Spinach Stuffed Chicken Breast Recipe

Try this delicious spinach stuffed chicken breast with cream cheese! Don’t count on having leftovers, because this easy meal has everyone coming back for more!

📝 Ingredients

• 5 ounces frozen chopped spinach (thawed, half of a 10 ounce package, roughly 150 grams)
• 1/4 cup freshly finely grated mozzarella
• 1/4 cup freshly finely grated parmesan
• 4 ounces cream cheese (softened, 1/2 block)
• 1 - 2 medium cloves garlic (depending on taste preference, very finely diced)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 3 large boneless skinless chicken breasts
• 2 Tablespoons butter
• 2 Tablespoons oil (olive, grapeseed, vegetable, and canola all work)
• 1/4 cup water
• 1/2 teaspoon Better Than Bouillon Roasted Chicken Base (if you’re gluten free, substitute this with a certified gluten free chicken bouillon of choice)

👨‍🍳 Instructions

1. 1Start by butterflying the chicken breast. To do...: Start by butterflying the chicken breast. To do this, you'll slice through the chicken breast horizontally, and stop slicing when you're about about 1/2" away from the far edge. Then you'll pound the chicken to an even thickness.
2. 2In a small bowl, whisk together the salt,...: In a small bowl, whisk together the salt, paprika, garlic powder, onion powder, and black pepper. Season the inside and outside of each breast with the spice mixture.
3. 3In a large bowl, mix together the spinach,...: In a large bowl, mix together the spinach, mozzarella, parmesan, cream cheese, garlic, and 1/2 teaspoon salt to make the spinach filling. Stuff each breast with 1/3 of the filling. Secure each breast closed using two toothpicks (I cut off the extra length of each toothpick to make sauteing them easier).
4. 4Heat a lidded heavy bottomed skillet over medium...: Heat a lidded heavy bottomed skillet over medium heat. Melt the butter and add the olive oil, swirl to coat the pan.
5. 5Place the chicken in the pan on the...: Place the chicken in the pan on the thinner side and saute uncovered for 4 minutes (it should be golden when you flip it). Carefully flip using tongs, and saute for an additional 3 minutes. Mix together the water and bouillon and add to the pan. Turn the temperature down to medium low and place the lid on the skillet. Cook for 5 - 8 minutes, or until the thickest part of the chicken is no longer pink and reads at least 165 F on a meat thermometer.
6. 6Remove the chicken from the skillet, remove the...: Remove the chicken from the skillet, remove the toothpicks, and serve hot.