Mediterranean Creamy Spinach Stuffed Chicken Breast

Time: 40–45 minutes
Servings: 3–4

This Mediterranean Creamy Spinach Stuffed Chicken Breast is a restaurant-style dish made right at home. Juicy chicken breasts are filled with a flavorful mixture of spinach, cheeses, roasted red peppers, and sun-dried tomatoes, then pan-seared and finished in a creamy sauce. It’s rich, savory, and full of Mediterranean charm—perfect for a cozy dinner or when you want something impressive without too much effort.

Ingredients

For the Chicken and Stuffing:

Boneless, skinless chicken breasts

Fresh spinach, wilted and chopped

3 tbsp cream cheese

½ cup mozzarella cheese, shredded

¼ cup feta cheese, crumbled (optional, for Mediterranean flavor)

2 tbsp roasted red peppers, chopped

2 tbsp sun-dried tomatoes, chopped

2 cloves garlic, minced

1 tbsp olive oil

For Seasoning and Sauce:

Kosher salt, to taste

Black pepper, to taste

1 tsp dried oregano

½ tsp onion powder

½ tsp garlic powder

½ tsp paprika

½ cup heavy cream

1 tbsp olive oil (for searing)

Instructions

Prepare the Chicken

Preheat oven to 375°F (190°C).

Pat chicken breasts dry with paper towels.

Using a sharp knife, carefully cut a pocket along the side of each breast, being sure not to cut all the way through.

Season both sides of the chicken lightly with salt, pepper, paprika, oregano, garlic powder, and onion powder.

Make the Stuffing

In a medium bowl, combine cream cheese, mozzarella, feta, spinach, roasted red peppers, sun-dried tomatoes, and minced garlic. Mix until smooth and evenly combined.

Stuff each chicken breast with a generous amount of the mixture. Use toothpicks to secure if needed.

Sear the Chicken

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Sear the chicken for 3–4 minutes per side, until golden brown.

Remove from heat and set chicken aside on a plate.

Make the Creamy Sauce

In the same skillet, lower the heat and pour in the heavy cream.

Scrape up any browned bits from the pan to build flavor.

Simmer for 2–3 minutes until slightly thickened.

Bake and Finish

Return the seared chicken breasts to the skillet and spoon some of the sauce over them.

Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is fully cooked through (internal temperature 165°F / 74°C).

Serve

Remove toothpicks and spoon the creamy sauce over the top.

Serve warm with rice, roasted potatoes, or a simple salad.

Tips

Preparing the Chicken

Uniform Thickness: Pound the chicken lightly before cutting the pocket so it cooks evenly. Thicker parts can stay raw if not evened out.

Cut Carefully: Make a deep pocket but leave about ½ inch uncut around the edges to prevent the filling from leaking out.

Secure the Filling: Use toothpicks or small skewers to close the pocket if it looks overstuffed.

Stuffing Tips

Wilt the Spinach Properly: Sauté fresh spinach just until it softens, then squeeze out excess water before mixing—it keeps the filling creamy, not watery.

Cheese Options:

Cream cheese gives body and creaminess.

Mozzarella adds stretch and melt.

Feta gives that tangy Mediterranean flavor.
You can adjust the amounts based on your taste.

Add-ins: Roasted red peppers and sun-dried tomatoes provide sweetness and umami. You can also include chopped olives or artichoke hearts for more Mediterranean flair.

Cooking Tips

Searing: A quick sear locks in juices and adds a golden crust. Don’t move the chicken too early—let it form a nice brown surface before flipping.

Pan to Oven: If you don’t have an oven-safe skillet, transfer everything to a baking dish after searing.

Check Doneness: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C).

Making the Sauce Creamy and Flavorful

Deglaze the Pan: After searing, use the cream to scrape up any browned bits. That’s where most of the flavor comes from.

Thicker Sauce: If you prefer a richer sauce, stir in a spoonful of cream cheese or grated Parmesan while simmering.

Add a Mediterranean Touch: Mix in a squeeze of lemon juice or a pinch of crushed red pepper for brightness and depth.

Serving Ideas

Sides: Serve with lemon rice, roasted potatoes, or couscous. For something lighter, pair it with a Mediterranean salad or sautéed green beans.

Presentation: Slice the chicken slightly before serving to show off the creamy, colorful filling.

Variations

Spinach & Artichoke Version: Swap roasted red peppers for chopped artichoke hearts.

Mushroom Lovers: Add finely chopped mushrooms to the filling for a hearty twist.

Low-Carb Option: Skip the sauce and serve the stuffed chicken with a side of grilled veggies or cauliflower rice.

Grilled Version: Stuff and secure the chicken, then grill over medium heat for about 7–8 minutes per side, finishing with a drizzle of olive oil and lemon.

Q&A

Q: Can I prepare the stuffed chicken ahead of time?
A: Yes. You can stuff the chicken, cover it, and refrigerate it for up to 12 hours before cooking. When ready, bring it to room temperature for 15–20 minutes before searing and baking.

Q: Can I use frozen spinach instead of fresh?
A: Absolutely. Just thaw it completely and squeeze out as much water as possible before mixing it with the other filling ingredients.

Q: How can I make this lighter?
A: Use light cream cheese and substitute half of the heavy cream with milk or Greek yogurt. The dish will stay creamy but with less fat.

Q: What if I don’t have feta cheese?
A: You can replace feta with goat cheese for a similar tang or skip it and add a bit more mozzarella for a milder flavor.

Q: Can I make it without an oven?
A: Yes. After searing the chicken, reduce the heat to low, cover the pan, and let it cook on the stovetop for about 12–15 minutes. Add the cream sauce during the last few minutes to let everything blend together.

Nutrition

(per serving, approximate)

Calories: 470–500

Protein: 45g

Carbohydrates: 6g

Fat: 28g

Fiber: 2g

Sodium: 780mg

Sugar: 3g

(Values may vary depending on cheese and sauce quantities.)

Conclusion

This Mediterranean Creamy Spinach Stuffed Chicken Breast is the perfect mix of comfort and sophistication. The creamy filling, filled with spinach, cheeses, and sun-dried tomatoes, gives every bite a burst of Mediterranean flavor, while the pan-seared crust keeps the chicken juicy and golden. It’s hearty yet elegant, easy enough for a weeknight but impressive enough for guests. Serve it with a light salad or rice, and you’ve got a meal that feels both indulgent and balanced.