Description
This Juicy Stuffed Chicken Breast recipe is an easy, oven-baked dish filled with creamy cheese, fresh spinach, and savory herbs—perfect for a satisfying and flavorful dinner any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella or cheddar cheese
- 1 cup fresh spinach or chopped baby spinach
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional add-ins: chopped sun-dried tomatoes, fresh herbs (like basil or parsley), crushed red pepper flakes
Instructions
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Preheat oven to 375°F (190°C) and grease a baking dish.
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In a medium bowl, combine cream cheese, shredded cheese, spinach, garlic, and Italian seasoning until well mixed.
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Using a sharp knife, carefully slice a pocket into the side of each chicken breast—be careful not to cut through.
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Stuff each chicken breast with the cheese mixture and secure with toothpicks, if needed.
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Season the outside of the chicken with salt, pepper, and a drizzle of olive oil.
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Place in prepared baking dish and bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
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Let rest for 5 minutes before removing toothpicks and serving.
Notes
- To use frozen spinach, thaw and squeeze out excess moisture before mixing into filling.
- For extra moisture, wrap the baking dish with foil for the first 20 minutes of baking.
- Try different cheeses like provolone, Swiss, or pepper jack for variety.
- Leftovers reheat well—keep covered in the fridge for up to 3 days.
