Spinach Stuffed Chicken Breast
A tender, cheesy dish featuring chicken breasts stuffed with a flavorful spinach and cream cheese filling, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups fresh spinach (packed) Fresh spinach gives the best texture; if using frozen spinach, thaw and squeeze out all excess moisture before mixing.
- 1/2 cup cream cheese, softened Swap for ricotta for a lighter filling, or use a dairy-free cream cheese for a dairy-free option.
- 1/4 cup grated Parmesan cheese Garnish with a sprinkle of extra Parmesan before serving.
- 2 cloves garlic, minced Add a pinch of nutmeg for a warm background note.
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the spinach, softened cream cheese, grated Parmesan, and minced garlic. Season with salt and pepper. If your spinach is particularly wet, squeeze it in a towel first.
- Lay each chicken breast flat and cut a horizontal slit through the thickest part to form a pocket, without cutting all the way through.
- Spoon the cheese-spinach mixture into each pocket, dividing evenly. Press the filling in and close the opening; use toothpicks if needed.
Cooking
- Heat a tablespoon of oil in an ovenproof skillet over medium-high heat. Sear the stuffed breasts for 2-3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the chicken.
- Let the chicken rest for 5 minutes, then remove toothpicks and serve warm.
Notes
For serving, pair with creamy mashed potatoes or a lemony arugula salad for brightness. For storage, cool leftovers and refrigerate in an airtight container for up to 3-4 days.