Cheesy Spinach Stuffed Chicken
A cozy kitchen classic that combines tender chicken breasts with a creamy, cheesy spinach filling, perfect for family dinners or festive occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts The canvas for our filling.
- 1 cup fresh spinach, chopped Or substitute with kale for a more robust flavor.
- 1 cup cream cheese, softened For that luscious creaminess.
- 1 cup shredded mozzarella cheese Because, really, who doesn’t love cheese?
- 1/2 cup grated Parmesan cheese For a cheesy crust that brings it all together.
- 2 cloves garlic, minced For a fragrant kick.
- 1 teaspoon Italian seasoning A lovely herbaceous note.
- Salt and pepper to taste
- 1 tablespoon olive oil To sear the chicken.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, blend the softened cream cheese, chopped spinach, mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Place the chicken breasts on a cutting board. Slice them horizontally (but not all the way through) to create a pocket.
- Generously scoop the cheesy spinach mixture into each pocket. Use toothpicks to secure the openings.
Cooking
- Heat olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts, cooking for about 4–5 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20 minutes until the chicken is cooked through and the juices run clear.
- Remove from the oven and let the chicken rest for a few minutes before slicing.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes.