Stuffed Chicken Breast with Spinach and Cheese in a Crispy Crust

Juicy chicken breast with a silky, cream-cheese filling and a golden, crisp crust — just the kind of dish that turns an ordinary family dinner into something memorable. Spinach, mozzarella, cream cheese, and sun-dried tomatoes bring depth and a gentle richness, while panko and Parmesan deliver that irresistible crunch. It bakes in the oven with minimal fuss and always looks impressive on the table.

Ingredients

• Boneless, skinless chicken breasts — 2
• Salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Sweet paprika — 1 tsp
• Olive oil — 2 tbsp
• Unsalted butter — 20g (3/4 oz)
• All-purpose flour — 50g (1/3 cup)
• Egg — 1
• Dijon mustard — 1 tsp
• Panko breadcrumbs — 70g (about 1 1/2 cups)
• Parmesan, finely grated — 40g (about 1/2 cup)
• Garlic — 2 cloves
• Fresh spinach — 100g (3 1/2 oz)
• Cream cheese — 120g (4 1/4 oz)
• Shredded mozzarella — 100g (3 1/2 oz)
• Sun-dried tomatoes — 50g (1 3/4 oz)
• Dried Italian herbs — 1/2 tsp
• Lemon zest — 1/2 tsp

Step-by-Step Recipe

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and brush it lightly with olive oil.
2. Make the filling: quickly wilt the spinach in 1 tsp olive oil for 1–2 minutes until just collapsed. Cool, squeeze out any excess moisture, and chop finely. Mix the cream cheese, mozzarella, spinach, sun-dried tomatoes, 1 garlic clove pressed through a garlic press, Italian herbs, lemon zest, and a pinch of salt and pepper until smooth and well combined.
3. Prepare the chicken: cut a pocket lengthwise into each breast, taking care not to slice all the way through. Leave the edges intact.
4. Season the outside of the chicken with salt, pepper, and paprika, then drizzle with 1 tsp olive oil.
5. Pack the filling firmly into the pockets and secure the openings with toothpicks.
6. Set up the breading station in three bowls: 1) flour; 2) egg beaten with the Dijon mustard; 3) panko mixed with the Parmesan, a pinch of salt, and 1 tsp olive oil.
7. Coat each breast in flour, then dip into the egg mixture, then press into the panko-Parmesan crumbs, firmly packing on the coating for an even crust.
8. Transfer to the prepared baking sheet and top with small pieces of butter. Bake for 20–25 minutes, until the internal temperature reaches 68–70°C (155–158°F) and the juices run clear. For extra color, broil for 2–3 minutes at the end.
9. Let the chicken rest for 5 minutes, then remove the toothpicks.
10. Serve hot, finished with fresh herbs. Lovely sides include a simple salad, roasted potatoes, rice, or buckwheat.

Serving and Storage

Serve right away while the crust is at its crispiest. Good sauces for this dish include garlic yogurt sauce, lemon aioli, tomato sauce, or a light pesto.

Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 180°C (356°F) for 8–10 minutes to bring back the crunch.

Tips and Variations

• No panko: use regular breadcrumbs or crushed day-old bread; for the best crunch, toast them lightly in a skillet first.
• Adjust the filling to taste: swap the spinach for kale, mixed herbs, sautéed mushrooms, or finely chopped broccoli.
• Cheese options: suluguni, gouda, or blue cheese also work well if you want a bolder flavor.
• Gluten-free: use gluten-free breadcrumbs and corn flour instead of all-purpose flour.
• Air fryer: cook at 190°C (374°F) for 16–18 minutes, or until the internal temperature reaches 68–70°C (155–158°F).
• For juicy chicken: don’t overcook it, and let it rest for 5 minutes so the juices redistribute.

Nutritional Information

Item	Per Serving
Calories	650 kcal
Protein	52 g
Fat	34 g
Carbohydrates	28 g
Fiber	1 g
Sugar	3 g
Sodium	1200 mg

Frequently Asked Questions