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Spinach and Cheese Stuffed Chicken

A delicious homemade spinach and cheese stuffed chicken recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 cups fresh spinach, roughly chopped
  • 4 oz cream cheese, softened
  • 1 cup shredded mozzarella
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Method
 

  1. Mix. Combine cream cheese, mozzarella, chopped spinach, garlic, and Italian seasoning in a bowl. Season with salt and pepper.
  2. Butterfly. Cut a deep pocket into each chicken breast horizontally, slicing almost all the way through but not quite. Open it like a book.
  3. Stuff. Divide the filling evenly among the chicken breasts. Press the edges together and secure with toothpicks if needed.
  4. Sear. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until deeply golden. (Don’t move them too early.)
  5. Bake. Transfer the skillet to a 400°F oven and bake 15 to 18 minutes until chicken reaches 165°F internally. The cheese should be melted and bubbling at the seams.
  6. Serve. Rest for 5 minutes before slicing. Spoon any pan juices over the top.

Notes

Pound thick chicken breasts to an even 3/4 inch thickness before butterflying so they cook evenly. Soften the cream cheese fully or the filling will be lumpy and hard to spread. Don’t overstuff or the filling leaks out during searing. About 2 to 3 tablespoons per breast is plenty.