Stuffed Chicken with Spinach Recipe
If you’re searching for a show-stopping weeknight dinner that feels special but comes together with minimal fuss, look no further than Stuffed Chicken with Spinach. This recipe is a beautiful blend of tender chicken breasts enveloping a creamy, cheesy spinach filling, all baked to golden perfection. It’s one of those dishes that never fails to impress at the table, thanks to its gorgeous cross-section and irresistible combination of flavors — and the best part is, it’s secretly simple to pull off!
Ingredients You’ll Need
Every ingredient in this Stuffed Chicken with Spinach recipe serves a delicious purpose, working together to create a dish with fantastic flavor, texture, and a pop of color. You’ll find these are all kitchen staples, but each adds something essential — from melty cheese to that savory, garlicky aroma everyone loves.
- Chicken Breasts: Choose boneless, skinless chicken breasts for easy stuffing and a lean, juicy base.
- Olive Oil: Adds richness and helps sauté the garlic and spinach to mouthwatering perfection.
- Fresh Spinach: Provides vibrant color, nutrients, and a fresh taste in every bite.
- Cream Cheese: Softened cream cheese makes the filling creamy and luscious, holding everything together.
- Shredded Mozzarella Cheese: Melts beautifully for that gooey, cheesy goodness inside the chicken.
- Grated Parmesan Cheese: Adds a sharp, salty bite that balances the creamy filling.
- Garlic: Minced garlic brings aromatic depth and that signature Italian flair to the dish.
- Salt: Enhances all the other flavors, making sure each bite is perfectly seasoned.
- Black Pepper: Gives a gentle heat and complexity to the filling.
- Paprika: Sprinkled on top, paprika lends a subtle smokiness and a lovely golden color.
- Toothpicks or Kitchen Twine: Essential for securing the stuffed chicken breasts so they hold together as they bake.
How to Make Stuffed Chicken with Spinach
Step 1: Prepare the Chicken Breasts
Begin by preheating your oven to 375°F (190°C). Grab a sharp knife and carefully cut a pocket into the side of each chicken breast. Be gentle and take your time — you want to create a generous pocket for stuffing, but be sure not to slice all the way through. This step is key for holding in all that creamy, cheesy spinach goodness.
Step 2: Sauté the Spinach and Garlic
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about a minute, just until fragrant (your kitchen will smell amazing!). Then toss in the chopped spinach and cook for 2 to 3 minutes, stirring frequently, until it’s wilted down and vibrant. Set it aside to cool slightly so your cheese doesn’t melt prematurely in the next step.
Step 3: Mix the Creamy Filling
In a medium mixing bowl, combine the cooked spinach and garlic with the softened cream cheese, shredded mozzarella, grated Parmesan, salt, and black pepper. Mix until everything is evenly incorporated and the filling is creamy and thick. This is where the magic happens — the cheese and spinach come together for a rich, flavorful stuffing.
Step 4: Stuff the Chicken
Spoon the spinach and cheese mixture into the pockets you made in each chicken breast. Don’t be afraid to really pack it in! Once they’re filled, secure the openings with toothpicks or a bit of kitchen twine. This will help the filling stay put and create a beautiful presentation once baked.
Step 5: Bake to Perfection
Arrange your stuffed chicken breasts in a lightly greased baking dish. Sprinkle the tops with paprika for that gorgeous color and a hint of smoky flavor. Slide the dish into the oven and bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Let the chicken rest for a few minutes before serving, so all those juices stay inside.
How to Serve Stuffed Chicken with Spinach
Garnishes
For a finishing touch, sprinkle your Stuffed Chicken with Spinach with a bit of extra grated Parmesan or freshly chopped parsley. A squeeze of lemon over the top brightens up the flavors and adds a restaurant-worthy flair.
Side Dishes
This dish pairs beautifully with a simple green salad, roasted vegetables, or creamy mashed cauliflower for a low-carb option. Fluffy rice or garlic bread are perfect if you want something heartier to soak up the delicious juices from the chicken.
Creative Ways to Present
Slice the Stuffed Chicken with Spinach on a diagonal and arrange the pieces on a platter to show off the vibrant filling. Serve each portion atop a bed of sautéed spinach or a swirl of marinara sauce for a striking contrast in color and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Chicken with Spinach will keep well in the refrigerator for up to three days. Simply store it in an airtight container to keep the chicken moist and the filling creamy.
Freezing
You can freeze cooked Stuffed Chicken with Spinach for up to two months. Let the chicken cool completely, then wrap each breast tightly in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 350°F oven for about 15-20 minutes or until heated through. This helps maintain the juicy texture and melty filling. For a quick option, microwave in short bursts, though the oven will give the best results.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out as much moisture as possible before mixing it into the filling so the Stuffed Chicken with Spinach doesn’t become watery.
What cheeses can I substitute for mozzarella?
You can swap mozzarella for provolone, fontina, or even Monterey Jack for a slightly different flavor profile in your Stuffed Chicken with Spinach. Use what you have on hand or what you love most!
How do I prevent the filling from leaking out?
Secure the chicken breasts well with toothpicks or kitchen twine, and avoid overfilling. Searing the chicken before baking also helps seal the edges, keeping the delicious spinach filling tucked inside.
Is this dish suitable for meal prep?
Definitely! You can assemble the Stuffed Chicken with Spinach ahead of time and refrigerate it until ready to bake, making dinner a breeze on busy nights.
Can I add other ingredients to the filling?
Yes! Feel free to include chopped sun-dried tomatoes, sautéed mushrooms, or even a few crushed red pepper flakes for extra flavor. This recipe is wonderfully flexible.
Final Thoughts
Stuffed Chicken with Spinach is one of those recipes that brings people together around the table — it’s comforting, impressive, and endlessly adaptable. If you haven’t tried making it yet, you’re in for a treat. Don’t be surprised if it becomes a new favorite in your weekly rotation!
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Stuffed Chicken with Spinach Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and healthy stuffed chicken breasts filled with a creamy spinach and cheese mixture, baked to perfection. This low-carb, gluten-free main course is perfect for a comforting weeknight dinner or an impressive meal for guests.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- toothpicks or kitchen twine for securing
Stuffing
- 2 cups fresh spinach (chopped)
- 1/2 cup cream cheese (softened)
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seasoning
- 1/2 teaspoon paprika
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s at the right temperature for baking your stuffed chicken breasts evenly.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. This pocket will hold the spinach and cheese filling.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat, then add minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook for 2–3 minutes until wilted, then remove from heat and allow to cool slightly.
- Prepare Stuffing Mixture: In a mixing bowl, combine the sautéed spinach with cream cheese, shredded mozzarella, grated Parmesan, salt, and black pepper. Mix until creamy and well combined.
- Stuff the Chicken: Fill each chicken breast pocket evenly with the spinach and cheese mixture. Secure the openings with toothpicks or kitchen twine to keep the filling inside while baking.
- Season and Bake: Place the stuffed chicken breasts in a greased baking dish. Sprinkle the tops with paprika for color and flavor. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Let the chicken rest a few minutes after baking to retain its juices, then remove toothpicks or twine and serve warm.
Notes
- Add chopped sun-dried tomatoes or sautéed mushrooms to the filling for extra flavor and texture.
- For a golden crust, sear the stuffed chicken breasts in a hot skillet for 2–3 minutes per side before baking.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to guarantee food safety.
- Use toothpicks or kitchen twine carefully to avoid any injury while handling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 360
- Sugar: 1g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
