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Spinach stuffed chicken breast with a golden-brown sear, sliced open to reveal the creamy, cheesy filling inside.

Spinach Stuffed Chicken Breast

Rebecca Blumer
This Spinach Stuffed Chicken Breast features a creamy, cheesy spinach filling, a perfect golden sear, and a juicy finish. It's a fancy-looking dinner that's secretly a quick and easy weeknight meal, ready in about 30 minutes.
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Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 211 kcal

Equipment

  • Oven-proof pan
  • Cast Iron Skillet
  • Instant-read thermometer
  • Toothpicks

Ingredients
 

For the Chicken Breasts:

  • 3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 1/2 Tbsp olive oil

For the Filling:

  • 4 oz cream cheese, cold
  • 1 Tbsp mayonnaise
  • 2 garlic cloves, pressed with a garlic press, or minced
  • 1/4 tsp salt
  • 1 1/2 cups baby spinach leaves, chopped
  • 1/4 cup mozzarella cheese
  • 1/4 cup parmesan cheese

Instructions
 

  • Heat the oven to 425°F and place a rack in the center, then stir together the cream cheese, mayonnaise, and garlic in a bowl before mixing in the mozzarella, parmesan, and chopped spinach. The filling should look thick and spreadable, not loose or runny.
  • Set the chicken breasts on a cutting board and cut a deep pocket into the side of each one, stopping before you slice all the way through, then divide the filling between them and close each opening with toothpicks. Seal the edge so the breasts can still sit flat in the skillet for even searing.
  • Season the outside of the stuffed chicken all over with the salt, black pepper, garlic powder, and paprika. A full coating gives the outside better color and makes every bite taste seasoned, not just the center.
  • Warm the olive oil in an oven-safe skillet over medium heat, then add the chicken and cook for 4 minutes per side. Look for a deep golden crust before turning, with a steady sizzle but no scorching.
  • Turn the chicken once more and move the skillet straight into the oven, then bake for 10 to 15 minutes until the thickest part of the chicken reaches 165°F on an instant-read thermometer. Let the chicken rest for 5 minutes, remove the toothpicks, and spoon the pan juices over the top before serving.

Notes

Even Cooking: If your chicken breasts are very thick on one end, gently pound them to a more even thickness before cutting the pocket. This ensures the chicken cooks at the same rate.
Prevent Leaks: Be careful not to overstuff the chicken. Secure the opening with toothpicks, weaving them like stitches, to keep the delicious filling from leaking out during cooking.
Frozen Spinach Tip: If you substitute frozen spinach for fresh, make sure to thaw it completely and squeeze out as much water as possible. This is key to preventing a watery filling.
Make-Ahead: You can prepare the stuffed chicken up to 24 hours in advance. Store it covered in the refrigerator. Let it sit at room temperature for about 15-20 minutes before cooking for more even results.
Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 211kcalCarbohydrates: 2gProtein: 16gFat: 15gSaturated Fat: 6gCholesterol: 65mgSodium: 628mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 1117IUVitamin C: 3mgCalcium: 115mgIron: 1mg
Keyword baked chicken, Chicken Breast Recipe, Cream Cheese, Easy Dinner, gluten free, keto, Low-Carb, Sear and Bake, Spinach Stuffed Chicken Breast
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