Juicy, flavor-packed Spinach Stuffed Chicken Breast filled with creamy cheese and sautéed spinach. Perfect for an easy, elegant dinner.

Scale

2 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

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

1. Butterfly each chicken breast horizontally without cutting all the way through.

2. Pat dry and season both sides with garlic powder, paprika, salt, and pepper.

3. Heat 1/2 tablespoon olive oil in a pan over medium heat. Sauté garlic and spinach for 2 minutes until wilted.

4. Transfer spinach to a bowl, mix in cream cheese, mozzarella, parmesan, Italian seasoning, and lemon juice.

5. Stuff the chicken breasts with spinach mixture and secure with toothpicks.

6. Preheat oven to 375°F (190°C).

7. Heat remaining oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side.

8. Transfer skillet to oven and bake for 20–25 minutes, or until internal temp reaches 165°F (74°C).

9. Remove from oven and let rest for 5 minutes before serving.

10. Slice and serve warm.

You can prepare the spinach filling up to 2 days in advance and refrigerate it.

Try adding sun-dried tomatoes or jalapeños for flavor twists.

Make it keto by using dairy-free cheese and skipping breadcrumbs if using.

Keywords: Spinach Stuffed Chicken Breast, Chicken Dinner, Easy Chicken Recipes