Description

This Cheesy Spinach Stuffed Chicken Breasts recipe offers a delightful combination of tender chicken breasts filled with a creamy mixture of cream cheese, mozzarella, parmesan, and fresh spinach. The chicken is seasoned with aromatic spices, seared to golden perfection on the stovetop, and finished in the oven for a juicy and flavorful meal. Perfect for a quick, healthy dinner that’s packed with protein and greens.

Ingredients

Scale

Chicken and Seasoning

3 large boneless, skinless chicken breasts (1 3/4 to 2 lbs, even-sized pieces)
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 1/2 Tbsp olive oil

Stuffing Filling

4 oz cream cheese (cold)
1 Tbsp mayonnaise
2 garlic cloves (pressed)
1/4 tsp salt
1 1/2 cups baby spinach leaves (chopped)
1/4 cup mozzarella cheese
1/4 cup parmesan cheese

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Instructions

Prepare the filling: Preheat your oven to 425˚F and position a rack in the center. In a mixing bowl, mash the cold cream cheese, mayonnaise, and pressed garlic together with a fork. Then fold in the mozzarella, parmesan, and chopped spinach until all ingredients are well combined.
Stuff the chicken: Place the chicken breasts on a flat surface and carefully cut a slit about 3/4 of the way through each breast without cutting all the way, creating a pocket. Stuff each breast evenly with one third of the cheese and spinach mixture. Seal the opening with toothpicks to keep the filling inside. Make sure the chicken breasts can still lie flat on their sides for even cooking.
Season the chicken: Sprinkle the outside of each stuffed chicken breast evenly with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika or adjust the seasoning according to your preference.
Sear the chicken: Heat 1 1/2 Tbsp olive oil in an oven-proof skillet or cast iron pan over medium heat. Place the chicken breasts in the pan and sauté for about 4 minutes per side, until each side turns golden brown and forms a nice crust.
Bake to finish: Flip the chicken a second time and immediately transfer the skillet to the preheated oven. Bake for 10 to 15 minutes until an internal thermometer inserted into the thickest part of the chicken reads 165˚F, ensuring it is fully cooked. Remove the chicken from the oven and let it rest for 5 minutes. Serve by spooning the pan juices over the chicken for added flavor.

Notes

Using cold cream cheese for the filling helps to keep the mixture firm for easier stuffing.
Ensure not to cut the chicken breast all the way through to avoid losing the filling while cooking.
To prevent the chicken from drying out, avoid overbaking and monitor the internal temperature closely.
Serve with a side of roasted vegetables or a fresh salad for a complete meal.
To make cleanup easier, use a cast iron or oven-proof skillet for both searing and baking.