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Creamy Spinach Stuffed Chicken

This Creamy Spinach Stuffed Chicken is filled with cream cheese, spinach, garlic, mozzarella, and parmesan, then seared and baked until tender. It is rich, flavorful, low-carb friendly, and easy enough for weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 4 ounces cream cheese softened
  • 1 cup chopped spinach fresh or thawed frozen spinach squeezed dry
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes optional

Method
 

  1. Preheat the oven to 375°F.
  2. Pat the chicken breasts dry. Cut a pocket into the side of each chicken breast without slicing all the way through.
  3. Season the chicken with salt, black pepper, garlic powder, Italian seasoning, and paprika.
  4. In a bowl, mix cream cheese, spinach, mozzarella, parmesan, minced garlic, and red pepper flakes if using.
  5. Spoon the spinach filling into each chicken pocket. Secure with toothpicks if needed.
  6. Heat olive oil in an oven-safe skillet over medium-high heat.
  7. Sear the stuffed chicken for 2–3 minutes per side until lightly golden.
  8. Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken reaches 165°F internally.
  9. Rest for 5 minutes, remove toothpicks, and serve warm.

Notes

  • Squeeze frozen spinach very well to avoid watery filling.
  • Use softened cream cheese for easier mixing.
  • Do not overfill the chicken pockets.
  • A meat thermometer is the best way to avoid dry chicken.