Italian-Inspired Stuffed Chicken Breasts (One Skillet!)

Creamy spinach and cheese stuffed chicken breasts cooked in a black skillet.

5 from 1 vote

Italian-Inspired Stuffed Chicken Breasts (One Skillet!)

These creamy spinach-and-cheese-stuffed chicken breasts are quick, flavorful, and made in just one skillet. Perfect for busy weeknights when you still want something special.

Prep Time10

Cook Time15

Total Time25

Course: Main Course Chicken

Cuisine: American-Italian

Servings: Servings

Calories: 537kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 cup spinach chopped
½ cup Monterey Jack Cheese shredded
½ cup mozzarella cheese shredded
4 ounces cream cheese softened
¼ cup chopped sun-dried tomatoes in oil
4 garlic cloves minced
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon red pepper flakes
1 teaspoon coarse salt divided
1 teaspoon black pepper. divided
4 chicken breasts boneless and skinless
2 tablespoons avocado oil
1 tablespoon fresh parsley

Instructions

To a large bowl, add the spinach, all three cheeses, sun-dried tomatoes, minced garlic, garlic powder, onion powder, red pepper flakes, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Mix until fully combined. Set aside.
Cut the center of the chicken breast. Try not to cut to the edges; cut in the center to create a pocket.
Coat the chicken with the remaining dry ingredients.
Stuff the chicken with the cheese mixture.
Use 3 toothpicks to keep the chicken somewhat together. Set aside.
To a skillet over low to medium heat, add the oil.
Cook the chicken for 7 minutes. Flip the chicken over and cook for an additional 7-10 minutes or until the internal temperature reaches 165° F.
It is okay if some of the cheese oozes out.
Top with fresh parsley.

Notes

👩🏻‍🍳 Tips

Don't cut the chicken pocket too large or too deep. You want enough room for the filling without creating an opening that lets all the cheese escape.
Cook on medium-low heat. This helps the chicken cook through. It also keeps the outside from burning. And it helps the cheese stay inside.
Use a meat thermometer to check for doneness. Insert it into the thickest part of the chicken breast, not into the filling. Pull the chicken off the heat as soon as it reaches 165°F to keep it juicy.
It's completely normal for some cheese to escape during cooking. Don't worry about it—that's part of the charm of this dish!
Let the chicken rest for a few minutes before removing the toothpicks and slicing. This helps the filling set slightly.

👉🏻 For variations and additional information, check out the post!

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