Friday, March 1, 2024
HomeHealthy EatingSpinach Stuffed Chicken Breast (6 Ingredients)

Spinach Stuffed Chicken Breast (6 Ingredients)


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When I need a simple way to healthy dinner Full of flavor, it’s that simple Spinach Stuffed Chicken Breasts Recipes are staples that I keep coming back to. It’s quick, easy, and uses only 6 common ingredients I usually already have at home.It calls for everything I love about cheese, creamed spinach (like Spinach Stuffed Mushrooms, Spinach Artichoke Dipeven Creamed Spinach) and spin it into a main dish.

When I originally posted this Spinach Chicken Breast recipe, I was in need of an easy dinner more than ever. My second little girl is just one week old!I was tired and didn’t have much time to cook, so I was thankful that my freezer was stocked with chicken, like Chicken Bacon Ranch Casserole And this spinach stuffed chicken breast.Years later, this remains one of my favorite 30 minutes chicken recipes – This is a great way to hide vegetables behind cheese. 😉

Why You’ll Love Spinach Chicken Breasts

  • Golden juicy chicken breast
  • Creamy, gooey spinach and cheese filling
  • Just 6 common ingredients (plus salt and pepper)
  • Serve in 30 minutes
  • Naturally low-carb, keto, gluten-free and healthy
  • A great way to sneak in your veggies
Add spinach stuffed chicken breasts to skillet.

Ingredients and Substitutions

This section explains how to choose the best spinach chicken breast ingredients, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

  • chicken – Choose boneless, skinless chicken breasts that are similar in size so they cook at the same rate. Mine were 8 ounces each, so if yours is larger, it may take a little longer to bake.
  • sea ​​salt and black pepper – Used to season chicken.I kept it simple since the stuffing is already delicious, but feel free to add other seasonings to the chicken breasts such as paprika or italian seasoning.
  • spinach – I recommend fresh baby spinach, but you can also use frozen. Be sure to drain it well so the filling doesn’t become watery. This Spinach Stuffed Chicken Breasts recipe calls for 6 ounces of fresh spinach, or about 4 ounces if you’re using frozen spinach.
  • plain cream cheese – Let the cream cheese sit on the counter for about 30 minutes to soften, making it easier to mix the filling. If you forget, you can briefly soften it in the microwave.
  • garlic – Use 2 cloves of fresh minced garlic, or 1 tsp canned garlic. You can substitute 1/4 teaspoon garlic powder if desired, but it tastes better with minced garlic.
  • shredded mozzarella cheese – We use cheese both inside and on top of the filling. If you wish, feel free to substitute other shredded cheeses such as cheddar, Monterey Jack, or Parmesan. You can also use different cheeses in the filling and on top – feta works well in the filling and sliced ​​fresh mozzarella is delicious on top.
  • olive oil – For grilled spinach chicken breasts. You can also use avocado oil or any neutral cooking oil you like.
  • roma tomatoes – I put them on top of the chicken and cover it with more cheese to make the dish even juicier and flavorful. Thinner slices are best so they get nice and soft.For a richer flavor and different texture, use sun dried tomatoes instead.
Spinach Stuffed Chicken Recipe Ingredients.

How to Make Spinach Stuffed Chicken Breasts

This section shows you how to make spinach chicken breasts, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

  1. Season the chicken. Pat chicken dry and season both sides with salt and pepper.
  2. Make pockets for stuffing. Use a sharp knife to make a horizontal slit in each chicken breast to create a pocket. Set aside.
Pat chicken dry and season with salt and pepper.
The slit in the chicken breast.

  1. Mash the filling. In a large or medium bowl, mash cream cheese and garlic.
  2. Add cheese. Stir in shredded mozzarella cheese.
Mash cream cheese and garlic together in a bowl.
Add mozzarella cheese to mixture in bowl.

  1. Add spinach. Steam the spinach in the microwave or on the stove until wilted. Let it cool, then squeeze the sink to release as much water as possible. Stir into cream cheese mixture.
  2. Fill the chicken breasts. Spoon the spinach stuffing mixture into the chicken breast pockets. Use toothpicks to secure the filling inside.
Combine spinach in bowl with cheese mixture.
Stuff chicken breasts with spinach and cream cheese mixture before cooking.

  1. Grilled chicken. Heat the olive oil in a large pot cast iron skillet Heat over medium-high heat until shimmering. Add the spinach and chicken breasts and fry until golden brown on both sides.
  2. Add ingredients. Working quickly, place the tomato slices and more shredded mozzarella cheese on top of each piece of chicken.
Pan-fry the spinach stuffed chicken breasts on both sides in a skillet.
Topped with tomatoes and shredded cheese.

  1. bake. Transfer the spinach-stuffed chicken breasts to the oven. Bake until internal temperature reaches 165 degrees Fahrenheit.
Spinach Stuffed Chicken Breasts Done in the Skillet.
Tips for the Best Spinach Chicken

Tips for the Best Spinach Chicken

  • Use a meat thermometer. To ensure the chicken is fully cooked, make sure your meat thermometer Insert into chicken, not stuffing, to check temperature. Just to be safe, cook it to 165 degrees F, but I usually take it out around 162-163 degrees F because the temperature rises a few degrees after removing it from the oven.
  • Do not crowd the pot. Leaving space between chicken breasts ensures they cook evenly (and faster).
  • If you want more browning, grill it. I tested this spinach stuffed chicken breast recipe several times and most of the time the cheese browned enough without grilling, but sometimes it wasn’t dark enough and I chose to grill it for a few minutes at the end.
  • Let the chicken rest. As with almost all roast and chicken recipes, let the chicken rest for a few minutes after removing it from the oven to allow the juices to settle.

Storage instructions

  • Shop: Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
  • Meal Preparation: Make the Spinach Stuffed Chicken Breasts recipe as directed, but do not bake. Instead, let it cool after baking, cover with plastic wrap, and store in the refrigerator for up to 2-3 days. When it’s dinner time, just pop the pan in the oven.
  • Reheat: Bake in the oven at 350 degrees Fahrenheit, or heat in the microwave.
  • freeze: Store in a freezer container or zip-top bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
Slice the spinach stuffed chicken and place on a plate.

What to Serve with Spinach Chicken Breast

Spinach Cream Cheese Chicken goes with just about anything Side dishes. Here are some of my favorite pairings:

More Easy Chicken Breast Recipes

Looking for more hassle-free chicken breast recipes? Here are some other chicken breast recipes I keep in rotation:

Recipe Video

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

  1. Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).

  2. Pat chicken breasts dry. Season both sides with salt and pepper. Cut a slit horizontally into each chicken breast to create a pocket. Set aside.

  3. Place spinach in a large bowl.Steam spinach in the microwave 2-3 minutes, until it withers. (Alternatively, stir-fry on the stove 3-5 minutes, until it withers. ) set aside to cool until not too hot to handle.

  4. Meanwhile, in a large bowl, mash together the softened cream cheese and garlic. (If you forgot to soften the cream cheese, you can soften it in the microwave.) Stir in 1/2 cup mozzarella cheese.

  5. When the spinach is cool enough to handle, squeeze the sink to release as much water as possible. Stir into cream cheese mixture.

  6. Stuff spinach mixture evenly into chicken breasts. Use toothpicks placed horizontally to secure the filling inside the pocket.

  7. Heat the olive oil in a large pot (at least 12 inches) cast iron skillet Heat over medium-high heat until shimmering.Add chicken and stir-fry 4-5 minutes Fry each side until golden brown.

  8. Working quickly, top each piece of chicken with two tomato slices and two tablespoons of shredded mozzarella cheese.

  9. Transfer the spinach chicken breasts to the oven.Bake for approx. 15 minutes, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). (Make sure your meat thermometer Insert into chicken, not stuffing, to check temperature. ) If the cheese is not as dark as you like, place it under the oven 1-3 minutes – This is optional.

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Recipe Notes

Serving size: 1 stuffed chicken breast

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories Chapter 395

fat 15.4 grams

protein 57.3 grams

total carbohydrates 4.3 grams

net carbs 3.1 grams

fiber 1.2 grams

sugar 1.4 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes Social media or website. We’d love for you to share a link with your photo. 🙂

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