Ingredients
- 4 boneless skinless chicken breasts (about 180–200 g each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices mozzarella cheese (about 120 g total)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 tablespoon butter
Instructions
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. Season the inside and outside with salt and black pepper.
- Stuff each chicken breast with 2 slices of mozzarella cheese. Press gently to close the opening, securing with toothpicks if needed.
- Heat olive oil in a large skillet over medium heat. Add the stuffed chicken breasts and cook for 5–6 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped spinach and cook until wilted.
- Pour in the chicken broth and heavy cream, stirring well. Add the parmesan cheese, Italian seasoning, and paprika. Simmer gently for 3–4 minutes until the sauce thickens slightly.
- Return the chicken breasts to the skillet and spoon some sauce over the top. Cover and cook on low heat for 10–12 minutes, or until the chicken is cooked through and the cheese is melted inside.
- Serve hot with extra sauce spooned over the chicken.
Notes
- Frozen spinach can be used instead of fresh; thaw and drain it well first.
- Chicken is fully cooked when it reaches an internal temperature of 75°C.
- For a lighter sauce, replace part of the heavy cream with milk, though the sauce will be thinner.
- You can swap mozzarella for provolone or cheddar for a different flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
- Add mushrooms, sun-dried tomatoes, bell peppers, or zucchini for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 690
- Sugar: 2 g
- Sodium: 920 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 68 g
- Cholesterol: 235 mg
