Meet your new date-night-meets-weeknight hero: stuffed chicken breast that looks restaurant-fancy, but cooks in under 30 minutes. Tender chicken is filled with garlicky spinach and two cheeses, then quickly seared and baked for a golden finish. No special tools, no bacon wrap, and budget-friendly ingredients. Tested twice; best texture with a quick sear plus a 12–15 minute bake.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lb / 900 g)
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 Tbsp olive oil (plus 1 Tbsp for searing)
- Filling:
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) shredded mozzarella
- ½ cup (50 g) grated Parmesan
- 2 cups (60 g) baby spinach, finely chopped
- 2 cloves garlic, minced
- Optional: ¼ cup (15 g) panko (use gluten-free if needed)
- Toothpicks (or short skewers)
Metric provided in parentheses.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Dairy-free cream cheese + shredded DF mozzarella | Add 1 tsp olive oil to the mix for creaminess. |
| Gluten-free | Gluten-free panko or omit crumbs | The recipe is naturally GF without panko. |
| No alcohol/pork | N/A | Recipe contains no alcohol or pork by default. |
| Pantry substitutes | ½ tsp onion powder for garlic; 1 cup frozen spinach (thawed, squeezed dry) | Keep moisture low so the filling stays creamy. |
| Budget | Use all mozzarella (skip Parmesan) | Season well; finish with a tiny pinch of salt after baking. |
Step-By-Step Instructions
- Prep the pockets & filling: Heat oven to 400°F (200°C). Mix cream cheese, mozzarella, Parmesan, spinach, garlic, 1 Tbsp olive oil, and a pinch of salt. Pat chicken dry. Slice a deep pocket into the thickest side of each breast (don’t cut through). Season the outside with salt, pepper, garlic powder, and Italian seasoning.
- Stuff & sear: Spoon filling evenly into each pocket (secure with toothpicks). Heat 1 Tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden.
- Bake to juicy: Transfer skillet to oven and bake 12–15 minutes or until the thickest part hits 165°F (74°C). Rest 5 minutes; remove toothpicks and slice.
Pro Tips & Variations
- Don’t overfill—leave ¼ inch from the edge so the seam closes.
- Too much moisture = leaks. Squeeze thawed spinach very dry.
- For extra crunch, sprinkle the top seam with panko in the last 5 minutes.
- Add sun-dried tomatoes or chopped roasted red peppers to the filling.
- Prefer skillet-only? After sear, cover and cook on low 6–8 minutes, flipping once, to 165°F (74°C).
- Make-ahead: Stuff up to 24 hours ahead; cover and refrigerate. Add 2–3 minutes to bake time.
Serving Suggestions
- Lemon-herb couscous or garlic mashed potatoes
- Roasted green beans or a simple arugula salad with cherry tomatoes
- Drizzle with warm pan juices or a quick squeeze of lemon
Storage & Reheating
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 3 months; wrap each breast tightly, then freeze in a bag.
- Reheat: 350°F (175°C) for 10–15 minutes (or microwave 60–90 seconds at 50% power), until 165°F (74°C).
- Food safety: Discard if left out over 2 hours. Always reheat to 165°F (74°C).
Troubleshooting
- Filling leaking out → Use fewer wet add-ins and secure the seam with 2–3 toothpicks.
- Dry chicken → Pull at 160°F (71°C); carryover brings it to 165°F (74°C).
- Under-seasoned → Add a small pinch of salt after resting to brighten flavor.
FAQs
Q1: Can I use chicken thighs?
A1: Yes—use large boneless thighs and fold over the filling like a book. Sear, then bake 10–12 minutes to 165°F (74°C).
Q2: Can I air-fry this?
A2: Yes. Air-fry at 375°F (190°C) for 12–15 minutes, flipping once, until 165°F (74°C).
Q3: What cheeses work best?
A3: A creamy base (cream cheese or DF cream cheese) plus a melter (mozzarella). Parmesan adds salty bite but can be skipped.
Nutrition (per serving)
Calories: ~420; Protein: ~48 g; Carbs: ~5 g; Fat: ~22 g