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Handheld smartphone photo of a golden-brown seared Garlic Spinach Stuffed Chicken breast with glistening natural juices on a grey stone surface.

Garlic Spinach Stuffed Chicken with Melted Mozzarella and Herbs

This Garlic Spinach Stuffed Chicken features a perfectly seared golden-brown crust, a dense stuffing of vibrant sautéed spinach, minced garlic, and melted mozzarella. A restaurant-quality, low-carb dinner that's glistening with natural juices and herbal seasoning.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4 large Chicken Breasts Boneless, skinless, approx. 8oz (225g) each
  • 5 cups Fresh Baby Spinach 150g, wilted and squeezed dry
  • 4 cloves Garlic 20g, minced
  • 1 cup Mozzarella Cheese 112g, shredded
  • 2 tbsp Extra Virgin Olive Oil 30ml, divided
  • 1 tsp Dried Oregano Herb flakes for seasoning
  • 1 tsp Cracked Black Pepper Coarsely ground
  • 1 tsp Kosher Salt Divided

Equipment

  • 1 12-Inch Cast-Iron Skillet Ensures a perfect golden sear.
  • 1 Sharp Chef's Knife For butterflying the chicken breasts.
  • 8 Toothpicks To secure the chicken pockets.

Method
 

Prepare the Filling
  1. Heat 1 tbsp olive oil in a skillet. Sauté minced garlic for 30 seconds, then add spinach and salt until wilted. Drain and squeeze out all excess moisture.
Prepare the Chicken
  1. Slice a horizontal pocket into each chicken breast. Do not cut all the way through.
  2. Fill each pocket with mozzarella and the garlic-spinach mixture. Secure the edges with toothpicks.
Cook the Chicken
  1. Season the exterior with oregano and pepper. Heat remaining oil in the skillet and sear chicken for 5-6 minutes per side until golden-brown and glistening.
  2. Allow chicken to rest for 5 minutes before serving to ensure natural juices stay inside.

Notes

Ensure spinach is very dry to prevent a soggy filling.
Use a meat thermometer to pull chicken at 165°F (74°C) for maximum juiciness.