Spinach Stuffed Chicken Breast
Juicy chicken breasts filled with a creamy spinach, garlic, and cheese mixture, seared for golden flavor and baked until perfectly tender. A quick, high-protein, low-carb dinner that feels restaurant-special but uses simple ingredients.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 cups fresh spinach (or 1 cup cooked, squeezed dry)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Pat chicken dry with paper towels.
- If using fresh spinach, wilt it in a skillet over medium heat for 2–3 minutes; cool slightly and squeeze out excess moisture.
- In a mixing bowl, combine spinach, cream cheese, mozzarella, minced garlic, and Parmesan (if using) until smooth.
- Using a sharp knife, cut a pocket along the thick side of each chicken breast, being careful not to cut all the way through.
- Season the outside of the chicken with garlic powder, paprika, onion powder, salt, and black pepper.
- Divide the spinach mixture among the chicken breasts, stuffing each pocket evenly. Secure openings with toothpicks or kitchen twine.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken 2–3 minutes per side until golden.
- Transfer skillet to the oven and bake 20–25 minutes, or until the thickest part of each breast reaches 165°F (74°C).
- Rest 5 minutes. Remove toothpicks before slicing. Serve warm with your favorite sides.
Nutrition
Serving: 1peopleCalories: 350kcalCarbohydrates: 3gProtein: 38gFat: 20gSaturated Fat: 8gCholesterol: 115mgSodium: 480mgFiber: 1gSugar: 1g
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