Stuffed Chicken Breast Spinach (Printable Version)

Tender chicken breasts filled with creamy spinach and cheese, baked to juicy perfection with savory herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper

→ Filling

05 - 5 ounces fresh spinach, chopped
06 - 4 ounces cream cheese, softened
07 - 2 ounces shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
09 - 2 cloves garlic, minced
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon ground black pepper

→ For Baking

13 - 1 tablespoon olive oil

# Step-by-Step:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine cooked spinach, cream cheese, shredded mozzarella, grated Parmesan, minced garlic, nutmeg, salt, and pepper. Stir until fully blended.
04 - Pat the chicken breasts dry. Using a sharp knife, carefully cut a horizontal slit along the side of each breast to form a pocket without cutting through.
05 - Season both the interior and exterior of the chicken breasts with salt and ground black pepper.
06 - Fill each chicken pocket evenly with the spinach and cheese mixture. Secure openings with toothpicks if needed.
07 - Place the stuffed breasts in the prepared baking dish and drizzle with 1 tablespoon olive oil.
08 - Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
09 - Allow the chicken to rest for 5 minutes before serving. Remove toothpicks prior to serving.

# Expert Advice:

01 -
  • It looks like restaurant-quality elegance, but you'll have it on the table in under an hour
  • The creamy, cheesy filling stays moist and flavorful while the chicken stays perfectly tender
  • It's naturally gluten-free and works beautifully for weeknight dinners or entertaining guests
02 -
  • Never skip patting the chicken dry. Moisture on the surface prevents browning and can make the filling watery.
  • If your cream cheese isn't softened, your filling will have lumps and won't blend properly. Take it out of the fridge 15 minutes before you start cooking.
  • Don't overcook the chicken. Those last few minutes make the difference between juicy and dry. An instant-read thermometer is your best friend here.
03 -
  • Use an instant-read meat thermometer to avoid the guesswork. 74°C (165°F) in the thickest part means perfectly cooked chicken every single time.
  • If you're worried about the filling leaking, you can butterfly the chicken breast instead of cutting a pocket. Split it almost in half horizontally, leaving one edge attached, open it like a book, fill it, and fold it closed. Secure with toothpicks if needed.

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