Cream Cheese Spinach Stuffed Chicken Breasts
Juicy chicken breasts filled with creamy spinach, mozzarella, and parmesan—these stuffed chicken breasts are a quick, flavorful 30-minute dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Low-Carb
- Diet: Gluten Free
Ingredients
For the Creamy Spinach Filling:
10 oz frozen spinach (thawed) or 2 cups fresh spinach
4 oz cream cheese (softened)
¼ cup grated Parmesan cheese
¼ cup mozzarella cheese
1 teaspoon garlic (minced)
½ teaspoon salt
½ teaspoon pepper
For Preparing and Seasoning the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon chili powder (or paprika)
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
1 tablespoon olive oil (for drizzling before baking)
Instructions
Preheat oven to 375°F (190°C).
Make the Creamy Spinach Filling: In a skillet over medium heat, cook spinach until wilted. Stir in softened cream cheese until combined. Remove from heat and mix in Parmesan, mozzarella, garlic, salt, and pepper. Set aside to cool slightly.
Prepare Chicken Breasts: Using a sharp knife, cut a pocket into the thickest side of each chicken breast without cutting all the way through.
Season Chicken: Mix chili powder (or paprika), garlic powder, onion powder, salt, and pepper in a small bowl. Season both sides of the chicken and lightly inside the pockets.
Stuff Chicken: Fill each pocket with the spinach mixture. Secure with toothpicks if needed to prevent leakage.
Place stuffed chicken breasts in a greased baking dish. Drizzle lightly with olive oil.
Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Remove toothpicks before serving and enjoy!
Notes
Fresh spinach works, but frozen spinach (thawed and drained) saves time.
Secure the chicken with toothpicks to keep the filling inside while baking.
Add red pepper flakes to the filling for a little heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
