Ingredients
Scale
- 4 boneless skinless chicken breasts (about 2 lbs)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup yellow onion, finely diced
- 2 teaspoons minced garlic
- 5 ounces fresh baby spinach (about 3 cups)
- 4 ounces cream cheese, room temperature
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
- Trim chicken breasts and carefully cut a pocket into each one without slicing all the way through.
- In a small bowl, mix olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and garlic, cook for 1 minute, then add spinach and cook until wilted. Let cool slightly.
- In a bowl, mix cream cheese, mozzarella, parmesan, and the cooled spinach mixture until well combined.
- Stuff each chicken breast with the filling and place in the prepared baking dish.
- Brush the tops with the olive oil seasoning mixture.
- Bake for 35–40 minutes, until chicken reaches 165°F (74°C) and is golden on top.
- Let rest for 5–10 minutes before serving.
Notes
- Cutting the pocket is easier when the chicken is very cold.
- Cook spinach until excess moisture evaporates to avoid watery filling.
- Use a meat thermometer inserted into the chicken (not the filling) to check doneness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 478
- Sugar: 2 g
- Sodium: 935 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.01 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 134 mg