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Spinach Stuffed Chicken Breasts

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A simple and comforting dish featuring chicken breasts stuffed with a creamy spinach filling, perfect for a weeknight dinner or date night.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 370
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup fresh spinach, chopped See notes for moisture control.
  • 1 cup cream cheese, softened Let soften at room temperature for easier mixing.
  • 1/2 cup shredded mozzarella cheese Shredded melts more evenly.
  • 1/4 cup grated Parmesan cheese Adds a savory, salty edge.
  • 2 cloves garlic, minced Fresh garlic gives the best aroma.
  • Salt and pepper to taste Adjust to preference.
For the Chicken
  • 4 pieces boneless, skinless chicken breasts Pat dry before slicing.
  • 1-2 tablespoons olive oil For searing.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and position a rack in the middle.
  2. In a bowl, mix together the chopped spinach, softened cream cheese, mozzarella, Parmesan, minced garlic, and a pinch of salt and pepper until well combined.
  3. Pat each chicken breast dry with paper towels and slice a horizontal pocket into the thicker side of each breast without cutting through.
  4. Spoon the spinach-cheese mixture into each pocket, dividing it evenly, and secure with toothpicks if necessary.
Cooking
  1. Heat about 1-2 tablespoons of olive oil in an oven-safe skillet over medium heat.
  2. Add the stuffed chicken breasts and sear for 3-4 minutes per side until golden brown.
  3. Transfer the skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  4. Remove from the oven, let rest for 5 minutes, then slice and serve.

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 4gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 480mgFiber: 1gSugar: 1g

Notes

For variations, you can swap cheeses, add herbs, or fold in extras like bacon or sun-dried tomatoes. To avoid a runny filling, wilt and squeeze the spinach first.
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