Spinach Stuffed Chicken
Main
American45 min4 servingsEasyAbout this recipe
Juicy chicken breasts filled with a creamy, garlicky spinach and cheese filling, then seared and baked to golden perfection. This keto-friendly dinner is impressive enough for guests yet simple enough for a weeknight — all in one pan.
Instructions
- 1
Preheat your oven to ![400°F]. Heat 1 tablespoon of olive oil in an oven-safe skillet over ^[medium heat]. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped baby spinach and cook, stirring frequently, for 2–3 minutes until fully wilted. Season with a pinch of salt and black pepper, then transfer to a mixing bowl and let cool for 5 minutes.
- 2
Add the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, and red pepper flakes (if using) to the cooled baby spinach mixture. Stir until everything is well combined and creamy. Taste and adjust seasoning.
- 3
Pat the chicken breast dry with paper towels. Using a sharp knife, cut a deep horizontal pocket into the thickest side of each breast, being careful not to cut all the way through. Season the outside of each breast with garlic powder, smoked paprika, and the remaining salt and black pepper.
- 4
Spoon the baby spinach filling evenly into each pocket, pressing it in gently. Secure the opening with 2–3 toothpicks to keep the filling from spilling out during cooking.
- 5
Heat the remaining 1 tablespoon of olive oil in the same oven-safe skillet over ^[medium-high heat]. Once shimmering, add the stuffed chicken breast and sear for 3–4 minutes per side until golden brown.
- 6
Transfer the skillet to the preheated ![400°F] oven and bake for 18–22 minutes, until the internal temperature of the chicken breast reaches %[165°F]. Remove from the oven, let rest for 5 minutes, then remove the toothpicks before serving.
