Description
This Stuffed Chicken Breast with Spinach & Cheese recipe features tender chicken breasts filled with a creamy mixture of spinach, cream cheese, and mozzarella. Pan-seared to golden perfection and finished with melted butter, this dish combines comforting flavors with a healthy touch, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Filling
- 1/2 small sweet onion, grated
- 1 clove garlic, minced or grated
- 1 (10-ounce) box frozen spinach, thawed and squeezed to remove excess moisture
- 4 ounces cream cheese, at room temperature
- 2 ounces shredded low-moisture mozzarella cheese (about 1/2 cup)
- 1/2 teaspoon kosher salt
Chicken
- 4 small boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Freshly ground black pepper (optional)
Instructions
- Prepare the filling: Grate the sweet onion using the large holes of a box grater and mince or grate the garlic using the small holes. Place both in a medium bowl. Add the thawed, drained spinach, cream cheese, shredded mozzarella, and 1/2 teaspoon kosher salt. Mix thoroughly until well combined.
- Create chicken pockets: Lay each chicken breast on a cutting board. Press down with your hand and carefully insert a sharp chef’s knife into the thickest side to cut a 3-inch wide pocket, going about 3/4 of the way through without cutting all the way. Repeat for all chicken breasts. Pat the chicken dry with paper towels and season both outside and inside the pockets with the remaining 1/2 teaspoon kosher salt.
- Stuff the chicken: Use your hands to gently fill each chicken breast pocket with the prepared spinach and cheese mixture.
- Heat the skillet: Place a 10-inch or larger skillet (preferably cast iron or straight-sided, non-nonstick) on medium-high heat and add the olive oil. Heat until shimmering.
- Cook the chicken breasts: Swirl the hot oil to coat the pan evenly. Add the stuffed chicken breasts carefully and cook undisturbed for 5 to 7 minutes. Wait until the chicken releases easily before flipping.
- Flip and add butter: Turn the chicken breasts over using a spatula and add the unsalted butter to the pan’s center. Gently swirl the pan to melt and distribute the butter. Continue to cook for another 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Transfer the cooked chicken breasts to a plate or cutting board. Let them rest for 3 minutes to retain juices. Optionally season with freshly ground black pepper before slicing and serving.
Notes
- Ensure the chicken pockets are not cut all the way through to prevent filling from leaking during cooking.
- Use a cast iron or heavy-bottomed skillet for even heat distribution and a nice sear.
- Thoroughly dry chicken breasts before seasoning to achieve a better crust.
- Monitor the internal temperature with a meat thermometer for food safety and best texture.
- Letting the chicken rest before serving keeps it juicy and tender.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
