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Spinach Stuffed Chicken

Spinach Stuffed Chicken

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.

4 servings · Prep 15 min · Cook 30 min · Total 45 min

American · Main Course · Dinner

Ingredients

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Main

  • 4 large boneless skinless chicken breasts butterflied or pounded to ½-inch thickness
  • 2 tbsp olive oil divided
  • 1 tsp salt divided
  • 0.5 tsp black pepper divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Spinach Filling

  • 5 oz fresh baby spinach roughly chopped
  • 3 cloves garlic minced
  • 4 oz cream cheese softened
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 tsp red pepper flakes

Equipment

  • Oven
  • Stovetop
  • Mixing Bowl
  • Skillet
  • Paper Towel
  • Toothpick
  • Wooden Spoon
  • Knife
  • Pan
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Meat Thermometer

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.