Description
Juicy chicken breasts stuffed with a creamy spinach and cream cheese filling—an elegant yet easy main dish.
Ingredients
- 4 boneless skinless chicken breasts
- 4 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella or Parmesan cheese
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a bowl, mix cream cheese, chopped spinach, cheese, garlic, Italian seasoning, salt and pepper.
- Cut a pocket into each chicken breast, being careful not to slice through.
- Spoon filling evenly into each chicken pocket.
- Brush chicken with olive oil and season outside with salt and pepper.
- Place in baking dish and bake 25–30 minutes until chicken is cooked through (165°F internal temperature).
- Optional: broil for 1–2 minutes for a golden top.
- Let rest 5 minutes before serving.
- Serve with vegetables, pasta, or rice.
- Store leftovers in refrigerator up to 3 days; reheat gently.
Notes
- Use frozen spinach (thawed and squeezed dry) if fresh is unavailable.
- Add sun-dried tomatoes or cooked bacon to the filling for extra flavor.
- Make ahead by stuffing chicken and storing in fridge before baking.
- Try different cheeses like feta or goat cheese for variation.
- Cover with marinara and mozzarella for a chicken rollatini twist.