Description
Spinach Cream Cheese Stuffed Chicken Breast is a juicy, cheesy, and low-carb dinner packed with garlic, spinach, and a creamy three-cheese filling — baked to golden perfection in under 40 minutes.
Ingredients
• 10 oz frozen spinach, thawed (or 2 cups fresh spinach)
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan
• ¼ cup mozzarella cheese
• 1 teaspoon garlic, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 boneless, skinless chicken breasts
• 1 teaspoon chili powder or paprika
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon pepper
• 1 tablespoon olive oil (or butter, for drizzling)
Instructions
1. Preheat oven to 375°F (190°C).
2. Sauté spinach in a skillet over medium heat until wilted or warmed through.
3. Add softened cream cheese and stir until fully combined.
4. Remove from heat and mix in Parmesan, mozzarella, garlic, salt, and pepper.
5. Slice a horizontal pocket into each chicken breast, without cutting all the way through.
6. Mix paprika, salt, garlic powder, onion powder, and pepper in a small bowl. Rub seasoning on both sides and inside each pocket.
7. Fill each chicken breast with spinach mixture and secure with toothpicks if needed.
8. Grease a baking dish, place the chicken inside, and drizzle tops with olive oil or butter.
9. Bake uncovered for 25–30 minutes, or until internal temp reaches 165°F (74°C).
10. Let rest 5 minutes before serving. Remove toothpicks.
Notes
– Use fresh spinach by sautéing 2 packed cups and draining excess water.
– Try fontina or provolone instead of mozzarella for a twist.
– Secure the chicken tightly with toothpicks to avoid leakage.
– Store leftovers up to 4 days in the fridge; reheat in oven or microwave.
– Freeze raw stuffed chicken for up to 2 months — thaw before baking.
- Prep Time: 10
- Cook Time: 25
- Method: Baking
- Cuisine: American