Stuffed Chicken with Creamy Spinach and Cheese
This stuffed chicken brings the rich flavors of a steakhouse favorite to your weeknight dinner table with a creamy spinach and cheese filling, a quick skillet sear, and a brief bake for perfection.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts about 6–8 oz each
- 1 cup spinach, chopped fresh preferred; frozen, thawed and drained works
- 1/2 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded use low-moisture to avoid a watery filling
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning can substitute with herbes de Provence for a smoky kick
- to taste Salt
- to taste Pepper
- 1–2 tablespoons Olive oil for cooking
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until uniform and adjust salt to taste.
- Pat each chicken breast dry and make a pocket by running a sharp knife horizontally into the thickest side, stopping before cutting through. Season the outside lightly with salt and pepper.
- Spoon the cheese-spinach mixture into each pocket, leaving a little room to seal the edge. Use a toothpick if needed to close the opening.
Cooking
- Heat 1–2 tablespoons of olive oil in an ovenproof skillet over medium heat. Once the oil shimmers, add the stuffed breasts and sear for 3–4 minutes per side until deeply golden.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
Tip: You can prep the filling ahead of time. Use different cheeses or herbs to customize flavors. For a lighter option, swap cream cheese for ricotta.