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Spinach Stuffed Chicken


Rate this recipe 2.7/5 (6 Votes)


  • 4 chicken breasts, skin on, rinsed and dried
  • 2 boxes frozen spinach, steamed and cooled
  • 8 oz. pkg. cream cheese
  • 1/4 c. Parmesan cheese
  • 1/2 tsp. garlic powder (or to taste)
  • 2 tbsp. olive oil
  • 2 tbsp. rosemary


Level of difficulty Average
Cost Average budget


Step 1

Make a pocket of the skin by separating it, on one corner to bottom of breast. DO NOT DETACH SKIN FROM BREAST.

Step 2

Mix together in a mixing bowl. With a mixer, combine cream cheese, Parmesan cheese and garlic powder. Add in the spinach. Take a tablespoon and stuff the pocket full of spinach mixture.

Step 3

Place chicken breasts in a baking pan, and brush skin with olive oil. Sprinkle rosemary over the top of chicken breasts.

Step 4

Bake at 350°F for 30-40 minutes or until chicken is done (juices will no longer run pink).

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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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