Description
This spinach stuffed chicken breast is an easy, flavor-packed dish featuring juicy chicken, a creamy spinach-cheese filling, and a golden, cheesy topping. It’s perfect for a quick weeknight dinner or a special meal that feels gourmet with minimal effort.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (8 oz each)
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 6 oz fresh spinach, chopped (or 4 oz frozen, thawed and drained)
- 2 oz cream cheese, softened
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese, divided
- 1 tablespoon olive oil
- 1 medium Roma tomato, thinly sliced
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides with salt and pepper. Using a sharp knife, cut a horizontal slit into each chicken breast to create a pocket, being careful not to cut all the way through.
- Make the Filling: In a bowl, combine the softened cream cheese, minced garlic, and half of the shredded mozzarella. If using fresh spinach, sauté it in a dry pan until wilted, then let it cool and squeeze out any excess moisture before mixing it into the cheese mixture.
- Stuff the Chicken: Spoon the spinach and cheese filling evenly into each chicken breast pocket. If needed, use toothpicks to secure the opening and prevent the filling from spilling out while cooking.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the pan and sear for about 3–4 minutes on each side, until golden brown.
- Bake the Chicken: If using a cast iron or oven-safe skillet, transfer it directly to a preheated oven at 400°F (200°C). If not, move the chicken to a baking dish. Place two slices of Roma tomato on top of each chicken breast, then sprinkle the remaining shredded mozzarella over the top. Bake for about 15 minutes or until the internal temperature reaches 165°F (75°C).Finish and Serve: If the cheese is not as browned as desired, broil for 2–3 minutes until bubbly and golden. Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
- Cheese Variations: Swap mozzarella with cheddar, Monterey Jack, or feta for a different flavor profile.
- Spinach Alternative: Kale or Swiss chard can be used instead of spinach, but they should be finely chopped and cooked first.
- Serving Suggestions: Pair with roasted vegetables, a fresh salad, or mashed cauliflower for a low-carb meal.
- Make-Ahead Tip: Prepare the filling and stuff the chicken a day in advance. Keep refrigerated until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 395
- Sugar: 1.4g
- Sodium: 710mg
- Fat: 15.4g
- Saturated Fat: 7.2g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 4.3g
- Fiber: 1.2g
- Protein: 57.3g
- Cholesterol: 145mg