Stuffed Chicken Breast with Spinach and Cheese
Juicy chicken breasts are filled with a creamy spinach and mozzarella mixture, coated in crispy breadcrumbs, and baked until golden. Served with a simple pan sauce and sautéed zucchini for a complete weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup breadcrumbs
- 2 tbsp olive oil
- ½ cup heavy cream
- 2 medium zucchini, sliced
Instructions
- 1
Preheat oven to 375°F. Cut a pocket into each chicken breast horizontally, being careful not to cut all the way through.
- 2
In a bowl, mix the 1 cup spinach, 4 oz cream cheese, and 1/2 cup mozzarella until well combined. Season with salt and pepper.
- 3
Stuff each chicken pocket with the spinach mixture, then press the edges together. Coat each breast with the 1/2 cup breadcrumbs, pressing to adhere.
- 4
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Add the chicken and cook until golden on both sides, about 3 minutes per side.
- 5
Transfer the skillet to the oven and bake until the chicken is cooked through (165°F internal), about 15-20 minutes. Remove chicken and set aside.
- 6
In the same skillet over medium heat, add the remaining 1 tbsp olive oil and the 2 sliced zucchini. Sauté until tender, about 5 minutes. Stir in the 1/2 cup heavy cream and remaining 1/2 cup mozzarella, simmer until slightly thickened, about 2 minutes.
- 7
Return the chicken to the skillet, spoon the sauce over, and serve hot.
Tools you’ll need
- Oven-safe skillet
- Cutting board
- Knife
- Mixing bowl
- Spatula
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