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Spinach Stuffed Chicken Breast Recipe

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4.8 from 88 reviews

This Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of sautéed spinach, garlic, and a blend of cheeses including cream cheese, parmesan, and mozzarella. The chicken is seared to golden perfection on the stovetop and then baked in the oven to ensure juicy, flavorful results. Perfect for a wholesome and elegant dinner, this recipe balances protein and greens in a delicious, easy-to-make dish.

Ingredients

Chicken and Seasoning

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

Spinach Filling

  • 1 tablespoon olive oil
  • 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
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare Chicken Breast: 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 through entirely. Season both sides of each chicken breast with the salt and black pepper.
  2. Sauté Spinach: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, approximately 2-3 minutes. Remove from heat and allow the spinach to cool slightly.
  3. Prepare Filling: In a mixing bowl, combine the cooked spinach, softened cream cheese, grated parmesan, shredded mozzarella, salt, and pepper. Mix thoroughly until you achieve a creamy and well-incorporated filling.
  4. Stuff Chicken: Divide the spinach and cheese mixture evenly and stuff each chicken breast pocket with it. Use toothpicks if necessary to secure the opening and prevent the filling from spilling out during cooking.
  5. Sear Chicken Breasts: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear each side for 2-3 minutes until they are golden brown and develop a nice crust.
  6. Bake Chicken: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer to ensure it is fully cooked and safe to eat.
  7. Rest and Serve: Remove the skillet from the oven and let the chicken breasts rest for 5 minutes before slicing or serving to allow the juices to redistribute and the filling to set.

Notes

  • Use a sharp knife and take care when creating the chicken pockets to avoid cutting through the meat completely.
  • Securing the stuffed chicken with toothpicks helps keep the filling intact during cooking.
  • Use a meat thermometer to accurately confirm the chicken is cooked through for food safety.
  • Letting the chicken rest after baking ensures a juicier and more flavorful dish.
  • For a lower-fat option, you can substitute part of the cheeses with reduced-fat varieties or omit mozzarella.

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