Cream Cheese Spinach Stuffed Chicken for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: "Is you're chicken salad stellar? Do you make THE BEST rotisserie style chicken? Or do you stick to comfort foods like chicken and dumplings? Share your favorite chicken recipes for this event."

This was such a delicious stuffed chicken breast - we thoroughly enjoyed this dinner recently. The tomatoes on top with that golden brown cheese in particular make this an extra special and extra delicious meal!

I paired these fully loaded chicken breasts with some fried cabbage for a delicious meal, light on carbs, heavy on flavor! I really wished I'd made an entire sheet pan of just those cheese covered tomatoes; they were divine!

Favorite Chicken Recipes

  • Baked Buffalo Chicken Nuggets by Books n' Cooks
  • Chicken Fajitas by That Recipe
  • Cream Cheese Spinach Stuffed Chicken by Making Miracles
  • Creamy Artichoke Chicken Breast by Art of Natural Living
  • One Skillet Chicken and Noodles. by A Day in the Life on the Farm
  • Oven Fried Chicken Thighs by Cheese Curd In PAradise
  • Panko-Crusted Chicken with White Wine & Thyme Cream Sauce by Sweet Beginnings
  • Pesto Crusted Oven Fried Chicken by A Kitchen Hoor's Adventures
  • Sheet Pan Chicken with Sourdough Croutons and Bacon by Hezzi-D's Books and Cooks
  • Slow Cooker Chicken and Gravy by Blogghetti
  • Tandoori Chicken by Palatable Pastime
  • Teriyaki Chicken Fried Rice by The Freshman Cook

  • Cream Cheese Spinach Stuffed Chicken

    3 lbs chicken breasts
    1 10-oz package baby spinach, washed
    1 TBS minced garlic (jarred)
    1/2 cup mozzarella cheese (shredded, divided), more if needed
    2-oz cream cheese, room temperature
    1 medium tomato (sliced thinly into 2 slices per chicken breast piece)
    1 tsp salt
    1/2 tsp black pepper

    1. Preheat the oven to 450 degrees and line a baking sheet with foil or parchment paper, and spray with nonstick cooking spray - set aside.
    2. Cook the spinach on the stove in a medium pot with just a little water, stirring frequently, until it is fully wilted. Then place in a strainer and allow as much liquid to drain off as possible, squeezing the spinach several times to get the excess liquid out. 
    3. Place spinach in a medium bowl with the minced garlic, 1/4 cup shredded mozzarella, cream cheese, salt and pepper. Stir to combine.
    4. Cut slits horizontally into the chicken breasts to create a pocket, be careful not to go all the way through to the other side. If you have very large chicken breasts, cut them in half before creating pockets if needed / desired. Sprinkle both sides of the chicken with a little bit of salt and pepper.
    5. Divide the filling mixture between the pockets, stuffing gently but firmly. Arrange the chicken on the prepared baking sheet.
    6. Divide the sliced tomatoes over the tops of your chicken (cut more tomatoes if needed, this will depend on how many chicken pieces you end up with - 2-3 slices of tomato per chicken piece is about right).
    7. Divide remaining mozzarella over the tops of the chicken (more cheese, if needed!)
    8. Bake in the preheated oven for 20-30 minutes, until the internal temperature of the thickest piece (make sure to check the meat, and not insert meat thermometer into the filling) reaches 165 degrees.
    Recipe adapted from Wholesome Yum


    1. Oh my Rebekah....this sounds amazing. I might put mine on top of a bed of pasta.


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