Description
Juicy chicken breasts stuffed with a creamy spinach and cheese filling, then pan-seared until golden and tender. This easy yet elegant dish is perfect for both weeknight dinners and special occasions.
Ingredients
- 1/2 small sweet onion, grated
- 1 garlic clove, minced
- 1 (10-ounce) frozen spinach, thawed and squeezed dry
- 4 ounces cream cheese, softened
- 2 ounces shredded mozzarella cheese
- 1 teaspoon kosher salt
- 4 small boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- black pepper (optional)
Instructions
- Grate onion and mince garlic, then place in a bowl.
- Add spinach, cream cheese, mozzarella, and half the salt. Mix well.
- Cut a pocket into each chicken breast without slicing through.
- Season chicken inside and out with remaining salt.
- Stuff each chicken breast with the spinach mixture.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 5–7 minutes until browned on one side.
- Flip, add butter, and continue cooking another 5–7 minutes until fully cooked.
- Rest for 3 minutes before serving.
- Season with black pepper if desired and serve warm.
Notes
- Squeeze spinach well to avoid watery filling.
- Use toothpicks if needed to secure the filling.
- Swap cheeses like provolone or cheddar for variation.
- Add herbs or chili flakes for extra flavor.
- Store leftovers up to 4 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
