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Juicy Garlic Spinach Stuffed Chicken Breast

Juicy Garlic Spinach Stuffed Chicken Breast

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner Recipe
Ingredients Method

Ingredients
  

Main Base
  • 4 boneless skinless chicken breasts (6–8 oz / 170–225 g each): Choose similar sizes for even cooking.
  • 1 teaspoon kosher salt: Seasons the chicken throughout.
  • ½ teaspoon black pepper: Adds mild heat.
  • 1 tablespoon olive oil: Helps create a golden sear.
Spinach-Garlic Filling
  • 2 tablespoons unsalted butter: Softens the spinach and carries garlic flavor.
  • 4 garlic cloves minced: Provides the signature savory aroma.
  • 5 oz 140 g fresh spinach: Wilts down and keeps the filling moist.
  • 4 oz 115 g cream cheese, softened: Binds the filling and adds creaminess.
  • ½ cup 50 g grated Parmesan cheese: Adds salty depth and helps the filling set.
  • ¼ teaspoon red pepper flakes optional: Gives a gentle kick.
  • ½ teaspoon dried Italian seasoning: Rounds out the herb notes.
Optional Finishing
  • Extra grated Parmesan or chopped fresh parsley for serving: Adds color and a final salty note.

Method
 

  1. Pat the chicken breasts dry. Place each breast on a cutting board and carefully slice a horizontal pocket through the thickest side, stopping before you cut all the way through. Season both sides and the inside with salt and pepper.
  2. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant. Add the spinach and stir until fully wilted, about 2–3 minutes. Transfer to a bowl and let cool 2 minutes. Stir in the cream cheese, Parmesan, red pepper flakes (if using), and Italian seasoning until smooth.
  3. Divide the filling evenly among the four pockets. Press the edges gently closed. If needed, secure with toothpicks.
  4. Heat the olive oil in the same skillet over medium-high heat. Place the stuffed chicken in the pan and sear 3–4 minutes per side until golden. Do not move the chicken too early so a good crust forms.
  5. Preheat the oven to 375°F (190°C). Transfer the skillet (or move the chicken to a baking dish) and bake 15–20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat. Rest 5 minutes before slicing.
  6. Remove toothpicks if used. Slice crosswise to show the green filling and serve warm.