Description
Juicy chicken breasts filled with a creamy, cheesy spinach stuffing and baked to golden-brown perfection, this Spinach Stuffed Chicken Breast recipe is an elegant yet simple main course that’s both nutritious and flavor-packed. Perfect for a family dinner or entertaining guests, it’s a gluten-free and low-carb option that pairs well with salads or roasted vegetables.
Ingredients
Units
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For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For the Spinach Stuffing
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through. Drizzle with olive oil, then season both sides with garlic powder, paprika, salt, and pepper.
- Make the Spinach Filling: In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in the chopped spinach and cook until wilted, 1-2 minutes. Remove from heat. In a bowl, combine the cooked spinach, cream cheese, mozzarella, Parmesan, crushed red pepper flakes (if using), and season with salt and pepper. Mix well until creamy and homogenous.
- Stuff the Chicken: Carefully spoon the spinach-cheese mixture into each chicken pocket, dividing the filling evenly among the breasts. Secure with toothpicks if needed to keep the stuffing inside.
- Sear and Bake: Heat a large oven-safe skillet over medium-high heat and add a little olive oil. Sear the stuffed chicken breasts on each side for 2-3 minutes, until golden. Transfer the skillet to the oven and bake for 18-20 minutes, or until the chicken is cooked through and juices run clear (internal temp should reach 165°F/74°C).
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before slicing. Remove toothpicks and serve hot, with your favorite sides.
Notes
- Use thawed frozen spinach (well-drained) as a substitute for fresh spinach if needed—about 1 cup.
- Tent with foil if the chicken browns too quickly in the oven.
- Add sun-dried tomatoes or chopped artichoke hearts to the filling for variation.
- To make this recipe dairy-free, use vegan cream cheese and vegan cheese.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 330
- Sugar: 2g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 110mg
