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Creamy Spinach Stuffed Chicken Breasts – Comforting, Flavor-Packed, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon olive oil (plus extra if needed)
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 4 ounces cream cheese (softened)
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 cup shredded mozzarella (or provolone)
  • 1/3 cup grated Parmesan
  • 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and very well drained)
  • 3 cloves garlic (minced)
  • 1 tablespoon lemon juice (plus zest from 1/2 lemon)
  • 2 tablespoons fresh parsley (chopped; optional)
  • Toothpicks or small skewers for sealing

Method
 

  1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Set a large oven-safe skillet on the stove.
  2. Make the filling: In a bowl, mix cream cheese, Greek yogurt, mozzarella, Parmesan, garlic, lemon juice, lemon zest, parsley, and 1/4 teaspoon salt until smooth. Fold in the spinach. If using frozen spinach, squeeze out as much water as possible first.
  3. Season the chicken: Pat the chicken breasts dry. In a small bowl, combine paprika, garlic powder, onion powder, remaining 3/4 teaspoon salt, and black pepper. Rub evenly over both sides of the chicken.
  4. Create the pocket: Lay each chicken breast flat. Using a sharp knife, cut a horizontal slit along the thickest side to form a deep pocket, leaving the opposite side intact. Don’t cut all the way through.
  5. Stuff: Spoon the spinach mixture into each pocket, dividing evenly. Don’t overfill—stop just before the seam won’t close. Secure the opening with 2–3 toothpicks each.
  6. Sear: Heat olive oil over medium-high. When shimmering, add the chicken. Sear 2–3 minutes per side until lightly golden. If your pan is small, work in batches to avoid steaming.
  7. Bake: Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness. The chicken is done when an instant-read thermometer reads 165°F (74°C) in the thickest part (not in the filling).
  8. Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Spoon any pan juices over the top and serve warm.