🧀 Cheesy Spinach Stuffed Chicken Breasts Recipe
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 tbsp olive oil (for searing)
Salt and pepper, to taste
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
For the Spinach Filling:
1 1/2 cups fresh spinach (or 1/2 cup frozen spinach, thawed and squeezed dry)
1 cup cream cheese (softened)
1/2 cup shredded mozzarella cheese (or Parmesan for extra flavor)
1/4 cup grated Parmesan cheese (optional but adds richness)
2 tbsp garlic, minced
1/4 tsp nutmeg (optional, but adds a warm depth of flavor)
Salt and pepper to taste
1 tbsp olive oil (for sautéing)
Instructions:
Step 1 — Prepare the Spinach Filling
Cook the Spinach: Heat 1 tbsp olive oil in a skillet over medium heat. Add the spinach and sauté until wilted (about 2-3 minutes for fresh spinach; if using frozen spinach, make sure it’s thawed and squeezed dry). Remove the spinach from the pan and let it cool for a few minutes.
Make the Filling: In a bowl, combine the cooked spinach, cream cheese, mozzarella, Parmesan (if using), garlic, nutmeg, salt, and pepper. Mix until well combined. Set aside.
Step 2 — Prepare the Chicken Breasts
Butterfly the Chicken: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Be careful not to slice all the way through—leave about 1/2 inch uncut along one side so the filling stays inside.
Season the Chicken: Rub each chicken breast with olive oil and season both sides with salt, pepper, garlic powder, and onion powder (if using).
Step 3 — Stuff the Chicken
Stuff the Chicken Breasts: Take a generous amount of the spinach mixture and stuff each chicken breast with the filling. Use toothpicks to secure the open edge if necessary to prevent the filling from spilling out during cooking.
Seal the Edges: Press the sides of the chicken together gently to ensure the filling stays inside. You can also use kitchen twine to tie the chicken breasts closed if needed.
Step 4 — Cook the Chicken
Sear the Chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Cook for 4-5 minutes on each side, until golden brown. You’re not looking to cook the chicken all the way through at this point, just to get a nice sear.
Finish Cooking: After searing both sides, reduce the heat to medium-low. Cover the skillet with a lid and let the chicken cook for an additional 7-10 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
Optional – Bake for Extra Crispness: For an extra crispy exterior, you can transfer the skillet to a preheated oven at 375°F (190°C) for 10-15 minutes after searing. This is optional but will give you that golden, crispy finish.
Step 5 — Serve
Remove the toothpicks (if used) and slice the chicken to reveal the cheesy spinach filling.
Serve with a side of roasted vegetables, mashed potatoes, or a simple salad.
🍽 Tips for Success:
Do not overstuff the chicken: If you stuff the chicken too much, it might burst open during cooking. A generous spoonful of filling per breast is perfect.
Add flavor variations: You can customize the filling by adding some sun-dried tomatoes, bacon crumbles, or a sprinkle of Italian seasoning for extra flavor.
Don’t skip the sear: Searing the chicken gives it a nice crispy exterior and helps lock in moisture.
Frozen spinach: If using frozen spinach, make sure to thaw it completely and squeeze out as much moisture as possible before mixing it with the cream cheese, or your filling might become too watery.
🧀 Frequently Asked Questions (Q&A)
Q1: Can I use something other than cream cheese for the filling?
A1: Yes, you can use ricotta cheese for a lighter filling, or Greek yogurt for a tangy twist. A combination of cream cheese and ricotta works well too!
Q2: How do I know when the chicken is fully cooked?
A2: The best way to ensure your chicken is fully cooked is by using a meat thermometer. The internal temperature should reach 165°F (74°C). You can also cut into the thickest part of the chicken to check if it’s no longer pink.
Q3: Can I make this recipe ahead of time?
A3: Yes! You can prep the stuffed chicken breasts up to a day in advance. Just store them in the fridge and cook them when you’re ready. If you’re prepping for later, I recommend searing them before storing them, then finishing the cooking process when you’re ready to eat.
Q4: Can I bake this chicken instead of searing it?
A4: Absolutely! If you prefer to bake the chicken, preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a baking dish and bake for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Q5: What should I serve with Cheesy Spinach Stuffed Chicken?
A5: Some great side options include:
Roasted vegetables (like broccoli, asparagus, or carrots)
Rice (white, brown, or cauliflower rice for a low-carb option)
Mashed potatoes or sweet potatoes
A light salad (like a spinach or mixed green salad with balsamic vinaigrette)
Q6: Can I freeze this recipe?
A6: Yes, you can freeze the stuffed chicken breasts before cooking. Wrap them tightly in plastic wrap and then foil, or store them in a freezer-safe bag. To cook from frozen, bake at 375°F for about 40-45 minutes, or until the chicken reaches 165°F internally.