Description
This Spinach Stuffed Chicken Breast is a juicy and flavorful dish where tender chicken breasts are filled with a creamy spinach and cheese mixture. Perfect for a weeknight dinner or an elegant meal, this recipe is sure to impress!
Ingredients
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For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Filling
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1/2 cup cream cheese, softened
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Filling
- In a medium bowl, mix together the cream cheese, mozzarella, Parmesan, garlic, spinach, salt, and pepper until well combined.
- Set the filling aside.
2. Prepare the Chicken
- Preheat your oven to 375°F (190°C).
- Butterfly each chicken breast by cutting a deep slit into the side, being careful not to cut all the way through. This will create a pocket for the filling.
- Season the outside of the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
3. Stuff the Chicken
- Spoon the spinach and cheese mixture into the pockets of each chicken breast, dividing it evenly.
- Secure the openings with toothpicks to prevent the filling from spilling out during cooking.
4. Cook the Chicken
- Heat olive oil in a large oven-safe skillet over medium heat.
- Sear the stuffed chicken breasts for 3–4 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
5. Serve
- Remove the chicken from the oven and let it rest for 5 minutes.
- Serve hot with your favorite side dishes like roasted vegetables, mashed potatoes, or a crisp salad.
Notes
- Cheese Options: Swap mozzarella with Swiss or cheddar for a different flavor profile.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- No Skillet?: If you don’t have an oven-safe skillet, transfer the chicken to a baking dish after searing.