Chicken Breasts Stuffed
Elevate your weeknight dinner game with these irresistible Chicken Breasts Stuffed with creamy spinach and cheese goodness! Juicy, oven-baked chicken is filled with a savory mixture of sautéed fresh spinach, garlic, cream cheese, and mozzarella, creating a mouthwatering main dish that’s equal parts indulgent and wholesome. Seasoned with aromatic paprika and seared to golden perfection before roasting, each bite bursts with flavor and cheesy satisfaction. This easy yet elegant recipe preps in just 20 minutes and serves as a show-stopping centerpiece for family dinners or special occasions. Serve alongside roasted vegetables or a crisp salad for a balanced, restaurant-quality meal right at home. Perfect for those searching for stuffed chicken breast recipes or quick dinner ideas, this dish is destined to become a favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups fresh spinach
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 0.5 tsp paprika
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a bowl, combine the cooked spinach, cream cheese, shredded mozzarella, salt, and black pepper. Mix until well combined.
Stuff each chicken breast pocket with the spinach and cheese mixture, securing the edges with toothpicks to keep the filling inside.
Rub the outside of the stuffed chicken breasts with the remaining olive oil. Sprinkle paprika, salt, and black pepper over both sides of each chicken breast.
Heat a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove from the oven, let rest for 5 minutes, and then carefully remove the toothpicks before serving.
Serve warm. Pair with a side of roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 227 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
