INTRODUCTION
Cheesy Spinach Stuffed Chicken Breasts is an easy and tasty main dish. It uses simple ingredients and cooks fast. The chicken stays juicy and the cheese melts inside. This recipe works for weeknight dinners or a small dinner with friends. If you like warm, cheesy chicken, you will enjoy this dish. For another simple chicken idea, try the cheesy garlic chicken wraps that use similar flavors in a quick meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and full of flavor. The filling mixes cream cheese with garlic and spinach. The cheese keeps the chicken moist while baking. You can make it with few tools and little time. It feels special but it does not need fancy steps. The recipe works well for families because kids often like the mild cheese taste. If you want a similar creamy filling in a different form, you might enjoy the cheesy garlic chicken wraps that use cream cheese and garlic in a wrap for a quick lunch.
HOW TO MAKE Cheesy Spinach Stuffed Chicken Breasts
This recipe uses a simple stuffing and a quick sear before baking. First, you mix the cream cheese with garlic and salt. Then you fold in the spinach and cheeses. Next, you make a pocket in each chicken breast and fill it. Sear the chicken in a hot skillet for color and texture. Finish the cooking in a hot oven so the chicken cooks through and the cheese melts. For a tip on a similar cream cheese filling used in a different dish, see the baked version of stuffed chicken in the baked cream cheese chicken taquitos recipe.
EQUIPMENT NEEDED
- Sharp kitchen knife to cut pockets in the chicken.
- Cutting board for safe prep.
- Mixing bowl for the filling.
- Fork or spoon to mash the cream cheese.
- Oven-safe skillet or frying pan that can go in the oven.
- Toothpicks to seal the chicken pockets.
- Meat thermometer to check doneness.
- Measuring spoons and cups for the ingredients.
Ingredients You’ll Need :
- 3 large boneless, skinless chicken breasts (about 1 ¾ to 2 lbs)
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1 ½ Tbsp olive oil
- 4 oz cream cheese, cold
- 1 Tbsp mayonnaise
- 2 garlic cloves, pressed
- ¼ tsp salt
- 1 ½ cups baby spinach, chopped
- ¼ cup mozzarella cheese
- ¼ cup parmesan cheese
STEP-BY-STEP INSTRUCTIONS :
- Mash together cream cheese, mayonnaise, garlic, and salt with a fork. Stir in chopped spinach, mozzarella, and parmesan until combined.
- Lay the chicken breasts flat and use a sharp knife to cut a slit about ¾ of the way through without cutting all the way.
- Fill each breast with ⅓ of the mixture and seal with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 4 minutes per side until golden brown.
- Transfer the skillet to a preheated oven at 425°F and bake for 10-15 minutes, until a thermometer inserted into the thickest part registers 165°F.
- Let the chicken rest for 5 minutes. Spoon pan juices over the top before serving.
HOW TO SERVE Cheesy Spinach Stuffed Chicken Breasts
Serve the chicken hot so the filling is soft and melty. Slice each breast on a slight angle to show the cheesy center. Spoon any pan juices over the slices to add flavor. Serve with simple sides like steamed vegetables, a green salad, or rice. For a comfort meal, pair the chicken with mashed potatoes or a soft pasta. If you like garlic bread with your meals, the best cheesy garlic bread is a great side to soak up any sauce.
STORAGE & FREEZING : Cheesy Spinach Stuffed Chicken Breasts
Storage:
- Cool the chicken to room temperature before storing.
- Keep the chicken in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm, or in a microwave for a quick meal.
Freezing:
- To freeze, wrap each stuffed breast tightly in plastic wrap, then foil, or use a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F until the center reaches 165°F.
SERVING SUGGESTIONS
- Serve over a bed of steamed rice or couscous for a full plate.
- Add a simple side salad with lemon vinaigrette to cut the richness.
- Roasted or steamed green beans, broccoli, or asparagus make good, light sides.
- For a quick meal, serve with buttered noodles or a plain baked potato.
- Garnish with extra grated parmesan or chopped fresh parsley for color.
- If you want garlic bread on the side, try the cheesy garlic bread for a match made in heaven.
VARIATIONS
- Bacon and Spinach: Add cooked, chopped bacon to the filling for smoky flavor.
- Sun-Dried Tomato: Mix in chopped sun-dried tomatoes for a sweet, tangy note.
- Feta and Herbs: Swap mozzarella for crumbled feta and add chopped fresh dill or oregano.
- Mushroom Mix: Sauté chopped mushrooms with the garlic before adding to the cream cheese.
- Low-Fat Option: Use low-fat cream cheese and less parmesan. Reduce the oil for searing.
- Spicy: Add a pinch of red pepper flakes or a little hot sauce to the filling.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out extra water so the filling does not get watery.
Q: How do I know when the chicken is done?
A: Use a meat thermometer. The thickest part should read 165°F.
Q: Can I make the filling ahead of time?
A: Yes. Make the filling and store it in the fridge up to one day before stuffing the chicken.
Q: Do I need to sear the chicken first?
A: Searing adds color and flavor. You can skip it, but the outside will not be as brown.
Q: Can I use smaller chicken breasts?
A: Yes. Adjust cooking time and check the internal temperature often.
Q: How do I prevent the filling from leaking?
A: Do not overfill. Seal the pocket with toothpicks and press the edges to close.
MAKE-AHEAD TIPS FOR Cheesy Spinach Stuffed Chicken Breasts
- Prepare the filling one day ahead and keep it covered in the fridge. This saves time on the day you cook.
- You can stuff the chicken and keep it wrapped in the fridge for up to 24 hours before cooking. Keep the stuffed chicken on a plate and cover it so it stays safe.
- If you want to freeze before cooking, place the stuffed breasts on a tray and freeze until firm. Then wrap each breast and store in a freezer bag. Cook from thawed for best results.
- If you are short on time, sear the chicken earlier and finish baking when you are ready to eat. This keeps the texture and shortens final cook time.
Cheesy Spinach Stuffed Chicken Breasts
Ingredients
Method
- Mash together cream cheese, mayonnaise, garlic, and salt with a fork.
- Stir in chopped spinach, mozzarella, and parmesan until combined.
- Lay the chicken breasts flat and use a sharp knife to cut a slit about ¾ of the way through without cutting all the way.
- Fill each breast with ⅓ of the mixture and seal with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sear the chicken for 4 minutes per side until golden brown.
- Transfer the skillet to a preheated oven at 425°F and bake for 10-15 minutes, until a thermometer inserted into the thickest part registers 165°F.
- Let the chicken rest for 5 minutes. Spoon pan juices over the top before serving.