Ingredients:

  • 8 oz Cream Cheese, full-fat, softened to room temperature
  • 10 oz Frozen Chopped Spinach, thawed completely and thoroughly squeezed dry
  • ½ cup Grated Parmesan Cheese
  • 3 cloves Garlic, minced finely
  • ½ tsp Dried Oregano
  • ¼ tsp Freshly Ground Black Pepper
  • Pinch Sea Salt
  • 4 large Boneless, Skinless Chicken Breasts (approx. 6–8 oz each)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 tsp Smoked Paprika (optional)
  • ½ tsp Garlic Powder
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 4 Wooden Toothpicks

Instructions:

  1. Thaw and Squeeze: Place the thawed spinach into a clean tea towel or several layers of paper towels. Squeeze the liquid out aggressively until the spinach is nearly dry. This step is crucial for preventing a soggy filling.
  2. Combine Ingredients: In a mixing bowl, combine the softened cream cheese, the squeezed spinach, Parmesan, minced garlic, oregano, pepper, and salt (if needed). Mix until everything is uniform and well-combined.
  3. Butterfly the Chicken: Lay the chicken breast flat. Using a sharp knife, carefully slice horizontally through the thickest side, stopping just before you cut all the way through, creating a pocket (like a book).
  4. Seasoning: In a small bowl, mix the salt, pepper, smoked paprika (if using), and garlic powder. Rub this seasoning mixture generously over all sides of the chicken breasts.
  5. Stuff and Secure: Spoon about 2–3 tablespoons of the cream cheese filling into the pocket of each chicken breast. Use 1–2 wooden toothpicks per breast to securely seal the opening shut.
  6. Preheat and Sear: Heat the olive oil and butter in an oven-safe skillet over medium-high heat until the fat is shimmering. Place the stuffed chicken breasts into the hot skillet. Sear for 2.5–3 minutes per side until deeply golden brown.
  7. Transfer to Oven: Preheat the oven to 400°F (200°C). Transfer the skillet directly into the preheated oven.
  8. Bake: Bake for 17–20 minutes, until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat (avoiding the filling).
  9. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Carefully remove all toothpicks before plating.