Spinach Stuffed Chicken Breast


– 4 boneless chicken breasts (approximately 2 1/2 pounds total)
– 2 cups shredded fontina cheese (or gouda)
– 9 ounces frozen chopped spinach, thawed
– 1/3 cup chopped roasted red pepper
– 2 tablespoons shaved onion
– 1 clove garlic, minced
– 1/2 teaspoon smoked paprika
– 1 tablespoon olive oil
– Salt and pepper


1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Ensure the cut is even, with the attached edges approximately 1/2-inch thick.

2. Squeeze as much moisture as possible from the thawed spinach. In a mixing bowl, combine the spinach with shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon of salt.

3. Stuff the spinach mixture evenly into the chicken breasts, turning them upright, so the stuffing faces up. Drizzle each breast with olive oil and generously sprinkle with salt and pepper.

4. Bake for 25 minutes or until the cheese is bubbly, and the chicken is thoroughly cooked at the thickest point. Serve warm, and savor the delightful combination of flavors and textures in this Spinach Stuffed Chicken Breast!

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