Print

Creamy Spinach Stuffed Chicken Breast Recipe

Cross-section of a perfectly cooked Creamy Spinach Stuffed Chicken Breast showing gooey cheese and spinach filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make juicy chicken breasts filled with a rich, creamy spinach and cheese mixture, perfect for a weeknight meal.

Ingredients

Scale
  • 4 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 ounces cream cheese, softened
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound the thickest part gently with a meat mallet until the thickness is even, about 1/2 inch.
  3. Make the filling: In a medium bowl, combine the softened cream cheese, dried spinach, Parmesan cheese, minced garlic, and heavy cream. Mix until smooth and well combined.
  4. Stuff the chicken: Cut a deep pocket into the side of each pounded chicken breast, being careful not to cut all the way through. Spoon the creamy spinach mixture evenly into the pockets of the four chicken breasts.
  5. Secure the chicken: If necessary, use toothpicks to close the openings so the filling stays inside during cooking.
  6. Season the chicken: Rub the outside of the stuffed chicken breasts with olive oil. Sprinkle evenly with salt, pepper, and garlic powder.
  7. Sear (optional but recommended): Heat an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly golden brown.
  8. Bake: Transfer the skillet (or place the chicken in the prepared baking dish) into the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  9. Finish: Sprinkle the tops of the chicken with mozzarella cheese during the last 5 minutes of baking.
  10. Rest and serve: Remove the chicken from the oven. Let it rest for 5 minutes before removing any toothpicks. Garnish with fresh parsley.

Notes

  • Squeeze as much water out of the thawed spinach as possible; excess moisture will thin the filling.
  • If you do not have toothpicks, you can secure the edges with kitchen twine.
  • For extra flavor, add 1/4 cup of chopped sun-dried tomatoes to the cream cheese mixture.

Nutrition

Find it online: https://epicureempire.com/creamy-spinach-stuffed-chicken-breast-recipe/