Spinach & Mozzarella Stuffed Chicken

Name: Spinach & Mozzarella Stuffed Chicken
Total time: 30 min
Yield: 2 people
Ingredients: 2 count Chicken Breast; 0.5 cup Mozzarella Balls; 1 medium Tomato; 1 cup Baby Spinach; 10 leaves Basil Leaf; 2 cloves Garlic; 1 tsp Paprika Powder; 1 tsp Salt; 0.5 tsp Black Pepper; 1 tbsp Olive Oil; 1 tbsp Butter

Low Carb • Keto • Gluten-FreeUnder 30 MinsHigh ProteinOne-Pot • Stovetop • BakingDinnerItalian

Medium

30min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Juicy chicken breasts stuffed with melting mozzarella, fresh tomatoes, basil, and baby spinach, seared to golden perfection and finished in the oven.

Looking for a dinner that is both incredibly satisfying and fresh? This Spinach and Mozzarella Stuffed Chicken is exactly what you need. By taking simple, juicy chicken breasts and stuffing them with melting mozzarella balls, earthy baby spinach, and sweet fresh tomatoes, you elevate a standard weeknight dinner into something that feels like a gourmet Mediterranean feast! The beauty of this stuffed chicken recipe lies in its simplicity and the use of vibrant, highly perishable ingredients before they lose their freshness. The fragrant aroma of fresh basil leaves tucked inside the chicken infuses the meat from the inside out as it cooks. Searing the chicken first in a hot skillet with a touch of butter and olive oil creates a beautiful golden crust, locking in the juices. Then, finishing the mozzarella stuffed chicken in the oven ensures that the center is perfectly cooked while the cheese turns irresistibly gooey and bubbly. This meal is naturally low-carb, extremely high in protein, and bursts with Italian-inspired flavors. Serve it alongside a crisp side salad or some roasted vegetables, and you have a beautifully balanced, wholesome meal that the whole family will absolutely adore. Best of all, it only uses one oven-safe pan, making clean-up an absolute breeze!

Ingredients

2 count Chicken Breast (about 200g each)
60 g Mozzarella Balls (about 6-8 small balls)
1 medium Tomato
30 g Baby Spinach (1 loosely packed cup)
10 leaves Basil Leaf
2 cloves Garlic
1 tsp Paprika Powder
1 tsp Salt
0.5 tsp Black Pepper
1 tbsp Olive Oil
1 tbsp Butter

Instructions

1
Preheat the oven to 200°C (400°F).
2
Place the chicken breast on a clean surface and carefully slice horizontally through the middle to create a pocket, making sure not to cut all the way through.
3
Season the inside and outside of the chicken breast evenly with the salt, black pepper, and paprika powder.
4
Slice the tomato and mince the garlic.
5
Stuff the pocket of each chicken breast with the mozzarella balls, tomato slices, basil leaf, and fresh baby spinach.
6
Use toothpicks to seal the edges of the chicken closed if they are overly full.
7
Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
8
Carefully place the stuffed chicken breast into the hot skillet. Sear for 4 to 5 minutes until beautifully golden brown.
9
Carefully flip the chicken to sear the other side for another 4 minutes.
10
Transfer the skillet directly into the preheated oven and bake for 10 to 12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
11
Remove from the oven, discard any toothpicks, and let rest for 5 minutes before serving.

Chef's Tips

•If your chicken breasts are very thick, you can gently pound them thinner before cutting the pockets to ensure more even cooking.
•Spoon the delicious garlic butter pan juices over the chicken right before serving for extra flavor and moisture.

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