6-Ingredient One-Pan Spinach & Cheese Stuffed Chicken Recipe by Melissa Vickers

Poultry Dinner
2 months ago
6-Ingredient One-Pan Spinach & Cheese Stuffed Chicken Recipe

Is there such a thing as too much cheese? Or a recipe that isn’t somehow improved with the addition of cheese? Here’s a simple one-pan chicken recipe that combines ingredients you probably already have in your refrigerator, and simmers them up into a fine dinner entrée!

The cheesy baked chicken recipe I used for inspiration here had parsley instead of spinach, and did not add cream cheese. But my variations sounded better to me. Serve with your favorite side dishes.

Cuisine: American 
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Servings: 4


  • 1 1/2 pounds thin-sliced chicken filets
  • 1 tablespoon mayonnaise
  • 1 tablespoon mustard
  • 1 cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • handful of fresh spinach, cut in small pieces
  • 1 - 2 tablespoons olive oil

Here’s how to make it:

  1. In small bowl, mix mayo and mustard. In another small bowl, mix mozzarella cheese, cream cheese and spinach.
  2. Use meat hammer to pound chicken to soften. Brush one side with mayo/mustard mix. Put a spoonful of cheese/spinach mix on one end of each piece, reserving about half of mixture. Roll up chicken.
  3. Heat olive oil in skillet with a lid. When hot, place rolled up chicken, with seam down. Brush with remaining mayo/mustard. Reduce heat to low, cover pan and cook for 35 minutes, or until chicken is cooked through.
  4. Add a spoonful of the rest of the cheese/spinach mix to each roll, cover pan and cook on low heat until cheese is melted.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Related Products on Amazon We Think You May Like:

Mayonnaise $3 & Up
Mustard $1 & Up
Olive Oil
Olive Oil $4 & Up
Skillets $10 & Up

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Elisa A. Schmitz 30Seconds
Yes to all the cheese, please. This chicken dinner sounds delicious! #yum
One pan chicken recipes are my go to.
Nan Chul Shin
Thanks for sharing this recipe.

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