Description

Juicy oven-baked chicken breasts stuffed with a creamy spinach, garlic, and mozzarella filling. A flexible, family-friendly dinner that feels special but stays weeknight simple.

Ingredients

Scale

4 boneless skinless chicken breasts (6–8 oz each)

2 cups fresh spinach, roughly chopped

2 cloves garlic, minced

4 oz cream cheese, softened

1 cup shredded mozzarella, divided

2 tbsp olive oil, divided

1 tsp Italian seasoning

1/2 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1/2 tsp smoked paprika or pinch red pepper flakes (optional)

Toothpicks, for securing

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.

2. Heat 1 tbsp olive oil in a skillet over medium; sauté garlic 30 seconds, add spinach and cook until wilted. Cool slightly.

3. In a bowl, mix spinach, cream cheese, 1/2 cup mozzarella, and a pinch of salt and pepper.

4. Butterfly each chicken breast to create a pocket. Rub with remaining 1 tbsp olive oil; season all over with salt, pepper, Italian seasoning, and paprika if using.

5. Stuff each pocket with the spinach mixture; secure openings with toothpicks.

6. Optional: Sear in an oven-safe skillet 2–3 minutes per side for color.

7. Transfer to the baking dish and bake 20–25 minutes (or until internal temperature reaches 165°F/74°C). Sprinkle remaining 1/2 cup mozzarella over the chicken for the last 5 minutes; broil 1–2 minutes if desired.

8. Rest 5 minutes, remove toothpicks, slice, and serve.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 420 kcal
Sodium: 690 mg
Fat: 22 g
Carbohydrates: 5 g
Protein: 46 g