Spinach Stuffed Chicken Breast
Let Me Tell You About My Spinach Stuffed Chicken Breast Phase
So, funny story: the first time I made this spinach stuffed chicken breast, I definitely overstuffed it, and when I cut into it at the table, half the cheese basically launched itself onto my husband’s lap. (He still teases me about it, which is fine, because now he asks for this dish at least twice a month.) Seriously, this recipe is like my culinary safety blanket — whenever I want something that feels special but doesn’t take forever or make me wash seven pans, this is what I whip out. Plus, it’s secretly healthy but tastes like it shouldn’t be. Also, if you ever find yourself with an extra bag of spinach you forgot about in the back of the fridge… well, here you go!
Why You’ll Probably Love It (Or At Least Not Hate It)
I make this when I’m craving something a little fancy but don’t want to sell my soul to the kitchen gods for hours. My family goes crazy for this because it’s creamy and cheesy enough to trick my kids into eating spinach (though my youngest once accused me of hiding ‘green stuff’ in his dinner. He’s not wrong). Sometimes, when I’m feeling lazy, I just stuff the chicken with whatever cheese is about to hit its expiration date. Works like a charm — and if you’re one of those people who hates washing up, this is a win since, honestly, you only really need one main pan. Unless you, like me, occasionally forget to oil the baking tray, in which case… good luck scraping that cheese off.
What You’ll Need (And What You Can Use Instead)
- 4 boneless, skinless chicken breasts (I’ve used thighs in a pinch, but you have to be more careful with stuffing — they get a bit floppy.)
- 2 handfuls fresh spinach (or frozen — just thaw and squeeze out the water. My granny insisted on baby spinach, but regular works fine.)
- 1/2 cup cream cheese (sometimes I use ricotta if it’s hanging around, and it’s honestly just as good)
- 1/2 cup shredded mozzarella (cheddar adds zing, but melts weirdly)
- 1/4 cup grated parmesan (use the pre-grated stuff if you must, I won’t tell)
- 2 cloves garlic, minced (or a spoonful of that jarred stuff, if you’re in a rush)
- 1 tablespoon olive oil (or any cooking oil — I’ve even used butter for extra flavor)
- 1 teaspoon smoked paprika (regular paprika is fine, but smoked is chef’s kiss)
- Salt and pepper (I don’t measure, just do a couple pinches each)
How To Actually Do This (Mistakes Welcome)
- Preheat the oven to 400°F (200°C). If you forget, like I do half the time, just do it once you remember and let the chicken sit a bit — no harm done.
- Make the filling: In a bowl, mash together your cream cheese, mozzarella, parmesan, garlic, and spinach. (This is where I usually sneak a taste. For research, obviously.) Add a pinch of salt and pepper. If the mixture seems too stiff, add a drizzle of olive oil or a splash of milk.
- Butterfly the chicken breasts: Lay a hand gently on top and slice through the thickest part, not all the way — like opening a book. Don’t stress if you accidentally cut through. Just call it a “stuffed chicken sandwich” and pretend you meant it.
- Stuff ’em: Spoon the filling inside each chicken breast, then use toothpicks to shut them like a lopsided envelope. If the filling oozes out the sides, you’ve done it right (in my opinion).
- Season & sear: Sprinkle paprika, more salt, and a little pepper over the top. Heat oil in an oven-safe skillet on medium-high — sear each breast for about 2 minutes per side, just to get a little color.
- Bake: If your pan isn’t oven-safe, just transfer the chicken to a baking dish — or honestly, just use foil on a cookie sheet, I’ve done it. Bake for 18-22 minutes, depending how hefty your chicken is. Don’t worry if the cheese starts bubbling out everywhere. That’s the good stuff.
- Rest (the chicken, not you): Let it sit for 5-10 minutes before slicing. Trust me, it stays juicier and you won’t burn your mouth. (I forget this every time, and every time, I regret it.)
Notes From My Kitchen Failures (and Wins)
- If the filling seems too runny, add extra cheese or even a spoonful of breadcrumbs. (That was a last-minute fix that actually worked!)
- Sometimes, I skip the searing step if I’m in a hurry but, honestly, it just looks a little anemic. Still tasty, though.
- I tried stuffing with cooked mushrooms once — they made it too soggy. Would not recommend. But hey, maybe you love that?
Variations (Some Hits, Some Misses)
- I’ve replaced spinach with kale. It’s okay, but you need to cook it first or it’s too tough.
- Sun-dried tomatoes in the filling? Oh wow, yes. That one was a happy accident — highly recommend.
- Goat cheese instead of cream cheese: if you like tangy flavors, go nuts. My partner wasn’t convinced, but I loved it.
- Once, I tried to make a “spicy” version with chopped jalapeños. Let’s just say I overdid it. Proceed with caution.
Equipment You’ll Want (But Don’t Panic If You Don’t Have It)
- A decent sharp knife (a steak knife in a pinch — just watch your fingers, please)
- Oven-safe skillet or baking dish (if you only have a tray, cover with foil for less sticking)
- Toothpicks or skewers to hold the chicken together (or tie with kitchen string if you’re feeling fancy)
- Bowl and spoon for mixing — I mean, even your hands work, but it gets messy
How To Store Leftovers (If Any Survive)
Pop leftovers in a sealed container in the fridge; they keep for up to 3 days. But honestly, in my house, it never lasts more than a day — the next morning, someone’s already sliced into it for breakfast. It actually tastes even better cold, if you ask me. If you do want to freeze, wrap tightly and use within a month. But personally, I think the texture gets weird after freezing, so I try to avoid it.
How I Serve It (And You Probably Should Too)
I like to slice this up and serve it with a simple salad or some roasted potatoes — oh, and if you’re feeling extra, drizzle with a bit of balsamic glaze (I use this recipe from Yummly). Sometimes, on Sundays, we serve it with garlic bread because carbs are happiness. My kids once dunked it in ketchup and, weirdly enough, it kinda worked.
Pro Tips I Learned The Hard Way
- Don’t rush the stuffing step — I once tried to cram too much filling in, and it basically exploded. Less is more here.
- Resting the chicken is not optional. I’ve cut in too soon, and all the juices ran out. Sad times.
- If you’re using frozen spinach, really squeeze it dry. Extra water = soggy filling. Ask me how I know.
FAQ (Because Apparently Everyone’s Got Questions)
- Can I prep this ahead?
Oh, absolutely — stuff and season the chicken, then cover and stick it in the fridge for up to a day. Just bake when you’re ready. - What’s the best way to butterfly chicken without butchering it (pun intended)?
Honestly, I just go slowly — and if you mess up, toothpicks are your best mate. Here’s a decent video if you want a visual: How to Butterfly Chicken Breast. - How do I know when it’s done?
Chicken’s cooked at 165°F (74°C) in the thickest part. I use a cheap thermometer; if not, just cut a small slit and check for any pink. Don’t stress. - Do I have to use cream cheese?
Nope, but it makes the filling creamy. Ricotta or even a little cottage cheese works, though it’s a bit looser. (On second thought, maybe add extra mozzarella if using cottage cheese.) - Why does my filling keep leaking out?
Probably overstuffed, or maybe your chicken breast is a little thin. Try using less filling or securing with more toothpicks. Or just embrace the cheesy lava. - Can I grill this instead of baking?
I tried it once and, honestly, the cheese leaked everywhere and made a bit of a mess, but it still tasted pretty good! If you’re brave (and have foil), give it a shot.
Alright, if you made it this far, you deserve a medal — or at least a glass of wine. If you need more kitchen inspiration, I always get lost in Smitten Kitchen for ideas; just be warned, you’ll want to cook everything. Happy stuffing (the chicken, not yourself — or both, I won’t judge)!
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
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2In a medium bowl, mix together the chopped spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, Italian herbs, salt, and black pepper until well combined.
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3Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through.
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4Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if necessary.
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5Place the stuffed chicken breasts in the prepared baking dish. Brush the tops with olive oil and season with additional salt and pepper.
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6Bake for 25-30 minutes, or until the chicken is cooked through and the filling is hot and bubbly. Remove toothpicks before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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