Spinach Stuffed Chicken Breasts are a simple yet elegant dish that elevates weeknight dinners with minimal effort. This recipe offers a perfect blend of tender chicken and flavorful, creamy spinach filling, making it a satisfying and impressive meal for any occasion.
Key Ingredients for Spinach Stuffed Chicken Breasts:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil, plus extra for drizzling
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon nutmeg (optional, but highly recommended)
- Pinch of red pepper flakes (optional)
- Toothpicks or kitchen twine
How to Make Spinach Stuffed Chicken Breasts:
This Spinach Stuffed Chicken Breasts recipe is a delight for both the palate and the busy home cook. It’s incredibly easy to prepare, bursting with savory flavors, and results in a wonderfully tender chicken breast with a luscious, creamy spinach and cheese filling. You can have this satisfying meal on the table in about 45 minutes, including prep and cook time.
Step-by-Step Instructions:
Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels. Place each chicken breast on a cutting board. Carefully run your knife horizontally through the thickest part of the chicken breast, creating a pocket for the filling. Be careful not to cut all the way through. You want to create a space inside the breast. If your chicken breasts are very thick, you can also butterfly them by cutting about halfway through and then unfolding them.
Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Wilt the Spinach: Add the chopped fresh spinach to the skillet with the onions and garlic. Cook, stirring frequently, until the spinach wilts down significantly, which should take about 3-5 minutes. If the skillet becomes too dry, you can add a tablespoon of water.
Create the Creamy Filling: Remove the skillet from the heat. Stir in the softened cream cheese, grated Parmesan cheese, salt, black pepper, nutmeg (if using), and red pepper flakes (if using). Mix until the cream cheese is melted and the filling is creamy and well combined. Taste and adjust seasoning as needed.
Stuff the Chicken Breasts: Spoon approximately 1/4 of the spinach filling into the pocket of each prepared chicken breast. Gently press the edges of the chicken breast together to seal the filling inside. If needed, use toothpicks or kitchen twine to secure the opening, ensuring the filling doesn’t leak out during cooking.
Sear the Chicken: Drizzle a little more olive oil in the same skillet (or use a clean oven-safe skillet) and heat over medium-high heat. Carefully place the stuffed chicken breasts into the hot skillet, seam-side down if possible. Sear for about 3-4 minutes per side, until golden brown. This step helps to create a beautiful crust and lock in the juices.
Bake the Chicken: Preheat your oven to 375°F (190°C). Once seared, transfer the skillet with the chicken breasts (or place them in a baking dish if not using an oven-safe 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) on a meat thermometer inserted into the thickest part of the chicken, avoiding the filling.
Rest and Serve: Once cooked, remove the chicken breasts from the oven. Let them rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful chicken. Remove any toothpicks or twine before serving.
Why You’ll Love This Spinach Stuffed Chicken Breasts:
You’ll adore these Spinach Stuffed Chicken Breasts for their sophisticated presentation disguised as a deceptively simple weeknight meal. The creamy, savory spinach and Parmesan filling inside tender chicken offers a flavor experience that rivals restaurant-quality dishes, all while being incredibly budget-friendly to make at home. Unlike plain baked chicken, the luxurious stuffing transforms it into a culinary star, perfect for impressing guests or treating yourself. Don’t wait – give these delightful stuffed chicken breasts a try tonight!
Storing and Reheating Tips:
Properly storing and reheating your delicious Spinach Stuffed Chicken Breasts ensures you can enjoy them for days to come.
Refrigeration: Allow any leftover stuffed chicken breasts to cool completely at room temperature. Once cooled, transfer them to an airtight container or wrap them securely in plastic wrap and then aluminum foil. Refrigerated spinach stuffed chicken breasts will stay fresh for up to 3-4 days.
Reheating: For the best results when reheating, use a low to medium heat in the oven or a skillet.
- Oven: Place the chicken in a baking dish with a tablespoon or two of chicken broth or water to prevent drying. Cover loosely with foil and reheat in a preheated oven at 325°F (160°C) for 15-20 minutes, or until heated through.
- Skillet: Skillet reheating works well for individual portions. Place the chicken in a non-stick skillet over medium-low heat with a drizzle of olive oil or butter. Cover and cook for a few minutes per side until warmed through, being careful not to overcook.
Freezing: If you won’t be able to consume the leftovers within 3-4 days, you can freeze them. Ensure the chicken is completely cooled. Wrap each stuffed chicken breast individually and tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen spinach stuffed chicken breasts will maintain their best quality for up to 2-3 months. To reheat from frozen, transfer them to the refrigerator overnight to thaw, then follow the reheating instructions above.
Final Thoughts:
These Spinach Stuffed Chicken Breasts are a true testament to how simple ingredients can create an incredibly satisfying and elegant meal. Don’t let the elegant appearance fool you; this recipe is wonderfully approachable. Give it a go, and prepare to be delighted by the delicious results!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Spinach Stuffed Chicken Breasts
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Place each chicken breast on a cutting board. Carefully run your knife horizontally through the thickest part of the chicken breast, creating a pocket for the filling. Be careful not to cut all the way through. You want to create a space inside the breast. If your chicken breasts are very thick, you can also butterfly them by cutting about halfway through and then unfolding them.4 boneless, skinless chicken breasts
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not not to burn it.1 tablespoon olive oil, 1/2 cup finely chopped yellow onion, 2 cloves garlic
- Add the chopped fresh spinach to the skillet with the onions and garlic. Cook, stirring frequently, until the spinach wilts down significantly, which should take about 3-5 minutes. If the skillet becomes too dry, you can add a tablespoon of water.5 ounces fresh spinach
- Remove the skillet from thet heat. Stir in the softened cream cheese, grated Parmesan cheese, salt, black pepper, nutmeg (if using), and red pepper flakes (if using). Mix until the cream cheese is melted and the filling is creamy and well combined. Taste and adjust seasoning as needed.4 ounces cream cheese, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, Pinch red pepper flakes
- Spoon approximately 1/4 of the spinach filling into the pocket of each prepared chicken breast. Gently press the edges of the chicken breast together to seal the filling inside. If needed, use toothpicks or kitchen twine to secure the opening, ensuring the filling doesn’t leak out during cooking.4 boneless, skinless chicken breasts, Toothpicks or kitchen twine
- Drizzle a little more olive oil in the same skillet (or use a clean oven-safe skillet) and heat over medium-high heat. Carefully place the stuffed chicken breasts into the hot skillet, seam-side down if possible. Sear for about 3-4 minutes per side, until golden brown. This step helps to create a beautiful crust and lock in the juices.1 tablespoon olive oil
- Preheat your oven to 375°F (190°C). Once seared, transfer the skillet with the chicken breasts (or place them in a baking dish if not using an oven-safe 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) on a meat thermometer inserted into the thickest part of the chicken, avoiding the filling.
- Once cooked, remove the chicken breasts from the oven. Let them rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful chicken. Remove any toothpicks or twine before serving.Toothpicks or kitchen twine