This Easy Spinach Stuffed Chicken Breasts recipe is a tasty way to enjoy chicken! Each breast is filled with creamy spinach and cheese, making it juicy and flavorful.
You won’t believe how simple it is to make! I love serving it with rice or a fresh salad—perfect for impressing guests or just treating yourself on a cozy night in!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts work best for this recipe because they cook quickly and are easy to stuff. If you prefer, you can use chicken thighs for a juicier option.
Spinach: Fresh spinach gives a vibrant flavor and texture. If you’re out of fresh, frozen spinach is a great substitute—just be sure it’s well-drained to avoid excess moisture.
Cream Cheese: This adds a nice creaminess to the filling. For a lighter option, you can use Greek yogurt or cottage cheese, but keep in mind the texture will be different.
Cheese: Mozzarella is perfect for melting. If you don’t have it, try using Monterey Jack or even cheddar. Parmesan boosts the flavor, but you can skip it or replace it with nutritional yeast for a dairy-free option.
Garlic: Fresh minced garlic is best for flavor, but you can use garlic powder in a pinch for a milder taste.
How Do I Properly Stuff Chicken Breasts?
Stuffing chicken breasts can be tricky, but with some care, you’ll get it right! Here’s how to do it:
- Start by patting the chicken dry. This will make it easier to handle and ensures a nice sear.
- Use a sharp knife to make a pocket by slicing into the side of the breast. Be careful not to cut all the way through—leave about half an inch uncut at the bottom.
- Fill the pocket with your spinach mixture. Don’t overstuff, as it can spill out during cooking.
- If you’re using toothpicks, push them through the opening to secure the filling. This keeps it from leaking while cooking.
Following these steps will help you achieve perfectly stuffed chicken breasts every time!
Easy Spinach Stuffed Chicken Breasts
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and pepper, to taste
- Toothpicks (optional, for securing)
How Much Time Will You Need?
This Easy Spinach Stuffed Chicken Breasts recipe takes about 10 minutes to prep and 20-25 minutes to cook, totaling around 35-40 minutes. Perfect for busy weeknights or a quick dinner party!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your chicken cooks evenly and thoroughly.
2. Make the Filling:
In a mixing bowl, place the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, and minced garlic. Stir everything together until well combined. This will be the delicious filling for your chicken breasts!
3. Prepare the Chicken:
Take your chicken breasts and pat them dry with paper towels to help the seasoning stick. Using a sharp knife, carefully cut a pocket into the side of each chicken breast—make sure not to cut all the way through. This is where your filling will go!
4. Stuff the Chicken:
Spoon the spinach and cheese mixture into each chicken breast pocket. Don’t overstuff, but make sure it’s filled nicely. If needed, secure the opening with toothpicks to keep the filling from spilling out during cooking.
5. Seasoning Time:
Now, season the outside of the chicken breasts with salt, pepper, and dried Italian seasoning. Get them nice and flavorful!
6. Sear the Chicken:
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the skillet and lightly brown each side for about 3 minutes. This step adds a lovely crispiness to the outer layer.
7. Bake the Chicken:
Transfer the skillet to your preheated oven. Bake for 20-25 minutes or until the chicken is cooked through (no longer pink inside) and reaches an internal temperature of 165°F (74°C).
8. Let It Rest:
After removing the skillet from the oven, let the chicken rest for about 5 minutes. This allows the juices to redistribute and keeps your chicken moist. Remember to take out any toothpicks you used earlier!
9. Serve and Enjoy:
Now, it’s ready to serve! Enjoy your spinach stuffed chicken breasts warm with some tasty sides like rice, roasted veggies, or a fresh salad. Bon Appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Spinach for This Recipe?
Absolutely! If using frozen spinach, just make sure to thaw and fully drain it before mixing into the filling. This helps prevent excess moisture from affecting the chicken.
What Can I Substitute for Cream Cheese?
If you’re looking for a healthier option, Greek yogurt or cottage cheese can be used instead of cream cheese. Keep in mind that this will change the texture slightly, so adjust according to your preference!
How Can I Store Leftovers?
Leftover stuffed chicken breasts can be stored in an airtight container in the fridge for up to 3 days. When reheating, place them in the oven or microwave until warmed through, making sure not to overcook.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare and stuff the chicken breasts a few hours in advance. Just cover and refrigerate until you’re ready to cook. This makes it convenient for meal prep or entertaining!
