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Spinach Stuffed Chicken Breast Recipe

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4.2 from 68 reviews

A delicious and creamy spinach stuffed chicken breast recipe featuring a flavorful blend of cream cheese, parmesan, mozzarella, and spices, seared to a golden brown and finished in the oven for a juicy and satisfying main dish.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 small chicken breasts
  • 3 tablespoons neutral oil
  • 1 ½ teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)

Spinach Filling

  • 1/2 cup frozen chopped spinach (thawed)
  • 4 ounces cream cheese (softened)
  • 1/4 cup parmesan cheese (grated)
  • 1/4 cup freshly shredded mozzarella cheese
  • 2 green onions (minced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Preheat the oven: Preheat your oven to 375℉ to prepare for baking the chicken breast after searing.
  2. Prepare the spinach: Place the thawed spinach into the center of a tea towel and wring out all the excess moisture. This step ensures a dry filling to prevent sogginess. Transfer the dried spinach to a medium bowl.
  3. Mix the filling: Add the cream cheese, parmesan, mozzarella, minced green onions, garlic, red pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper to the spinach. Mix well until evenly combined. Set this mixture aside.
  4. Cut chicken pockets: Carefully slice a horizontal pocket into each chicken breast using a sharp knife, making sure not to cut through completely to hold the filling inside.
  5. Stuff the chicken: Spoon one-quarter of the spinach and cheese filling into each chicken breast pocket, ensuring you can close the chicken fully around the filling.
  6. Season the chicken: Sprinkle the remaining 1 teaspoon of salt and ½ teaspoon of black pepper over the outside of each stuffed chicken breast.
  7. Sear the chicken: Heat a large ovenproof skillet over medium-high heat. Add the oil once hot. When the oil shimmers, add the chicken breasts in batches to avoid overcrowding and sauté for 4-5 minutes on each side until golden brown.
  8. Bake the chicken: Place all seared chicken breasts back into the skillet. Transfer the skillet to the preheated oven and bake for 10-12 minutes more, or until an internal thermometer reads 165℉ at the thickest part of the chicken.
  9. Rest and serve: Remove the chicken from the oven and transfer to a serving platter or cutting board. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Make sure to thoroughly wring out the thawed spinach to avoid a watery filling.
  • Use an ovenproof skillet for easy transfer from stovetop to oven.
  • Cook chicken to an internal temperature of 165℉ for safe consumption.
  • Letting the chicken rest before serving keeps it juicy and tender.
  • You can substitute the neutral oil with olive oil if desired.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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