A simple, tasty meal you can make on weeknights.
introduction
Spinach Stuffed Chicken Breasts is a creamy, mild dish with spinach and cheese inside chicken. It cooks fast and looks nice on the plate. If you like quick chicken meals, try the Bang Bang Chicken Bowl for another easy option.
why make this recipe
This recipe is simple and works for busy nights. It tastes rich but uses easy ingredients you may already have. You can make it ahead and warm it later. For another hearty chicken idea, see the best smothered chicken and rice recipe.
how to make Spinach Stuffed Chicken Breasts
You make a soft spinach and cheese filling, cut a pocket in each breast, stuff them, sear, then bake. The sear gives color and the oven finishes cooking evenly. If you want a party snack version, try a recipe like Buffalo Chicken Bacon Mozzarella Bombs for inspiration on stuffing and baking.
Ingredients :
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the chopped spinach, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper.
- Cut a pocket in each chicken breast and stuff it with the spinach mixture.
- Heat olive oil in a skillet over medium heat.
- Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes until cooked through.
- Let it rest for a few minutes before serving.
how to serve Spinach Stuffed Chicken Breasts
Slice each breast to show the filling. Serve with a simple salad, steamed vegetables, or rice. You can also serve a small bowl of chicken dumpling soup on the side for a cozy meal.
how to store Spinach Stuffed Chicken Breasts
Cool the chicken to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. To freeze, wrap each piece well and freeze up to 2 months. Reheat in the oven at 325°F (160°C) until warm.
tips to make Spinach Stuffed Chicken Breasts
- Use softened cream cheese so the filling mixes easily.
- Don’t overstuff the pockets or they can split while cooking.
- Sear in a hot pan to get a golden crust before baking.
- Use a meat thermometer: chicken is done at 165°F (74°C).
variation (if any)
- Add cooked bacon bits to the filling for smoky flavor.
- Swap mozzarella for Swiss or cheddar for a different taste.
- Use sun-dried tomatoes for a tangy twist.
- Make smaller pieces as appetizers for parties.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing with the cheeses.
Q: How long does it take to cook?
A: About 30–35 minutes total: 6–8 minutes searing and 20–25 minutes baking.
Q: Can I bake without searing first?
A: Yes, but searing gives better color and flavor.
Q: Is this low carb?
A: Yes, the main ingredients are low in carbs, especially if you skip starchy sides.
Conclusion
For a low-carb take on this dish, see this Spinach Stuffed Chicken Breasts – a healthy low carb dinner option!. If you want a step-by-step guide with photos, try the detailed post at Spinach Stuffed Chicken Breast – Budget Bytes. For another easy method and serving ideas, read Easy Spinach Stuffed Chicken Breasts – Sip and Feast.
