Description
This Spinach Stuffed Chicken recipe features juicy chicken breasts filled with a creamy spinach and cheese mixture, then seared and baked to perfection. With simple ingredients and bold flavors, it’s an easy, delicious main-course dish that’s perfect for busy weeknights or impressing guests.
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Spinach Filling
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Spinach Filling: In a medium bowl, mix together the chopped spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, and (if using) crushed red pepper flakes. Season the mixture lightly with salt and pepper, then stir until thoroughly combined and creamy.
- Prepare the Chicken: Pat the chicken breasts dry. Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through. Season both sides of the chicken with garlic powder, paprika, salt, and black pepper.
- Stuff the Chicken: Divide the spinach mixture evenly among the chicken breasts. Spoon it into the pocket of each breast, then gently press the edges together. Secure with toothpicks if needed to prevent the filling from spilling out.
- Brown the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes per side, or until golden brown.
- Bake: Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove toothpicks, then slice and serve warm.
Notes
- Use thawed frozen spinach if fresh is unavailable; squeeze out excess moisture before adding.
- Be careful not to overstuff the chicken to avoid filling leakage.
- Feel free to substitute feta or goat cheese for a different flavor.
- This recipe pairs well with rice, pasta, or a crisp salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 105mg
