Description
A simple and delicious stuffed chicken breast recipe perfect for weeknight meals. This dish features tender chicken breast filled with a creamy spinach and cheese mixture, then baked to golden perfection.
Ingredients
Scale
- 4 medium chicken breasts, boneless skinless
- 1 cup baby spinach, chopped
- 1 cup shredded mozzarella
- 30 g grated Parmesan or Pecorino
- 90 g cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon olive oil, plus a drizzle for the pan
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, divided
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
- Toothpicks or short skewers (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, chopped spinach, minced garlic, Italian seasoning, half of the salt, and black pepper. Mix well.
- Butterfly the chicken breasts by slicing them horizontally, but not all the way through, to open them like a book. Alternatively, carefully cut a deep pocket into each breast.
- Season the inside and outside of the chicken breasts with the remaining salt and a bit more pepper.
- Stuff each chicken breast with the cheese and spinach filling. Do not overfill. If desired, secure the opening with toothpicks.
- Heat an oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear the stuffed chicken breasts for about 2 minutes per side until lightly golden.
- Transfer the skillet to the preheated oven. Bake for 12 to 16 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving.
Notes
- If the filling feels too stiff, add a teaspoon of olive oil or a splash of milk.
- If the filling is too loose, add a bit more Parmesan cheese.
- Ensure spinach is well-squeezed to avoid excess moisture.
- A heavy skillet provides better browning, but a thin sheet pan also works.
- This dish tastes great hot, but is also delicious served cold the next day.
- For variations, try sun-dried tomato and basil, mushroom and onion, or jalapeño popper fillings.
- If you don’t have toothpicks, rest the chicken seam-side up or tuck a slice of bread under the opening.
- For grilling, cook over medium heat for 5-6 minutes per side with the lid down.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Baking, Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg