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Spinach Stuffed Chicken Breasts

These Spinach Stuffed Chicken Breasts are a delicious and easy way to elevate a simple protein. Tender chicken breasts are filled with a creamy, savory spinach and cheese mixture, creating a flavorful and satisfying meal perfect for a weeknight dinner or special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil for chicken
  • 1 teaspoon salt for chicken
  • 1/2 teaspoon black pepper for chicken
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon olive oil for filling
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, washed and chopped or frozen, thawed and squeezed dry
  • 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

Equipment

  • Cutting board
  • Meat mallet (optional)
  • Plastic wrap (if pounding chicken)
  • Large Skillet
  • Medium bowl
  • Spoon
  • Baking dish
  • Meat thermometer
  • Toothpicks (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. If the chicken breasts are uneven, gently pound them with a meat mallet between two sheets of plastic wrap until they're about ½ inch thick.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for another minute, until fragrant.
  6. Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Stir frequently.
  7. Remove the skillet from the heat and let the spinach cool slightly.
  8. In a medium bowl, combine the softened cream cheese, ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg (if using).
  9. Add the cooled spinach mixture to the cheese mixture and stir until well combined.
  10. Place each chicken breast on a cutting board and carefully cut a pocket into the side of each breast, being careful not to cut all the way through.
  11. In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika.
  12. Brush the chicken breasts with the olive oil mixture, both inside and out.
  13. Spoon the spinach filling into the pocket of each chicken breast, dividing it evenly.
  14. If desired, secure the opening of each chicken breast with a toothpick or two.
  15. Place the stuffed chicken breasts in a baking dish.
  16. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  17. Let the chicken rest for 5 minutes before serving.

Notes

Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C). Feel free to experiment with different cheeses in the filling like mozzarella, provolone, or feta. Add a pinch of red pepper flakes to the filling for a little kick. You can prepare the spinach filling ahead of time and store it in the refrigerator for up to 2 days. If you want a nicely browned chicken breast, you can sear it in a hot skillet for a few minutes per side before baking. Consider adding sun-dried tomatoes, artichoke hearts, or sautéed mushrooms to your spinach filling for extra flavor. If the filling is leaking out during baking, use a little less filling or secure the opening with toothpicks. If the chicken is dry, brine the chicken breasts before cooking to help them retain moisture. If your spinach filling is watery, ensure you have removed excess moisture from the spinach.