Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or Italian seasoning (optional)
- Toothpicks or kitchen twine (for securing)
Instructions
- Preheat oven to 375°F (190°C).
- Sauté spinach and garlic in 1 tbsp olive oil until wilted. Cool slightly.
- In a bowl, mix spinach, cream cheese, mozzarella, and parmesan until combined.
- Cut a deep pocket into each chicken breast without cutting all the way through.
- Season chicken with salt, pepper, and paprika/Italian seasoning.
- Stuff spinach mixture into each chicken breast and secure with toothpicks if needed.
- Heat remaining olive oil in an oven-safe skillet over medium-high. Sear chicken 3–4 minutes per side until golden.
- Transfer skillet to oven and bake 15–20 minutes, until chicken reaches 165°F (74°C).
- Rest for a few minutes before slicing and serving.
Notes
- Add sun-dried tomatoes or artichoke hearts to the filling for extra flavor.
- Mix in crumbled bacon for a heartier option.
- Swap cream cheese with ricotta or Boursin for variation.
- Top with breadcrumbs or extra parmesan for added texture.
- Wrap chicken in prosciutto before baking for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking & Searing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
