Description
Tender chicken breasts filled with a garlicky spinach and cream cheese mixture, seared and finished in the oven for a juicy, melty center.
Ingredients
- 4 boneless skinless chicken breasts (about 1 to 1.25 lb total)
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella (or cheddar, gouda)
- 2 cups fresh spinach (or 1 cup thawed, well-drained frozen spinach)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried Italian seasoning (or oregano/basil mix)
- Salt and freshly ground black pepper, to taste
- Toothpicks or kitchen twine for securing
- Optional: 2 tablespoons chopped sun-dried tomatoes, 1/4 cup grated Parmesan, pinch of red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment.
- Butterfly each chicken breast: slice horizontally almost through and open like a book. Place between plastic wrap and pound gently to an even 1/2-inch thickness.
- Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the spinach and cook just until wilted (1–2 minutes). If using frozen, make sure it’s fully thawed and well drained.
- Remove skillet from heat and let the spinach cool briefly. Squeeze out any excess liquid, then chop coarsely.
- In a bowl, mix the spinach with softened cream cheese, mozzarella, Italian seasoning, salt, and pepper. Stir in sun-dried tomatoes or Parmesan if using.
- Spoon an even amount of the filling onto one half of each butterflied breast. Fold the other half over and secure the edges with toothpicks or tie with kitchen twine.
- Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed breasts for 2–3 minutes per side until golden brown.
- Transfer the skillet (or move the breasts to the prepared baking sheet) to the preheated oven. Bake for 12–18 minutes, depending on thickness, until an instant-read thermometer inserted into the center reads 165°F (74°C).
- Remove from oven and let rest for 5 minutes before slicing to keep the juices locked in. Remove toothpicks before serving.
Notes
For a lighter version, use part-skim cream cheese and reduced-fat mozzarella. For extra richness, add a tablespoon of butter into the pan when searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American