Tired of the same old boring chicken dinner? Elevate your weeknight meal with this unbelievably juicy and flavorful Spinach Stuffed Chicken Breast! Imagine a tender chicken breast, perfectly seared to a golden-brown, hiding a rich and creamy filling of spinach, cream cheese, and mozzarella. It looks and tastes like a gourmet dish from a fancy restaurant, but it’s surprisingly simple to make in just 30 minutes. Get ready to impress!
Ingredients
• 1 tbsp / 7g grated mozzarella cheese
• 2 tbsp / 30g cream cheese, softened
• 1 large boneless, skinless chicken breast, about 6-8 oz / 170-225g
• 1 tbsp / 10g finely chopped onion
• 1 tbsp / 15ml olive oil
• 1 tbsp / 14g butter
• 1/2 cup / 15g fresh spinach, chopped
• 1/2 tsp / 3g sea salt, or to taste
• 1/4 tsp / 1g black pepper, or to taste
Instructions
1. Directions
2. Create the creamy filling. Melt butter in a pan over medium heat. Sauté the chopped onion for 1-2 minutes until fragrant, then add the chopped spinach and cook until wilted, about 2 more minutes. Stir in the cream cheese until it melts into a smooth, combined mixture. Remove from heat and set aside.
3. Prepare and stuff the chicken. Place the chicken breast flat on a cutting board. Carefully slice a deep pocket into the thickest side of the breast, being careful not to cut all the way through. Season both the outside and inside of the pocket generously with salt and pepper. Spoon the spinach and cream cheese mixture into the pocket, then top with the grated mozzarella cheese.
4. Sear and cook the chicken. Secure the opening of the chicken breast with a few toothpicks to keep the filling inside. Heat olive oil in a skillet over medium-high heat. Carefully place the stuffed chicken in the hot skillet and sear for 4-5 minutes per side, until golden brown. Reduce the heat to medium-low, cover the pan, and cook for another 6-8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F / 74°C. Let it rest for 5 minutes before slicing and serving hot.
Nutritional Information
• Nutrition
• Calories: 255kcal | Protein: 27g | Fat: 15g
Pro Tips
• Pound the chicken breast to an even thickness before cutting the pocket. This ensures it cooks evenly without drying out.
• Ensure the cream cheese is at room temperature for a smoother, easier-to-mix filling. You can also add a pinch of garlic powder for an extra kick.
• Be careful not to overfill the chicken pocket, as the cheese will expand and ooze out during cooking. A few toothpicks are your best friend for sealing it shut.
• Always let the chicken rest for at least 5 minutes after cooking. This allows the juices to redistribute, resulting in a much more tender and flavorful breast.
