Spinach Stuffed Chicken Breast
These Spinach Stuffed Chicken Breasts are juicy, cheesy, and packed with savory flavor. A creamy spinach and mozzarella filling is tucked into seasoned chicken, then topped with tomato slices and more cheese before being baked to golden perfection.
Ingredients
- 4 8 oz boneless skinless chicken breasts
- 2 tsp sea salt
- ½ tsp black pepper
- 6 oz fresh spinach chopped
- 2 oz cream cheese softened
- 2 cloves garlic minced
- 1 cup mozzarella cheese shredded (divided)
- 1 Tbsp olive oil
- 1 medium Roma tomato thinly sliced (8 slices)
Instructions
- Preheat oven to 450°F (232°C).
- Pat chicken dry, season, and cut a pocket into each breast.
- Steam spinach until wilted, then cool and squeeze dry.
- Mix cream cheese, garlic, and ½ cup mozzarella. Stir in spinach.
- Stuff each chicken pocket with filling. Secure with toothpicks.
- Sear chicken in olive oil, 4–5 minutes per side.
- See full steps with tips & photos → https://mischacrossing.com/spinach-stuffed-chicken-breast/
Notes
- Let chicken rest for a few minutes after baking for juicier results.
- For extra flavor, add sun-dried tomatoes or herbs like basil to the filling.
- Use a meat mallet to gently flatten extra-thick chicken breasts for easier stuffing.
- Serve with roasted vegetables, rice, or a fresh salad.