Make juicy, moist chicken breasts filled with a creamy, savory spinach and cheese mixture. This recipe is simple enough for a weeknight dinner but impressive enough for guests.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 large boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Pat the chicken breasts dry with paper towels. Place each breast on a cutting board. Carefully cut a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
In a medium bowl, combine the dried spinach, cream cheese, mozzarella cheese, Parmesan cheese, and minced garlic. Mix until the filling is uniform.
Season the inside and outside of the chicken pockets lightly with salt and pepper.
Divide the spinach mixture evenly and stuff it into the pockets of the chicken breasts. Secure the opening with toothpicks if necessary.
Rub the outside of the stuffed chicken breasts with olive oil and season again with salt and pepper.
Place the stuffed chicken breasts in the prepared baking dish.
Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
Remove the toothpicks before serving. Let the chicken rest for 5 minutes before slicing.
Notes
Squeeze as much liquid out of the thawed spinach as possible; excess water will make the filling runny.
For a low carb stuffed chicken option, this recipe fits well into a keto meal plan delivery structure.
If you want a golden top, you can briefly broil the chicken for the last 1-2 minutes, watching closely to prevent burning.