Spinach-Stuffed Chicken Breasts
Delicious and nutritious spinach-stuffed chicken breasts that are easy to make!
Equipment
- Cast Iron Skillet For searing and baking the chicken.
Ingredients
Main Ingredients
- 4 oz boneless, skinless chicken breasts 8 oz each
- 2 tsp sea salt
- 0.5 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, sliced (8 slices)
Instructions
- Preheat your oven to 450°F (232°C).
- Pat the chicken breasts dry and season both sides with sea salt and black pepper. Carefully cut a horizontal slit in each chicken breast to create a pocket. Set aside.
- In a large bowl, steam the chopped spinach in the microwave for 2-3 minutes until wilted. Alternatively, you can sauté it on the stove for 3-5 minutes. Allow it to cool until it's safe to handle.
- In another bowl, mash the softened cream cheese and minced garlic together. If the cream cheese is too firm, you can microwave it for a few seconds to soften it. Stir in 1/2 cup of the shredded mozzarella cheese.
- Once the spinach is cool enough to handle, squeeze out any excess water over the sink. Mix the spinach into the cream cheese mixture until well combined.
- Stuff the spinach mixture evenly into the pockets of the chicken breasts. Use toothpicks to secure the filling inside.
- Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the stuffed chicken breasts and sear for 4-5 minutes on each side until golden brown.
- Quickly top each chicken breast with 2 slices of tomato and 2 tablespoons of the remaining shredded mozzarella cheese.
- Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Notes
For added flavor, consider mixing in some herbs like basil or oregano with the spinach filling. You can serve this dish with a side of rice or a fresh salad for a complete meal.