Juicy chicken breasts are filled with a creamy mixture of cottage cheese, spinach, and melty mozzarella, then baked to perfection with a layer of rich tomato sauce in this delicious Cottage Cheese and Spinach Stuffed Chicken recipe. It’s a simple, wholesome dish that’s satisfying, packed with flavor, and perfect for a weeknight dinner!
Cottage cheese has always been a staple in my kitchen. I know it can be a love-it-or-leave-it kind of ingredient, but hear me out! It’s such a powerhouse of protein and creaminess, and when you use it in recipes like this, it’s practically invisible! I love using Hiland Dairy cottage cheese to make Breakfast Casserole, Mac and Cheese, and even a flavorful Caprese Dip and I know you’ll love it in this easy stuffed chicken recipe!
For this simple dinner, tender chicken breasts are filled with a creamy mixture of cottage cheese, spinach, mozzarella, and a touch of garlic, then baked in a rich tomato sauce until bubbly and golden. It’s a full meal in one dish that pairs perfectly with pasta, veggies, or a simple salad, making it versatile and easy for a weeknight or a slower Sunday meal.
High Protein: This recipe is packed with protein from the chicken and cottage cheese, making it a great option for a satisfying and nutritious meal.
Pair with Anything: Serve it with pasta, a fresh salad, roasted veggies, or even crusty bread for a complete dinner.
Creamy and Flavorful: The cottage cheese adds a creamy texture that blends really well with spinach, mozzarella, and tomato sauce.
Simple Ingredients: There are no fancy ingredients required to make this meal. Just a handful of healthy foods!
Boneless Chicken Breasts – These provide a tender and juicy base for the creamy filling. Make sure they’re large enough to slice and stuff easily!
Salt & Pepper – Simple seasonings that bring out the natural flavors of the chicken and balance the richness of the filling.
Olive Oil – Used to sauté the spinach and garlic so it brings out the natural flavors.
Fresh Spinach – Adds a pop of color and a boost of nutrients to the filling.
Minced Garlic – A little garlic goes a long way, giving the spinach mixture a warm, aromatic flavor.
Cottage Cheese – Makes the filling creamy and adds a protein boost without overpowering the other flavors.
Shredded Mozzarella – Melts beautifully both in the filling and on top, creating that cheesy pull with every bite.
Egg – Acts as a binder for the filling, helping it stay creamy and cohesive as it cooks.
Spaghetti Sauce – Adds a tangy, savory layer that complements the cheesy, creamy filling and keeps the chicken moist while it bakes. Buy your favorite jarred sauce, or make your own!
Prepare for Baking: Preheat your oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray.
Slice the Chicken Breasts: Using a sharp knife, carefully slice into the side of each chicken breast to create a pocket. Do not cut all the way through to keep the filling inside while baking. Sprinkle the chicken with salt and pepper on both sides to season it, then set aside on a clean plate.
Sauté the Spinach and Garlic: Heat a medium sauté pan over medium heat and drizzle with olive oil. Once the oil is warm, add the fresh spinach, minced garlic, and a generous pinch of salt. Stir occasionally and cook until the spinach has wilted about 2 minutes. Remove the pan from the heat and let the spinach cool slightly.
Prepare the Cottage Cheese Filling: In a medium mixing bowl, combine the cottage cheese, ½ cup shredded mozzarella cheese, egg, a pinch of salt, and a dash of pepper. Stir everything together until the mixture is smooth and well combined. Add the cooled spinach mixture and gently mix until evenly incorporated.
Stuff the Chicken Breasts: Spoon the prepared cottage cheese and spinach mixture into the pockets of the chicken breasts, filling them generously. Secure the openings with toothpicks to keep the filling inside during cooking. If you have leftover filling, spoon it over the tops of the stuffed chicken for extra flavor.
Assemble in the Baking Dish: Place the stuffed chicken breasts in the prepared baking dish. Pour the spaghetti sauce evenly over the chicken, making sure it coats the tops and surrounds the chicken for added moisture.
Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the chicken to cook through.
Add the Mozzarella and Bake Again: Remove the dish from the oven and carefully uncover it. Sprinkle the remaining shredded mozzarella cheese generously over the tops of the chicken. Return the dish to the oven, uncovered, and bake for an additional 20 minutes.
Rest and Serve: Remove the baking dish from the oven and let the chicken rest for about 5 minutes. Plate the stuffed chicken and pair it with your favorite side dishes, such as pasta, roasted vegetables, or a simple green salad. Enjoy!
Use a sharp knife when slicing the chicken breasts to create clean pockets without tearing the meat. This makes stuffing easier and helps the filling stay in place.
Allow the spinach mixture to cool slightly before mixing it with the cottage cheese and egg. Hot spinach could partially cook the egg, making the filling harder to combine.
Pat the chicken breasts dry with a paper towel before seasoning to help the salt and pepper stick better. This also helps the chicken brown slightly if exposed during baking.
If the chicken breasts are thick, pound them gently with a meat mallet before slicing to create even thickness.
Use a sturdy toothpick to secure the chicken after stuffing. Insert it at an angle to hold the opening tightly closed while it bakes.
Shred the mozzarella cheese yourself instead of using pre-shredded cheese. Freshly shredded cheese melts more evenly and creates a smoother, creamier topping.
Check the internal temperature of the chicken with a meat thermometer, aiming for 165°F (74°C) to make sure it’s fully cooked without being overdone.
Let the chicken rest for 5 minutes after baking to lock in the juices. This small step keeps the chicken tender and juicy when sliced.
For even cooking, arrange the chicken breasts in the baking dish with a little space between them. This allows the heat and sauce to circulate around each piece evenly.
Veggies: Feel free to swap out the spinach for kale, arugula, or other greens. You can also add sundried tomatoes, shredded zucchini, or sautéed mushrooms to pack in extra nutrients and flavor.
Cheese: Swap the cottage cheese for ricotta if you want a filling with classic Italian flavor. You can also use a mix of provolone and Parmesan instead of mozzarella for a sharper, bolder flavor.
Herbs: Incorporate fresh herbs like basil or oregano into the filling to add a pop of herb flavor that pairs perfectly with the tomato sauce.
Meat: Try using chicken thighs instead of breasts. Thighs stay moist and tender, making them a great choice for this recipe as well.
Sauce: Switch out the spaghetti sauce for alfredo or vodka sauce to change up the flavor and texture.
Storing: Store leftover cooled and cooked chicken in an airtight container in the refrigerator for up to 4 days.
Freezing: To freeze, wrap each cooked and cooled chicken breast tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months, and let thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in a preheated oven at 350°F, covered with foil, for 15-20 minutes until warmed through.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Thaw it completely, squeeze out any excess water, and use about 1 cup as a substitute for fresh spinach.
Can I prepare this recipe ahead of time?
Yes! Stuff the chicken, cover it and store it in the refrigerator for up to 24 hours. Add the sauce just before baking to keep the chicken moist.
What’s the best way to slice the chicken breast for stuffing?
Lay the chicken breast flat on a cutting board and carefully slice a pocket into the side with a sharp knife, stopping about ¾ of the way through.
How do I keep the filling from leaking out during cooking?
Secure the chicken pockets with sturdy toothpicks and avoid overfilling. Make sure the edges of the pocket are tightly sealed.
A delicious mix of cheese, spinach and Hiland Dairy Cottage Cheese all packed into a nice little chicken pocket. Topped with tomato sauce and cheese. Such an easy, healthy and delicious dinner.
1 pound boneless chicken breasts
Salt
Pepper
Olive Oil
Spinach, 8 ounce bag
1 Tablespoon minced garlic or powder
½ cup Hiland Dairy Cottage Cheese
1 Cup Shredded Mozzarella Cheese
1 egg
1 cup spaghetti sauce
Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick spray.
Slice the middle of the chicken breast on the side to make a pocket that you will stuff the spinach mixture in. Sprinkle salt and pepper over top of the chicken and set aside.
In a medium saute pan on medium heat, drizzle olive oil and heat.
Add the spinach, garlic and a large pinch of salt. Cook and stir until spinach is wilted down. About 2 minutes. Remove from the heat and let cool for a few minutes.
In a medium bowl, combine the cottage cheese, ½ cup mozzarella cheese, egg, salt and pepper. Mix and then add cooked spinach and combine.
Spoon cottage cheese mixture into the chicken breast pockets. Hold closed with a toothpick. Spoon remaining cottage cheese mixture over the chicken breasts.
Pour spaghetti sauce over the chicken breasts and then cover the baking dish with foil.
Bake covered for 25 minutes. Remove from the oven, uncover and sprinkle the remaining mozzarella cheese over the chicken breasts. Bake again, uncovered for another 20 minutes.
Remove from the oven and let sit for about 5 minutes. Serve with pasta, veggies or your favorite side. Enjoy!
Use toothpicks to keep the chicken together after you pack it, you can keep those in during backing and remove before eating.
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