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Spinach-Mozzarella Stuffed Chicken Breasts

This Spinach-Mozzarella Stuffed Chicken Breasts recipe is a juicy, cheesy weeknight winner packed with fresh spinach and a crispy Parmesan crust!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese

Instructions

  • Begin by heating olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly before mixing in the shredded mozzarella cheese.
  • Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting all the way through.
  • Divide the spinach and mozzarella mixture evenly among the four chicken breasts. Stuff it inside each pocket and use toothpicks to secure the openings if needed.
  • Place the stuffed chicken breasts on a baking sheet or in a baking dish. Sprinkle salt, black pepper, and Italian seasoning evenly over the chicken. Finally, sprinkle the grated Parmesan cheese on top.
  • Preheat your oven to 375°F (190°C). Bake the chicken breasts for 25-30 minutes or until cooked through and cheese is melted. The internal temperature should reach 165°F (74°C).
  • Let the chicken rest for a few minutes to retain its juices. Remove any toothpicks, then slice and serve hot.

Equipment

  • Skillet
  • Baking Sheet
  • Sharp Knife

Notes

  • Use a sharp knife to butterfly the chicken breasts for clean cuts and easier stuffing.
  • Don’t overstuff the chicken breasts to avoid tearing and filling spillage.
  • For extra flavor, marinate the chicken breasts in olive oil, garlic, and Italian seasoning for 30 minutes before stuffing.
  • Let the cooked chicken rest for 5 minutes before slicing to keep it juicy.
  • If you prefer a crispier top, broil the chicken for the last 2-3 minutes of baking—watch closely to avoid burning.