Spinach Stuffed Chicken Breast: The Ultimate Recipe & Guide

Spinach Stuffed Chicken Breast: Prepare to elevate your weeknight dinner game with this incredibly flavorful and surprisingly easy recipe! Imagine sinking your teeth into a juicy, perfectly cooked chicken breast, bursting with a creamy, savory spinach and cheese filling. It’s a culinary experience that will have your family begging for more.

While the exact origins of stuffing chicken breasts are difficult to pinpoint, the concept of stuffing poultry dates back centuries. Cultures around the world have long enjoyed filling birds with various combinations of herbs, vegetables, and grains. This particular combination, Spinach Stuffed Chicken Breast, offers a modern twist on a classic technique, bringing together the health benefits of spinach with the comforting flavors of cheese and perfectly cooked chicken.

What makes this dish so universally loved? It’s the perfect balance of flavors and textures. The tender chicken breast provides a lean protein base, while the creamy spinach filling adds moisture and richness. The combination is simply irresistible! Plus, it’s a relatively quick and easy recipe to prepare, making it ideal for busy weeknights. You can even prep the filling ahead of time to save even more time. Get ready to discover your new favorite way to enjoy chicken!

Ingredients:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 10 ounces fresh spinach, washed and thoroughly dried
• 4 ounces cream cheese, softened
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter, melted
• 1/4 cup chicken broth
• Optional: Toothpicks for securing the chicken

Preparing the Spinach Filling:

1. First, we need to wilt the spinach. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté for about 2-3 minutes, or until the onion is softened and fragrant. Be careful not to burn the garlic!
2. Add the fresh spinach to the skillet. It will seem like a lot at first, but it will quickly wilt down. Stir frequently until the spinach is completely wilted, which should take about 3-5 minutes.
3. Remove the skillet from the heat and transfer the wilted spinach to a colander. Press out as much excess water as possible. This is crucial! You don’t want a watery filling. I usually use the back of a spoon to press down on the spinach.
4. Once the spinach is drained, roughly chop it and transfer it to a medium-sized mixing bowl.
5. Add the softened cream cheese, ricotta cheese, Parmesan cheese, red pepper flakes (if using), and ground nutmeg to the bowl with the spinach.
6. Season generously with salt and freshly ground black pepper. Remember, the chicken breast itself will need seasoning too, so don’t be shy!
7. Thoroughly mix all the ingredients together until well combined. Taste and adjust seasonings as needed. I sometimes add a little extra Parmesan for a saltier flavor.

Preparing the Chicken Breasts:

1. Place each chicken breast between two sheets of plastic wrap or in a large resealable bag.
2. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/4 to 1/2 inch. This will help them cook evenly and make them easier to roll. Be careful not to pound them too thin, or they might tear.
3. Remove the plastic wrap and season each chicken breast generously with salt and freshly ground black pepper on both sides.

Stuffing and Rolling the Chicken:

1. Preheat your oven to 375°F (190°C).
2. Place a chicken breast on a clean work surface.
3. Spoon about 1/4 of the spinach filling onto the center of the chicken breast, spreading it evenly but leaving about 1/2 inch border around the edges.
4. Carefully roll up the chicken breast, starting from one end and rolling tightly.
5. If needed, secure the roll with toothpicks to prevent the filling from spilling out during cooking. I usually use 2-3 toothpicks per chicken breast.
6. Repeat steps 2-5 for the remaining chicken breasts.

Baking the Chicken:

1. Lightly grease a baking dish with cooking spray or olive oil.
2. Place the stuffed chicken breasts seam-side down in the prepared baking dish.
3. Brush the tops of the chicken breasts with melted butter. This will help them brown nicely in the oven.
4. Pour the chicken broth into the bottom of the baking dish. This will help keep the chicken moist during baking.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
6. If the chicken breasts start to brown too quickly, you can loosely cover the baking dish with aluminum foil during the last 10-15 minutes of baking.
7. Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
8. If you used toothpicks, remember to remove them before serving!

Serving Suggestions:

This Spinach Stuffed Chicken Breast is delicious served with a variety of side dishes. Here are a few of my favorites:

• Roasted vegetables (such as broccoli, asparagus, or Brussels sprouts)
• Mashed potatoes or sweet potatoes
• Quinoa or rice
• A simple green salad

You can also slice the chicken breasts and serve them over pasta with a light cream sauce or tomato sauce. For a low-carb option, serve them with cauliflower rice or zucchini noodles.

Tips and Variations:

• For a richer flavor, try using a combination of Gruyere and Parmesan cheese in the filling.
• Add some sun-dried tomatoes or artichoke hearts to the spinach filling for extra flavor and texture.
• If you don’t have fresh spinach, you can use frozen spinach. Just be sure to thaw it completely and squeeze out all the excess water before using it.
• To make this dish ahead of time, you can prepare the stuffed chicken breasts and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• For a crispy crust, you can bread the chicken breasts before baking. Dip them in beaten egg and then in breadcrumbs seasoned with salt, pepper, and garlic powder.
• If you prefer to grill the chicken, preheat your grill to medium heat and grill the stuffed chicken breasts for about 6-8 minutes per side, or until cooked through.
• Don’t overcook the chicken! Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that it reaches an internal temperature of 165°F (74°C).

Enjoy your delicious and healthy Spinach Stuffed Chicken Breast! I hope you love it as much as I do.

Conclusion:

This Spinach Stuffed Chicken Breast recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the juicy, perfectly cooked chicken to the creamy, savory spinach and cheese filling, every bite is a delightful experience. I truly believe this will become a staple in your household, just as it has in mine. It’s relatively simple to prepare, yet impressive enough to serve to guests. What more could you ask for? But why is this recipe a must-try? Beyond the incredible taste, it’s also a fantastic way to sneak in some extra greens. We all know how important it is to eat our vegetables, and this recipe makes it incredibly easy and enjoyable. The spinach practically melts into the cheese, creating a creamy, flavorful filling that even the pickiest eaters will love. Plus, the chicken stays incredibly moist thanks to the stuffing, preventing it from drying out during baking. It’s a win-win situation! And the best part? It’s incredibly versatile! Feel free to experiment with different cheeses. I’ve used mozzarella, provolone, and even a little bit of parmesan with fantastic results. You could also add some sun-dried tomatoes to the spinach mixture for a burst of tangy sweetness. Or, if you’re feeling adventurous, try incorporating some chopped mushrooms or artichoke hearts. The possibilities are truly endless! As for serving suggestions, this Spinach Stuffed Chicken Breast pairs beautifully with a variety of sides. I personally love serving it with roasted asparagus or steamed broccoli for a healthy and balanced meal. A simple side salad with a light vinaigrette also works wonders. For a more indulgent option, try pairing it with creamy mashed potatoes or a cheesy risotto. And don’t forget the bread! A crusty baguette or some garlic bread is perfect for soaking up all the delicious juices. If you’re looking for a low-carb option, consider serving it with cauliflower rice or zucchini noodles. You could also simply enjoy it on its own with a side of steamed vegetables. The beauty of this recipe is that it’s adaptable to your dietary needs and preferences. I’m confident that you’ll absolutely love this recipe. It’s a crowd-pleaser, it’s relatively easy to make, and it’s packed with flavor. So, what are you waiting for? Head to the kitchen and give it a try! I’m so excited to hear about your experience with this Spinach Stuffed Chicken Breast recipe. Did you make any modifications? What sides did you serve it with? What did your family think? Please, don’t hesitate to share your thoughts and feedback in the comments below. I’m always looking for new ideas and inspiration, and I love hearing from my readers. And if you enjoyed this recipe, please be sure to share it with your friends and family. They’ll thank you for it! Happy cooking! I hope this recipe brings as much joy to your table as it has to mine. I can’t wait to hear all about your culinary adventures.

Print