Dairy Free Spinach Stuffed Chicken Breast
Juicy chicken breasts stuffed with garlicky wilted spinach, tangy sun-dried tomatoes, and a savory hit of nutritional yeast — this dinner looks and tastes like something you'd order at a restaurant, but it comes together in one oven-safe skillet. The nutritional yeast is the real secret here, delivering that rich, cheesy depth you'd normally get from cream cheese or parmesan without a drop of dairy in sight. Searing the stuffed breasts before they go into the oven locks in a gorgeous golden crust, while the roasting step ensures the chicken cooks through evenly to a safe 165°F. Smoked paprika on the outside adds a subtle warmth that plays beautifully against the bright, briny filling inside. This recipe serves four, making it a solid choice for a weeknight family dinner or a low-effort dinner party main that genuinely impresses. Store-bought stuffed chicken options are almost always loaded with butter or cheese, so having a reliable homemade version in your rotation is a real win. Let it rest for five minutes before serving and the filling stays perfectly tucked inside every slice.
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp olive oil, divided
For the filling
- 5 oz fresh baby spinach
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 2 tbsp nutritional yeast
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
Heat 1 tbsp of the olive oil in a large oven-safe 12-inch skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the baby spinach in batches and cook, stirring, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer the spinach mixture to a cutting board, let it cool for 5 minutes, then roughly chop it.
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