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Spinach Stuffed Chicken Breast Recipe

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4.6 from 133 reviews

This Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of spinach, garlic, cream cheese, parmesan, and mozzarella. Seared to golden perfection and baked to juicy, flavorful tenderness, this dish makes an elegant yet easy meal perfect for weeknights or entertaining.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Filling

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach
  • 1/4 cup cream cheese, softened
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare Chicken: Using a sharp knife, cut a horizontal pocket into the side of each chicken breast without cutting all the way through. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Cook Spinach Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
  3. Mix Filling: In a mixing bowl, combine the cooked spinach and garlic with cream cheese, parmesan, mozzarella, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until creamy and well combined.
  4. Stuff Chicken: Divide the spinach cheese mixture evenly and stuff each chicken breast pocket. Secure with toothpicks if needed to keep the filling inside.
  5. Sear Chicken: Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown.
  6. Bake Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  7. Rest and Serve: Remove from oven, let chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Use a sharp knife to carefully cut the pocket in the chicken breasts without cutting through to prevent filling leakage.
  • Ensure the filling mixture is cool before stuffing so it doesn’t prematurely melt the cheeses.
  • Use an oven-safe skillet to easily transfer from stovetop searing to oven baking.
  • Resting the chicken before slicing keeps it juicy and tender.
  • To make cleanup easier, line the skillet with foil before cooking if desired.

Find it online: https://mealsbykate.com/spinach-stuffed-chicken-breast-recipe/