Spinach-Stuffed Chicken Breasts
Juicy chicken breasts wrapped around a creamy spinach filling, seared to golden perfection and finished in the oven for a comforting weeknight dish.
Ingredients
For the filling
- 1 cup fresh spinach, chopped Substitute: thawed, well-drained frozen spinach; squeeze out excess water
- 1 cup cream cheese, softened Full-fat for best texture; Neufchâtel or reduced-fat will work but be slightly less creamy
- 1/2 cup shredded mozzarella cheese Use low-moisture for less watery filling
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced Or 1/2 tsp garlic powder in a pinch
- Salt and freshly ground black pepper, to taste
For the chicken
- 4 pieces boneless, skinless chicken breasts About 1 to 1.5 lb total; even thickness cooks more evenly
- Olive oil for searing
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Position a rack in the center.
- In a bowl, stir together chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, and a pinch of salt and pepper. Mix until smooth and well combined.
- Pat chicken breasts dry. Carefully cut a horizontal pocket into the thickest part of each breast, leaving the ends intact.
- Spoon the spinach mixture into each pocket. Stuff firmly but don’t overfill—there should be room to close the opening.
Cooking
- Heat a generous splash of olive oil in a large oven-safe skillet over medium heat. When the oil shimmers, add the stuffed breasts. Sear 3–4 minutes per side until nicely golden.
- Transfer the skillet to the preheated oven, or move the breasts to a baking dish if your skillet isn’t oven-safe. Bake 25–30 minutes, or until a digital thermometer inserted into the thickest part (avoiding filling) reads 165°F (74°C).
- Remove from oven and let rest 5 minutes before serving. Resting helps juices redistribute and prevents the filling from running out when sliced.
Notes
Serve whole or sliced on the diagonal to show the creamy filling. Pair with garlic mashed potatoes, roasted asparagus, or marinara sauce. For storage: refrigerate leftovers for 3-4 days or freeze stuffed breasts for 2-3 months.