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Creamy Spinach Stuffed Chicken Breast

Creamy spinach stuffed chicken breast sliced open on a rustic wooden board.
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This dish turns basic chicken and spinach into a cozy, flavor-packed experience perfect for a weeknight. It looks impressive but comes together with simple, comforting techniques for a satisfying meal.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (plus more for seasoning)
  • 1/4 teaspoon black pepper
  • 5 ounces fresh spinach, roughly chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken breasts dry. Slice a deep horizontal pocket into the thickest side of each breast, being careful not to cut through. Season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. In a medium bowl, combine softened cream cheese, 1/2 cup mozzarella, Parmesan, minced garlic, 1/4 tsp salt, 1/8 tsp pepper, and nutmeg. Mix well, then fold in chopped spinach until evenly distributed.
  3. Divide the creamy spinach filling evenly among the chicken breasts, gently pressing it into the pockets. Avoid overstuffing. Secure any large openings with toothpicks.
  4. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
  5. Sprinkle the remaining 1/2 cup mozzarella cheese over the seared chicken. Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F.
  6. Remove from oven and let the chicken rest for 5 minutes. Garnish with fresh parsley or basil before serving.

Notes

For frozen spinach, use a 10-ounce box, thawed and squeezed very dry. An instant-read thermometer ensures perfectly cooked chicken. Letting the chicken rest is crucial for juiciness.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-spinach-stuffed-chicken-breast/