Description
Tender chicken breasts stuffed with a rich, creamy spinach and cheese filling, then seared to golden perfection and baked until juicy. This restaurant-quality dish is surprisingly easy to make at home and perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 4 large boneless, skinless chicken breasts (about 6-8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
For the Creamy Spinach Filling:
- 3 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)
- 4 oz cream cheese, softened to room temperature
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s ready when your chicken is seared.
- Prepare the filling: In a large mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. If using fresh spinach, wilt it in a pan with a touch of olive oil for 2-3 minutes, let cool, then chop and add to the mixture. If using frozen spinach, make sure it’s thoroughly thawed and squeezed completely dry before adding. Mix everything together until well combined and creamy.
- Butterfly the chicken: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the middle of each breast, being careful not to cut all the way through—leave about ½ inch connected on one side so it opens like a book. If your chicken breasts are very thick, you can also pound them gently to an even thickness of about ¾ inch.
- Season the chicken: Open each butterflied chicken breast and season the inside with a pinch of salt and pepper. Then season the outside of each breast with the paprika, garlic powder, remaining salt, and pepper on both sides.
- Stuff the chicken: Divide the spinach and cheese filling evenly among the four chicken breasts, spreading it on one side of each butterflied breast (about ⅓ to ½ cup per breast). Fold the other half over to close, pressing gently. Secure with 2-3 toothpicks inserted at an angle to keep the filling inside during cooking.
- Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering (but not smoking), carefully add the stuffed chicken breasts. Sear for 3-4 minutes on the first side without moving them—this creates that beautiful golden crust. Flip carefully using tongs and sear the other side for another 3-4 minutes.
- Finish in the oven: Transfer the entire skillet to your preheated oven. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the chicken (not the filling).
- Rest and serve: Remove the skillet from the oven (careful—the handle is hot!). Let the chicken rest for 5 minutes before removing toothpicks. This resting period allows the juices to redistribute, ensuring every bite is moist and tender. Slice and serve immediately, watching that creamy filling ooze out!
Notes
- Don’t skip the searing step! This creates flavor through caramelization and helps seal in the juices.
- Room temperature cream cheese is crucial – it mixes much more easily with the other filling ingredients.
- If filling leaks out during cooking, don’t panic! It happens. Just spoon it back over the chicken before serving.
- Use an instant-read thermometer to avoid overcooking. Chicken is done at 165°F.
- Let the chicken rest – Those 5 minutes make a huge difference in juiciness!
- For extra crispy skin effect, you can brush the chicken with melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop to Oven, Pan-Seared and Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 425
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 145mg