Description
Juicy chicken breasts stuffed with a creamy spinach filling, perfect for weeknight dinners and gatherings.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped fresh spinach (or thawed frozen spinach)
- 2 cloves garlic, minced
- 1/3 cup cream cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- Toothpicks or kitchen twine for securing
Instructions
- Butterfly each chicken breast horizontally without cutting all the way through.
- Pat each chicken breast dry and season both sides with garlic powder, smoked paprika, salt, and pepper.
- Heat 1/2 tablespoon of olive oil in a pan over medium heat. Add minced garlic and chopped spinach, sautéing for about 2 minutes until the spinach wilts down.
- Transfer sautéed spinach and garlic to a bowl. Mix in cream cheese, mozzarella, parmesan, Italian seasoning, and lemon juice until well combined.
- Stuff each chicken breast with the spinach mixture and secure using toothpicks or kitchen twine.
- Preheat the oven to 375°F (190°C).
- Heat the remaining oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes on each side until golden-brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for 5 minutes before slicing.
Notes
For best results, consider marinating the chicken for an hour. Thawed frozen spinach works well in this recipe too.
