Ingredients

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

4 oz cream cheese (softened)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup fresh spinach (chopped)

2 cloves garlic (minced)

Instructions

Step 1: Start by combining the softened cream cheese, mozzarella, Parmesan, chopped spinach, and minced garlic in a medium bowl. Mix until smooth and creamy, then set aside.

Step 2: Pat the chicken breasts dry. Use a sharp knife to cut a horizontal pocket in the thickest part of each breast, about 3–4 inches long, careful not to cut all the way through. Pound thicker breasts slightly if needed for even cooking.

Step 3: In a small bowl, mix garlic powder, onion powder, paprika, salt, and black pepper. Rub olive oil over each chicken breast, then season both sides and the inside of the pockets with the spice blend.

Step 4: Stuff each pocket with the cheese and spinach filling evenly. Secure the openings with toothpicks to keep the filling inside during cooking. Avoid overstuffing to prevent leaks.

Step 5: Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat, then sear the chicken breasts for 3–4 minutes per side until golden brown. Transfer the skillet to the oven and bake for 20–25 minutes until the internal temperature reaches 165°F (74°C).

Step 6: Remove from the oven and let the chicken rest for 5 minutes. Remove toothpicks, slice diagonally to reveal the filling, and serve immediately.

Tips & Variations

Choose chicken breasts of similar size for even cooking, or pound thicker ones to match thinner breasts.

Ensure cream cheese is softened for a smooth filling; soften quickly by microwaving in 10-second bursts if needed.

Do not skip searing as it creates a golden crust and helps seal in juices.

Fresh spinach is best; if using frozen, thaw completely and squeeze out excess water before use.

For extra flavor, add sun-dried tomatoes, fresh basil, oregano, or red pepper flakes to the filling.

Try swapping mozzarella or Parmesan with goat cheese or fontina for a different twist.

FAQs

Can I use frozen chicken breasts?

Yes, but make sure they are completely thawed before preparing to ensure even cooking and proper seasoning.

Can I prepare this recipe ahead of time?

Absolutely. The filling can be made a day in advance and stored in the refrigerator. You can also stuff and season the chicken earlier in the day to save time when ready to cook.