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Featured image showing delicious Spinach Stuffed Chicken Breasts ready to be served.

Easy Spinach Stuffed Chicken Breasts

Transform ordinary chicken into an extraordinary meal with this easy Spinach Stuffed Chicken Breast recipe. Tender chicken breasts are filled with a creamy, flavorful spinach and cheese mixture, creating a healthy and satisfying dinner option.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil for chicken
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt for chicken
  • 1/4 teaspoon black pepper for chicken
  • 1 tablespoon olive oil for filling
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, roughly chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt for filling
  • 1/4 teaspoon black pepper for filling
  • Pinch of nutmeg optional
  • Shredded mozzarella cheese for topping optional

Equipment

  • Large Skillet
  • Medium bowl
  • Meat mallet or rolling pin
  • Plastic wrap or resealable bag
  • Baking dish
  • Toothpicks or kitchen twine
  • Measuring spoons
  • Measuring cups
  • Chef's knife
  • Cutting board
  • Oven

Method
 

  1. Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even 1/2-inch thickness.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, combine the cooked spinach mixture, softened cream cheese, ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg (if using). Mix well until everything is evenly combined.
  4. Lay each chicken breast flat on a clean surface. Spread about 1/4 of the spinach mixture evenly over each chicken breast. Roll up the chicken breast tightly, starting from one end. Secure with toothpicks or kitchen twine to prevent the filling from leaking out.
  5. Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear the chicken breasts on all sides until lightly browned, about 2-3 minutes per side. This step is optional but adds a nice color and flavor to the chicken.
  6. Preheat oven to 375°F (190°C). Place the seared chicken breasts in a baking dish. Sprinkle with shredded mozzarella cheese (if using).
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving. Remove the toothpicks or twine before serving.

Notes

To prevent filling from leaking, roll the chicken breasts tightly and secure them well with toothpicks or twine. If the filling is too wet, squeeze out any excess moisture before using it. Leftover Spinach Stuffed Chicken Breasts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. For variations, add chopped sun-dried tomatoes and a spoonful of pesto to the spinach filling for a Mediterranean twist, or saute some sliced mushrooms with the onion and garlic, and use Swiss cheese instead of mozzarella for a richer flavor.