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Spinach Stuffed Chicken Breasts are shown as a delicious and healthy featured image for a recipe article.

Spinach Stuffed Chicken Breasts

Impress your family and friends with this surprisingly simple yet elegant dish. Juicy chicken breasts are stuffed with a creamy and flavorful spinach filling, making it a healthy and satisfying meal for any occasion. Customize the filling to your liking and enjoy!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 10 ounces fresh spinach
  • 4 ounces cream cheese, softened
  • 4 ounces ricotta cheese
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup onion, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap
  • Large Skillet
  • Large bowl
  • Spoon
  • Toothpicks or kitchen twine
  • Baking dish or oven-safe skillet
  • Meat thermometer
  • Knife
  • Cutting board

Method
 

  1. Pound each chicken breast between two sheets of plastic wrap to 1/2-inch thickness.
  2. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
  4. Add the spinach and cook until wilted, about 3-5 minutes. Squeeze out excess water if using frozen spinach.
  5. In a large bowl, combine the cooked spinach, cream cheese, ricotta cheese, parmesan cheese, mozzarella cheese, onion, salt, and pepper. Mix well.
  6. Place a generous spoonful of the spinach filling onto each chicken breast, spreading evenly and leaving a small border.
  7. Carefully roll up each chicken breast, starting from one end.
  8. Secure the roll with toothpicks or kitchen twine.
  9. Preheat your oven to 375°F (190°C).
  10. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  11. For extra golden-brown goodness, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
  12. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing.
  13. Remove the toothpicks or kitchen twine and slice the chicken into medallions.
  14. Serve immediately and enjoy!

Notes

Don't overfill the chicken breasts to prevent bursting. Use a meat thermometer to ensure the chicken is cooked through. Experiment with different cheeses, herbs, and spices in the filling, such as sun-dried tomatoes or artichoke hearts. You can prepare the stuffed chicken breasts ahead of time and store them in the refrigerator for up to 24 hours, adding a few extra minutes to the cooking time. Store leftover Spinach Stuffed Chicken Breasts in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, but they may become a bit dry. Swap out the mozzarella for provolone, fontina, or Gruyère for a different flavor profile. Add a pinch of red pepper flakes or a dash of hot sauce for some spice. Kale or Swiss chard can be used instead of spinach.