Chicken breast is a staple dinner in my house, but it can get dry and boring if you make it the same way every week.

That is why I love making this dairy free spinach stuffed chicken breast when I want something special on a weeknight.

Most stuffed chicken dishes are packed with heavy cheese, which does not work well if you cannot eat dairy.

This version uses a plant based cream cheese mixed with spinach and garlic, so you still get a rich and creamy center.

It is simple to put together, cooks in one pan, and keeps the meat tender and juicy all the way through.

Why This Recipe Is a Keeper

Creamy Dairy Free Texture – The rich dairy-free filling melts inside the chicken for an amazingly creamy texture in every bite.

Incredibly Juicy Chicken – Searing first keeps all the moisture inside so your chicken breasts never turn out dry.

Bold Italian Flavor – Tangy sun-dried tomatoes, garlic, and herbs bring vibrant flavor to every single forkful.

Authentic Cheesy Taste – Nutritional yeast gives the spinach filling a wonderful cheese flavor without using any real dairy.

Here’s What You’ll Need

For the Filling

4 oz Dairy Free Cream Cheese, Softened
1 cup Frozen Chopped Spinach, Thawed And Squeezed Dry
1/4 cup Sun Dried Tomatoes In Oil, Chopped
2 Garlic Cloves, Minced
2 tbsp Nutritional Yeast
1/4 tsp Red Pepper Flakes
1/4 tsp Salt

For the Chicken

4 Boneless Skinless Chicken Breasts (About 8 oz Each)
2 tbsp Olive Oil
1 tsp Paprika
1 tsp Garlic Powder
1/2 tsp Italian Seasoning
1 tsp Salt
1/2 tsp Black Pepper

How to Make It

Step 1

Preheat the oven to 400°F.

Step 2

In a bowl, mix the dairy free cream cheese, spinach, sun dried tomatoes, garlic, nutritional yeast, red pepper flakes, and salt until well combined.

Step 3

Slice a deep pocket into the thick side of each chicken breast, stopping about 1/2 inch from the other edges so the filling stays inside.

Step 4

Spoon the filling into each pocket and secure the openings with toothpicks. Rub the chicken with 1 tablespoon of the olive oil and season all over with paprika, garlic powder, Italian seasoning, salt, and pepper.

Step 5

Heat the remaining olive oil in a large oven safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden.

Step 6

Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F.

Step 7

Rest for 5 minutes, remove the toothpicks, and spoon the pan juices over the top before serving.

Recipe Tips

Squeeze The Spinach Well

You really need to squeeze all the extra moisture out of your frozen spinach. I use a clean kitchen towel or paper towels to press as much water out as possible before mixing it.

If you leave the water in, the filling will become watery and runny. Getting the spinach very dry keeps the filling thick and creamy inside the chicken.

Use A Sharp Knife For Pockets

I recommend using a sharp, thin-bladed knife to cut the pocket in your chicken. Carefully slide the blade into the thickest part of the breast to create an even opening.

Try not to cut all the way through to the other side or the bottom of the chicken. Keeping the edges sealed helps the filling stay inside while the meat cooks.

Soften The Cream Cheese

You will get the best results if your dairy-free cream cheese is at room temperature before you start mixing. It makes combining the spinach and seasonings much easier and smoother.

If the cream cheese is too cold, you might have to mix it harder, which can break down the texture of the spinach. A soft base ensures every bite has that perfect creamy consistency.

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