A succulent and elegant dish featuring tender chicken breasts filled with a creamy blend of spinach, garlic, and melted cheeses. Pan-seared to golden perfection and baked until juicy, this meal is perfect for impressing guests or enjoying a cozy dinner.
Stuffed Chicken Breast
Servings
4
servingsPrep time
20
minutesCooking time
25
minutesCustomizable with various fillings, it’s a versatile centerpiece paired beautifully with sides like roasted veggies or mashed potatoes.
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 cups fresh spinach (or thawed frozen spinach, drained)
3 garlic cloves, minced
4 oz cream cheese, softened
½ cup shredded mozzarella
¼ cup grated Parmesan
1 tsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste
Toothpicks (for securing)
Fresh parsley, chopped (optional garnish)
Directions
- Heat 1 tbsp olive oil in a skillet. Sauté garlic until fragrant (~1 minute). Add spinach and cook until wilted. Remove from heat; cool slightly.
- In a bowl, combine spinach mixture, cream cheese, mozzarella, Parmesan, and half the Italian seasoning. Mix well.
- Slice a horizontal pocket into each chicken breast, being careful not to cut through entirely.
- Divide filling evenly among breasts, pressing into pockets. Secure openings with toothpicks.
- Rub chicken with remaining olive oil. Season outside with salt, pepper, paprika, and remaining Italian seasoning.
- Heat a skillet over medium-high. Sear chicken 2–3 minutes per side until golden.
- Transfer chicken to a baking dish. Bake at 375°F (190°C) for 20–25 minutes, until internal temperature reaches 165°F (74°C).
- Let rest 5 minutes. Remove toothpicks, garnish with parsley, and serve.
