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Juicy Spinach and Cream Cheese Stuffed Chicken Breasts

Close-up of perfectly seared spinach stuffed chicken breasts, sliced to show the creamy filling.
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Make impressive, juicy chicken breasts stuffed with a savory spinach and cream cheese filling. This recipe is simple enough for a weeknight but tastes gourmet.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 5 oz fresh spinach, finely chopped
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. In a medium bowl, combine the softened cream cheese, chopped spinach, Parmesan cheese, minced garlic, salt, and pepper. Mix until the filling is uniform.
  3. Prepare the chicken breasts by slicing a deep pocket into the thickest side of each breast, being careful not to cut all the way through to the other side.
  4. Spoon the spinach mixture evenly into the pocket of each chicken breast. You may need to gently press the filling in.
  5. Secure the opening of each stuffed chicken breast with one or two toothpicks to prevent the filling from leaking out during cooking.
  6. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until lightly golden brown. This step adds flavor and helps seal the filling.
  7. Transfer the skillet to the preheated oven. Pour the chicken broth into the bottom of the skillet around the chicken.
  8. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  9. Remove the toothpicks before serving. Let the chicken rest for 5 minutes before slicing.

Notes

  • For a richer flavor, substitute half the cream cheese with ricotta cheese.
  • If you do not have an oven-safe skillet, sear the chicken in a regular pan and then transfer it to your prepared baking dish before baking.
  • To ensure the chicken stays moist, use a meat thermometer to check for doneness rather than relying only on time.
  • This recipe works well for make ahead preparation; stuff the chicken the day before, cover, and refrigerate. Add 5 minutes to the total cook time if baking straight from the refrigerator.

Nutrition

Find it online: https://carlacooking.com/spinach-stuffed-chicken-breasts/