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Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts
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Spinach Stuffed Chicken Breasts are a quick, nutritious, and flavorful dinner option featuring tender boneless chicken breasts filled with a creamy spinach and cheese mixture. This wholesome recipe balances protein, greens, and rich textures, perfect for family meals or impressing guests with minimal prep time and versatile customizations.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Filling

  • 2 cups fresh spinach
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • Salt and pepper, to taste

Cooking

  • 2 tablespoons olive oil
  • Optional herbs: basil, oregano, thyme (about 1 teaspoon each, fresh or dried)

Optional Variations

  • Cheese alternatives: ricotta or mozzarella (substitute equal amount for cream cheese)
  • Crunchy additions: 2 tablespoons toasted pine nuts or walnuts
  • Spicy additions: red pepper flakes or 1 diced jalapeño
  • Herb additions: fresh dill or parsley

Instructions

  1. Prepare the Filling: Sauté fresh spinach in 1 tablespoon olive oil with minced garlic over medium heat until wilted and fragrant. Remove from heat and let cool slightly. In a bowl, combine the cooled spinach mixture with softened cream cheese, grated Parmesan, salt, pepper, and any optional herbs or add-ins until smooth and well blended.
  2. Butterfly the Chicken Breasts: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being cautious not to cut all the way through, allowing room for the filling.
  3. Stuff the Chicken: Generously spoon the spinach and cheese filling into each chicken breast pocket. Secure the opening with toothpicks to keep the filling inside while cooking.
  4. Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Then transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
  5. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Remove toothpicks, then slice into medallions or serve whole, garnished with fresh herbs and a drizzle of olive oil or lemon juice as desired.

Notes

  • Butterfly with care: Use a sharp knife and slice slowly to avoid cutting through the chicken completely.
  • Drain the spinach well: Squeeze out excess moisture to prevent watery filling.
  • Secure with toothpicks: Helps keep filling inside and cooks evenly.
  • Use a meat thermometer: Ensure chicken reaches 165°F for safe eating.
  • Rest before slicing: Keeps chicken juicy and easier to cut.

Nutrition

Keywords: spinach stuffed chicken, stuffed chicken breasts, healthy chicken dinner, quick chicken recipe, chicken with greens

Find it online: https://marycorner.com/spinach-stuffed-chicken-breasts/