cream cheese and spinach stuffed chicken breast recipe is easy to make and flavorful!

I am almost positive I first read this recipe in a Bon Appetit Magazine when I was a teen. I think their recipe for stuffed chicken breast also had things like chopped water chestnuts and mushrooms in it. However from the start I left them out.

Why you'll enjoy this stuffed chicken recipe

• The wonderful part about this recipe for stuffed chicken breast is that you can prep it the day before an event, line them up on rimmed baking sheets, wrap them up and then make this baked stuffed chicken breast recipe onsite.
• Very low maintenance and a great gluten free chicken recipes!

This recipe for spinach stuffed chicken breasts for was one of the very first recipes I posted here on Souffle Bombay, and all these years later I still can't take a good photo of this spinach stuffed chicken lol! This may not photograph well but it sure tastes good!

My go-to mustard has always been Grey Poupon Country Dijon. For almost everything! To me (and my husband agrees) it is the perfect mustard. If you don’t have that in your area substitute and grainy mustard in its place. or a combination of a grainy (seeded) mustard and a smooth Dijon mustard.

Ingredients needed to make this Cream Cheese Stuffed Chicken recipe

• boneless chicken breasts
• chopped spinach, thawed
• cream cheese
• scallions
• Grey Poupon Country Dijon mustard (or similar)
• salt & black pepper
• avocado or olive oil

Mustard Cream Sauce

• To make the suggested sauce, additionally you will need chicken or vegetable broth and heavy cream. Adding in fresh Thyme is lovely as well (or dried). And of course additional mustard.

Tips

• Clear your workspace and have all ingredients out and ready to go.
• Squeeze your spinach dry. Using frozen chopped spinach that you have thawed and squeezed dry works best
• Make your spinach and cream cheese filling, set it aside and prep your chicken.
• Season your raw chicken with salt and pepper.
• When I first made this more than half a lifetime ago, All I did was spread the mustard on the tops of the chicken breasts as I slid them in the oven. These days I make the simple mustard cream sauce recipe you see here and in the recipe card notes.
• If your chicken breasts are very large increase the ingredients for the filling by 50%.

What to serve this with

• I often serve this with my easy Skillet Green Beans recipe. It's simple and quick to make and keeps it light.
• Add a salad like the Acorn Squash Salad.
• These easy cheesy Zucchini Drop Biscuits go great with the chicken and the sauce!

Chicken Recipes you may enjoy

Hope you enjoy this old recipe!! XO- Colleen

If you try this recipe, let me know what you think! You can see all sorts of quick recipes videos on my TikTok @ColleensCooking. You can also follow me on Facebook & Instagram.

Recipe originally posted back in 2009, updated September 2023 with photos, nutritional information and text.

Cream Cheese & Spinach Stuffed Chicken Breasts

Stuffed Chicken Breast recipe. Cream Cheese & Spinach Stuffed Chicken breasts are an satisfying low carb dinner recipe.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Entree

Cuisine American

Servings 4 servings

Calories 501 kcal

Ingredients

  

1x2x3x

• 4 boneless chicken breasts depends on size
• 1 box chopped spinach thawed
• 8 oz cream cheese room temperature
• 3 scallions green onions white and green’s chopped – depends on their size
• Olive oil
• Salt and Pepper a shake or two

Mustard Cream Sauce

• 2 TBS grainy mustard I use Grey Poupon Country Dijon
• ½ cup heavy cream
• ¼ cup vegetable or chicken broth
• S & P

Instructions

 

• If necessary, trim fat off of each breast. Carefully slice a “pocket” into each breast by slicing lengthwise thru the breast almost halving it but leaving the top, bottom and edge intact (see photo). Set aside.
• Thaw and squeeze the spinach dry, I mean really squeeze it dry in small handfuls.
• Combine the spinach, cream cheese, scallions, salt and pepper and mix together well…use your hands if you have to.
• Rub the chicken with a tiny bit of oil and season them with salt and pepper.
• Put a ½ teaspoon of oil using a paper towel or your fingers to barely put a coat on your casserole dish.
• Stuff each breast "pocket" with a good amount of the mixture. Pack it in, press it down and move on to the next one.
• Bake at 350 degrees for 25-35 minutes depending on the thickness of your chicken breasts.
• NOTE. You can either spread mustard onto the top of each chicken breast OR make the suggested mustard Cream Sauce. *If you are prepping this ahead of time and baking the next day/later in the day, I recommend adding the mustard just before baking.

Notes

NOTE. You can either spread mustard onto the top of each chicken breast OR make the suggested mustard Cream Sauce. For years, all I did was spoon a bit of Grey Poupon Country Dijon onto each breast and then spread it around the top of the chicken breasts. People loved it. These days I prefer the mustard cream sauce since it mingles all over the stuffed chicken.

If you can not find the mustard I use, combine a Dijon with a whole grain seeded mustard for best results.

*If you are prepping this ahead of time and baking the next day/later in the day, I recommend adding the mustard just before baking.

You can add chopped water chestnuts, chopped jalapenos and or dried mushrooms to your filling to change things up.

Nutrition

Serving: 4servingsCalories: 501kcalCarbohydrates: 5gProtein: 28gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 163mgSodium: 341mgPotassium: 389mgFiber: 1gSugar: 3gVitamin A: 1417IUVitamin C: 2mgCalcium: 99mgIron: 1mg

Keyword Cream Cheese Spinach Stuffed Chicken, Stuffed Chicken Breast

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