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–+ servings

Crispy Oven Baked Stuffed Chicken No Frying

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This juicy stuffed chicken breast is filled with creamy spinach and cheese. A restaurant-quality baked stuffed chicken meal made easy!
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Servings: 1
Course: Dinner, lunch, Main Course
Cuisine: American, Italian, Mediterranean
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup (240 ml) fresh spinach chopped
  • 1/2 cup (120 ml) cream cheese softened
  • 1/2 cup (120 ml) shredded mozzarella cheese
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1 clove garlic minced
  • 1 tbsp (15 ml) Napa Valley olive oil
  • 1 tsp (5 ml) dried Italian seasoning
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • fresh parsley for garnish, optional

Method
 

  1. Preheat the oven to 375°F (190°C) and slice a pocket into the side of each chicken breast without cutting all the way through.

Nutrition

Calories: 330kcalCarbohydrates: 3gProtein: 31gFat: 23g

Notes

Slicing Technique: I always remind myself to use a very sharp knife to cut the pocket, making sure not to go all the way through because keeping that back wall intact is the secret to keeping the cheese inside.
Filling Variation: If you want a bit of a kick, I sometimes swap out the mozzarella for pepper jack cheese to add a subtle heat that pairs perfectly with the creamy spinach.
Securing the Meat: I have learned the hard way that toothpicks are my best friends here, so I always secure the edges of the chicken to prevent that glorious filling from escaping onto the baking sheet.
Make Ahead Strategy: You can actually stuff the chicken breasts a few hours before dinner and keep them chilled, which I find helps the meat hold