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Spinach Stuffed Chicken Breast - Juicy, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 1 tablespoon olive oil
  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and well-drained)
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1 tablespoon mayonnaise or Greek yogurt
  • 1 teaspoon lemon zest (optional)
  • Pinch of red pepper flakes (optional)
  • Lemon wedges, for serving (optional)
  • Toothpicks or kitchen twine

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish.
  2. Season the chicken: Pat chicken breasts dry. Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, Italian seasoning, and smoked paprika. Rub evenly over both sides. Drizzle with olive oil.
  3. Make the filling: In a bowl, combine cream cheese, mozzarella, Parmesan, mayo or yogurt, garlic, lemon zest, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes. Fold in chopped spinach.
  4. Cut pockets: Place each breast flat on a board. Using a sharp knife, slice a deep pocket into the thick side, keeping the knife parallel to the board. Don’t cut all the way through.
  5. Stuff: Spoon the spinach mixture into each pocket, dividing evenly. Don’t overfill. Secure the opening with toothpicks or tie with kitchen twine.
  6. Sear for color (optional but great): Heat a skillet over medium-high. Add a little oil and sear chicken 1–2 minutes per side until golden. Transfer to the baking sheet or bake directly in the skillet if it’s oven-safe.
  7. Bake: Cook for 18–25 minutes, depending on thickness. The chicken is done when the center reaches 165°F (74°C) on an instant-read thermometer.
  8. Rest and serve: Rest 5 minutes. Remove toothpicks. Serve with lemon wedges and your favorite sides.