Recipe Background
A well-cooked chicken breast makes for a delicious meal, but you can make it even better! Stuffed Chicken Breast with Spinach & Cheese is tender and full of yummy flavors like cream cheese, mozzarella cheese, onion, garlic and more. Best of all, this recipe only takes 35 minutes to make, which means you can make it for any meal any time of the week with ease. Stuffed Chicken Breast with Spinach & Cheese is creamy, savory, and hearty, and it pairs perfectly with any side of your choosing!
A well-cooked chicken breast makes for a delicious meal, but you can make it even better! Stuffed Chicken Breast with Spinach & Cheese is tender and full of yummy flavors like cream cheese, mozzarella cheese, onion, garlic and more. Best of all, this recipe only takes 35 minutes to make, which means you can make it for any meal any time of the week with ease. Stuffed Chicken Breast with Spinach & Cheese is creamy, savory, and hearty, and it pairs perfectly with any side of your choosing!
Ingredients
- 4 chicken breasts boneless and skinless
- 1 teaspoon kosher salt divided
- 4 ounces cream cheese room temperature
- 2 ounces mozzarella cheese shredded
- 1 (10 ounce) box frozen spinach thawed and squeezed to remove excess moisture
- 1/2 small sweet onion grated
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Directions
- Utilizing a cutting board, press on top of the chicken breasts one at a time.
- Carefully insert the tip of a sharp knife into the thickest part of the chicken breast and cut a 3-inch opening.
- Cut 3/4 of the way through the breast. You are creating a pocket, so don't cut all the way through. Repeat this process with the rest of the chicken breasts.
- Season the chicken on all sides and inside the pockets with 1/2 teaspoon of the salt.
- Combine the cream cheese, mozzarella, spinach, onion, garlic, and the remaining 1/2 teaspoon of the salt in a small bowl and mix until well combined.
- Spoon the filling into the pocket of each chicken breast.
- Heat the olive oil in a large skillet over medium-high heat for about 3 minutes.
- Swirl the pan before adding the breasts to evenly distribute the oil.
- Carefully add the chicken breasts and do not move the breasts for 5-7 minutes.
- Flip the breasts over and add the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter.
- Cook until the chicken reaches an internal temperature of 165 degrees F, about 5-7 minutes.
- Transfer the chicken breasts to a plate or clean cutting board.
- Let the chicken rest for 3 minutes before slicing and serving.
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