Pepper Jack & spinach stuffed Cajun chicken is really easy, really impressive, and really delicious! Cajun seasoning and panko breadcrumbs give the stuffed chicken a crispy coating with a bit of heat for an unforgettable bite!
Stuffed chicken breasts are such a fun way to spice up your chicken rotation with tons of extra flavor. They’re like a fun little surprise depending on what’s going on, on the inside!
You can roll them up or fold them in half, but either way the key to preventing the filling from coming out is the use of toothpicks. Don’t be shy with how many you use, so make sure you’ve got some handy.
These Cajun stuffed chicken breasts are made by rolling sautéed spinach and Pepper Jack cheese in a chicken cutlet, coating it in Cajun seasoned Panko breadcrumbs, and baking it until golden and crispy on the outside and juicy and melty on the inside.
It’s got just the right amount of smoky spice!
I love the use of Pepper Jack but of course you can swap that with any other cheese you prefer, like cheddar cheese or even cream cheese.
Serve it over dirty rice or mashed potatoes with a side of green beans and this impressive, yet easy dinner is served!
Cajun Stuffed Chicken
Why you’ll love this recipe
- Has tons of flavor and isn’t too spicy.
- It’s an easy way to impress a crowd.
- You’ll love the taste and texture of the crispy coating!
- The chicken can be prepped ahead of time.
Helpful Tools
- Toothpicks
- Baking sheet
- Meat mallet (or rolling pin) – my daughter got this one in her stocking & I love it
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Panko breadcrumbs and Cajun seasoning – I prefer the coarser, crispier, and lighter Panko breadcrumbs over regular breadcrumbs, but either work.
- Fresh baby spinach – You can use frozen spinach too, just be sure to thaw it and squeeze any excess moisture.
- Seasoning – Salt, pepper, and onion powder.
- Chicken – Boneless skinless chicken breast. You can buy them already cut thin, or butterfly the larger ones, but cut them all the way through (unless you’re folding them, not rolling them). Pound them to 1/4″ thick.
- Pepper Jack cheese – Shredded Pepper Jack cheese gives the filling some heat.
- You’ll also need – Olive oil spray, olive oil, and toothpicks.
How to make Cajun Stuffed Chicken Breasts
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Preheat the oven, line your baking sheet, and add the Cajun seasoned breadcrumbs to a shallow dish and set it aside.
- Step Two: Heat oil in a large skillet over medium high heat. Cook the spinach and season with salt, pepper, and onion powder to taste. Once wilted, remove the pan from the heat.
- Step Three: Lay the flattened chicken breasts onto a cutting board reserved for raw meat. Season both sides with salt and pepper. Evenly distribute the shredded cheese and sautéed spinach onto each one of the breasts.
- Step Four: Tightly roll each one up, tucking in the filling as you go. Close the seams with toothpicks and lightly drizzle with olive oil. Roll them around in the breadcrumb mixture, making sure to work around the toothpicks, so they’re fully coated, and place them on a prepared foil lined baking sheet.
- Step Five: Bake in a preheated 350°F oven for 35-40 minutes until the chicken is fully cooked throughout. Remove all the toothpicks before slicing and serving. Enjoy!
How to serve it
We usually keep it pretty simple and serve these Cajun stuffed chicken breasts with garlic mashed potatoes and roasted green beans but you could also do white rice, lentils with brown rice and vegetables, and make a slow cooker green bean casserole instead.
- Don’t be shy with the toothpicks. I used about 6 per roll.
- If you plan to fold the chicken breasts in half over the filling, when you slice them, don’t cut all the way through. Do a true butterfly cut, so it’s not separated.
- To get your chicken breasts to an even thickness, place them between two pieces of plastic wrap and use a meat mallet or a rolling pin to pound them down.
- Stuffed chicken takes a bit longer to cook. Use a thermometer to test the internal temperature. It should be 165°F when it’s done.
- For extra heat (or if you’re not using Pepper Jack cheese), add red pepper flakes to your sautéed spinach.
Storage & Reheating
How to store leftovers
Keep leftover stuffed chicken in the fridge, covered in an airtight container, for up to 3 days.
Freezing Instructions
You can freeze these breaded chicken rolls before or after baking. As long as the chicken was never previously frozen, you can fill them, roll them, and before adding any breading, wrap them tightly in plastic wrap and keep them in a freezer bag for up to 2 months. No need to use toothpicks, the tight wrapping should hold it together.
Thaw in the fridge overnight and roll them in the breading and bake as directed.
Reheating Instructions
Use the oven or air fryer to heat until the chicken is warmed through. The microwave works too but your breading won’t be as crispy.
Need more chicken recipes? Try these:
Crock Pot French Onion Chicken
Creamy Slow Cooker Chicken Fiesta
Click here to view my entire collection of chicken recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Cajun Stuffed Chicken Breasts with Spinach & Pepper Jack
Ingredients
- olive oil spray or non-stick spray
- ½ cup panko breadcrumbs
- 2 Tablespoons cajun seasoning
- olive oil
- 2 cups fresh baby spinach
- salt, pepper, onion powder to taste
- 1.5 pounds boneless skinless chicken breasts
- 6 ounces pepper jack cheese shredded
- toothpicks
Instructions
- Preheat the oven to 350°F. Line a baking sheet with foil and lightly spray with olive oil or non-stick spray. Set aside.olive oil spray
- In a shallow bowl or dish, combine the bread crumbs and cajun seasoning and mix until fully blended. Set aside.1/2 cup panko breadcrumbs, 2 Tablespoons cajun seasoning
- Heat a large skillet over medium high heat. Add a drizzle of olive oil and the fresh spinach. Season with salt, pepper, and onion powder to taste. Saute until wilted then remove the pan from the heat.olive oil, salt, pepper, onion powder, 2 cups fresh baby spinach
- Slice the chicken breasts in half lengthwise so they're thin sliced (butterfly them but slice all the way through) and pound them to approximately 1/4" thick. Lay out on the cutting board and season with salt & pepper to taste.1.5 pounds boneless skinless chicken breasts
- Evenly distribute the shredded cheese and sauteed spinach to each chicken breast. Tightly roll up the chicken, keeping the cheese & spinach tucked in, then close the seam with toothpicks.6 ounces pepper jack cheese, toothpicks
- Lightly drizzle the rolled-up & stuffed breasts with olive oil then place in the bowl of cajun breadcrumbs. Pat the breadcrumbs on all areas, working around the toothpicks, so it’s fully coated. Place them on your prepared baking sheet.
- Bake in the center of the oven for 35-40 minutes, or until the chicken is fully cooked (internal temperature should read 165°F).
- When done, make sure you remove ALL the toothpicks and then slice to serve.
Notes
- Use 1-2 lbs of chicken breasts. I buy thin sliced. If buying regular breasts, make sure to butterfly them before pounding.
- Frozen spinach can be used. Make sure to thaw and drain it first.
- Be generous with the toothpicks when closing the seams – I use about 6 per roll.
- Stuffed chicken takes extra time to cook—check that the internal temp hits 165°F to be safe.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published May 6, 2013; photos and text updated March 28, 2025
I would love for someone to bring me cheese and crackers, too! Is there a ‘button’ for that? LOL This chicken looks fabulous, Melissa. Seriously adding to my menu. Pinned!
This looks so good!I love the Cajun spice — I’m sure it gives a great kick!
Yum! This looks great!
This month my blog’s roundup, Pantry Party, has a theme of stuffed. This recipe would be a great addition! Come check it out and consider entering this recipe or any other stuffed recipe to the round up! http://lawstudentscookbook.wordpress.com/2013/04/30/pantry-party-may-2013-announcemen/
Wow! That looks so good. I’m trying it without the bread crumbs to make it gluten fee. Yum!
On that Cajun stuffed chicken can you suggest something to stuff chicken I hate spinach
You could just skip the spinach or finely dice some broccoli and saute it and use that? Let me know what you try!
AMAZONG!!!!
yay 🙂