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–+ servings
image of fresh baby spinach in clear glass bowl boneless skinless chicken breasts cream cheese in small bowl shredded mozzarella cheese in ceramic bowl parmesan cheese in wooden bowl minced garlic in tiny dish salt and black pepper in bowls olive oil in glass bottle paprika in spice jar arranged on white marble kitchen counter with rustic brown wooden cutting boards and kitchen tools under soft diffuse daylight
Benjamin

Spinach Stuffed Chicken Breasts

This creamy spinach stuffed chicken breasts recipe is an easy weeknight dinner that looks fancy but is deceptively simple to make. Juicy chicken is stuffed with a cheesy spinach filling for a flavor explosion that the whole family will love.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese softened
  • 1 cup fresh baby spinach finely chopped
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly ground, to taste
For the Chicken
  • 4 boneless, skinless chicken breasts large
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Equipment

  • oven
  • Baking dish,
  • cutting board,
  • sharp knife,
  • spoon,
  • Mixing bowl
  • Meat thermometer

Method
 

Prepare Oven and Filling
  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened cream cheese, Parmesan, mozzarella, chopped spinach, minced garlic, onion powder, salt, and pepper. Mix until fully combined and creamy.
Prepare and Stuff Chicken
  1. Place one chicken breast on a cutting board. Using a sharp knife, carefully cut a deep pocket into the side of each breast, running parallel to the board. Do not slice all the way through.
  2. Using a spoon, gently scoop the spinach and cheese mixture into the pocket of each chicken breast. Be generous but don't overstuff. Use a toothpick or two to secure the opening if necessary.
Season and Bake
  1. Brush the outside of the stuffed chicken breasts with olive oil. In a small bowl, mix the paprika, garlic powder, salt, and pepper. Sprinkle this seasoning generously over the top and sides of the chicken.
  2. Place the chicken breasts in the prepared baking dish. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
Rest and Serve
  1. Remove the dish from the oven and let the chicken rest for 5 minutes before slicing or serving to allow juices to redistribute.

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 50gFat: 25g

Notes

Make sure to drain excess moisture from spinach if using frozen: thaw completely and squeeze dry. For variations, try adding artichokes or mushrooms to the filling. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes for best results.
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