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Spinach Stuffed Chicken Breast Recipe

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4.7 from 286 reviews

This Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of fresh spinach, garlic, cream cheese, and mozzarella. The chicken is first seared to a golden brown in a cast iron skillet, then baked to perfection in the oven, topped with fresh tomato slices and melted mozzarella for a flavorful and hearty meal.

Ingredients

Scale

Chicken

  • 4 8-oz Boneless skinless chicken breasts
  • 2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 tbsp Olive oil

Filling

  • 6 oz Fresh spinach, chopped
  • 2 oz Cream cheese, softened
  • 2 cloves Garlic, minced
  • 1/2 cup Mozzarella cheese, shredded

Topping

  • 1 cup Mozzarella cheese, shredded (divided)
  • 1 medium Roma tomato, thinly sliced into 8 slices

Instructions

  1. Preheat oven: Preheat your oven to 450°F (232°C) to prepare for baking the chicken breasts after searing.
  2. Prepare chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with sea salt and black pepper. Using a sharp knife, cut a horizontal slit along the side of each chicken breast to create a pocket for the filling. Set aside.
  3. Wilt spinach: Place the chopped spinach in a large bowl. Steam it in the microwave for 2-3 minutes until wilted or alternatively, sauté on the stove for 3-5 minutes until soft. Allow the spinach to cool until it is comfortable to handle.
  4. Make filling: In a separate large bowl, mash together the softened cream cheese and minced garlic until smooth. Stir in 1/2 cup of shredded mozzarella cheese until evenly combined.
  5. Prepare spinach filling: Once cooled, squeeze the wilted spinach over the sink thoroughly to remove as much excess water as possible. Stir the drained spinach into the cream cheese and mozzarella mixture until well mixed.
  6. Stuff chicken: Evenly stuff the spinach mixture into each chicken breast pocket. Secure each pocket with toothpicks positioned horizontally to keep the filling inside during cooking.
  7. Sear chicken: Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the stuffed chicken breasts and sear for 4-5 minutes per side, or until each side is golden brown.
  8. Add toppings: Quickly place 2 tomato slices on top of each chicken breast, and sprinkle 2 tablespoons of shredded mozzarella cheese over the tomato.
  9. Bake: Transfer the skillet with the stuffed chicken breasts to the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the chicken (avoid the filling). For a darker, more melted cheese topping, optionally broil for 1-3 minutes at the end.

Notes

  • Ensure to remove as much moisture as possible from the spinach to prevent soggy filling.
  • Use a meat thermometer to accurately check for doneness of the chicken.
  • If cream cheese isn’t softened, microwave it briefly until it’s easier to mix.
  • To avoid burning, watch carefully if broiling the cheese topping.
  • Cast iron skillet helps achieve a great sear and withstands oven heat well.
  • Remove toothpicks before serving to avoid injury.

Keywords: spinach stuffed chicken, baked chicken breast, creamy spinach chicken, mozzarella chicken, healthy chicken recipe

Find it online: https://chefmilacook.com/spinach-stuffed-chicken-breast-recipe/