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Spinach Stuffed Chicken Breast with Mozzarella and Tomato Recipe

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4.2 from 77 reviews

This Spinach Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a creamy mixture of spinach, garlic, cream cheese, and mozzarella. The chicken is seared to a golden brown in a cast iron skillet, then baked to perfection and topped with fresh tomato slices and melted mozzarella for a delicious, cheesy finish. Perfect for a quick yet elegant dinner, it offers a flavorful way to enjoy a healthy and protein-packed meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless skinless chicken breasts (8 oz each)
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Stuffing

  • 6 oz fresh spinach, chopped
  • 2 oz cream cheese, softened
  • 2 cloves garlic, minced
  • 1/2 cup shredded mozzarella cheese (about 2 oz)

Topping

  • 1 medium Roma tomato, thinly sliced into 8 slices
  • 1/2 cup shredded mozzarella cheese (about 2 oz)

Instructions

  1. Preheat Oven: Preheat your oven to 450 degrees F (232 degrees C) to ensure it’s ready for baking the chicken later.
  2. Prepare Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with sea salt and black pepper. Carefully cut a horizontal slit along each breast to create a pocket for the stuffing and set aside.
  3. Wilt Spinach: Place the chopped spinach in a large bowl and steam it in the microwave for 2-3 minutes until wilted. Alternatively, sauté it on the stovetop for 3-5 minutes. Once wilted, allow it to cool until it’s safe to handle.
  4. Make Filling: In a separate bowl, mash together the softened cream cheese and minced garlic until smooth. Stir in half of the shredded mozzarella cheese (1/2 cup) to combine.
  5. Drain Spinach: When the spinach is cool enough, squeeze out as much excess water as possible over the sink. Mix the drained spinach thoroughly into the cream cheese mixture to create the stuffing.
  6. Stuff Chicken: Evenly stuff the spinach and cheese mixture into the pockets of the chicken breasts. Secure each with toothpicks placed horizontally to keep the filling inside during cooking.
  7. Sear Chicken: Heat the olive oil in a large (at least 12-inch) cast iron skillet over medium-high heat until shimmering. Add the stuffed chicken and sear each side for 4-5 minutes until golden brown, creating a flavorful crust.
  8. Add Toppings: Quickly top each seared chicken breast with 2 slices of Roma tomato and 2 tablespoons of shredded mozzarella cheese to prepare for baking.
  9. Bake Chicken: Transfer the skillet or chicken pieces to the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C). Use a meat thermometer inserted into the chicken (not the filling) to check doneness.
  10. Optional Broil: If the cheese topping is not browned to your liking, place the chicken under the broiler for 1-3 minutes, watching carefully to prevent burning.

Notes

  • Ensure the cream cheese is softened for easy mixing; microwave briefly if needed.
  • Remove excess water from spinach thoroughly to avoid soggy stuffing.
  • Use a meat thermometer to guarantee the chicken is fully cooked and safe to eat.
  • Toothpicks help secure the stuffing but remember to remove them before serving.
  • Broiler step is optional and adds a nice cheesy crust on top.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/spinach-stuffed-chicken-breast-with-mozzarella-and-tomato-recipe/