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Baked Stuffed Chicken Breast With a Cheesy Filling - Comforting, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 cup shredded mozzarella (or provolone)
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1 cup fresh spinach, chopped (or 1/2 cup thawed frozen spinach, squeezed dry)
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • Zest of 1/2 lemon
  • Optional: 1/4 teaspoon red pepper flakes for mild heat
  • Optional garnish: fresh parsley or chives, lemon wedges

Instructions
 

  • Preheat and prep the pan: Heat the oven to 400°F (200°C). Lightly oil a baking dish or line a sheet pan with parchment for easy cleanup.
  • Make the cheesy filling: In a bowl, combine mozzarella, cream cheese, Parmesan, spinach, garlic, parsley, lemon zest, and red pepper flakes if using. Mix until smooth. Season with a small pinch of salt and pepper.
  • Butterfly the chicken: Place a hand on top of each breast and use a sharp knife to slice horizontally, stopping about 1/2 inch from the far edge to create a pocket. Do not cut all the way through.
  • Season the chicken: In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Pat the chicken dry with paper towels, rub with olive oil, and coat all sides with the spice mix.
  • Stuff the pockets: Divide the cheese mixture among the chicken breasts, gently spooning it into each pocket. Do not overfill. If needed, secure openings with toothpicks to keep the filling inside.
  • Arrange and bake: Place stuffed breasts in the baking dish. Bake for 20–25 minutes, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer.
  • Optional broil: For extra color, broil for 1–2 minutes at the end. Watch closely to avoid burning.
  • Rest and serve: Let the chicken rest for 5 minutes. Remove toothpicks, slice, and garnish with herbs or a squeeze of lemon.