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.
I’ve also brought you cheesy Mexican stuffed chicken breasts and pizza stuffed chicken so far, but 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.
Notes on chicken breasts stuffed with prosciutto, spinach and mozzarella:
- 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.
What to serve with prosciutto stuffed chicken breasts:
- 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.
These flavor-packed stuffed chicken breasts with spinach, prosciutto and mozzarella make for an easy but elegant dinner! Our chicken breasts are usually done right 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 F. 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.Chicken breasts stuffed with prosciutto, spinach and mozzarella
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
4 Serving Size:
1
Amount Per Serving: Calories: 187Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 1108mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 22g
Melissa Griffiths says
That parmesan and paprika topping is everything! Looks sooo good!
Kathryn says
Thanks so much Melissa!
Shirley Tucker says
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 says
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!
[email protected] says
OK, I am drooling over this recipe. Def. going to try for dinner soon! Thanks Kathryn!
Kathryn says
I hope you love it Sandy!
Shan says
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 says
Oh I’m so happy to hear you love it! Thanks so much for sharing Shan! 😊
Matt Buteux says
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 says
Haha, this cracked me up Matt! So happy to hear you liked the recipe.
R says
That is hysterical!!😂
missy says
Can these be made ahead of time in the day & put in the refrigerator until dinner?
Kathryn Doherty says
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!