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Chicken breast stuffed with cream cheese and spinach, topped with cheese, rosemary and parsley, on a white plate with gold utensils

Roasted Cream Cheese-Spinach Stuffed Chicken Breast

Servings 4
Author Beautiful Eats & Things


  • 4 boneless skinless chicken breasts -split open
  • 5 oz baby spinach leaves
  • 4 oz reduced fat cream cheese
  • 3 cloves garlic finely chopped
  • 1 tbsp onion powder
  • 1 tbsp poultry seasoning
  • 2 tsp dried or fresh rosemary
  • 1 tbsp olive oil
  • Salt/pepper to taste
  • 4 slices reduced fat swiss cheese


  1. Preheat oven to 365 degrees.
  2. Season chicken breasts with onion powder, poultry seasoning, rosemary, salt/pepper (as desired). Set aside.
  3. In a large skillet, on medium heat, add oil and sauté garlic until fragrant. Add spinach and sauté for about 1 min. Remove from heat and place in a medium bowl.
  4. Add cream cheese to spinach and stir until cream cheese is blended. It’s okay if there are cream cheese chunks in the mixture. Add salt/pepper to taste (as desired).
  5. Portion mixture evenly onto open chicken breasts and close chicken breasts. You may want to secure the opening with a toothpick to prevent mixture from spilling out while baking.

  6. Arrange chicken breasts in a shallow baking dish and bake for approximately 40-45 min or until chicken is thoroughly cooked.
  7. Place 1 slice of swiss cheese on top of each chicken breast and broil on high for about 3-5 minutes.
  8. When done, allow chicken to settle for a few minutes before serving.
  9. Enjoy!

Recipe Notes

Nutritional Information (1 chicken breast): Calories 307, Carbohydrates 4g, Fat 18g, Protein 47g, Saturated Fat 6g, Fiber 0g, Sugars 0.4g