Cheesy Spinach Stuffed Chicken Breasts
User Reviews
5
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Prep Time
7 mins
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Cook Time
23 mins
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Total Time
30 mins
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Servings
6 people
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Calories
211 kcal
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Course
Main Course
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Cuisine
American
Cheesy Spinach Stuffed Chicken Breasts
Description
This recipe features chicken breasts carefully slit to create a pocket, which is stuffed with a creamy mixture of cold cream cheese, mayonnaise, pressed garlic, chopped spinach, shredded mozzarella, and Parmesan cheese. The filling combines smooth, tangy, and savory elements that complement the mild chicken.
After stuffing, the chicken is seasoned with a blend of salt, black pepper, garlic powder, and paprika. It is then seared in olive oil until both sides develop a golden brown crust, which locks in moisture and adds flavor. The pan is transferred to a hot oven to finish cooking, ensuring the chicken reaches safe internal temperature while keeping the filling warm and melted.
The result is a juicy chicken breast with a rich, cheesy spinach center that balances creaminess with subtle herb and garlic notes. It can be served alongside vegetables or a grain of choice for a satisfying meal.
Ingredients
For the Chicken Breasts:
- 3 chicken breast boneless, skinless (1 3/4 to 2 lbs, even-sized pieces, large
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp olive oil
For the Filling:
- 4 oz cream cheese cold
- 1 Tbsp mayonnaise
- 2 garlic pressed, cloves
- 1/4 tsp salt
- 1 1/2 cups spinach baby leaves, chopped
- 1/4 cup mozzarella cheese
- 1/4 cup Parmesan Cheese
Instructions
- Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
- Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbs | 2g | |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 628mg | 26% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1117IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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