Spinach Stuffed Chicken with Mozzarella and Cream Cheese
Baked chicken breasts filled with garlicky wilted spinach, cream cheese, and mozzarella.
Ingredients
Main Ingredients
- 4 chicken breasts pounded to an even thickness
- 2 cups fresh spinach
- 1 cup cream cheese softened
- 1/2 cup mozzarella cheese shredded
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning optional
Instructions
Instructions
- Preheat the oven to 375°F. Heat oil over medium heat, stir garlic until fragrant, then add spinach and cook until wilted and excess moisture has evaporated.
- Let the spinach cool until no longer strongly steaming. Mix with softened cream cheese, mozzarella, salt, pepper, and optional Italian seasoning.
- Gently even the chicken’s thickness and cut a pocket into each breast, leaving the far edge attached. Put one quarter of the filling in each pocket, season the outside, and arrange in a baking dish.
- Bake at 375°F, checking around 25–30 minutes, until both the thickest meat and the filling center of every breast reach 165°F. Large breasts may need 35–40 minutes or longer.
- Rest for 5 minutes, then serve one breast per portion with any filling that melted into the dish.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.