Stuffed Chicken Breast with Cream Cheese, Spinach, and Cheddar Recipe
This stuffed chicken breast recipe features tender boneless, skinless chicken breasts filled with a flavorful mixture of cream cheese, spinach, mozzarella, parmesan, and garlic. The chicken is seasoned, seared in olive oil for a golden crust, then baked to juicy perfection. It’s an easy yet elegant dish perfect for weeknight dinners or guest meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Seasoning
- 3 large chicken breasts (boneless, skinless, 1 3/4 to 2 lbs, even-sized pieces)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 Tbsp olive oil
Filling
- 4 oz cream cheese (cold)
- 1 Tbsp mayonnaise
- 2 garlic cloves
- 1/4 tsp salt
- 1 1/2 cups baby spinach leaves, chopped
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
- Make filling: Preheat the oven to 425˚F with a rack in the center. In a mixing bowl, mash together the cold cream cheese, mayonnaise, and garlic cloves with a fork until smooth. Stir in the mozzarella cheese, parmesan cheese, and chopped baby spinach leaves until fully combined.
- Stuff chicken breasts: Place the chicken breasts on a flat surface. Using a sharp knife, carefully cut a slit about three-quarters of the way through each breast, without cutting all the way through, to create a pocket. Evenly divide the filling among the chicken breasts, stuffing each pocket generously, then seal the opening with a toothpick. Ensure the chicken breasts can lie flat on the sides for proper searing.
- Season chicken: Season the outside of each stuffed chicken breast evenly with salt, black pepper, garlic powder, and paprika, or adjust seasoning to taste.
- Sear chicken: Heat olive oil in an oven-proof pan, such as a cast iron skillet or heavy-bottomed skillet, over medium heat. Add the chicken breasts and sauté for about 4 minutes on each side until they develop a golden-brown crust.
- Bake: After searing, flip the chicken a second time and immediately transfer the skillet to the preheated oven. Bake at 425˚F for 10 to 15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165˚F. Remove from the oven and let rest for 5 minutes before slicing. Remove the toothpicks and spoon any pan juices over the chicken before serving.
Notes
- Ensure the cream cheese is cold before mixing for a better filling texture.
- Do not cut the chicken breast all the way through to prevent filling from leaking during cooking.
- Use a meat thermometer to guarantee the chicken reaches a safe internal temperature of 165˚F.
- Resting the chicken after baking helps retain its juices and keeps it moist.
- You can substitute spinach with kale or other leafy greens if preferred.