Description
Tender boneless, skinless chicken breasts stuffed with a creamy blend of spinach, cream cheese, and mozzarella, pan-seared to golden perfection and finished with a touch of butter. This easy and flavorful dish makes for a delicious and satisfying dinner.
Ingredients
Units
Scale
Filling
- 1/2 small sweet onion
- 1 clove garlic
- 1 (10-ounce) box frozen spinach, thawed and squeezed to remove excess moisture
- 4 ounces cream cheese, at room temperature
- 2 ounces shredded low-moisture mozzarella cheese (about 1/2 cup)
- 1 teaspoon kosher salt, divided
Chicken
- 4 small boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Freshly ground black pepper (optional)
Instructions
- Prepare the filling: Grate 1/2 small sweet onion using the large holes of a box grater. Mince or grate 1 garlic clove on the small holes. Place both into a medium bowl.
- Combine filling ingredients: Add 10 ounces thawed and drained spinach, 4 ounces cream cheese, 2 ounces shredded mozzarella, and 1/2 teaspoon kosher salt to the bowl. Mix until fully combined.
- Create chicken pockets: Place one chicken breast on a cutting board. With a chef’s knife, carefully cut a 3-inch wide pocket in the thickest part of the chicken, cutting about 3/4 through but not joining the two sides. Repeat for all breasts. Pat the chicken dry with paper towels and season inside and out with the remaining 1/2 teaspoon kosher salt.
- Stuff chicken breasts: Using your hands, fill each chicken pocket evenly with the spinach and cheese mixture.
- Heat the skillet: Warm 2 tablespoons olive oil over medium-high heat in a 10-inch or larger skillet (cast iron preferred) until shimmering.
- Sear the chicken: Swirl the oil to coat the pan evenly, then carefully add the stuffed chicken breasts. Cook undisturbed for 5 to 7 minutes. The chicken will release easily from the pan when ready to flip.
- Flip and finish cooking: Turn the chicken over using a spatula, add 1 tablespoon unsalted butter to the pan center, swirl to distribute. Cook another 5 to 7 minutes until the internal temperature reaches at least 165°F.
- Rest and serve: Remove chicken from pan and let rest for 3 minutes on a plate or cutting board. Season with freshly ground black pepper if desired before slicing and serving.
Notes
- Ensure the spinach is thoroughly drained to avoid soggy filling.
- Use a cast iron or stainless steel skillet for better searing results.
- Resting the chicken allows juices to redistribute for a juicier bite.
- Check the internal temperature with a meat thermometer to ensure food safety.
- Optional black pepper can be adjusted to taste for seasoning.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
