Go Back

Stuffed Chicken Breasts with Spinach and Cream Cheese

This dish features tender chicken breasts carefully sliced to create pockets, then filled with a creamy mixture of cheese, spinach, and lemon zest. The stuffed breasts are seared until golden and finished in the oven for a juicy, flavorful result with a beautiful golden crust and vibrant filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 4 oz cream cheese softened
  • 1 cup fresh spinach chopped
  • 1 tsp lemon zest freshly grated
  • 2 tbsp olive oil for searing
  • to taste salt and pepper
  • few toothpicks toothpicks
  • balsamic glaze for drizzling balsamic glaze

Equipment

  • Sharp knife
  • Skillet
  • Toothpicks
  • Baking sheet or oven-proof skillet

Method
 

  1. Preheat your oven to 200°C (392°F).
  2. Use a sharp knife to carefully slice a horizontal pocket into each chicken breast, making sure not to cut all the way through.
  3. In a small bowl, mix the cream cheese with chopped spinach and lemon zest until well combined. Season with salt and pepper to taste.
  4. Stuff each chicken pocket with the cheese mixture, pressing gently to fill completely, then secure each with toothpicks to keep the filling inside.
  5. Heat olive oil in a skillet over medium-high heat until shimmering, then carefully place the stuffed chicken breasts in the pan.
  6. Sear the chicken for 3-4 minutes on each side, until golden brown and crispy.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
  8. Remove the chicken from the oven and let it rest for 5 minutes; this helps keep the juices locked inside.
  9. Carefully remove the toothpicks and transfer the stuffed chicken to a serving plate.
  10. Drizzle with balsamic glaze for a touch of sweetness and acidity, then serve with your favorite greens or sides.

Notes

Ensure the chicken pockets are not cut all the way through to keep the filling inside. Use a meat thermometer to verify internal temperature reaches 165°F (74°C). Resting the chicken before slicing helps retain juices and keeps the filling intact.