Description
Juicy chicken breasts stuffed with a creamy spinach and cheese filling, then seared and baked to perfection. This restaurant-quality dish is impressive yet simple to make, perfect for both weeknight dinners and special occasions.
Ingredients
Units
Scale
For the Chicken Breasts:
- 3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp olive oil
For the Filling:
- 4 oz cream cheese, cold
- 1 Tbsp mayonnaise
- 2 garlic cloves, pressed
- 1/4 tsp salt
- 1 1/2 cups baby spinach leaves, chopped
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
- Prepare the Filling: In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined. This creamy mixture will add moisture and flavor to the chicken while creating pockets of melty cheese throughout.
- Cut and Stuff the Chicken: Lay chicken on a flat surface and cut a slit ¾ of the way through without cutting all the way through. Stuff each chicken breast with ⅓ of the mixture and seal horizontally with a toothpick. Make sure the chicken breast can lay flat on the sides for proper searing.
- Season the Chicken: Season the outside of the chicken breast all over with ¾ tsp salt, ½ tsp pepper, ½ tsp garlic powder and ½ tsp paprika, or season to taste. This creates a flavorful crust when seared.
- Sear the Chicken: Heat 1½ Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side. Proper searing locks in juices and creates a delicious caramelized exterior.
- Bake Until Done: Flip chicken a second time and immediately transfer skillet to preheated oven. Bake at 425°F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165°F. Let chicken rest 5 minutes before slicing, then spoon pan juices over chicken to serve.
Notes
- For even cooking, pound the chicken breasts to a uniform thickness before cutting the pocket.
- The filling can be made ahead of time and refrigerated for up to 24 hours.
- Fresh spinach works best, but frozen spinach can be used if thoroughly drained.
- For a lighter version, substitute Greek yogurt for the mayonnaise and use reduced-fat cream cheese.
- Serve with a side of roasted vegetables or mashed potatoes to soak up the delicious pan juices.
Nutrition
- Serving Size: 1 stuffed chicken breast half
- Calories: 283kcal
- Sugar: 1g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 105mg
