Cheesy Spinach Stuffed Chicken Breasts Recipe
This Cheesy Spinach Stuffed Chicken Breasts recipe features tender boneless chicken breasts stuffed with a creamy mixture of cream cheese, mozzarella, parmesan, garlic, and fresh spinach. The chicken is seared to develop a golden crust and then baked to juicy perfection, making for a flavorful and satisfying entree that’s perfect for a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 3 large boneless, skinless chicken breasts (1 3/4 to 2 lbs, even-sized pieces)
- 3/4 tsp salt (divided)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp olive oil
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
Instructions
- Prepare the oven and filling: Preheat your oven to 425°F (220°C) and position a rack in the center. In a mixing bowl, use a fork to mash together cold cream cheese, mayonnaise, and pressed garlic until smooth. Stir in the mozzarella, parmesan cheese, and chopped spinach leaves until fully combined, creating a creamy filling.
- Stuff the chicken breasts: Place the chicken breasts flat on a cutting board. Carefully cut a slit lengthwise about 3/4 through each breast to create a pocket, taking care not to cut all the way through. Stuff each pocket evenly with roughly one-third of the cheese and spinach mixture. Secure each opening horizontally with a toothpick to keep the filling inside and help the chicken lie flat for cooking.
- Season the chicken: Evenly season the outside of each stuffed chicken breast with the 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika, ensuring all sides are coated.
- Sear the chicken: Heat 1 1/2 tablespoons olive oil in an oven-proof skillet, such as a cast iron or heavy-bottom pan, over medium heat. Add the stuffed chicken breasts and sauté for approximately 4 minutes on each side to develop a golden brown crust, enhancing flavor and texture.
- Bake to finish cooking: After searing both sides, flip the chicken a second time and immediately transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and serve: Remove the skillet from the oven and let the chicken breasts rest undisturbed for 5 minutes. This allows juices to redistribute inside the meat for maximum moistness. When serving, spoon any pan juices over the chicken to enhance flavor and moisture.
Notes
- Make sure not to cut all the way through the chicken breasts when creating pockets to prevent the filling from leaking out during cooking.
- Using cold cream cheese helps achieve a thicker filling texture that holds well inside the chicken pockets.
- Use an oven-safe skillet to easily transfer from stovetop searing to oven baking without additional dishes.
- Resting the chicken after baking is crucial for juicy results.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: cheesy stuffed chicken, spinach stuffed chicken, baked chicken breast recipe, creamy chicken breast, healthy chicken dinner
