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Spinach Stuffed Chicken Breasts

Discover the delicious and comforting Spinach Stuffed Chicken Breasts, filled with creamy cheese, fresh spinach, and zesty garlic. Perfect for dinner parties or cozy family meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless skinless chicken breasts (about 8 oz each) Opt for free-range or organic for the best flavor.
  • 1 tablespoon olive oil A good quality extra virgin olive oil gives a great richness.
  • 6 oz fresh baby spinach (or 4 oz frozen, well-drained) Fresh is best for taste, but frozen works in a pinch.
  • 4 oz plain cream cheese, softened Full-fat for a creamier texture.
  • 2 cloves garlic, minced (or 1 tsp jarred garlic) Fresh garlic elevates the flavor instantly.
  • 1 cup shredded mozzarella cheese (plus extra for topping) Use low-moisture mozzarella to keep it from getting too watery.
  • 1 piece Roma tomato, thinly sliced (or sun-dried tomatoes) Fresh tomatoes add a juiciness, while sun-dried add more concentrated flavor.
  • to taste sea salt & black pepper Freshly cracked pepper is a game changer.
  • to taste toothpicks These little guys are essential for keeping everything in place.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken: Generously sprinkle salt and pepper on each breast, both inside and out.
  3. Create the pocket: Carefully cut a horizontal pocket in each chicken breast, ensuring you don’t cut all the way through.
  4. Make the filling: In a mixing bowl, blend the softened cream cheese and minced garlic until smooth. Stir in the mozzarella cheese until well incorporated.
  5. Prepare the spinach: Steam the fresh spinach until wilted, then squeeze out as much water as possible. Mix the drained spinach into the cheese mixture until evenly combined.
  6. Stuff the chicken: Generously fill each pocket with the spinach and cheese mixture and secure them with toothpicks.
  7. Sear the chicken: Heat the olive oil in a cast iron skillet over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
  8. Top it off: Layer the thinly sliced Roma tomatoes and additional mozzarella cheese on top of the chicken.
  9. Bake: Transfer the skillet or chicken to the oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
  10. Let it rest: Allow the stuffed chicken to rest for 5 minutes before serving.

Notes

Don't overstuff the chicken, and use skewers if toothpicks are not available. Prepare the filling ahead of time for convenience. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.