Stuffed Chicken Breast
Juicy, tender chicken breasts filled with a rich and flavorful stuffing made from spinach, cream cheese, garlic, and melty mozzarella. This Stuffed Chicken Breast recipe is easy enough for weeknights yet elegant enough for entertaining. Perfectly seasoned and baked to golden perfection, it’s a delicious high-protein dinner everyone loves.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
For the Filling:
- 4 oz cream cheese softened
- 1 cup fresh spinach chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan
- 2 cloves garlic minced
- Salt & pepper to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a small bowl, combine salt, pepper, paprika, and garlic powder.
Prepare the chicken:
- Place each chicken breast on a cutting board.
- Carefully slice a pocket horizontally in the thickest part, without cutting through.
- Season the outside and inside of each breast with the spice mixture.
Prepare the filling:
- In a bowl, mix cream cheese, spinach, mozzarella, Parmesan, and minced garlic.
- Add a pinch of salt and pepper.
Stuff the chicken:
- Spoon the filling into each pocket.
- Secure with toothpicks if needed.
Sear for extra flavor (optional but recommended):
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken breasts for 2 minutes per side until lightly golden.
Bake:
- Transfer chicken to the baking dish.
- Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Remove toothpicks, rest for 5 minutes, and serve.
Notes
- Filling variations: Try sun-dried tomatoes, basil pesto, mushrooms, or feta cheese.
- Low-carb friendly: Great served with cauliflower rice or roasted vegetables.
- Crispier top: Broil for the last 2 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.