Stuffed Chicken Breast
Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it a beautiful color, then finishing it off in the oven ensures it’s cooked without drying out. This recipe makes 3 large stuffed chicken breasts to serve 6 people.
Ingredients
For the Chicken Breasts:
- 3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp olive oil
For the Filling:
- 4 oz cream cheese, cold
- 1 Tbsp mayonnaise
- 2 garlic cloves, pressed with a garlic press, or minced
- 1/4 tsp salt
- 1 1/2 cups baby spinach leaves, chopped
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
- Make filling - Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo, and garlic with a fork, then stir in mozzarella, parmesan, and chopped spinach leaves until combined.
- Cut slits in chicken - Lay chicken on a flat surface and with a sharp knife, cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lie flat on the sides for searing.
- Stuff chicken - Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika, or season to taste.
- Sear chicken - Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or a large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Bake - Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until an instant-read thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest the chicken 5 minutes before slicing. Remove the toothpicks and spoon the pan juices over the chicken to serve.
Notes
*3 large stuffed chicken breasts can feed 6 people, cut in half, but if you'd like to cook smaller breasts, you can use 6 small breasts, but you will need to reduce the cooking time.
Make-Ahead, Storage, and Reheating:
- Make-Ahead: You can stuff the chicken breasts a few hours ahead, cover, and refrigerate until ready to cook. Let them sit at room temperature for about 15 minutes before searing so they cook more evenly.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat: Warm in a covered skillet over low heat or in the oven until heated through. Avoid overheating, or the chicken can dry out.
- Freeze: I don’t love freezing this one because the creamy filling can change texture after thawing.
Nutrition Facts
Stuffed Chicken Breast
Amount per Serving
Calories
211
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
65
mg
22
%
Sodium
628
mg
27
%
Potassium
300
mg
9
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
16
g
32
%
Vitamin A
1117
IU
22
%
Vitamin C
3
mg
4
%
Calcium
115
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
