Stuffed Chicken Breast
Tender, juicy chicken breasts are pocket-sliced and filled with a savory blend of melted mozzarella, creamy cream cheese, wilted spinach, and garlic. Seared to golden perfection on the stovetop and baked until succulent, this low-carb, high-protein dish elevates simple chicken into an impressive main course in under 30 minutes.
Servings: 4
Calories: 385kcal
Ingredients
4 boneless, skinless chicken breasts (approx. 6–8 oz / 170–225g each)
4 oz (115g) cream cheese, softened to room temperature
1 cup (100g) shredded mozzarella cheese (or provolone)
2 cups (60g) fresh baby spinach, chopped (or 1/2 cup frozen spinach, thawed and squeezed dry)
2 cloves garlic, minced
1 tbsp olive oil (for cooking)
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp sea salt
1/2 tsp freshly ground black pepper
Instructions
🟢Prepare the Filling:
In a medium mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until smooth and well integrated.
🟢Prep & Cut the Chicken:
Pat the chicken breasts dry with paper towels. Place your hand flat on top of a chicken breast and use a sharp knife to cut a deep horizontal pocket into the thick side, being careful not to cut all the way through to the other edge.
🟢Season the Outside:
In a small dish, mix the garlic powder, onion powder, Italian seasoning, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub olive oil lightly over the outside of each chicken breast, then coat evenly with the seasoning mix.
🟢Stuff the Chicken:
Spoon 1/4 of the spinach-cheese mixture into the pocket of each chicken breast. Secure the open edges with toothpicks (2–3 per breast) to keep the filling enclosed.
🟢Sear & Bake:
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in an oven-safe skillet (like cast iron) over medium-high heat. Add the stuffed chicken breasts and sear for 3 to 4 minutes per side until golden brown.
🟢Finish Cooking & Rest:
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the meat. Remove toothpicks, let rest for 5 minutes, and serve warm!
Notes
- Cheese Swap: Replace mozzarella with sharp cheddar, Swiss, or crumbled feta for a bolder, tangier flavor profile.
- Greens/Filling Add-ins: Swap fresh spinach with chopped sun-dried tomatoes, roasted red peppers, or artichoke hearts for a Mediterranean variation.
- Cooking Method (Air Fryer Alternative): Instead of oven baking, place stuffed chicken breasts in a preheated air fryer at 360°F (180°C) for 16–18 minutes, flipping halfway through.
