Stuffed Spinach and Cheese Chicken Breast Recipe
A few years ago, I wanted to make something special for dinner without spending hours in the kitchen. I had chicken breasts, spinach, and some cheese in the fridge, and the idea to stuff them just came to me. It sounded fancy, but it was surprisingly easy to put together.The first time I made this stuffed spinach and cheese chicken breast, it was a hit with my family. It’s tender, juicy, and filled with creamy, cheesy goodness. Now, it’s one of those recipes I go back to when I want something comforting but still feel like I’ve made an effort.
Equipment
- A sharp knife
- Toothpicks or kitchen twine
- Skillet or baking dish
- Mixing bowl
- Cutting board
- Oven
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach (or ½ cup frozen, thawed, and drained)
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella or Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, mozzarella, spinach, minced garlic, and a pinch of salt and pepper. Mix until smooth.
- Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through.
- Season the chicken on both sides with salt, pepper, and Italian seasoning.
- Spoon the spinach and cheese mixture into each pocket. Secure the edges with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before serving. Remove toothpicks or twine.