For the Chicken

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp Italian seasoning

Salt & black pepper, to taste

For the Spinach Filling

2 cups fresh spinach, chopped

1/2 cup cream cheese, softened

1/4 cup shredded mozzarella or Parmesan

1 clove garlic, minced

Salt & pepper, to taste

Cook Mode Prevent your screen from going dark

Prep the Chicken: Preheat oven to 375°F (190°C). Cut a deep pocket into the side of each chicken breast (don’t cut all the way through).

Make the Filling: In a bowl, mix spinach, cream cheese, shredded cheese, garlic, salt, and pepper until well combined.

Stuff: Spoon the spinach mixture evenly into each chicken pocket. Secure with toothpicks if needed.

Season: Brush chicken with olive oil. Sprinkle paprika, garlic powder, Italian seasoning, salt, and pepper on both sides.

Cook: Place chicken in a baking dish. Bake uncovered for 25–30 minutes, or until internal temperature reaches 165°F (74°C).

Rest & Serve: Let rest 5 minutes before serving. Remove toothpicks.

Pound chicken slightly for even thickness before stuffing—it cooks more evenly.
Sear stuffed chicken in a skillet for 2–3 minutes per side before baking for extra color.
Use a meat thermometer to avoid overcooking.

Low-Carb/Keto: Use full-fat cream cheese and add chopped bacon to the filling.
Mediterranean: Add sun-dried tomatoes and feta cheese.
Spicy: Mix crushed red pepper flakes or diced jalapeños into the filling.
Dairy-Free: Use dairy-free cream cheese and nutritional yeast for a cheesy flavor.