Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 ½ cups cooked spinach (fresh or frozen, well-drained)
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
Instructions
- In a bowl, mix together the cooked spinach, cream cheese, mozzarella, parmesan, and garlic until fully combined.
- Butterfly each chicken breast by slicing it horizontally to create a pocket without cutting through.
- Season both the inside and outside of each chicken breast with salt, pepper, paprika, and Italian seasoning.
- Stuff each chicken breast with the spinach and cheese mixture. Secure with toothpicks if needed.
- Heat olive oil or butter in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3–4 minutes per side, until golden.
- Transfer to a preheated oven at 375°F (190°C) and bake for 15–20 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Remove toothpicks before serving. Let rest for a few minutes, then slice and serve with your favorite side dish.
Notes
- Use a meat thermometer to avoid overcooking and drying out the chicken.
- Make sure your spinach is thoroughly drained to prevent a watery filling.
- Let the chicken rest 3–5 minutes before slicing to lock in the juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked, Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 410
- Sugar: 1 g
- Sodium: 690 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg