Oh, you know those nights when you just want something truly comforting, something that feels like a warm hug on a plate? Well, I’ve got just the thing for you: an absolutely *divine* spinach stuffed chicken breast that’s going to become your new go-to. It’s packed with the creamiest, dreamiest spinach and cheese filling, and trust me, it’s way easier to make than you might think! I’m Caroline Hayes, and like my grandmother Eleanor before me, I believe that simple, delicious food is what really makes a house feel like a home. This recipe is perfect for busy weeknights, but it’s elegant enough for company too. You can learn more about my kitchen philosophy over on our About page, and be sure to follow our culinary adventures on Facebook!
- Why You'll Love This Spinach Stuffed Chicken Breast
- Ingredients for the Perfect Spinach Stuffed Chicken Breast
- How to Prepare Spinach Stuffed Chicken Breast: Step-by-Step
- Tips for Success with Spinach Stuffed Chicken Breast
- Serving Suggestions for Your Stuffed Chicken Dinner
- Storing and Reheating Leftover Spinach Stuffed Chicken Breast
- Frequently Asked Questions about Spinach Stuffed Chicken Breast
- Nutritional Information for Spinach Stuffed Chicken Breast
Why You’ll Love This Spinach Stuffed Chicken Breast
You’re going to adore this recipe, seriously! First off, it’s practically a miracle worker for busy nights – a total lifesaver for those easy weeknight meals we all need. Plus, that creamy spinach and cheese filling? Oh my goodness, it’s pure heaven tucked right inside juicy chicken. And the way it gets that perfect little golden crust from a quick sear in cast iron? Chef’s kiss! It’s so flavorful, but still so simple.
Ingredients for the Perfect Spinach Stuffed Chicken Breast
Alright, prepping this amazing spinach stuffed chicken breast is super straightforward with just a few key players. You’ll need two nice, boneless, skinless chicken breasts for this. For that dreamy filling, grab some cream cheese that’s been softened up a bit – about a quarter cup should do it. Then, we’ll throw in a quarter cup of shredded mozzarella for that gooey factor and two tablespoons of grated Parmesan cheese to give it a salty kick. Fresh spinach is best here; just chop up about a quarter cup and make sure to squeeze out *all* the extra moisture. Oh, and don’t forget a clove of garlic, minced super fine, plus your go-to salt and pepper to taste. That’s it! Simple, right?
How to Prepare Spinach Stuffed Chicken Breast: Step-by-Step
Alright, let’s get these beautiful chicken breasts ready for stuffing! First things first, go ahead and preheat your oven to a nice 400°F (200°C). This just makes sure everything cooks up perfectly and quickly. Now, for the magic part!
Safely Butterflying Chicken for Stuffing
This sounds fancy, but it’s really easy! Take one of your chicken breasts and lay it flat on a cutting board. Hold your knife parallel to the board and carefully slice into the side of the chicken, almost all the way through, but not quite. You want to create a nice little pocket inside for all that yummy filling. Just be super careful with your knife – we’re making a pocket, not a slice!
Creating the Creamy Spinach and Cheese Filling
This is where all the flavor comes together. Grab a small bowl and mix that softened cream cheese, shredded mozzarella, and grated Parmesan. Now, add your chopped spinach – make sure you’ve really squeezed out as much water as possible, or your filling might get a bit sad and watery. Trust me on this! Then, toss in your minced garlic, salt, and pepper. Give it all a good stir until it’s beautifully combined and creamy.
Stuffing and Securing Your Spinach Stuffed Chicken Breast
Time to fill ’em up! Gently open those chicken pockets you made and spoon in that glorious spinach and cheese mixture. Don’t overstuff, or it’ll all just ooze out, but get a good amount in there! If you feel like the edges aren’t quite meeting or you’re worried about leaks, just pop a couple of toothpicks through the opening to keep everything tucked inside. It’s a simple trick that works wonders!
Achieving the Perfect Sear and Bake
Now, let’s get that beautiful, crusty exterior we love. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. You want it hot enough to sizzle when the chicken hits it! Carefully place your stuffed chicken breasts into the hot skillet and sear them for about 2-3 minutes per side. We’re just looking for a gorgeous golden-brown color. Once they’re seared, carefully transfer that whole skillet directly into your preheated oven. Let them bake for about 20-25 minutes. The best way to know they’re done and safe to eat is to check the internal temperature with a meat thermometer – aim for 165°F (74°C). Let them rest for a few minutes after they come out, and then dig in! For more amazing main dish ideas or maybe something like our Chicken Alfredo Bake, you know where to look!
Tips for Success with Spinach Stuffed Chicken Breast
Okay, so you’ve got this amazing spinach stuffed chicken breast recipe, and you want it to be absolutely perfect, right? I totally get it! My biggest tip is all about that spinach – make SURE it’s squeezed super, super dry. Like, wring it out like you’re doing laundry! If it’s too wet, your filling will get watery and less creamy. Also, make sure your cream cheese is nice and soft so it mixes in smoothly with everything else. And please, please, please use a meat thermometer to check for that 165°F internal temperature. It’s the only way to be truly sure your chicken is cooked perfectly and safely, not overcooked and dry! For more kitchen tips and tricks, check out my latest blog posts, and if you love spinach as much as I do, you’ll definitely want to try my Creamy Spinach Artichoke Dip!
Serving Suggestions for Your Stuffed Chicken Dinner
Now that you’ve got this incredible spinach stuffed chicken breast, what do you pair it with? Oh, the possibilities! For something super fresh and quick, my Cucumber Tomato Salad is just perfect; it adds a nice bright contrast. Or, if you’re feeling a bit more hearty, a scoop of my Loaded Potato Salad makes it a full-on feast. It all just works so beautifully together for a complete family meal!
Storing and Reheating Leftover Spinach Stuffed Chicken Breast
Got some of this amazing spinach stuffed chicken breast left? Lucky you! To keep it tasting great, just pop those leftovers into an airtight container and pop them in the fridge. They’ll keep nicely for about 3-4 days. When you’re ready to enjoy them again, the best way to reheat is in a low oven at around 350°F (175°C) until it’s warmed through. This helps keep the chicken nice and juicy, just like the first time!
Frequently Asked Questions about Spinach Stuffed Chicken Breast
Got questions about whipping up this delicious spinach stuffed chicken breast? I’ve got you covered!
Can I make the filling for this stuffed chicken ahead of time?
Oh, absolutely! You can totally mix up that creamy spinach filling a day in advance. Just pop it into an airtight container in the fridge. When you’re ready to cook, just bring it to room temperature for a few minutes before stuffing your chicken. It makes getting dinner on the table even faster!
What if my chicken filling leaks out during cooking?
Don’t you worry if a little bit of that yummy filling peeks out – it happens! That’s why I always suggest using a couple of toothpicks to help secure the pocket. If you find it’s still leaking a lot, try not to overstuff the chicken in the first place. A gentle sear in a hot pan helps ‘seal’ the edges a bit too, and the bake time is usually short enough that it won’t make a big mess.
Can I use frozen spinach instead of fresh in this recipe?
You sure can! If you’re using frozen spinach for this stuffed chicken recipe, just make sure you thaw it out completely and then squeeze out *every last drop* of water. Seriously, get it as dry as you possibly can! That’s the key to keeping that filling nice and creamy, not watery. You might need a bit more Parmesan to get the consistency just right.
Is it okay to use store-bought shredded cheese for the filling?
Yep, store-bought works just fine! I often use it myself to save a little time. Just make sure it’s mozzarella and Parmesan that you like the taste of. Sometimes shredded cheese can have anti-caking agents that make the filling a little less smooth, but for a quick weeknight keto main, it’s totally worth it!
Nutritional Information for Spinach Stuffed Chicken Breast
Just a heads-up, the nutrition numbers for this yummy spinach stuffed chicken breast can wiggle a bit depending on exactly what you use, but generally, one serving is about 350 calories. You’re looking at around 20g of fat, 35g of protein, and about 4g of carbs. It’s a pretty fantastic balance for a satisfying meal!
PrintSpinach Stuffed Chicken Breast
A juicy, oven-baked chicken breast filled with a creamy spinach and cheese mixture. This easy recipe is perfect for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 cup chopped fresh spinach, squeezed dry
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Butterfly each chicken breast by slicing horizontally almost all the way through, creating a pocket.
- In a small bowl, mix together the cream cheese, mozzarella, Parmesan, spinach, minced garlic, salt, and pepper.
- Stuff the cheese and spinach mixture evenly into the pockets of the chicken breasts.
- Secure the opening with toothpicks if needed to prevent the filling from leaking.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 2-3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Notes
- Ensure the spinach is well-drained to avoid a watery filling.
- Using toothpicks helps keep the filling contained during cooking.
- A meat thermometer is the best way to ensure your chicken is cooked safely to 165°F.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 35
- Cholesterol: 120