Description
Spinach Cream Cheese Stuffed Chicken is a juicy, flavor-packed dinner featuring tender chicken breasts filled with a rich, cheesy spinach mixture and baked to golden perfection.
Ingredients
- 4 boneless, skinless chicken breasts
- 6 oz cream cheese, softened
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Toothpicks, for securing
Instructions
- Sauté spinach in a skillet over medium heat until wilted. Let cool slightly, then chop and mix with cream cheese, garlic, mozzarella, parmesan, salt, and pepper.
- Butterfly each chicken breast by slicing horizontally, creating a pocket without cutting through. Open like a book.
- Divide the spinach cheese filling among the chicken breasts, stuffing each one generously. Secure with toothpicks.
- Drizzle or brush olive oil over each breast, then season with paprika, salt, and pepper.
- Optional: Sear the stuffed chicken in a hot skillet to develop a golden crust, about 2–3 minutes per side.
- Transfer chicken to a greased baking dish and bake at 375°F (190°C) for 25–30 minutes, until cooked through and filling is bubbly.
Notes
- Garnish with chopped parsley, basil, parmesan, or lemon zest for brightness and flair.
- Pairs well with mashed potatoes, rice pilaf, or roasted vegetables.
- Slice into rounds for an elegant presentation or serve whole for family-style meals.
- Store leftovers in the fridge for up to 3 days; reheat at 325°F for best texture.
- Freeze cooked or uncooked; thaw overnight and reheat gently.
- Use thawed, well-drained frozen spinach if preferred.