My spinach stuffed chicken is the ultimate stuffed chicken breast recipe, deliciously packed with gourmet flavor for a terrifically cozy meal everyone is sure to enjoy. Marinated and grilled chicken breasts are stuffed full of flavorful provolone cheese, baby spinach, garlicky shiitake mushrooms, and sun-dried tomatoes before a quick finish in the oven until golden and cheesy!
Chicken Stuffed with Mouthwatering Ingredients
Friends, do you ever look at that package of skinless, boneless chicken breasts parked in your fridge or freezer and think...
“What should I do with these?"
"How can I prepare these in a new and interesting way, and jazz 'em up?”
I've personally had that thought many times, and I'm excited to share the simple and delicious answer I've come up with...
When I'm looking to take my chicken breasts over the top and make 'em extra mouthwatering: I stuff 'em!
Let me tell you, preparing delicious stuffed chicken breasts is a breeze, and when you have a terrific and colorful combination of ingredients to use as your filling, dinner time becomes a bit of a gourmet affair.
My recipe here for spinach stuffed chicken doesn't just stop at spinach, because I also add creamy provolone cheese, garlic-sauteed shiitake mushrooms, and a little sprinkle of sweet and tangy sun-dried tomatoes to the filling, which creates absolutely delectable flavor results.
Easy to prepare anytime you feel like enjoying a slightly more gourmet take on chicken breasts, this spinach stuffed chicken breast recipe is sure to be a favorite pick whether you're preparing a casual weeknight meal or cooking for a slightly special gathering.
Definitely a winner-winner of a chicken dinner!

My Spinach Stuffed Chicken Breast Recipe
The key to making extra flavorful, extra delicious spinach stuffed chicken is to season things every step of the way.
That means first marinating the skinless, boneless chicken breasts with some simple-yet-savory ingredients to impart even more flavor to them, before they're stuffed.
For my marinade I use a combo of olive oil, Italian seasoning, lemon zest and lemon juice, salt and pepper, granulated garlic, plus paprika.
I allow for a short 20 minutes of marination when I just want to get dinner on the table, or go as long as 24 hours when I'm prepping this scrumptious chicken recipe ahead, for the next day.
Then, it's all about a quick trip to the grill pan, stuffing the breasts, and finishing them in the oven!
Here's a quick peek at my spinach stuffed chicken recipe: (or just jump to the full recipe...)
- While my chicken breasts marinate in a zesty combination of ingredients, I saute my shiitake mushrooms with some garlic for a few minutes just until golden, and set those aside for a moment.
- After the chicken has marinated, I very quickly grill the chicken breasts in my grill pan, just until golden and juicy, yet not cooked through.
- To stuff my chicken breasts, I cut large pockets into the thickest part of the breasts, and then carefully and gently stuff those pockets with my delicious filling of provolone cheese, spinach, sauteed mushroom, sun-dried tomatoes and herbs.
- I then secure my stuffed chicken breasts with toothpicks, and place them onto a baking sheet and into the oven for a few moments until ooey-gooey, juicy, and completely cooked through.

Recipe
Spinach Stuffed Chicken
by Ingrid Beer

This spinach stuffed chicken has a gourmet twist with the additions of provolone cheese, garlicky shiitake mushrooms, and sun-dried tomatoes!
Category: Entree
Cuisine: American
Yield: Serves 4
Nutrition Info: 411 calories (per stuffed chicken breast)
Prep Time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Ingredients:
- 4 skinless, boneless chicken breasts
- Olive oil
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon Italian seasoning
- Salt
- Black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 ½ ounce package shiitake mushrooms, sliced
- 2 cloves garlic, pressed through garlic press
- 4 slices of Provolone cheese
- 1 cup fresh baby spinach leaves
- ¼ cup sun-dried tomatoes (packed in olive oil, preferably)
- 4 tablespoons flat-leaf parsley, chopped, divided use
- 1 lemon, sliced into 4 circles for garnish
- 2 tablespoons toasted pine nuts
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have ready and organized for use.
- Preheat the oven to 400 degrees, and line a baking sheet with foil.
- To marinate the chicken breast, place them into a bowl or onto a large plate and add about 1 tablespoon of the olive oil, the lemon zest and juice, the Italian seasoning, a good pinch of salt, of good pinch of pepper, the garlic powder and the paprika, and toss to coat. Allow the chicken to marinate for about 20 minutes (or even overnight if preparing ahead).
- While the chicken marinates, place a medium-size pan over medium-high heat and add about 2 tablespoons of the olive oil; once hot, add the sliced shiitake mushrooms, and once the mushrooms begin to soften, add the pinch of salt and the pinch of black pepper, plus the 2 cloves of pressed garlic to the pan, and sauté quickly for about 1-2 minutes, until slightly golden. Remove the mushrooms from the pan and set aside until ready to use for the filling.
- Once the chicken breasts are marinated, heat a grill pan on medium-high heat; once very hot, add a drizzle of olive oil and add the marinated chicken breasts to the grill pan. Cook the chicken breasts for only 3 minutes per side, or until golden brown on the outside. (The chicken should not be cooked through at this point.)
- Remove the chicken from the grill pan, and when cool enough to handle, make a large slit into the thickest part of the breast to create a deep pocket, taking care not to slice all the way through the breast.
- Next, stuff each breast with a slice of the Provolone cheese, a few leaves of the baby spinach, a spoonful of the sun-dried tomatoes, a spoonful of the sautéed shiitake mushrooms, and a pinch of the chopped parsley.
- Secure each breast by using 2 toothpicks to hold the breast closed, and place each spinach stuffed chicken breast onto the foil lined baking sheet. Place into the oven and bake for about 8-10 minutes, until the chicken is cooked through and the cheese is melted. Remove the chicken from the oven and remove the toothpicks.
- Garnish each spinach stuffed chicken breast with a slice of lemon, a sprinkle of pine nuts, plus a sprinkle of the chopped parsley, and serve while hot with a green salad, or your favorite sides.
Tips & Tidbits for my Spinach Stuffed Chicken:
- Opt for smaller chicken breasts: These days it seems like the pre-packaged chicken breasts are extra large, so if you can find slightly smaller, organic, skinless and boneless chicken breasts, those will be best. This way, the breasts, once stuffed, are just the right size portion for individual servings.
- Shiitake mushrooms, or your favorite variety: I just adore the flavor of shiitake mushrooms, but you can easily substitute cremini mushrooms or even traditional button mushrooms—whatever you have on hand or prefer. A quick saute with some garlic will make any type of mushroom extra tasty!
- Fresh baby spinach leaves: There's no need to pre-cook your spinach here, as it will beautifully wilt right into the cheesy filling as things finish up cooking in the oven. So just add fresh, raw baby spinach leaves right into your filling.
- Oil-packed sun-dried tomatoes for flavor: Oil-packed or oil-marinated sun-dried tomatoes are a nice option for this spinach stuffed chicken filling, and add a touch more flavor. But feel free to use oil-less sun-dried tomatoes if that is what you can find, and perhaps rehydrate them for 5 minutes in hot water to soften them up.
Craving more delicious recipes such as this one? Check out this Southwest Stuffed Chicken Breasts, this Parmesan Crusted Chicken, this Coconut Chicken, this French Onion Chicken, or this Grilled Chicken Sandwich with Pesto!
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!
Monsterscircus
That's both a summer dish and confort food, so lovely stuffed chicken. Have a lovely Day and Thanks for the inspiration!
thecozyapron
Yes, you got my intention with this dish — summer comfort. Enjoy your weekend!
Villy @ For the love of Feeding
Wonderful dish!!
thecozyapron
Hope all's well in Barcelona, Villy!
Katie | Healthnut Foodie
Beautiful photos!
Claire
This recipe is oozing with love, wanna try it now! 🙂
Rebecka
Wow, that looks great and not too hard 🙂 Excited to try it. Thanks!!
Yammie @ Yammie's Noshery
I just found your blog through foodgawker. You have so many great recipes on here and your photography is fabulous!
Logan
Made this last night for dinner! Absolutely delicious! I've made every recipe you've posted (my other half thanks you because of it). This is one of my favorites!
Thank you for all your wonderful recipes!
Logan
thecozyapron
Thanks, Logan! I'm so glad you both enjoyed it, and by the way, can I say "WOW"? You've made every recipe I've posted? I can't begin to tell you how cool I think that is. You and folks like you are why I recipe develop and write in the first place; to have you come back to share that with me, means the world. Thank YOU, and I hope you continue to come back and enjoy the recipes.
teri@managedmacros
Very impressive looking meal!!! Well done!!!
chrisnick
I made this dish today.....it was really good! I loved the sun dried tomatoes in this dish...it added such great sweetness to the savory chicken. It was great.
The Cozy Apron
Thank you! So glad you got that little note of "sweetness" from the sun-dried tomatoes; they're really nice to use when fresh tomatoes would be a little too juicy for a particular dish. Glad you enjoyed this!
JODY
Looks delish, doing it tonight! would it be okay to marinate the chicken even longer?
The Cozy Apron
Hi Jody! Yes, if you have the time, marinate the chicken longer! (Longer is always better.) I hope you have fun preparing this recipe tonight, and thanks for stopping by!
Fiffy
Did you bake it uncovered? And can i use glass dish instead of a foil covered pan?
The Cozy Apron
Hi Fiffy, yes—I baked these uncovered. And you can certainly use a glass dish instead of a pan; however, I would line it with some parchment or foil for easier cleanup. Hope you enjoy!
Jeanie
Can the stuffed chicken breast be frozen?
The Cozy Apron
Hi Jeanie, since I've never tried this, the honest answer is that I'm not sure; but I don't see why you couldn't do this- just allow the stuffed breasts to defrost in the fridge (until thoroughly defrosted) for a couple days before finishing in the oven. Hope you enjoy!
Kathy
Amazingly moist, delicious and satisfying...I substituted herbs de Provence for Italian seasoning (thought I did but I didn’t have any). After creating a pocket, I decided to put everything together (sautéed mushrooms & garlic, baby spinach, sundried tomatoes and chopped it up. After inserting the bed of provolone , the chopped mixture went on topic was delicious!!
The Cozy Apron
Hi Kathy, so glad you enjoyed! Herbs de Provence are actually a wonderful sub-in for the Italian seasoning, so you did well there. I appreciate you coming back to share your experience!
Kathy
This recipe is a total keeper...
Kathy
Edit: on top and it was delicious...