Description
Discover how to make delicious Spinach Stuffed Chicken with our easy recipe. Try it today!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 cups fresh spinach, roughly chopped
- 4 oz cream cheese, softened
- ½ cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, freshly grated
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon butter
Instructions
- Step 1: Prepare the Chicken Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Place one hand flat on top of a chicken breast and carefully slice horizontally through the thickest part, stopping about ¼ inch from the edge so the breast opens like a book. Repeat with remaining breasts. Gently pound each breast to an even ½-inch thickness using a meat mallet. Season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
- Step 2: Make the Filling In a medium bowl, combine the cream cheese, mozzarella, parmesan, minced garlic, and red pepper flakes. Stir until well combined. Fold in the chopped spinach until evenly distributed. The filling should be thick enough to hold together – if it seems too wet, add a bit more parmesan.
- Step 3: Stuff the Chicken Spoon about 2-3 tablespoons of the spinach mixture onto one side of each butterflied chicken breast. Don’t overfill! Fold in the empty half over the filling, tucking in any spinach that tries to escape. Secure with toothpicks or kitchen twine.
- Step 4: Season and Sear In a small bowl, combine the Italian seasoning, paprika, onion powder, remaining salt, and pepper. Sprinkle this seasoning mixture evenly over both sides of the stuffed chicken breasts. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes per side until golden brown.
- Step 5: Bake to Perfection Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer. Let the chicken rest for 5 minutes before removing the toothpicks or twine. This resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness.
- Step 6: Serve Slice the **Spinach Stuffed Chicken** diagonally to showcase the beautiful filling. Spoon any pan juices over the top for extra flavor. The contrast between the golden-brown exterior and the vibrant green filling makes for a stunning presentation that’s sure to impress!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg