Ingredients:

  • 4 large (about 6-8 oz each) boneless, skinless chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (plus more for seasoning)
  • 1/4 teaspoon black pepper
  • 10 oz (280g) frozen chopped spinach, thawed and thoroughly drained (squeezed dry)
  • 4 oz (1/2 cup) full-fat cream cheese, softened
  • 1/2 cup (50g) shredded Mozzarella cheese (part-skim)
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg (optional, enhances spinach flavor)
  • 1 tablespoon melted butter or olive oil (for brushing)
  • Pinch of red pepper flakes (for heat)

Instructions:

  1. Preheat the oven to 400°F (200°C). Ensure the thawed spinach is completely squeezed dry using paper towels or a clean kitchen towel—this is crucial to prevent a watery filling.
  2. In a small bowl, combine the drained spinach, softened cream cheese, mozzarella, parmesan, minced garlic, and nutmeg (if using). Mix thoroughly until all ingredients are evenly incorporated and smooth. Set aside.
  3. Place a chicken breast flat on the cutting board. Using a sharp knife, slice horizontally through the thickest side, stopping about half an inch before the opposite edge. Open the chicken like a book.
  4. In a small dish, mix the salt, pepper, paprika, and garlic powder. Rub the interior and exterior of the butterflied chicken breasts with olive oil, then sprinkle generously with the seasoning mix.
  5. Spoon roughly 1/4 of the spinach mixture onto one side of the butterflied chicken. Fold the other side over the filling and gently press down. Secure the opening tightly using 1-2 wooden toothpicks (or butcher’s twine) to ensure the filling remains sealed during baking.
  6. Place the stuffed chicken breasts seam-side down in the prepared 9x13 inch baking dish. Brush the tops with the melted butter or remaining olive oil, and optionally sprinkle with red pepper flakes.
  7. Bake for 28 to 32 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) measured in the thickest part of the meat (avoiding the filling).
  8. Remove from the oven, let the chicken rest for 5 minutes before serving (this allows juices to redistribute). Remember to remove all toothpicks before plating!