Juicy chicken breasts filled with a creamy spinach and cheese mixture—perfect for a flavorful, protein-packed dinner ready in under an hour.

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

1/2 cup cream cheese, softened

1/4 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried Italian seasoning (optional)

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Preheat the oven to 375°F (190°C).

Prepare the filling: In a bowl, combine chopped spinach, cream cheese, mozzarella, Parmesan, and minced garlic. Mix until creamy and well blended.

Cut pockets in the chicken: Carefully slice a pocket into the thickest part of each chicken breast without cutting all the way through.

Stuff the chicken: Spoon the spinach and cheese filling into each pocket. Use toothpicks to secure if needed.

Season: Brush the chicken breasts with olive oil, then season with salt, pepper, and optional Italian seasoning.

Bake: Place in a greased baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

Rest: Let the chicken rest for 5 minutes before serving.

Serve: Enjoy with your favorite sides like salad, veggies, or rice.

You can substitute frozen spinach—just thaw and squeeze out excess moisture first.

Use a meat thermometer to check for doneness (165°F / 74°C).

Make ahead: Prep and store in the fridge up to 24 hours in advance.

Serve with fresh greens, roasted veggies, or garlic mashed potatoes for a balanced meal.