Spinach Stuffed Chicken Breasts
A quick, satisfying, and protein-rich dinner, this Cheesy Spinach Stuffed Chicken Breast recipe combines tender chicken with a creamy, flavorful filling. Lightly seared and oven-baked, it delivers a perfect balance of taste and nutrition in under 30 minutes—ideal for busy weeknights or meal prep.
Equipment
- 1 mixing bowl
- 1 fork (for mashing)
- 1 Oven-proof skillet or cast-iron pan
- 1 sharp knife
- Measuring Spoons
- Measuring cups
- Toothpicks (for sealing chicken)
- Meat thermometer (optional but recommended)
Ingredients
For the Chicken:
- 3 large boneless skinless chicken breasts (about 1¾–2 lbs, even-sized)
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1½ Tbsp olive oil
For the Filling:
- 4 oz cream cheese cold
- 1 Tbsp mayonnaise
- 2 cloves garlic pressed
- ¼ tsp salt
- 1½ cups baby spinach leaves chopped
- ¼ cup mozzarella cheese shredded
- ¼ cup parmesan cheese grated
Instructions
- Preheat the oven: Start by setting your oven to 425°F (220°C) and positioning the oven rack in the center. Preheating ensures even cooking and helps lock in the juices for tender chicken. If you’re using a cast-iron or oven-proof skillet, have it ready for the stovetop sear before baking.
- Prepare the creamy spinach filling: In a mixing bowl, add the cold cream cheese and mayonnaise, and mash them together with a fork until smooth and lump-free. Then incorporate pressed garlic cloves, shredded mozzarella, grated parmesan, and chopped baby spinach, sprinkling in ¼ tsp salt. Mix gently but thoroughly until the filling is evenly blended and creamy, ready to add to the chicken pockets.
- Butterfly the chicken breasts: Place the chicken breasts on a clean cutting board. Using a sharp knife, carefully make a horizontal cut about ¾ of the way through each breast to create a pocket. Do not cut all the way through. Keep the thickness even so the chicken cooks uniformly and holds the filling well.
- Stuff the chicken breasts: Divide the spinach and cheese filling evenly and spoon about ⅓ of the mixture into each chicken breast pocket. Spread the filling gently with the back of the spoon without overfilling, as this could cause leakage while cooking. Seal each opening with a toothpick to secure the filling and maintain the chicken’s shape during cooking.
- Season the chicken exterior: Place the stuffed chicken breasts on a plate or tray. Combine ¾ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp paprika in a small bowl. Sprinkle this seasoning evenly over each breast and rub it in gently so it adheres well. This step adds flavor and helps form a beautiful crust during searing.
- Sear the chicken: Heat 1½ Tbsp olive oil in an oven-proof skillet or cast-iron pan over medium heat until shimmering. Place the chicken breasts carefully into the skillet, making sure they are spaced evenly. Sear for about 4 minutes per side until a golden crust forms. This process seals in moisture and enhances flavor before baking.
- Bake in the oven: Flip the chicken one more time so both sides have been seared. Transfer the skillet immediately into the preheated oven. Bake for 10–15 minutes, checking with a meat thermometer to ensure the internal temperature reaches 165°F (74°C). This guarantees fully cooked, tender chicken with a creamy filling.
- Rest the chicken: Remove the skillet from the oven carefully, as it will be hot. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute evenly. Remove toothpicks before serving. Spoon any pan juices over the chicken to enhance flavor and presentation.
- Serve and enjoy: Slice the chicken diagonally for a visually appealing presentation, showcasing the creamy spinach filling inside. Serve warm with your choice of sides, such as roasted vegetables, steamed greens, or a light salad. This dish works well for weeknight dinners, meal prep, or a special occasion.
Notes
- Always choose even-sized chicken breasts to ensure uniform cooking.
- For easier stuffing, use a sharp knife to butterfly the chicken carefully.
- Press the garlic cloves to release maximum flavor before mixing them into the filling.
- Do not overfill the chicken pockets to prevent leakage during cooking.
- Let the chicken rest before slicing to lock in moisture.
- Use a meat thermometer for accurate doneness (165°F internal temperature).
- Fresh spinach works best for flavor and texture; frozen spinach must be thawed and squeezed dry.
