Spinach Stuffed Chicken Breast
This delectable dish features tender chicken breasts stuffed with a creamy spinach filling, perfect for impressing guests or a quick family meal.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped fresh spinach (or thawed frozen spinach)
- 2 cloves garlic, minced
- 1/3 cup cream cheese (can substitute with ricotta or Greek yogurt)
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- Toothpicks or kitchen twine for securing
Instructions
Preparation
- Butterfly each chicken breast horizontally, taking care not to cut all the way through.
- Pat the chicken dry with a paper towel and season both sides generously with garlic powder, smoked paprika, salt, and black pepper.
- In a pan, heat 1/2 tablespoon of olive oil over medium heat. Sauté the minced garlic and spinach for about 2 minutes until the spinach wilts down.
- Transfer the sautéed spinach to a bowl and mix in the cream cheese, mozzarella, parmesan, Italian seasoning, and lemon juice until everything is well blended.
- Stuff the chicken breasts with the spinach mixture, and secure them with toothpicks or kitchen twine.
Cooking
- Preheat your oven to 375°F (190°C).
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until they’re golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Once cooked, remove from the oven and let the chicken rest for 5 minutes before slicing.
Serving
- Serve warm and enjoy!
Notes
This dish pairs well with roasted vegetables, a fresh garden salad, or quinoa pilaf. Consider using balsamic reduction for added flavor.