Juicy chicken breasts filled with a creamy, garlicky spinach mixture—simple, elegant, and perfect for dinner.
🛒 Ingredients (Serves 3–4)
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
- ½ cup cream cheese (softened)
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Salt & black pepper to taste
👩🍳 Instructions
- Prep chicken
- Slice a pocket into each chicken breast (don’t cut through)
- Season inside and outside with salt, pepper, and paprika
- Make filling
- In a pan, sauté garlic in olive oil
- Add spinach and cook until wilted
- Remove from heat and mix with cream cheese, Parmesan, and mozzarella
- Stuff chicken
- Spoon spinach mixture into each pocket
- Secure with toothpicks if needed
-
Cook chicken
Option 1 – Oven:- Preheat to 180°C (350°F)
- Bake for 25–30 minutes
Option 2 – Air Fryer:
- Cook at 180°C (350°F) for 16–20 minutes
Option 3 – Pan + Oven:
- Sear 2–3 minutes per side, then finish in oven
- Serve
Let rest 5 minutes before slicing.
🍽️ Serving Ideas
- Pair with roasted vegetables or salad
- Serve with mashed potatoes or rice
- Add a light garlic sauce on top
🧮 WW Points Estimate
- ~4–6 points per serving (depends on cheese)
🔄 Ways to Lighten It Up
- Use low-fat cream cheese
- Reduce mozzarella
- Add more spinach for volume
❓ FAQs
How do I know it’s cooked?
- Internal temp should reach 75°C (165°F)
Can I prepare ahead?
Yes 👍 Stuff chicken and refrigerate up to 24 hours
Can I freeze it?
- Best to freeze before cooking
Can I add extras?
- Sun-dried tomatoes or mushrooms add great flavor
💡 Tips
- Don’t overstuff or filling may leak
- Pound chicken slightly for even cooking
- Add chili flakes for a spicy twist