Description
Spinach stuffed chicken breasts combine juicy baked chicken with a creamy garlic-Parmesan spinach filling. This easy dinner bakes in one dish and delivers rich flavor in every bite.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil (or avocado oil)
1 teaspoon paprika
1 teaspoon salt, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 ounces cream cheese, softened
¼ cup grated Parmesan cheese
2 tablespoons mayonnaise
1½ cups fresh spinach, chopped
1 teaspoon garlic, minced
½ teaspoon red pepper flakes
Instructions
1. Preheat the oven to 375°F (190°C).
2. Place the chicken breasts on a cutting board and drizzle them with the olive oil.
3. Combine the paprika, ½ teaspoon of the salt, garlic powder, and onion powder in a small bowl, then sprinkle the mixture evenly over both sides of the chicken breasts.
4. Cut a pocket into the side of each chicken breast with a sharp knife, taking care not to slice all the way through.
5. Mix the cream cheese, Parmesan cheese, mayonnaise, chopped spinach, minced garlic, red pepper flakes, and remaining ½ teaspoon of salt in a separate bowl until well combined.
6. Divide the spinach mixture evenly among the chicken breasts and stuff it into each pocket.
7. Arrange the stuffed chicken breasts in a 9×13-inch baking dish.
8. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Notes
Secure each pocket with a toothpick if the filling spills out during baking.
Let the chicken rest for 5 minutes after baking so the juices redistribute before slicing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg