Description
This spinach stuffed chicken is a juicy, golden-brown chicken breast filled with a creamy spinach and cheese mixture — elegant enough for guests but easy enough for a weeknight dinner.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- For the Filling:
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix cream cheese, mozzarella, Parmesan, minced garlic, and red pepper flakes. Stir in spinach and season with salt and pepper.
- Butterfly the chicken breasts and pound them to ¼-inch thickness.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Spread the spinach mixture evenly on one side of each breast. Fold over and secure with toothpicks.
- Heat olive oil in an oven-safe skillet. Sear chicken 2–3 minutes per side until golden.
- Transfer skillet to oven and bake for 15–18 minutes, or until chicken reaches 165°F (74°C) internally.
- Let rest 5 minutes before removing toothpicks and serving.
Notes
- Swap in goat cheese and sun-dried tomatoes for a Mediterranean twist.
- Use ricotta for a lighter filling.
- Try mushrooms and Swiss for a cozy version.
- This dish works in the air fryer too — cook at 375°F for 12–15 minutes.
- Use dairy-free cheeses to make it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
