Spinach Stuffed Chicken Breast
Hi everyone, I'm Darian! Today I'm sharing one of my go-to easy dinners - spinach and cheese stuffed chicken breasts. As a busy mom, I'm always looking for recipes that are quick to prep but feel special enough to serve for family dinners. These chicken breasts are a total winner in my house! The savory spinach and melty cheese filling is so delicious, and it transforms ordinary chicken into something restaurant-worthy.In this post, I'll share my tips for perfectly stuffed chicken, how to serve it, frequently asked questions, and why this recipe is so near and dear to my heart. I hope your family loves these stuffed chicken breasts as much as mine does!
Equipment
- 1 oven
- 1 9” x 13” baking dish
- 2 medium bowl
Ingredients
- 4 Boneless skinless chicken breasts
- ½ tsp Salt
- 1 tbsp Olive oil
- ½ tsp Ground pepper
- ½ tsp Paprika
- 4 oz Cream cheese
- ½ tsp Garlic powder
- 2 tbsp Mayonnaise
- ⅓ cup Crumbled feta
- ¼ cup Shredded mozzarella
- 1 tbsp Italian seasoning
- 1 tsp Minced garlic
- 5 oz Chopped baby spinach 4 cups packed
Instructions
- Preheat oven to 375 degrees F
- Slice (butterfly) 4 chicken breasts horizontally about ¾ of the way through each breast. Do not fully slice breasts in half – these should be like pita pockets that will be filled later with the spinach mixture. Set on a plate and set aside for now
- Spray a 9” x 13” baking dish with non-stick cooking spray
- In a medium bowl, stir together olive oil, salt, black pepper, paprika and garlic powder
- Place chicken breasts in olive oil mixture (one at a time) to fully coat both sides of every chicken breast. As each is coated, place the chicken breasts in the baking dish
- In a medium bowl, beat together cream cheese, mayonnaise, feta, mozzarella, Italian seasoning and minced garlic. Beat until fully mixed
- Beat spinach into cream cheese mixture until fully combined
- Gently spoon mixture into the middle of each chicken breast. Distribute filling evenly in each of the 4 chicken breasts
- Bake in oven for 40 – 45 minutes or until chicken is thoroughly cooked. Use a meat thermometer to make sure chicken internal temperature has reached 165 degrees F. Be sure to check the middle of the thickest part of the breast and not into the cream cheese filling
- Remove baked chicken from oven and serve hot
- Store leftovers in a sealed food storage container in the fridge for up to 3 days
Video
Notes
To prevent the chicken from drying out and becoming rubbery, it’s best to reheat chicken in the oven instead of the microwave. Place chicken in an oven-safe dish (covered loosely in aluminum foil) in the oven at 350 degrees F for about 15 minutes.