Description
A quick and impressive weeknight meal featuring juicy chicken breasts stuffed with a savory blend of wilted spinach, creamy cheese, and aromatic seasonings—perfect for busy nights.
Ingredients
4 boneless skinless chicken breasts (6–8 oz each)
2 cups chopped fresh spinach
4 oz softened cream cheese
1 cup mozzarella (shredded)
¼ cup Parmesan (shredded)
1 tsp garlic (minced)
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C)
Cook 2 tbsp olive oil in a skillet
Add 2 cups spinach, sauté 2.5 minutes until wilted
Transfer cooled spinach to a bowl
Mix with 4 oz cream cheese, 1 cup mozzarella, ¼ cup Parmesan
Stir in garlic, Italian seasoning, salt, and pepper
Butterfly chicken breasts to create pockets
Fill with spinach mixture
Seal with toothpicks or press together
Sear in skillet 2-3 minutes per side
Transfer to oven
Bake 15-20 minutes until internal temperature reaches 165°F
Rest 5 minutes before serving
Notes
Frozen spinach (thawed and drained) can substitute fresh
Open fill for easier assembly or seal with toothpicks for encased fillings
Beef or vegetable stock can substitute for oil when sautéing
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 470
- Sugar: 1g
- Sodium: 490mg
- Fat: 27g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 110mg