Description
Juicy chicken breasts stuffed with a creamy mixture of spinach and cream cheese, then baked until golden and flavorful.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1 cup fresh spinach, chopped (or 1/2 cup thawed frozen, drained)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a baking dish.
- In a bowl, combine softened cream cheese, mozzarella, chopped spinach, garlic, Italian seasoning, salt, pepper—and Parmesan if using. Mix thoroughly.
- Use a sharp knife to cut a pocket into the side of each chicken breast, without slicing through.
- Spoon the spinach‑cheese filling evenly into each pocket, pressing gently.
- Brush olive oil over the outside of the chicken breasts.
- Place stuffed breasts in the prepared baking dish.
- Bake for 25–30 minutes, or until chicken registers 165 °F (74 °C) internally and juices run clear.
- For a golden top, broil for 2–3 minutes at the end, watching closely to prevent burning.
- Remove from oven and rest for 5 minutes before serving.
- Serve hot with your favorite sides, like roasted veggies or salad.
Notes
- Use thawed frozen spinach to save prep time—just squeeze out excess liquid.
- Chicken can be seared 1–2 minutes per side in a skillet before baking for extra flavor.
- Substitute feta or goat cheese for a tangier filling.
- Make ahead: stuff chicken and refrigerate covered for up to 24 hours before baking.
- Leftovers keep 3–4 days in the fridge; reheat gently to keep cheese creamy.
Nutrition
- Serving Size: 1 breast
- Calories: 350
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 140 mg