Description
This Spinach Stuffed Chicken is a simple yet elegant main-course dish, featuring juicy chicken breasts filled with a creamy, garlicky spinach and cheese mixture. With a golden sear and melty filling, this recipe brings together hearty flavors and wholesome ingredients—perfect for a weeknight family dinner or a stress-free dinner party centerpiece.
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Spinach Filling
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
- 1/2 cup cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket horizontally into each chicken breast without slicing all the way through. Season the chicken breasts on all sides with salt, pepper, garlic powder, and paprika.
- Make the Spinach Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until wilted (about 2-3 minutes). Let the spinach cool slightly, then chop it. In a bowl, combine the cooked spinach, cream cheese, Parmesan, mozzarella, crushed red pepper flakes (if using), and season with salt and pepper. Mix well until smooth.
- Stuff the Chicken: Spoon the spinach filling evenly into the pockets of the chicken breasts. Use toothpicks to secure the openings if necessary so the filling doesn’t spill out during cooking.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3–4 minutes per side until golden brown.
- Bake the Chicken: Preheat the oven to 375°F (190°C). Transfer the skillet to the oven (or move chicken breasts to a baking dish) and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the filling is bubbling.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Remove toothpicks, slice, and serve warm. Enjoy!
Notes
- If using frozen spinach, ensure it’s thawed and squeezed dry to prevent a watery filling.
- Use a meat thermometer to guarantee perfectly cooked chicken.
- You can swap in other melty cheeses like fontina or gouda.
- Add chopped sun-dried tomatoes or cooked mushrooms to the filling for more flavor.
- This dish pairs well with rice, mashed potatoes, or a light salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
