Description
Juicy chicken breasts stuffed with a creamy spinach and cheese mixture, then baked to perfection in a rich, flavorful sauce—this dish is a guaranteed family favorite! With a crispy golden top and melty filling, it’s a restaurant-worthy meal you can make at home.
Ingredients
For the Chicken:
- Boneless, Skinless Chicken Breasts (4)
- Garlic Powder (1 tsp)
- Paprika (1 tsp)
- Salt and Pepper: To taste
- Olive Oil (2 tbsp): For searing
For the Filling:
- Cream Cheese (4 oz, softened)
- Fresh Spinach (1 ½ cups, chopped)
- Mozzarella Cheese (¾ cup, shredded)
- Parmesan Cheese (¼ cup, grated)
- Garlic (2 cloves, minced)
- Salt and Pepper: To taste
For the Creamy Sauce:
- Chicken Broth (¾ cup)
- Heavy Cream (½ cup)
- Parmesan Cheese (⅓ cup, grated)
- Garlic (1 clove, minced)
- Cornstarch (1 tsp mixed with 1 tbsp water, optional for thickening)
Instructions
- Prepare the Filling
- In a bowl, mix cream cheese, chopped spinach, mozzarella, Parmesan, minced garlic, salt, and pepper. Stir until well combined and set aside.
- Stuff the Chicken
- Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally (do not cut all the way through). Stuff each pocket with the spinach and cheese mixture and secure with toothpicks if needed.
- Season the Chicken
- Rub the chicken with olive oil and season both sides with garlic powder, paprika, salt, and pepper.
- Sear the Chicken
- In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Sear the chicken for 3-4 minutes per side until golden brown (it doesn’t need to be fully cooked yet). Remove from heat.
- Make the Creamy Sauce
- In the same skillet, add garlic and sauté for 1-2 minutes. Pour in chicken broth and bring to a simmer. Add heavy cream, Parmesan cheese, and stir until combined. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it thickens.
- Bake the Chicken
- Return the seared chicken to the skillet and spoon some sauce over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/75°C).
- Garnish and Serve
- Remove the toothpicks, if used. Garnish with extra Parmesan and fresh parsley before serving.
Notes
- Don’t Overstuff: Use just enough filling so the chicken can be securely closed.
- Pre-Sear for Flavor: Searing the chicken locks in juices and enhances flavor.
- Use Fresh Spinach: Fresh spinach works best for a vibrant flavor, but thawed frozen spinach (squeezed of excess water) works too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American