How do you make cheesy spinach stuffed chicken breast?

Butterfly chicken, mix spinach with cheeses and seasonings, stuff breasts, sear, then bake until 165°F. Rest five minutes before serving.

What cheese is best for cheesy spinach stuffed chicken breast?

Mozzarella or provolone melts well and gives creamy texture. Mix with Parmesan for nutty flavor and cream cheese for richness.

Can I use frozen spinach instead of fresh for stuffed chicken breast?

Yes, thaw and squeeze frozen spinach dry before using to avoid watery filling. It’s a handy shortcut that still tastes great.

How long and at what temperature should I bake stuffed chicken breast?

Bake at 375°F for 18 to 22 minutes after searing, until internal temperature reads 165°F. Times vary by breast size.

How do you prevent the filling from leaking out of stuffed chicken breasts?

Use cream cheese as a binder and secure seams with toothpicks or twine. Sear edges briefly to help seal them before baking.

Can cheesy spinach stuffed chicken breasts be frozen and reheated?

Yes, freeze cooked portions in airtight bags for up to three months and reheat in a 325°F oven until warm. Thaw overnight for best texture.

Cheesy Spinach Stuffed Chicken Breast Recipe

Name: Cheesy Spinach Stuffed Chicken Breast
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 4 pieces boneless skinless chicken breasts (about 6 ounces each); 1 cup fresh spinach (chopped; or 1/2 cup thawed frozen, squeezed dry); 1 cup shredded mozzarella; 1/2 cup cream cheese (softened); 1/4 cup grated Parmesan; 2 cloves garlic (minced); 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil

Ingredients

Scale

4 pieces boneless skinless chicken breasts (about 6 ounces each)
1 cup fresh spinach (chopped; or 1/2 cup thawed frozen, squeezed dry)
1 cup shredded mozzarella
1/2 cup cream cheese (softened)
1/4 cup grated Parmesan
2 cloves garlic (minced)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

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Instructions

Preheat oven to 375°F (190°C). Sauté spinach and garlic in olive oil for 1-2 minutes until wilted; cool slightly.
Mix spinach with cream cheese, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
Butterfly chicken breasts and pound to even thickness; spoon 3-4 tablespoons filling into each breast and fold closed.
Sear breasts in an oven-safe skillet 2 minutes per side until golden. Transfer to oven and bake 18-22 minutes until 165°F.
Let rest five minutes, remove toothpicks, then slice and serve with pan juices.

Prep Time: 15
Cook Time: 22

Nutrition

Calories: 380
Fat: 18 g
Carbohydrates: 4 g
Protein: 42 g