A fresh take on classic Chicken Florentine, this Stuffed Chicken Florentine features boneless chicken breasts filled with a creamy spinach and cheese mixture and finished with a rich pan sauce. It’s an easy, elegant meal that works well for weeknights and special dinners alike. The recipe comes together in one skillet for minimal cleanup while delivering big flavor and a satisfying presentation.
These stuffed chicken breasts combine the familiar Florentine flavors—spinach, garlic, and cream—with a melty cheese stuffing tucked inside each breast. The result is juicy chicken with a cheesy center and a silky cream sauce that soaks into rice, pasta, or crusty bread. Follow the simple steps below for a reliably delicious dinner.
Why You’ll Love This Stuffed Chicken Recipe
- Every bite is cheesy—there’s cheese inside the filling and more sprinkled on top before serving, giving great flavor and texture.
- This is a tasty twist on plain chicken breasts that keeps dinner interesting without adding lots of extra work.
- It’s an easy, one-skillet meal. Pair it with rice, pasta, a simple salad, or bread to complete the plate.
Ingredients You’ll Need
For the Chicken
- Boneless, skinless chicken breasts—ideal for easy stuffing.
- Seasoning: salt, black pepper, garlic powder, and paprika (smoked or sweet).
- Olive oil or another neutral cooking oil for searing.
For the Stuffing
- Full-fat block cream cheese—softened so it mixes easily.
- A little mayonnaise to add creaminess and help binding.
- Fresh garlic, minced for the best flavor.
- Salt to taste.
- Baby spinach, chopped finely so it mixes smoothly into the filling.
- Mozzarella cheese for a melty, cheesy filling and reserved extra for topping.
For the Florentine Pan Sauce
- Unsalted butter to start the sauce.
- More minced garlic—fresh is best.
- Low-sodium chicken broth to deglaze the pan and build flavor.
- A pinch of Italian seasoning for an herby note (or substitute dried thyme, basil, and oregano).
- Heavy cream to make a rich, velvety sauce—avoid substituting with thin dairy if you want the same texture.
- Extra baby spinach to wilt into the sauce and finish the Florentine flavor profile.
How To Make This Stuffed Chicken Recipe
- Combine the cream cheese, mayonnaise, minced garlic, salt, chopped spinach, and mozzarella until smooth and well mixed.
- Season each chicken breast with salt, pepper, garlic powder, and paprika.
- Slice a pocket into the thickest part of each breast and spoon the spinach-cheese mixture inside. Use toothpicks if needed to secure the opening.
- Heat the oil in a large skillet over medium-high heat. Add the stuffed chicken and cook about 6 minutes per side, or until cooked through and golden-brown. Remove the chicken and tent with foil to keep warm.
- Return the pan to medium heat and add the butter and minced garlic. Sauté briefly until fragrant, about 30 seconds.
- Pour in the chicken broth and add the Italian seasoning. Simmer 3–5 minutes until slightly reduced.
- Stir in the heavy cream and let it bubble gently for about 2 minutes. Add the baby spinach and cook another 4–5 minutes until wilted and the sauce has thickened slightly.
- Return the chicken to the pan and spoon the sauce over each breast. Scatter any remaining mozzarella over the top so it melts into the sauce before serving.
Recipe Variations
- Swap Italian seasoning for Herbs de Provence or your own mix of dried thyme, basil, and oregano for a different herbal profile.
- Add a pinch of red chili flakes to the sauce or stuffing for a subtle kick.
- Stir chopped sun-dried tomatoes (packed in oil) into the filling or add them to the pan sauce for bright, tangy flavor.
Tips and Notes
- Serve immediately. The cream-based sauce tastes best and maintains its texture when hot.
- Use toothpicks to keep the stuffing sealed while you sear the chicken. Remove them before serving.
- To thin the sauce, whisk in a little extra chicken broth. To thicken it, add more cheese or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
- Check doneness with an instant-read thermometer. Chicken is safe to eat at 165°F (74°C).
“Florentine” typically refers to dishes that feature spinach as a prominent ingredient, reflecting flavors associated with Florence, Italy. In Chicken Florentine, the protein is paired with spinach and usually a creamy sauce.
This dish pairs well with bread to soak up the sauce, simple jasmine rice, or cooked pasta. A light side salad balances the richness of the cream and cheese.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat to avoid breaking the sauce.
Fresh baby spinach is recommended. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible to prevent a watery filling or sauce.
Recipe
Stuffed Chicken Florentine
Equipment
- 12″ nonstick or heavy skillet
Ingredients
For the Chicken
- 4 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Filling
- 4 ounces cream cheese, softened
- 1 tablespoon mayonnaise
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1 1/2 cups baby spinach, chopped
- 1/4 cup mozzarella cheese, plus extra for topping
For the Pan Sauce
- 1 1/2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3/4 cup low-sodium chicken broth
- Pinch Italian seasoning
- 1 cup heavy whipping cream
- 2 cups baby spinach, loosely packed
Instructions
- Mix the cream cheese, mayonnaise, minced garlic, salt, chopped spinach, and mozzarella until combined.
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- Cut a pocket in each breast and stuff with the spinach-cheese mixture; secure with toothpicks if needed.
- Heat oil in a skillet over medium-high heat. Sear the chicken 6 minutes per side or until cooked through and golden. Remove and tent with foil.
- Reduce heat to medium. Add butter and minced garlic to the pan and cook about 30 seconds until fragrant.
- Pour in the chicken broth and add the Italian seasoning. Simmer 3–5 minutes to reduce slightly.
- Stir in the heavy cream and let it bubble for 2 minutes. Add the baby spinach and cook 4–5 minutes until wilted and the sauce thickens.
- Return the chicken to the skillet, spoon sauce over the breasts, and sprinkle with remaining mozzarella. Serve hot.
Nutrition (per serving)
Calories: 659 kcal | Carbohydrates: 7 g | Protein: 30 g | Fat: 57 g | Saturated Fat: 27 g | Sodium: 1189 mg | Fiber: 1 g
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