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
Notes
Allow leftovers to cool completely before storing. Refrigerated spinach stuffed chicken breasts will stay fresh for up to 3-4 days. Reheat in oven or skillet. Can be frozen for 2-3 months.
