Description
Spinach Stuffed Chicken Breast
Spinach stuffed chicken breast is a delicious, easy-to-make dish that transforms the flavors of creamy spinach dip into a savory main course. This recipe is perfect for busy weeknights, needing just six simple ingredients and 30 minutes of your time. Juicy chicken breasts are filled with creamy spinach and cheese, making this dish not only flavorful but also a great way to sneak in some greens. It’s low-carb, keto-friendly, and pairs perfectly with almost any side.
4 (8 oz) boneless, skinless chicken breasts
2 tsp sea salt
1/2 tsp black pepper
6 oz fresh spinach (chopped)
2 oz cream cheese (softened)
1 cup mozzarella cheese (shredded, divided)
2 cloves garlic (minced)
1 tbsp olive oil
1 medium Roma tomato (sliced thinly)
Directions:
1. Preheat oven to 450°F (232°C).
2. Pat chicken dry, season with salt & pepper, and cut a slit to create a pocket.
3. Wilt spinach, mix with softened cream cheese, garlic, and half the mozzarella.
4. Stuff the chicken with spinach mixture, secure with toothpicks.
5. Sear chicken in hot olive oil until browned, top with tomato slices and cheese.
6. Bake for 15 minutes until internal temperature is 165°F.
Prep Time: 10 mins
Kcal: 395 kcal
Step-by-Step Guide
1. Prep the Chicken: Pat 4 boneless, skinless chicken breasts completely dry with paper towels. This ensures a good sear. Season all over with 2 tsp sea salt and 1/2 tsp black pepper. Using a sharp paring knife, carefully cut a deep horizontal slit into the thickest side of each breast to create a pocket, being careful not to cut all the way through.
2. Make the Filling: In a large skillet over medium heat, add the 6 oz of fresh spinach with a splash of water. Cook, stirring, for 2-3 minutes until completely wilted. Transfer to a colander and press out all excess liquid—this is crucial to prevent a soggy filling. In a bowl, combine the drained spinach, 2 oz softened cream cheese, 2 minced garlic cloves, and 1/2 cup of the shredded mozzarella. Mix until fully combined.
3. Stuff & Secure: Divide the spinach mixture evenly among the chicken pockets. Use your fingers to press the filling in. Secure the opening of each breast with 2-3 toothpicks to prevent the filling from leaking during cooking.
4. Sear the Chicken: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear for 3-4 minutes per side until a golden-brown crust forms.
5. Top & Bake: Remove the skillet from heat. Top each breast with thin Roma tomato slices and the remaining 1/2 cup of mozzarella cheese. Immediately transfer the skillet to the preheated 450°F oven. Bake for 15 minutes, or until the chicken’s internal temperature reaches 165°F.
6. Rest & Serve: Carefully remove the toothpicks. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat juicy.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a low-carb or keto meal, serve with roasted asparagus, zucchini noodles, or a crisp Caesar salad. For a more traditional plate, garlic mashed potatoes, buttered rice, or crusty bread to soak up the juices are excellent choices. A simple lemon wedge on the side can add a bright, fresh note.
How-to Summary
Create a pocket in seasoned chicken breasts. Fill with a mixture of wilted spinach, cream cheese, garlic, and mozzarella. Secure with toothpicks, sear until golden, then top with tomato and more cheese. Bake at 450°F for 15 minutes until the chicken is fully cooked. Rest before serving.
Frequently Asked Questions
Can I use frozen spinach? Yes. Thaw 10 oz of frozen chopped spinach and squeeze it in a clean towel to remove all excess moisture before using.
What can I use instead of cream cheese? Ricotta cheese, goat cheese, or a light spread of garlic and herb Boursin make great substitutes.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a covered oven at 325°F or in the microwave to prevent drying out.
My filling keeps leaking out. What am I doing wrong? Ensure you are not overstuffing the pocket and that you are using enough toothpicks to fully close the opening. Also, make sure your spinach is thoroughly drained.
Can I make this ahead of time? You can prepare the filling and cut the pockets in the chicken up to a day ahead. Store separately in the fridge, then stuff and cook when ready.
Common Mistakes to Avoid
- Not Drying the Spinach: Excess water will steam inside the chicken, making the filling watery and preventing a good sear.
- Skipping the Sear: Searing creates flavorful browning and texture. Don’t rush this step.
- Overstuffing the Chicken: This makes the chicken difficult to seal and causes filling to leak during cooking.
- Not Using a Meat Thermometer: Guessing can lead to dry, overcooked chicken. Always check for an internal temperature of 165°F.
- Slicing Immediately: Cutting into the chicken right out of the oven releases all the flavorful juices. Let it rest first.
Conclusion
Spinach stuffed chicken breast is a reliable, elegant, and satisfying meal that proves weeknight dinners don’t have to be boring. With its creamy, cheesy filling and perfectly cooked protein, it’s a crowd-pleaser that fits various dietary needs. By following this detailed guide and avoiding common pitfalls, you can master this impressive dish with minimal effort and maximum flavor. It’s a perfect example of how a few quality ingredients can be transformed into something truly special.