Creamy Spinach Stuffed Chicken Breasts (Print Version)

Make delicious Spinach Stuffed Chicken Breasts tonight! This hearty recipe features tender chicken, creamy spinach, and a touch of cheese. Perfect for dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free, High-Protein

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts (6-8 oz each)
02 - 5 oz fresh spinach
03 - 4 oz cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese

→ Flavor Boosters

05 - 2 cloves garlic, minced
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt (plus more to taste)
08 - 1/4 tsp freshly ground black pepper (plus more to taste)

→ Cooking Essentials

09 - 1 tbsp olive oil
10 - 1 tbsp unsalted butter

# Instructions:

01 - First things first, let's get those chicken breasts ready for their starring role. Pat them super dry with paper towels; this helps them get a nice sear later. Now, carefully butterfly each breast by slicing horizontally almost all the way through, leaving about a half-inch hinge. Open them up like a book. If they're really thick, you might want to gently pound them to an even thickness, maybe about half an inch. I once tore a chicken breast trying to go too thin, oops! Just be gentle, you want a nice pocket for that delicious spinach filling.
02 - In a medium bowl, combine your softened cream cheese, shredded mozzarella, minced garlic, and onion powder. Season it with a good pinch of salt and pepper. Now, for the spinach: if you're using fresh, give it a rough chop. I usually sauté mine quickly in a dry pan for a minute or two just to wilt it down and get rid of some moisture before adding it to the cheese mixture. Squeeze out any excess water! I forgot this once, and my filling was a bit watery, which was a total bummer. Mix everything until it's well combined and looks absolutely inviting.
03 - Lay out your butterflied chicken breasts. Spoon a generous amount of that creamy spinach filling onto one half of each breast, leaving a little border around the edges. Don't overfill, I've had many a filling escape during cooking, to be real! Fold the other half of the chicken over the filling, pressing gently to seal the edges. You can use toothpicks to secure the edges if you're worried about the filling escaping. This step is where it starts to look like a proper Spinach Stuffed Chicken!
04 - Heat a large oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Add a drizzle of olive oil and a knob of butter. Once the butter is melted and sizzling, carefully place your Spinach Stuffed Chicken breasts in the pan. Sear them for about 3-4 minutes per side, until they're beautifully golden brown. This step is crucial for flavor and texture, giving the chicken a fantastic crust. The smell at this stage? Divine! Don't rush it, that golden color is everything.
05 - Once seared, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 18-22 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Cooking times can vary based on the thickness of your chicken, so a meat thermometer is your best friend here. I once pulled them out too early, and had to pop them back in, which was a bit annoying. You want that chicken cooked through, but still juicy!
06 - When the chicken is done, take the skillet out of the oven and let the Spinach Stuffed Chicken rest for 5-10 minutes before slicing. This resting period is super important; it allows the juices to redistribute, keeping the chicken tender and moist. Honestly, it’s hard to wait, but it's worth it! Slice into thick pieces to reveal that gorgeous, creamy spinach filling. Garnish with a little fresh parsley if you're feeling fancy. Enjoy your perfectly cooked Spinach Stuffed Chicken!

# Notes:

01 - Don't skip patting the chicken dry; it makes a huge difference for that golden sear.
02 - Squeeze out *all* the excess water from your wilted spinach, trust me on this one.
03 - A meat thermometer is truly your best friend for perfectly cooked, juicy chicken.

# Tools You'll Need:

01 - Cutting board
02 - sharp knife
03 - mixing bowl
04 - large oven-safe skillet (cast iron recommended)
05 - meat thermometer
06 - toothpicks (optional)

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 8g
Protein: 40g

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