Spinach Stuffed Chicken (Printable Version)
Juicy chicken breasts filled with creamy spinach and seared, then oven-baked to flavorful perfection.
# Everything You’ll Need:
→ Seasoning Blend
01 -
1 teaspoon garlic powder
02 -
1 teaspoon coarse salt
03 -
1 teaspoon ground black pepper
→ Chicken
04 -
1.5 pounds boneless, skinless chicken breasts (approximately 4 breasts)
05 -
3 tablespoons olive oil, divided
→ Stuffing
06 -
1/2 medium white onion, thinly sliced
07 -
5 ounces fresh spinach
08 -
6 ounces cold cream cheese
# Steps to Cook:
01 -
Preheat the oven to 375ºF.
02 -
Combine garlic powder, salt, and black pepper in a small bowl and set aside.
03 -
Slice each chicken breast in half lengthwise without cutting all the way through to create a flap.
04 -
Rub the seasoning blend onto each chicken breast, ensuring to season inside the flap.
05 -
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté onion for 4–5 minutes. Add spinach and cook covered for 1–2 minutes until wilted, stirring occasionally. Transfer mixture to a bowl to cool for 10 minutes.
06 -
Add cream cheese to the cooled spinach-onion mixture and stir until fully combined.
07 -
Divide the spinach mixture into four portions. Fill each chicken breast flap with the mixture and secure edges with 2–3 toothpicks.
08 -
Heat an oven-safe skillet over medium-high heat and add remaining olive oil. Sear each stuffed chicken breast for 2–3 minutes per side until browned.
09 -
Transfer the skillet to the oven and bake at 375ºF for 20–30 minutes, flipping halfway through.
10 -
Ensure the internal temperature reaches 165ºF. Remove from oven and let rest for 10 minutes before serving.
11 -
Pour any melted cream cheese from the skillet over the chicken before serving.
# Extra Suggestions:
01 -
Baking time may vary depending on the thickness of the chicken breasts.