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Spinach and Cheese Stuffed Chicken Breast

I've been excited to share this delicious chicken dish since the night I first tried it; it is so good! This can be made in 30 minutes or less and can be made all in one pan, so it definitely would be a great weeknight option. Don't be intimidated by the stuffing part; you'll simply just be slicing the chicken on the top half of the breast and stuffing with the goods. It is easy, I promise! And if goat cheese isn't your favorite, most any cheese will do. Hope you enjoy!


  • 4 chicken breasts

  • 2 tbsp. olive oil

  • 4 c. fresh spinach

  • 1/2 tsp. garlic powder

  • 2 oz. goat, mozzarella, or cream cheese

  • 1 white onion, sliced

  • 8 oz. baby bella mushrooms, sliced

  • 1 tsp. thyme

  • 1 tbsp. balsamic vinegar

  • sea salt and black pepper, to taste


  1. Preheat the oven to 375 degrees.

  2. Cut 6 slits in each chicken breast, being careful not to slice all the way through. Then, drizzle half a tablespoon of olive oil over each breast and sprinkle with salt and pepper.

  3. In a large skillet, heat half a tablespoon of olive oil over medium-high heat. Add in spinach, season with garlic powder, and saute until wilted.

  4. Transfer the spinach to a bowl and add in the cheese of your choice. Stir to fully combine and then stuff each breast with the mixture.

  5. Add the final tablespoon of olive oil to the same skillet you were using and add in onions, mushrooms, thyme, balsamic vinegar, salt, and pepper. Saute until the onions caramelize and the mushrooms turn a golden brown.

  6. If your skillet is oven-proof, move the veggies to the side to make room for the chicken. Add the chicken to the skillet, making sure they aren't touching. (If your skillet isn't oven-proof, transfer the chicken, mushrooms and onions to a 9x13 glass baking dish.)

  7. Bake for 25-30 minutes or until the chicken is fully cooked.


*Makes 4 servings.
*Reduced-fat cream cheese used.
325 calories; 13g Carbs, 14g Fat, 41g Protein


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Original recipe and photos adapted from: