Creamy Spinach & Mozzarella Stuffed Chicken with Fresh Tomato Topping

This stuffed chicken is pure comfort with a fresh twist: each breast is sliced open, filled with a garlicky spinach-cream cheese mixture, seared for a golden crust, then baked with juicy tomato slices and a blanket of bubbly mozzarella. The result is tender, cheesy, and full of vibrant flavor—perfect with roasted vegetables, rice, quinoa, or a crisp green salad.

Servings: 3–4
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: About 30–35 minutes
Approximate Nutrition per Serving (for 4): ~380–450 kcal, ~35–40g protein

Ingredients

For the chicken & seasoning:

• 3–4 boneless, skinless chicken breasts (about 6–8 oz each; 1.5–2 lb total)
• 1 tablespoon olive oil (for searing)
• Salt, freshly ground black pepper, and smoked or sweet paprika (to taste)

For the creamy spinach filling:

• 1 cup fresh spinach, finely chopped (or thawed frozen spinach, squeezed very dry)
• ½ cup cream cheese, softened (full-fat for richness, or light for lower calories)
• ½ cup shredded mozzarella cheese (divided—half for filling, half for topping)
• 2 cloves garlic, minced or grated
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Optional: Pinch of red pepper flakes or nutmeg for subtle warmth

For topping:

• 1 small–medium tomato, thinly sliced
• Optional: Fresh basil leaves or extra parsley for garnish

Step-by-Step Instructions

1. Preheat & prep the chicken
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease an oven-safe skillet.
   Pat chicken breasts dry with paper towels. Using a sharp knife, carefully slice a deep pocket horizontally into the thickest side of each breast (don’t cut all the way through). Season the outside lightly with salt, pepper, and paprika.
2. Make the spinach-cheese filling
   In a medium bowl, mix chopped spinach, softened cream cheese, minced garlic, half the shredded mozzarella (¼ cup), salt, and pepper until well combined.
   Taste and adjust seasoning—the mixture should be creamy and flavorful.
3. Stuff the chicken
   Divide the filling evenly among the chicken pockets, pressing it in gently.
   If the pockets are large or filling spills out, secure the openings with 1–2 toothpicks per breast (remove before serving).
4. Sear the chicken
   Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
   Add stuffed chicken breasts and sear 3–4 minutes per side until golden-brown. (Don’t overcrowd—work in batches if needed.)
   The chicken won’t be fully cooked yet—this step builds flavor and color.
5. Top & bake
   Remove skillet from heat (or transfer to a baking dish if not oven-safe).
   Lay tomato slices on top of each breast, then sprinkle remaining mozzarella over the tomatoes and chicken.
   Bake 15–20 minutes, until chicken reaches 165°F (74°C) internally and cheese is melted and bubbly.
   For a golden, bubbly top, switch to broil for the last 2–3 minutes (watch closely to avoid burning).
6. Rest & serve
   Remove from oven and let rest 5 minutes (this keeps the chicken juicy and lets cheese set slightly).
   Remove toothpicks if used. Garnish with fresh parsley or basil.
   Slice or serve whole with your favorite side—roasted veggies, mashed potatoes, rice, or a simple green salad.

Pro Tips for Juicy, Flavorful Results

• Dry spinach — If using frozen, squeeze out every drop of water to avoid a watery filling.
• Even stuffing — Don’t overstuff—too much filling can leak out during cooking.
• Thermometer — Always check internal temp—165°F ensures safety without drying out the chicken.
• Cheese browning — Broiling at the end gives that irresistible golden top, but don’t walk away!

Delicious Variations

• Extra veggies — Add diced bell peppers, sun-dried tomatoes, or artichoke hearts to the filling.
• Spicy — Mix in red pepper flakes, diced jalapeño, or a dash of hot sauce.
• Herb boost — Use fresh basil, dill, or chives in the filling instead of dried herbs.
• Lighter version — Swap cream cheese for Greek yogurt + a bit of feta.

This lemon-garlic baked cod with toasted pine nuts and parsley is light, zesty, garlicky, and full of Mediterranean charm—the flaky fish, crunchy nuts, and bright herbs make it a standout. It’s healthy, quick, and feels special! Try it this week and let me know your favorite side to pair it with in the comments. 🍗🧀🥬