This Easy Spinach Stuffed Chicken Breasts dish is a tasty way to enjoy chicken! Juicy chicken is filled with creamy spinach and cheese, making each bite yummy and satisfying.
Honestly, it’s like a surprise package waiting to be opened! I love serving this with a side of rice or salad for a fresh touch. It’s simple enough for weeknights yet fancy for guests!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the stars here. If you’re looking for a leaner option, use chicken thighs as they stay juicier. They can add a different flavor, too!
Spinach: Fresh spinach is ideal, but you can use frozen spinach. Just make sure to thaw and squeeze out excess water before mixing it in. For a twist, try kale or Swiss chard!
Cream Cheese: This adds creaminess. If you’re dairy-free, look for a plant-based cream cheese. Greek yogurt can also work, but it may change the flavor profile slightly.
Cheeses: Mozzarella and Parmesan bring a great cheesy flavor. Goat cheese is a delicious alternative if you prefer something with a tang. Just be mindful, it’s creamier, so adjust quantities accordingly!
Garlic: Fresh garlic gives a nice aroma and flavor. You can substitute with garlic powder, but use roughly 1/4 teaspoon, as dried garlic is stronger.
How Do I Cut Chicken Breasts for Stuffing?
Cutting the chicken properly is key for stuffing. It’s all about making a pocket without cutting all the way through. Here’s how:
- Place chicken breast flat on a cutting board.
- With a sharp knife, carefully slice into the side of the breast, making a pocket.
- Ensure you leave about half an inch at the bottom, so the filling doesn’t spill out.
- Practice makes perfect! Don’t rush; take it slow to avoid slicing too deep.
Securing the pockets with toothpicks can help keep the stuffing inside while cooking. Just don’t forget to remove them before serving!
How to Make Easy Spinach Stuffed Chicken Breasts
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper to taste
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook. In total, you’ll need about 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This step is important because you want the oven nice and hot when your chicken goes in!
2. Make the Filling:
In a medium bowl, mix together the chopped spinach, softened cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir everything until it’s well combined and looks creamy and delicious!
3. Prepare the Chicken Breasts:
Take a sharp knife and carefully cut a pocket into each chicken breast. Slice horizontally, but make sure not to cut all the way through the breast. You want to create a nice pocket to hold all that tasty filling.
4. Stuff the Chicken:
Now, it’s time to fill those chicken pockets! Stuff each breast generously with the spinach and cheese mixture. If needed, use toothpicks to secure the openings to keep the filling inside while cooking.
5. Sear the Chicken:
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear each side for about 3-4 minutes until they are a lovely golden brown. This step is key for adding flavor!
6. Bake the Chicken:
Transfer the skillet to your preheated oven. Bake for 20-25 minutes or until the chicken is cooked through (check with a meat thermometer; the internal temperature should be 165°F or 74°C).
7. Let it Rest:
When done, take the chicken out of the oven. Carefully remove any toothpicks and let it rest for about 5 minutes before slicing. This helps keep it juicy!
8. Enjoy!
Slice and serve your delicious spinach stuffed chicken breasts warm. They’re perfect with a side of rice, pasta, or a fresh salad. Enjoy your meal!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you’re using frozen spinach, make sure to thaw it and thoroughly squeeze out any excess water before mixing it into the filling. This will keep the chicken from becoming too watery!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option or dairy-free alternative, you can use Greek yogurt or plant-based cream cheese. Just keep in mind that Greek yogurt may have a tangier flavor.
How Long Will Leftovers Keep in the Fridge?
Leftover stuffed chicken breasts can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently in the microwave or oven until warm throughout!
Can I Make This Recipe in Advance?
Yes! You can prepare the chicken breasts by stuffing them and searing them in advance. Just store them in the fridge until you’re ready to bake. When you’re ready to cook, simply increase the baking time by a few minutes to ensure they’re heated through.
