Spinach Stuffed Chicken Breast
Tender chicken breasts filled with creamy cheeses and fresh spinach create a flavorful, easy-to-make meal perfect for family dinners or special occasions.
Equipment
- 1 baking dish 9x13 inch, sprayed with non-stick cooking spray
- 1 skillet medium
- 1 paring knife sharp
- 1 mixing bowl
- 1 pastry brush
Ingredients
- 4 boneless skinless chicken breasts about 2 pounds
- 3 tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup yellow onion small diced
- 2 teaspoons minced garlic
- 5 ounces fresh baby spinach about 3 cups
- 4 ounces cream cheese room temperature
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
- Trim fatty pieces from chicken breasts and carefully cut a pocket through the center of each breast.
- Mix 2 tablespoons olive oil with salt, black pepper, smoked paprika, garlic powder, and onion powder; set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat, then sauté diced onion and garlic for 1 minute.
- Add fresh spinach to the skillet and cook until wilted and water evaporates, about 2-3 minutes, then cool slightly.
- In a large bowl, combine cream cheese, mozzarella, parmesan, and cooked spinach mixture until evenly mixed.
- Stuff each chicken breast with a quarter of the spinach and cheese filling and place in the baking dish.
- Brush the tops of the stuffed chicken breasts fully with the prepared olive oil seasoning mixture.
- Bake for 35-40 minutes until the internal temperature reaches 165°F, chicken is golden, and filling bubbles.
- Rest the chicken for 5-10 minutes before serving to allow filling to set.
Notes
- Make the pocket in very cold chicken using a small sharp knife and cut slowly.
- Cook spinach until all water evaporates to prevent watery filling.
- Use a meat thermometer inserted into the meat, not the filling, for doneness.
- Store leftovers refrigerated and consume within 3 days.