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Spinach Stuffed Chicken Breast Recipe

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4.5 from 125 reviews

A delicious and creamy spinach stuffed chicken breast recipe that combines tender chicken with a flavorful cheesy spinach filling. This dish is seared to perfection on the stovetop and then baked to ensure juicy, fully cooked chicken with a savory, melty center.

Ingredients

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts, about 6 oz each
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Spinach Filling

  • 1 tablespoon olive oil (for filling)
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach
  • 1/4 cup cream cheese, softened
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 teaspoon salt (for filling)
  • 1/8 teaspoon black pepper (for filling)

Instructions

  1. Preheat Oven and Prepare Chicken: Preheat your oven to 400°F (200°C). Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, making sure not to slice all the way through. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Cook Spinach Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted, approximately 2-3 minutes. Remove the skillet from heat and allow the spinach to cool slightly.
  3. Mix Filling Ingredients: In a mixing bowl, combine the cooked spinach, softened cream cheese, grated parmesan, shredded mozzarella, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well until the mixture is creamy and fully blended.
  4. Stuff the Chicken Breasts: Fill each chicken breast pocket evenly with the spinach and cheese mixture. Use toothpicks to secure the opening if necessary to keep the filling from spilling out during cooking.
  5. Sear the Chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until the exterior turns golden brown.
  6. Bake the Chicken: Transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is cooked through.
  7. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
  • To prevent the filling from spilling out, secure the chicken breasts with toothpicks.
  • You can substitute fresh spinach with frozen chopped spinach; just be sure to thaw and squeeze out excess water.
  • This recipe pairs well with a light salad or roasted vegetables.
  • For a lower-fat option, use reduced-fat cream cheese and mozzarella.

Find it online: https://mealoria.com/spinach-stuffed-chicken-breast-recipe/