These flavor-packed chicken breasts stuffed with prosciutto, spinach and mozzarella cheese make for an easy but elegant dinner! Topped with paprika and Parmesan cheese, this stuffed chicken is sure to be a hit!
Just popping in with a quick hello today since we are on spring break. I promise a full report on our Disney and beach trip next week when I'm back.
For now, on to the FOOD!
You may not know it, but I make stuffed chicken a lot.
Once you have the technique down, it’s so easy and fun to come up with ALL the different fillings.
Spinach stuffed chicken is a great place to start and I love the apple and brie stuffed chicken for a delicious fall dinner. Greek stuffed chicken breasts are full of flavor and a fun twist, too.
Also, baked chicken cordon bleu is a classic and a long-time favorite of mine.
I’ve also brought you cheesy Mexican stuffed chicken breasts and pizza stuffed chicken as well as this collection of 11 stuffed chicken recipes.
And I’m excited to share these chicken breasts stuffed with prosciutto, spinach and mozzarella today.
And I’ll be bringing you plenty more so stay tuned!
You can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
This stuffed chicken today though. You’ll be impressed with yourself when you serve these babies up.
The salty bite from the prosciutto and the gooey, melty mozzarella really make these something special.
The mozzarella cheese also acts as a binder and helps hold the spinach and prosciutto together, tucked neatly inside these stuffed chicken breasts.
And that paprika and Parmesan combo on top helps these get beautifully browned in the oven. My husband actually thought they’d been broiled!
Yup, you’ll be fielding compliments and high fives from all around the dinner table.
Now, I’ve got some notes, FAQs and serving ideas coming up for this stuffed chicken recipe. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
- It may seem intimidating, but it’s really easy to butterfly a chicken breast. You basically are cutting across it and opening it like a book. I’ve got a full tutorial and step-by-step photos on how to butterfly chicken breasts if you want to check that out.
- Our chicken breasts were done at 30 minutes, but as always, I recommend you use a meat thermometer to ensure your chicken is cooked through. I love this instant read thermometer and you’ll want the chicken to be at 165.
- I don’t have any problems with my filling coming out, but you can always secure these chicken breasts with a couple of toothpicks if you prefer.
- This is an easy recipe to halve if you just have 2 people. Alternatively, you can double it if serving a large group or if you’re having company over.
And if you’re looking for some yummy side dishes to go with it, here’s a few ideas.
Serving Ideas:
- Mediterranean quinoa salad
- Brown rice with spinach and Parmesan
- Green beans with mustard butter sauce
- Steamed lemon butter asparagus
- Paprika roasted potatoes
I hope you give these spinach and prosciutto stuffed chicken a try the next time you want to switch things up for dinnertime.
Enjoy!
XO,
Kathryn
P.S. As I mentioned, I love making stuffed chicken and these two have recently caught my eye as ones to try soon: Fig, goat cheese, rosemary stuffed chicken from my friend Sandy and stuffed taco chicken from my friend and fellow bourbon lover Lisa.
Chicken breasts stuffed with prosciutto, spinach and mozzarella
Ingredients
- 4 (6 oz.) boneless, skinless chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 thin slices prosciutto
- ½ cup chopped fresh spinach
- ½ cup shredded mozzarella cheese
- 2 teaspoons extra virgin olive oil
- 1 teaspoon paprika
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
- Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
- Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
- Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
- Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
- Drizzle the tops of the chicken breasts with olive oil then sprinkle with ¼ teaspoon paprika each and 1 tablespoon Parmesan cheese each.
- Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.
- Serve hot and enjoy!
Melissa Griffiths
That parmesan and paprika topping is everything! Looks sooo good!
Kathryn
Thanks so much Melissa!
Shirley Tucker
If I want to freeze these, do you have advice on how to do it? Would you freeze after cooking or freeze uncooked? The times for reheating or cooking would be a challenge. I have customers I cook for and they like everything on the table in 30 minutes or less. Thanks. .
Kathryn
Hi Shirley! I haven't tried freezing these but I think you could do one of two things. You could freeze them uncooked and then be sure to thaw them out completely and add maybe 5 minutes to the cook time. If that's too long, you could try baking them most of the way, so for 25 minutes, then cool and freeze. You'd then need to thaw them completely and reheat and finish cooking in the oven for about 15 minutes or so, until they are done and warmed through. I hope that helps!
Sandy@RE
OK, I am drooling over this recipe. Def. going to try for dinner soon! Thanks Kathryn!
Kathryn
I hope you love it Sandy!
Shan
Kathryn, This chicken is absolutely delicious! I have made it twice and my husband loves it. I was out of spinach but used arugula which worked fine. And now I'm making it for our church fellowship dinner tomorrow! The parmesan and paprika work magic! Thank you for this recipe!
Kathryn
Oh I'm so happy to hear you love it! Thanks so much for sharing Shan! 😊
Matt Buteux
This recipe is terrible!~ I followed it exactly except I didnt have chicken so I used pork. I didnt have spinach so i used watercress I didnt have mozzarella so I used cheddar I didnt have prosciutto so i used bologna I didnt have paprika so I used saw dust.
Just Kidding!!!! It was awesome!!!!
Kathryn Doherty
Haha, this cracked me up Matt! So happy to hear you liked the recipe.
R
That is hysterical!!😂
missy
Can these be made ahead of time in the day & put in the refrigerator until dinner?
Kathryn Doherty
Yes! You can definitely prep the chicken and get them all stuffed in advance. I would wait, however, to drizzle them with olive oil and add the Parmesan and paprika until you are ready to bake them. I hope that helps and I hope you enjoy them!
Christine M Fierro
Loved this but sauted the fresh spinach w garlic and onion 1st let cool then stuffed 😋 yummy
Kathryn Doherty
Oh yum, that sounds like a great way to do it too! Thanks for sharing! 🙂
Gina
Wonderful... I'm so glad the recipe is still here! It was delicious!!!
Kathryn Doherty
I'm so happy to hear you love this stuffed chicken! Thanks so much for sharing! : )