Description
This elegant Spinach and Cheese Stuffed Chicken Breast transforms ordinary chicken into a restaurant-worthy meal with minimal effort. The creamy spinach and three-cheese filling keeps the chicken incredibly moist while adding rich flavor in every bite. Perfectly seasoned on the outside and stuffed with a vibrant green filling on the inside, this dish looks impressive enough for company but is actually simple enough for weeknight dinners. Ready in just 30 minutes and naturally low-carb, it’s the perfect way to elevate chicken without complicated techniques.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- ¼ teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.
- Add chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let cool.
- In a medium bowl, combine softened cream cheese, mozzarella, Parmesan, red pepper flakes (if using), and lemon zest. Stir in the cooled spinach mixture and season with salt and pepper.
- Butterfly each chicken breast by placing your hand on top and carefully slicing horizontally from one side almost to the other, creating a pocket.
- Mix Italian seasoning, garlic powder, paprika, salt, pepper, and onion powder in a small bowl.
- Brush chicken breasts with olive oil on both sides, then season with the spice mixture, inside and out.
- Stuff each chicken breast with about 2-3 tablespoons of the spinach-cheese mixture.
- Secure each stuffed breast with 2-3 toothpicks to prevent filling from leaking during cooking.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before removing toothpicks and slicing.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- For perfectly cooked chicken, use an instant-read thermometer to check when it reaches 165°F.
- Don’t skip the stovetop searing step – it creates a flavorful golden crust that makes the dish special.
- Make ahead option: Prepare and stuff the chicken up to 24 hours ahead, then refrigerate until ready to cook.
- Try different cheese combinations: feta, goat cheese, or fontina all work beautifully in this recipe.
- Add sun-dried tomatoes or artichoke hearts to the filling for delicious variations.
- Cut larger chicken breasts in half horizontally if they’re too thick to fold easily.
- Leftovers will keep refrigerated for up to 3 days. Reheat covered in a 300°F oven to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 385
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg
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