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Preheat your oven to 375°F (190°C).

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 5-7 minutes, until softened and lightly browned.

Add the fresh spinach to the skillet with the onions. Stir frequently with a wooden spoon until the spinach wilts down completely, about 3-5 minutes.

Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper to the spinach mixture. Cook for 1 minute, stirring constantly.

Remove the skillet from the heat. Stir in the softened cream cheese, shredded mozzarella, and shredded Parmesan cheese until all the cheese is melted and well incorporated into a creamy filling. Set aside.

Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this seasoning mixture evenly over both sides of each chicken breast.

Carefully cut a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through to the other side. Using a spoon, generously stuff each chicken breast pocket with the prepared spinach and cheese filling. You may need to use toothpicks to secure the opening if the filling is overflowing.

Heat 1 tablespoon of olive oil in an oven-safe skillet (like a cast iron skillet) over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms.

Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

While the chicken bakes, prepare the sauce. In the same skillet (if not too much residue from searing, otherwise use a small saucepan), combine the chicken broth, heavy cream, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 3-5 minutes.

Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve the stuffed chicken breasts immediately, drizzled with the prepared sauce. This dish pairs well with yellow rice or a side salad.


Preheat your oven to 375°F (190°C).

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 5-7 minutes, until softened and lightly browned.

Add the fresh spinach to the skillet with the onions. Stir frequently with a wooden spoon until the spinach wilts down completely, about 3-5 minutes.

Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper to the spinach mixture. Cook for 1 minute, stirring constantly.

Remove the skillet from the heat. Stir in the softened cream cheese, shredded mozzarella, and shredded Parmesan cheese until all the cheese is melted and well incorporated into a creamy filling. Set aside.

Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this seasoning mixture evenly over both sides of each chicken breast.

Carefully cut a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through to the other side. Using a spoon, generously stuff each chicken breast pocket with the prepared spinach and cheese filling. You may need to use toothpicks to secure the opening if the filling is overflowing.

Heat 1 tablespoon of olive oil in an oven-safe skillet (like a cast iron skillet) over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms.

Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

While the chicken bakes, prepare the sauce. In the same skillet (if not too much residue from searing, otherwise use a small saucepan), combine the chicken broth, heavy cream, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 3-5 minutes.

Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve the stuffed chicken breasts immediately, drizzled with the prepared sauce. This dish pairs well with yellow rice or a side salad.
