Description
Juicy, cheesy, and packed with flavor, this Spinach Stuffed Chicken Breast is the ultimate easy dinner. Filled with garlicky cream cheese, fresh spinach, and melty mozzarella, then topped with tomatoes and baked to golden perfection—it’s a dish the whole family will love!
Ingredients
4 boneless skinless chicken breasts (about 8 oz each)
Sea salt & black pepper, to taste
6 oz fresh baby spinach (or 4 oz frozen, well-drained)
4 oz plain cream cheese, softened
2 cloves garlic, minced (or 1 tsp jarred garlic)
1 cup shredded mozzarella cheese (plus extra for topping)
1 tbsp olive oil
1 Roma tomato, thinly sliced (or sun-dried tomatoes)
Toothpicks, to secure
Instructions
Preheat oven to 375°F (190°C).
Season chicken with salt and pepper. Cut a horizontal pocket into each breast.
Make filling: Mix softened cream cheese and garlic in a bowl. Add mozzarella and stir until smooth.
Steam spinach until wilted, squeeze out all excess water, then mix into the cheese mixture.
Stuff the chicken with the filling and secure the pockets using toothpicks.
Sear chicken in olive oil in a hot cast iron skillet over medium-high heat, 3–4 minutes per side until golden.
Top with tomato slices and extra mozzarella.
Bake for 20–25 minutes or until internal temperature reaches 165°F.
Let rest 5 minutes, then serve and enjoy!
Notes
Use sun-dried tomatoes for a more intense flavor twist.
Don’t skip squeezing the spinach—it prevents a soggy filling.
Use a mix of cheeses like feta or Parmesan for variety.
You can prep and stuff the chicken ahead of time and bake later
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked , Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 130 mg