Description
Creamy spinach stuffed chicken breast made with cream cheese, mozzarella, and garlic, then baked until juicy and tender.
Ingredients
Scale
- 4 boneless skinless chicken breasts (8 oz each)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 6 ounces fresh spinach, chopped
- 2 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1 cup mozzarella cheese, shredded and divided
- 1 tablespoon olive oil
- 1 medium Roma tomato, thinly sliced
Instructions
- Preheat the oven to 450°F.
- Pat the chicken breasts dry, season with salt and pepper, and cut a pocket into each.
- Wilt the spinach, cool slightly, and squeeze out excess moisture.
- Mix cream cheese, garlic, and half of the mozzarella, then stir in spinach.
- Stuff the mixture into the chicken breasts and secure with toothpicks.
- Sear the chicken in olive oil until golden on both sides.
- Top with tomato slices and remaining cheese, then bake until the internal temperature reaches 165°F.
Notes
- Squeeze excess moisture from the spinach to prevent a watery filling.
- Check doneness with a thermometer inserted into the chicken, not the filling.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 395
- Sugar: 1.4g
- Sodium: 720mg
- Fat: 15.4g
- Saturated Fat: 6.8g
- Unsaturated Fat: 7.9g
- Trans Fat: 0g
- Carbohydrates: 4.3g
- Fiber: 1.2g
- Protein: 57.3g
- Cholesterol: 145mg