Description
This delicious Stuffed Spinach and Cheese Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of spinach, cream cheese, Parmesan, and mozzarella, then seared and baked to perfection. Finished with a rich, garlicky Parmesan cream sauce, it’s an elegant yet easy dish perfect for a weeknight meal or special occasion.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Spinach Filling:
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 garlic clove, minced
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper, to taste
For the Sauce (Optional but Recommended):
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon garlic powder
Instructions
- Prepare the Chicken Breasts: Preheat your oven to 375°F (190°C). Butterfly the chicken breasts by cutting them horizontally to create a pocket, being careful not to cut all the way through. Season both sides with salt and pepper.
- Make the Spinach Filling: In a skillet, sauté the minced garlic in a small amount of olive oil or butter over medium heat until fragrant, about 1 minute. Add the spinach (if fresh, cook until wilted; if frozen, ensure it is thoroughly drained before adding). Remove from heat and let cool slightly. Then mix in the softened cream cheese, grated Parmesan, shredded mozzarella, and a pinch of nutmeg. Season with salt and pepper to taste.
- Stuff the Chicken: Carefully fill each butterflied chicken breast with the spinach mixture. Use toothpicks if necessary to keep the filling secure. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes per side until golden brown, but not fully cooked.
- Bake the Chicken: Transfer the skillet with the seared chicken breasts into the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Make the Sauce (Optional): While the chicken bakes, combine the heavy cream, chicken broth, Parmesan cheese, butter, and garlic powder in a small saucepan. Simmer on medium-low heat, stirring frequently until the sauce thickens, about 5 minutes.
- Serve and Enjoy: Slice the stuffed chicken breasts for a beautiful presentation. Pour the creamy Parmesan sauce over the chicken and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Notes
- If using frozen spinach, be sure it is fully thawed and drained to avoid excess moisture in the filling.
- Use toothpicks to secure the chicken pockets if needed to prevent the filling from falling out during cooking.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for food safety.
- The sauce is optional but adds a rich, creamy flavor that complements the stuffed chicken perfectly.
- You can substitute mozzarella with another mild melting cheese or increase Parmesan for a sharper taste.
