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Stuffed Spinach Chicken Breast

This stuffed spinach chicken breast is juicy, cheesy, and filled with a creamy spinach mixture that's packed with flavor. Tender chicken breasts are stuffed with spinach, cream cheese, mozzarella, and Parmesan, then seared and baked until perfectly golden. It's an easy high-protein dinner that's elegant enough for guests and simple enough for weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups fresh spinach chopped
  • 4 ounces cream cheese softened
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • Toothpicks or kitchen twine to secure the chicken

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Heat a skillet over medium heat and cook the chopped spinach for 2 to 3 minutes until wilted. Let it cool slightly and squeeze out any excess moisture.
  3. In a mixing bowl, combine the spinach, cream cheese, mozzarella, Parmesan, minced garlic, parsley, and lemon juice until well blended.
  4. Using a sharp knife, cut a deep pocket into the side of each chicken breast without cutting all the way through.
  5. Stuff each chicken breast with the spinach mixture and secure the opening with toothpicks or kitchen twine.
  6. Season both sides of the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
  7. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  8. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
  9. Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove the chicken from the oven and let it rest for 5 minutes.
  11. Remove the toothpicks or twine before serving and enjoy warm.

Notes

  • Squeeze as much moisture as possible from the spinach to keep the filling creamy.
  • Frozen spinach works well—thaw it completely and drain thoroughly before using.
  • Add chopped sun-dried tomatoes or cooked bacon for extra flavor.
  • Serve with mashed potatoes, roasted vegetables, pasta, rice, or a crisp green salad.