Print

Juicy Stuffed Chicken Breast with Spinach and Cheese

stuffed chicken breast with spinach and cheese - featured image
Print Recipe

A quick and easy recipe featuring boneless chicken breasts stuffed with a creamy mixture of sautéed spinach, cream cheese, mozzarella, and Parmesan, resulting in a juicy, flavorful dish perfect for weeknights or dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each)
  • 2 cups fresh spinach (about 60 grams), roughly chopped and lightly sautéed
  • 4 ounces cream cheese (115 grams), softened
  • 1 cup shredded mozzarella cheese (about 100 grams), preferably whole milk
  • 1/4 cup grated Parmesan cheese (about 25 grams)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • Pinch of red pepper flakes (optional)
  • Zest of 1 lemon (optional)

Instructions

  1. Prepare the Spinach Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  2. Mix the Filling: In a mixing bowl, combine sautéed spinach, softened cream cheese, shredded mozzarella, grated Parmesan, Italian seasoning, lemon zest (if using), salt, pepper, and red pepper flakes. Stir until well combined and creamy but still textured.
  3. Prep the Chicken Breasts: Using a sharp knife, cut a horizontal pocket into each chicken breast without cutting all the way through. Season inside and outside lightly with salt and pepper.
  4. Stuff the Chicken: Spoon the filling evenly into each pocket, about 1/4 to 1/3 cup per breast. Press edges gently to close as much as possible.
  5. Sear the Chicken: Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Place stuffed chicken breasts seam side down and cook until golden brown, about 3-4 minutes. Flip and sear the other side for 3 minutes.
  6. Finish Cooking: Reduce heat to medium-low, cover skillet, and cook for 8-10 minutes until chicken is cooked through (internal temperature 165°F / 74°C). Alternatively, transfer skillet to preheated oven at 375°F (190°C) and bake for 15-20 minutes.
  7. Rest Before Serving: Remove chicken from heat and let rest for 5 minutes to lock in juices.

Notes

Do not overfill chicken breasts to prevent filling leakage. Use toothpicks to secure edges if needed. Let chicken rest after cooking to keep it juicy. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). For frozen spinach, thaw and squeeze out excess moisture before use. Medium heat is best to avoid burning.

Nutrition

Keywords: stuffed chicken breast, spinach and cheese chicken, easy chicken recipe, weeknight dinner, low-carb chicken, creamy chicken, cheesy chicken breast

Find it online: https://juliamadeit.com/juicy-stuffed-chicken-breast-with-spinach-and-cheese-easy-recipe/