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Stuffed Chicken Recipe - Juicy, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 tablespoon olive oil (plus extra if needed)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional but tasty)
  • 4 ounces cream cheese (softened)
  • 1 cup baby spinach (chopped; lightly sautéed if you prefer)
  • 1/2 cup shredded mozzarella (or provolone)
  • 1/4 cup grated Parmesan
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh parsley (chopped; or 1 teaspoon dried Italian seasoning)
  • 1 tablespoon lemon zest (plus lemon wedges for serving)
  • Toothpicks (or kitchen twine) to secure
  • Optional add-ins: sun-dried tomatoes (2 tablespoons, chopped), cooked bacon bits, roasted red peppers

Method
 

  1. Prep the oven: Heat your oven to 375°F (190°C). Line a sheet pan with parchment or lightly oil a baking dish.
  2. Season the chicken: Pat the chicken breasts dry. In a small bowl, mix salt, pepper, garlic powder, and smoked paprika. Sprinkle evenly on both sides.
  3. Make the filling: In a bowl, combine cream cheese, spinach, mozzarella, Parmesan, minced garlic, parsley (or Italian seasoning), and lemon zest. Stir until smooth. If using extras like sun-dried tomatoes, fold them in now.
  4. Cut pockets: Place your hand flat on each chicken breast. With a sharp knife, slice horizontally to create a deep pocket, stopping about 1/2 inch from the other side. Don’t cut all the way through.
  5. Stuff carefully: Spoon the filling evenly into the pockets. Press the chicken closed and secure with 2–3 toothpicks along the seam so the filling stays put.
  6. Sear for crust: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken. Sear 2–3 minutes per side until lightly golden. Don’t cook through here—just build color.
  7. Finish in the oven: Transfer the skillet to the oven (or move the chicken to your prepared baking dish). Bake 12–18 minutes, depending on thickness, until the thickest part reaches 165°F (74°C).
  8. Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze a little lemon over the top and serve with a simple salad, roasted veggies, or rice.