Spinach-Stuffed Chicken Breasts
Spinach-Stuffed Chicken Breasts are tender chicken breasts filled with a creamy blend of spinach, cream cheese, mozzarella, Parmesan, garlic, and herbs. Baked until juicy and golden, this easy main course is packed with protein and rich Mediterranean-inspired flavors. Ready in under an hour, it's perfect for weeknight dinners, holiday meals, or entertaining guests. Serve with vegetables, rice, potatoes, or pasta for a complete and satisfying meal.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
For the Filling
- 2 cups fresh spinach, chopped
- 4 ounces (115 g) cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking dish or line it with parchment paper.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.
- Fill each chicken breast with the spinach and cheese mixture.
- Secure the openings with toothpicks if necessary.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 2–3 minutes per side until lightly golden.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve with roasted vegetables, mashed potatoes, rice, pasta, or a fresh green salad.
Notes
- Use evenly sized chicken breasts for consistent cooking.
- Fresh spinach provides the best flavor and texture.
- Don't overfill the chicken to prevent the filling from leaking.
- Toothpicks help keep the filling securely inside.
- Use an instant-read thermometer for perfectly cooked chicken.
- Let the chicken rest before slicing to retain its juices.
- Refrigerate leftovers for up to 3 days.
- This recipe is naturally low in carbohydrates.