Stuffed Chicken Breast
Indulge in this creamy stuffed chicken breast recipe, featuring a luscious filling of spinach and mozzarella that transforms a simple dish into a comforting and flavorful delight.
Ingredients
Filling Ingredients
- 8 oz cream cheese or ricotta cheese for a lighter option
- 2 cups fresh spinach or frozen, drained
- 1 clove garlic minced (or garlic powder)
- 1 cup shredded mozzarella cheddar is a delightful alternative
Chicken Ingredients
- 4 pieces chicken breasts boneless, skinless
- 2 tbsp olive oil for cooking
- to taste salt
- to taste pepper
- 1 tbsp Italian seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, combine cream cheese, spinach, garlic, and mozzarella. Mix until smooth.
- Using a sharp knife, carefully cut a pocket in each chicken breast, being cautious not to slice all the way through.
Cooking
- Stuff each chicken breast pocket generously with the filling.
- Season the outside of the chicken with salt, pepper, and Italian seasoning.
- In a skillet, heat olive oil over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
Baking & Serving
- Transfer the chicken breasts to a baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
Notes
Butterfly the chicken for even cooking. Use fresh herbs to elevate flavor. Toothpicks can secure edges if needed. Store leftovers in an airtight container for 3-4 days.