Chicken Spinach Stuffed Sweet Potatoes

Sweet roasted-style potatoes filled with creamy spinach chicken. Use similarly sized potatoes so they soften together.

Why you’ll love this recipe

• Sweet roasted-style potatoes filled with creamy spinach chicken.
• Use similarly sized potatoes so they soften together.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz chicken breast, small cubes
• 2 sweet potatoes, medium
• 3 cups spinach
• 2 oz cream cheese
• 1 tsp olive oil
• 2 tbsp water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Scrub and pierce sweet potatoes

   Scrub and pierce sweet potatoes. Microwave on a plate 8–12 minutes, turning halfway, until easily pierced; let stand.

2. 02

   Meanwhile heat oil in a skillet

   Meanwhile heat oil in a skillet. Cook chicken over medium-high for 8–10 minutes until 165°F.

3. 03

   Stir in spinach and measured water until wilted

   Stir in spinach and measured water until wilted. Reduce heat and stir in cream cheese until smooth.

4. 04

   Bring it together

   Split the potatoes, fluff their centers and spoon the creamy chicken mixture inside.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use similarly sized potatoes so they soften together.

Make it your own

Swap cream cheese for thick plain yogurt stirred in off the heat.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.