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Delicious chicken rolls with spinach and cream cheese. Spinach cream cheese stuffed chicken breast with panko parmesan breadcrumbs are rolled up and baked. An easy everyday dinner or perfect for entertaining!
Winner winner chicken dinner! And this stuffed chicken breast dinner is definitely a winner.
This recipe was inspired by my mother-in-law. She’s the one that introduced me to these – a.k.a my most favoritest meal ever, amongst other things. She makes a mean version of this stuffed chicken breast. She had us over for dinner one night when she made this and it was a hit before it even made it onto our plates. Just one look at all that crispy stuffed chicken breast oozing with cream cheese, was enough to make have us all falling in love. Not to mention the garlicky, bubbly, cheesy smell that tormented us the 45 minutes it took to bake them.
Anees especially loved this protein packed, cheesy dinner. So much so that I had a moment of guilt for sometimes making food that’s sometimes too out of the box for my hubby (see: baked quinoa falafel and mediterranean pearl couscous salad). And although he’d never say it, I just knew I had to feed this man a chicken breast that was loaded with cheese and crispy all over. It needed to be done.
But fear not – this meal isn’t all cheese and chicken. Lots of it, but not all. It’s also packed with my favorite super veggie – spinach. Baby spinach, garlic, and scallions are chopped and mixed with cream cheese along with seasonings. Your insides will thank me. And we’ve got more parmesan (or asiago) cheese and panko breadcrumbs coating the outside of the chicken with cream cheese and swiss (mozzarella would be good too) on the inside. This meal is going to make you a dinner making queen (or king). Because, that is what you are.
So here’s how it’s goin’ down. You first mix up the spinach and cream cheese filling. For that, you toss the cream cheese, baby spinach, garlic, scallions, red pepper flakes, and salt and pepper into a bowl. Use a spatula to combine everything.
Then comes the messy/fun part. We’re gonna beat that chicken breast. Get out that meat mallet, think of something you absolutely cannot stand and go to town on that chicken breast! Try not to get so angry that you tear holes. Those are no fun to deal with later. Scoop some of that spinach and cream cheese mixture into the chicken breast, top with a little swiss cheese (or mozzarella) and roll those babies up. Use tooth picks to secure and close up the ends. Make sure none of that cheesy goodness has a chance to get out. Roll the stuffed chicken breasts around in the beaten eggs and then in the seasoned panko breadcrumbs. Spritz with cooking spray and let them bake for 40 – 45 minutes.
This meal has ‘perfect summer chicken dinner’ written all over it. The fresh baby spinach, aromatic garlic, and lets not forget the cheese. This recipe is perfect for any day of the week and for entertaining!
Spinach Cream Cheese Stuffed Chicken Breasts
Ingredients
For the spinach and cream cheese filling:
- 4 ounces cream cheese light is fine but don't use fat free
- 1/2 cup packed baby spinach, chopped
- 2 scallions thinly sliced
- 3 cloves 1 tablespoons fresh garlic, minced
- 1/2 jalapeno minced (optional)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the stuffed chicken breasts:
- 4 boneless skinless chicken breasts
- 4 slices of swiss cheese or mozzarella
- 2 eggs lightly beaten
- 1 1/2 cups Panko bread crumbs regular or whole wheat
- 1/2 cup freshly grated parmesan cheese or asiago cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
For the spinach and cream cheese filling:
- In a medium bowl, combine all the ingredients. Use a rubber spatula to make sure all the ingredients are mixed throughout.
For the stuffed chicken breasts:
- Place a rack near the center of the oven and preheat the oven to 350 degrees F. Place a piece of parchment paper or a silicone mat in a baking sheet and set aside.
- Butterfly the chicken breast and using a meat mallet or rolling pin, flatten each chicken breast to about a 1/2 inch.
- Spread a quarter of the mixture onto each chicken breast; top each with swiss cheese. Carefully roll up the chicken and secure with toothpicks.
- Place the beaten eggs in a shallow dish. In another shallow dish, combine Panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture.
- Place chicken on the prepared baking sheet. Bake 40-45 minutes or until chicken is no longer pink in center and the outside is golden brown. Serve warm.
Notes
- Make sure to remove toothpicks before eating.
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This is delicious I just tried it! Thank you for this recipe!! Can’t wait to try some others!
I made the cream cheese spinach stuffed chicken for my family last night. Great idea to use panko and cheese (I grated an aged gruyere instead of parm). I used about twice the amount of spinach and a bit less cream cheese. Everybody loved it! Great way use up some spinach that might be a bit over the hill. We’ll make this one again!
I made this tonight and it was absolutely delicious. I loved the little ‘bite’ from the pepper jack and the red pepper flakes. I didn’t have jalapeños, so I omitted, but I’ll make sure to use them next go around. This is definitely a keeper.
This looks fabulous! What I don’t understand is, do I cut open the chicken breasts to stuff them or do I put the filling on top and fold them over? What does it mean to “roll them up”? Thank you so much!
You stuff the chicken breast. Hope you enjoy it Stephanie!
Yummo! It’s easy, but it does take prep time. Very good recipe, I recommend it to anyone. Sadly I went a little heavy handed on the garlic, but at least I won’t have to worry about vampires! I also was a bit messy with pounding the chicken, but once you wrap it & coat it, it doesn’t really matter. I didn’t have a problem with the cheese oozing out.
We love this, I even took some to my parents to try, they love it, just printed out the recipe for mom. Followed directions mostly, only used frozen spinach and pressed out the juices into paper towel. Amazing dish!
I made this a few weeks ago and we LOVED it! My husband has asked me to make it tomorrow night for when we have company over. I wondering if this can be made or at least prepared ahead? Something has come up and it looks like I’ll be stuck at that place until 6,and our friends come over at 6. I’m wanting my husband to just stick it in the oven when he gets ball from work so it’s all done by the time I get home.
Hmm. I haven’t tried making them ahead of time myself, but I suppose if you were to make them that morning or perhaps the night before and then refrigerate them, that could work. The only thing is i’m just a little worried about the panko breadcrumbs becoming slightly soggy from sitting in the fridge.
Holy cow this was incredible!! Made it for my very picky husband and he devoured it then he gave me a high five and said it was probably one of the best meals I’ve made in a while! Lol I wrote the recipe down and will definitely make this again and again! Thank you!
Just wondering if you know the nutritional value of this meal? Caloric content? It’s looks and sounds so delicious!
Hi Melody, I don’t have the caloric content off hand, but you can plug the recipe into Myfitnesspal.com and get everything you’re looking for on there!
This sounds delicious so I’m going to make it tomorrow night. I already have fat free cream cheese in my fridge so I was curious as to why you are against using it?
Hi adrian,
I’d suggest using regular or low fat cream cheese because fat-free cream cheese has a very different texture than the regular stuff. It’s more firm and will not melt as nicely with the spinach mixture as the regular stuff will. Hope that helps!
Thanks for the advice!
Made this tonight for the 1st time. Loved it and will make it again for sure. I question. Do you spread the mixture all over or just leave it in one spot. Mine didn’t have as much mixture as your picture. Thanks
Glad you enjoyed it! I spread the mixture out a bit, Lisa, so that you get the mixture throughout.
mmm looks delicious .but please can you tell me how much calories for his dish . and i would love if you can in each recipe to mention the number of calories and thank you
Hi Nina, If you’d like the calories for any of the recipes on the blog, you can simply plug the recipes into http://www.myfitnesspal.com. Hope that helps! 🙂
I have made this 3 times. I don’t stuff the chicken, though. I make the stuffing in the sauce pan, fixing the chicken according to the recipe. When the chicken is done I pour the sauce over the chicken and top that with cheese.
Easy and delicious!
Thanks for sharing your tips, Tammie!
Can’t wait to try this dish can I use reg spinach instead of baby spinach anyone
Personally, I feel that regular spinach releases too much water during the baking process, but if you try it, i’d love to hear your results.
I made this tonight and it was delicious! Easy to prepare and make and everyone loves it! I will definitely be adding this to my list of favorite weeknight recipes, can’t wait to make it again!
Substitute for Pablo panko???
I made a few changes, like we didn’t bread it. I had extra filling so I laid it over the breasts before popping them in the oven and then I put thin slices of swiss over that. Delicious! Served with a purple & white potato salad on the side…. so yummy! Thanks for the rec!
This was the best recipe I’ve tried in a while and I cook a lot. Rave revues from the family. Def. a keeper.
It’s amazing! Second time I am making it tonight… 🙂
Thanks Rachel!! Enjoy! =)
Where from it originate???? Pls give a name. ghoshmanash888@gmail.com
One of the best chicken recipes I have tried in a very long time! There were NO leftovers and in fact my VERY picky husband AND son requested me to make more! Thanks so much!
Alright! So happy to hear that! 🙂
This is delicious I just tried it! Thank you for this recipe!! Can’t wait to try some others!
So glad you enjoyed it Liz!