Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast combines tender chicken, creamy cheeses, and fresh spinach for a delicious, easy-to-make meal. Ready in under an hour, it's perfect for family dinners or special occasions.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American, Italian

Keyword: Spinach Stuffed Chicken Breast Recipe

Servings:

Calories: 478kcal

Ingredients

4 boneless skinless chicken breasts, approximately 2 pounds - of 4 equally sized pieces
3 tablespoons olive oil, divided (2 tablespoons to make the seasoning blend and 1 tablespoon for sauteing the spinach)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup yellow onion, small diced
2 teaspoons minced garlic
5 ounces fresh baby spinach, approximately 3 cups
4 ounces cream cheese, room temperature
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions

Preheat oven to 375* F. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
Using a sharp paring knife, trim any fatty pieces off of each of the chicken breasts. Lay the trimmed chicken breast flat onto a cutting board and carefully cut a slit through the center of the chicken breast, being careful not to cut all the way through. You want to create a pocket for the filling to be stuffed into. Set aside.
To a small bowl add the olive oil, salt, black pepper, smoked paprika, garlic powder and onion powder. Stir to combine. Set aside.
In a medium skillet, on medium-high heat, add 1 tablespoon olive oil, diced yellow onion and minced garlic. Cook for 1 minute to soften the diced onion before adding the fresh baby spinach to the skillet. Cook the vegetables for 2-3 minutes or until all the spinach has wilted and the onions are translucent. Remove from the heat and allow the spinach to cool slightly before adding it to the cheese mixture.
To a large mixing bowl add the cream cheese, shredded mozzarella, grated parmesan cheese and cooled sauteed spinach mixture. Using a wooden spoon, or rubber spatula, stir to combine until the ingredients are evenly distributed.
Using a spoon, fill one of the chicken breasts with a quarter of the spinach filling mixture. Place the stuffed chicken breast into the prepared 9x13 baking dish. Repeat until all four of the chicken breasts have been stuffed and placed into the baking dish.
Using a pastry brush, brush the tops of each of the stuffed chicken breasts with the olive oil spice mixture being sure to completely cover the tops of each of the stuffed chicken breasts.
Bake the spinach stuffed chicken breasts for 35-40 minutes or until the internal temperature of the chicken reaches 165*F and the top of the chicken is lightly golden brown and the spinach and cheese filling is bubbly.
Remove the spinach stuffed chicken from the oven and allow it to rest on the counter for 5-10 minutes to allow the cheese mixture to set and cool slightly before plating and serving.

Notes

If you don't have cooking spray, you can line your pan with parchment paper or a piece of non-stick aluminum foil.
It's easier to make the pocket in the meat when the chicken is very cold. use a small, sharp knife, and cut slowly.
As much as possible, use fresh ingredients for this recipe. While substitutions are possible, fresh cheese and spinach will make the best filling.
Cook the spinach until the water has evaporated from the pan. This helps ensure your filling mixture won't be too watery.
Don't overstuff your chicken breasts. If you use smaller chicken breasts and have extra filling, save it for topping baked potatoes.
Use a meat thermometer to check for doneness, however, make sure you stick the probe into the meat, not the stuffing.
Let the chicken rest for 5-10 minutes after baking to allow the filling to set before slicing. This is how you can prevent the filling from running out of the chicken when you cut them open.

Nutrition