Description
This Spinach Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a delicious mixture of sautéed spinach, creamy cream cheese, and mozzarella. Pan-seared to a golden brown before finishing off in the oven, this dish combines rich flavors and a perfect balance of textures in under 30 minutes, making it an ideal choice for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 2 cups fresh spinach
- 4 oz cream cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare Chicken: Carefully cut a pocket into each chicken breast, making sure not to slice all the way through, creating a cavity for the filling.
- Sauté Spinach: Heat a pan over medium heat and sauté the fresh spinach until it wilts, approximately 2 to 3 minutes. Remove from heat and let cool slightly.
- Mix Filling: In a mixing bowl, combine the sautéed spinach with cream cheese, shredded mozzarella cheese, garlic powder, and salt and pepper to season. Mix until well incorporated.
- Stuff Chicken: Spoon the spinach and cheese mixture into the pocket of each chicken breast, evenly distributing the filling.
- Secure and Season: Use toothpicks to secure the opening of each stuffed chicken breast and season the outside with additional salt and pepper.
- Sear Chicken: Heat a skillet over medium heat and cook each stuffed chicken breast for about 4-5 minutes on each side, until the chicken is golden brown and the exterior is nicely seared.
- Bake: Transfer the skillet (or move the chicken breasts to a baking dish) into the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Serve: Remove toothpicks, serve the stuffed chicken breasts hot, and enjoy a rich, flavorful meal.
Notes
- Be careful not to cut through the chicken breasts when creating pockets to avoid losing the filling.
- Sautéing the spinach before mixing prevents excess moisture in the stuffing.
- You can substitute mozzarella with other mild cheeses like provolone or Monterey Jack if preferred.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Leftover stuffed chicken can be refrigerated and reheated for up to 2 days.
