Description
Spinach Stuffed Chicken is a juicy, flavor-packed dinner featuring tender chicken breasts filled with a creamy spinach and cheese mixture. Pan-seared and oven-baked to perfection, this low-carb, protein-rich recipe makes an easy, elegant weeknight meal that’s ready in under an hour.
Ingredients
- Boneless, skinless chicken breasts
- Fresh spinach (or frozen, thawed and drained)
- Cream cheese, softened
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Garlic, minced
- Olive oil
- Salt
- Black pepper
- Smoked paprika or Italian seasoning (optional)
- Toothpicks or kitchen twine (for sealing)
Instructions
-
Preheat oven to 375°F (190°C).
-
Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open flat.
-
Sauté spinach with garlic in olive oil until wilted. Let cool slightly.
-
In a bowl, mix sautéed spinach with cream cheese, mozzarella, and Parmesan until combined.
-
Spoon filling into each butterflied chicken breast, fold closed, and secure with toothpicks.
-
Season chicken with salt, pepper, and paprika or Italian seasoning.
-
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden.
-
Transfer skillet to oven and bake for 15–20 minutes or until internal temp reaches 165°F.
-
Rest briefly before slicing and serving.
Notes
- Add sun-dried tomatoes or mushrooms to the filling for variation.
- Mix in red pepper flakes for heat.
- Try goat cheese or feta for a tangy twist.
- Use vegan cream cheese and cheese for a dairy-free version.
- Secure chicken well to prevent filling from leaking during cooking.
