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Spinach Stuffed Chicken Breasts

These Spinach Stuffed Chicken Breasts are a comforting dish featuring tender chicken breasts filled with a creamy mixture of spinach and cheese, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts (about 8 oz each) Choose organic or free-range for the best flavor.
  • 1 tbsp olive oil Use high-quality, cold-pressed olive oil for the best taste.
  • 1 Roma tomato thinly sliced Fresh tomatoes add brightness.
  • to taste sea salt & black pepper Freshly cracked black pepper adds a nice touch.
  • toothpicks Toothpicks, to secure These are essential for holding in that delicious stuffing!
For the Filling
  • 6 oz fresh baby spinach Fresh is recommended for flavor. Alternatively, use 4 oz frozen, well-drained.
  • 4 oz plain cream cheese Use full-fat for a creamier filling.
  • 2 cloves garlic, minced Fresh garlic packs a punch!
  • 1 cup shredded mozzarella cheese Feel free to experiment with other melting cheeses like gouda.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) for even baking.
  2. Season chicken with sea salt and black pepper on both sides.
  3. Cut a horizontal pocket into each chicken breast, making sure not to cut all the way through.
  4. In a mixing bowl, combine softened cream cheese and minced garlic. Stir until smooth, then fold in the shredded mozzarella cheese until evenly incorporated.
  5. Steam spinach until wilted (about 2-3 minutes), then squeeze out excess moisture. Mix the drained spinach into the cheese mixture.
Cooking
  1. Stuff the chicken with the spinach filling, pressing it in gently and securing the opening with toothpicks.
  2. Heat olive oil in a hot skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
  3. Top with tomato slices and extra mozzarella cheese, then transfer the skillet to the oven.
  4. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  5. Let rest for 5 minutes before serving.

Notes

Make sure your cream cheese is at room temperature for easier mixing. Also, avoid overstuffing the chicken to prevent filling from spilling out.