It’s 6pm and you need a dinner that feels special but requires minimal effort.
This Stuffed Chicken with Garlic Glaze delivers juicy meat and melted cheese in every bite.
You get a restaurant-quality meal right in your own kitchen tonight.
Why You’ll Make This Again
This recipe is perfect for a busy Fall weeknight when you crave comfort food.
It is low carb but incredibly satisfying thanks to the gooey mozzarella center.
The sweet and savory garlic glaze makes the chicken skin perfectly golden and flavorful.
You only need 45 minutes from start to finish for this impressive dish.
You will love how the savory garlic glaze balances the mild mozzarella.
It is a great way to sneak greens into a kid-approved meal.
How This Comes Together
We start by creating a pocket in the chicken for the filling.
Sautéing the spinach first ensures your chicken doesn’t get soggy inside.
A quick sear on the stove locks in all those delicious juices quickly.
Don’t worry if you have never butterflied chicken before.
It is a simple skill that makes the meat cook evenly and fast.
What You’ll Need
Grab these simple pantry staples and fresh ingredients from your local store.
- 4 large boneless skinless chicken breasts
- 2 cups fresh baby spinach
- 1 cup shredded low-moisture mozzarella cheese
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
- 0.5 teaspoon smoked paprika
- 1 tablespoon honey
Step-By-Step Directions
- Preheat oven to 375°F (190°C).
- Sauté fresh spinach in a small pan with 1 teaspoon of olive oil until wilted.
- Drain all excess moisture from the spinach thoroughly.
- Butterfly each chicken breast by slicing horizontally through the middle.
- Season the interior and exterior with salt, black pepper, and smoked paprika.
- Fill each pocket with spinach and mozzarella cheese.
- Secure the edges with toothpicks to keep the filling inside.
- Heat remaining oil in an oven-safe skillet over medium-high heat.
- Sear chicken for 3 to 4 minutes per side until golden brown.
- Combine butter, minced garlic, and honey in a bowl and melt.
- Brush half of the garlic butter glaze over the seared chicken breasts.
- Bake for 10 to 12 minutes until the internal temperature reaches 165°F.
- Brush with remaining glaze and let rest for 5 minutes before serving.
How to Serve It
Plate this chicken alongside some roasted asparagus or a simple green salad.
If you aren’t watching carbs, it tastes amazing over creamy mashed potatoes.
Drizzle any extra pan juices over the top before serving to your family.
It is elegant enough for guests but simple enough for a Tuesday night.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for three days.
To reheat, use the oven at 350°F until the cheese is melty again.
Avoid the microwave if possible to keep the chicken from getting rubbery.
This dish does not freeze well because of the cheese texture.
Make It Even Better (Pro Tips)
- Do not skip draining the spinach or your chicken will be watery.
- Use toothpicks at an angle to ensure the cheese stays inside.
- Pat the chicken dry with paper towels before seasoning for a better sear.
- Use a meat thermometer to avoid overcooking the lean breast meat.
- For a Fall twist, add a pinch of nutmeg to the spinach.
- Let the chicken rest so the juices redistribute before you slice it.
- Use fresh garlic instead of jarred for the best glaze flavor.
Easy Ways to Change It Up
- Add sun-dried tomatoes to the filling for a bright Mediterranean flavor.
- Swap mozzarella for feta cheese if you prefer a tangy kick.
- Add red pepper flakes to the glaze for some extra heat.
- Try using kale instead of spinach for a heartier Winter version.
Quick Questions
Can I use frozen spinach?
Yes, you can use frozen spinach if you thaw it completely first. Make sure to squeeze out every drop of water before stuffing the chicken.
What if I don’t have an oven-safe skillet?
Simply sear the chicken in a regular pan first. Then transfer the breasts to a glass baking dish for the oven step.
How do I know the chicken is done?
The best way is using a digital meat thermometer. It should read exactly 165°F (74°C) in the thickest part of the meat.
I hope you love this easy stuffed chicken as much as my family does. It is the perfect way to make a weeknight feel special. Let me know how it turns out!
— Ethan
Spinach & Mozzarella Stuffed Chicken with Garlic Glaze
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Sauté fresh spinach in a small pan with 1 teaspoon of olive oil until wilted; drain all excess moisture thoroughly.
- Butterfly each chicken breast by slicing horizontally through the middle, stopping before cutting all the way through to create a pocket.
- Season the interior and exterior of the chicken breasts with salt, black pepper, and smoked paprika.
- Fill each pocket with equal portions of sautéed spinach and shredded mozzarella cheese; secure the edges with toothpicks.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side until golden brown.
- In a small microwave-safe bowl, combine butter, minced garlic, and honey; heat until melted and whisk to combine.
- Brush half of the garlic butter glaze over the seared chicken breasts.
- Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven, brush with remaining glaze, and let rest for 5 minutes before removing toothpicks and serving.
