Spinach Stuffed Chicken Breast Recipe

Spinach Stuffed Chicken Breast Recipe: Elevate your weeknight dinners with this incredibly easy and flavorful Spinach Stuffed Chicken Breast Recipe, a dish that’s both impressive enough for guests and simple enough for any home cook. This recipe delivers tender, juicy chicken breasts brimming with a creamy, savory spinach and cheese filling, making it a guaranteed crowd-pleaser.

Key Ingredients for Spinach Stuffed Chicken Breast:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons cream cheese, softened
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional, for extra flavor)
• Pinch of nutmeg (optional, enhances spinach flavor)

How to Make Spinach Stuffed Chicken Breast:

This Spinach Stuffed Chicken Breast recipe is your ticket to a quick, delicious, and satisfying meal, ready in about 30 minutes! The magic lies in the simple yet flavorful filling of creamy spinach and cheese, creating a burst of flavor with every bite. Its elegant presentation belies its ease of preparation, making it perfect for any occasion.

Step-by-Step Instructions

1. Prepare the Chicken Breasts:

   • Pat the chicken breasts dry with paper towels. This helps create a better sear later.
   • Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast. Make the cut deep enough to create a space for the filling, but be careful not to cut all the way through to the other side. You want to create a “pouch” within the breast.

2. Make the Spinach Filling:

   • In a medium bowl, combine the thawed and thoroughly squeezed dry spinach. Ensure as much moisture as possible is removed from the spinach to prevent the filling from becoming watery.
   • Add the shredded mozzarella cheese, shredded Parmesan cheese, softened cream cheese, salt, black pepper, garlic powder (if using), and a pinch of nutmeg (if using) to the bowl with the spinach.
   • Stir all the ingredients together until well combined and creamy. The cream cheese will help bind everything together.

3. Stuff the Chicken:

   • Carefully spoon the spinach and cheese mixture into the pocket of each chicken breast. Don’t overstuff, as some of the filling might spill out during cooking. Aim to fill each pocket generously but neatly.
   • If the chicken breasts are very thick, you can use toothpicks to secure the opening of the pocket, preventing the filling from leaking out.

4. Sear the Chicken:

   • Heat the olive oil in a large oven-safe skillet over medium-high heat.
   • Once the oil is hot and shimmering, carefully place the stuffed chicken breasts into the skillet.
   • Sear the chicken for about 3-4 minutes per side, until golden brown. This step is crucial for developing a delicious crust and locking in the juices.

5. Bake the Chicken:

   • Preheat your oven to 400°F (200°C).
   • Once seared, transfer the entire skillet (if oven-safe) to the preheated oven. If your skillet is not oven-safe, carefully transfer the seared chicken breasts to a baking dish.
   • Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The cooking time will vary slightly depending on the thickness of the chicken breasts.

6. Rest and Serve:

   • Once the chicken is cooked, remove it from the oven.
   • Let the chicken breasts rest in the skillet or baking dish for about 5-10 minutes before serving. This allows the juices to redistribute, ensuring a more tender and moist chicken breast.
   • Remove any toothpicks if used. Serve immediately.

Why You’ll Love This Spinach Stuffed Chicken Breast:

You’ll absolutely fall in love with this Spinach Stuffed Chicken Breast for so many reasons! The primary appeal lies in its incredible combination of tender, juicy chicken enveloping a warm, gooey, and flavorful filling that’s both comforting and sophisticated. Not only does it taste gourmet, but making it at home is significantly more budget-friendly than ordering a similar dish at a restaurant, making elegant dining accessible any night of the week.

This dish truly shines with its well-balanced flavors, from the mild earthiness of the spinach to the savory richness of the cheeses, creating an experience that’s deeply satisfying. It’s a showstopper that doesn’t require complex techniques, and the delightful contrast between the seared chicken exterior and the creamy, molten center is simply divine. Give this Spinach Stuffed Chicken Breast recipe a try; you won’t be disappointed!

Storing and Reheating Tips:

To store leftover Spinach Stuffed Chicken Breast, allow the chicken to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Refrigerated, it will stay fresh for up to 3-4 days. For longer storage, you can freeze the cooled chicken breasts. Wrap them individually in plastic wrap, then in aluminum foil, or place them in freezer-safe bags. Frozen spinach stuffed chicken will last for up to 2-3 months.

To reheat, the best method is to warm it gently in the oven. Place the chicken in a small baking dish, cover loosely with foil, and bake at 325°F (160°C) for about 15-20 minutes, or until heated through. This method helps to retain moisture. Alternatively, you can reheat individual portions in the microwave on a low power setting, being careful not to overheat, which can dry out the chicken.

Final Thoughts:

This Spinach Stuffed Chicken Breast recipe is a testament to how simple ingredients can create something truly spectacular. It’s a versatile dish that’s perfect for busy weeknights or casual entertaining, and we encourage you to bring this delicious creation to your own table soon!

Spinach Stuffed Chicken Breast Recipe

Elevate your weeknight dinners with this incredibly easy and flavorful Spinach Stuffed Chicken Breast Recipe, a dish that’s both impressive enough for guests and simple enough for any home cook. This recipe delivers tender, juicy chicken breasts brimming with a creamy, savory spinach and cheese filling, making it a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts about 6-8 ounces each
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1 (10 ounce) package frozen spinach thawed and squeezed dry
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons cream cheese softened
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder optional, for extra flavor
• Pinch nutmeg optional, enhances spinach flavor

Equipment

• Oven-safe skillet
• Baking Dish
• Instant-read thermometer

Method

 

1. Pat the chicken breasts dry with paper towels. This helps create a better sear later.

   Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast. Make the cut deep enough to create a space for the filling, but be careful not to cut all the way through to the other side. You want to create a “pouch” within the breast.
   4 boneless, skinless chicken breasts
2. In a medium bowl, combine the thawed and thoroughly squeezed dry spinach. Ensure as much moisture as possible is removed from the spinach to prevent the filling from becoming watery.

   Add the shredded mozzarella cheese, shredded Parmesan cheese, softened cream cheese, salt, black pepper, garlic powder (if using), and a pinch of nutmeg (if using) to the bowl with the spinach.

   Stir all the ingredients together until well combined and creamy. The cream cheese will help bind everything together.
   1 (10 ounce) package frozen spinach, 1/2 cup shredded mozzarella cheese, 1/4 cup shredded Parmesan cheese, 2 tablespoons cream cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, Pinch nutmeg
3. Carefully spoon the spinach and cheese mixture into the pocket of each chicken breast. Don’t overstuff, as some of the filling might spill out during cooking. Aim to fill each pocket generously but neatly.

   If the chicken breasts are very thick, you can use toothpicks to secure the opening of the pocket, preventing the filling from leaking out.
   4 boneless, skinless chicken breasts
4. Heat the olive oil in a large oven-safe skillet over medium-high heat.

   Once the oil is hot and shimmering, carefully place the stuffed chicken breasts into the skillet.

   Sear the chicken for about 3-4 minutes per side, until golden brown. This step is crucial for developing a delicious crust and locking in the juices.
   1 tablespoon olive oil, 4 boneless, skinless chicken breasts
5. Preheat your oven to 400°F (200°C).

   Once seared, transfer the entire skillet (if oven-safe) to the preheated oven. If your skillet is not oven-safe, carefully transfer the seared chicken breasts to a baking dish.

   Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The cooking time will vary slightly depending on the thickness of the chicken breasts.
   4 boneless, skinless chicken breasts
6. Once the chicken is cooked, remove it from the oven.

   Let the chicken breasts rest in the skillet or baking dish for about 5-10 minutes before serving. This allows the juices to redistribute, ensuring a more tender and moist chicken breast.

   Remove any toothpicks if used. Serve immediately.
   4 boneless, skinless chicken breasts

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently in the oven at 325°F (160°C) covered with foil for 15-20 minutes, or in the microwave on low power.