Introduction

This Spinach Stuffed Chicken Breast recipe combines tender chicken with a creamy, cheesy spinach filling for a delicious and satisfying meal. It’s perfect for a weeknight dinner or when you want to impress guests with minimal effort.

The image shows pieces of cooked chicken breast in a black pan. Each piece is topped with three layers: the bottom layer is creamy green spinach mixed with melted white cheese, the middle layer consists of two slices of bright red tomato, and the top layer is a golden-brown melted cheese with some bubbling and slightly toasted spots. Small green herb bits are sprinkled on top for garnish. The edges of the chicken are lightly browned and juicy. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 8-oz boneless skinless chicken breasts
2 tsp sea salt
1/2 tsp black pepper
6 oz fresh spinach, chopped
2 oz cream cheese, softened
2 cloves garlic, minced
1 cup mozzarella cheese, shredded, divided
1 tbsp olive oil
1 medium Roma tomato, sliced thinly into 8 slices

Instructions

Step 1: Preheat the oven to 450 degrees F (232 degrees C).
Step 2: Pat the chicken breasts dry. Season both sides with salt and pepper. Cut a horizontal slit in each chicken breast to create a pocket. Set aside.
Step 3: Place the chopped spinach in a large bowl. Steam in the microwave for 2-3 minutes until wilted, or sauté on the stove for 3-5 minutes. Let cool until comfortable to handle.
Step 4: In another large bowl, mash together the softened cream cheese and minced garlic. Stir in 1/2 cup of shredded mozzarella cheese.
Step 5: Once the spinach is cool, squeeze out excess water over the sink. Add the spinach to the cream cheese mixture and stir well.
Step 6: Stuff the spinach mixture evenly into each chicken breast pocket. Secure with toothpicks positioned horizontally to keep the filling inside.
Step 7: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown.
Step 8: Quickly top each chicken breast with 2 tomato slices and 2 tablespoons of the remaining shredded mozzarella cheese.
Step 9: Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C). Use a meat thermometer inserted into the chicken, not the filling, to check doneness.
Step 10 (optional): If you prefer a browned cheese topping, place the chicken under the broiler for 1-3 minutes until the cheese is golden to your liking.

Tips & Variations

For extra flavor, add some crushed red pepper flakes or Italian seasoning to the spinach mixture.
You can substitute fresh spinach with frozen spinach, just be sure to thaw and squeeze out all moisture before mixing.
Swap mozzarella for feta or goat cheese for a tangy twist.
If you don’t have a cast iron skillet, use any oven-safe skillet or transfer the chicken to a baking dish after searing.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees F until heated through, or microwave on medium power to prevent drying out.

How to Serve

This image shows a piece of layered baked dish on a white plate with light brown specks. The bottom layer is a light golden-brown cooked base, above it is a thick layer of creamy cooked spinach mixed with cheese, giving a green and white swirled look. On top of this green layer are slices of red tomatoes partially covered by melted cheese that is golden brown and bubbly, with small bits of chopped green herbs sprinkled on top. The edges of the dish show some melted cheese and spinach spilling slightly onto the plate. The scene is set on a white marbled surface with silver cutlery beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach filling in advance?

Yes, you can prepare the spinach and cheese filling a day ahead and keep it refrigerated. Just stuff and cook the chicken when ready.

What if I don’t have a meat thermometer?

While a meat thermometer is best for safety and accuracy, you can also cut into the thickest part of the chicken to ensure it’s no longer pink inside and the juices run clear.