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–+ servings
Plate of mouthwatering stuffed chicken with herbs and spices

Spinach and Cheese Stuffed Chicken

This spinach and cheese stuffed chicken dish is an easy, comforting meal that turns ordinary chicken breasts into an impressive family-friendly main course.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the spinach-cheese filling
  • 1 cup chopped spinach (fresh or thawed and well-drained frozen) Squeeze frozen spinach very dry before mixing.
  • 1/2 cup cream cheese, softened Light cream cheese or ricotta can be used.
  • 1/2 cup shredded mozzarella cheese Use part-skim for lower fat.
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced Alternatively, use 1/2 teaspoon garlic powder.
  • 1 teaspoon Italian seasoning Can substitute with 1/2 teaspoon each dried basil and oregano.
  • Salt and pepper to taste
For cooking
  • Olive oil Use a neutral oil for a higher smoke point.
  • 2 pieces boneless, skinless chicken breasts

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until smooth and evenly combined.
  3. Pat the chicken breasts dry. Use a sharp knife to cut a pocket into the thickest side of each breast, taking care not to slice all the way through.
  4. Spoon the cheese and spinach mixture into each pocket, pressing gently so the filling is compact but not overstuffed. If needed, secure the opening with a toothpick.
Cooking
  1. Heat a thin layer of olive oil in a skillet over medium heat until shimmering. Sear the stuffed breasts 3 to 4 minutes per side, or until both sides are golden brown.
  2. Transfer the seared breasts to a baking dish and bake in the preheated oven for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  3. Remove from the oven and tent loosely with foil. Let rest for 5 minutes before slicing to keep juices locked in.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 6gProtein: 38gFat: 24gSaturated Fat: 12gSodium: 600mgFiber: 1gSugar: 2g

Notes

For a dairy-free version, use a blended tofu ricotta and a dairy-free shredded cheese alternative. Swap half the cream cheese for plain Greek yogurt to lower calories.

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