A refined take on a classic, Spinach Stuffed Chicken Breasts delivers a satin-smooth filling wrapped in a golden, seared exterior. This elegant main marries tender boneless chicken, wilted spinach, and tangy cheese for a textural interplay of creamy interior and crisp, caramelized crust. Serve it sliced to reveal the verdant filling and release a warm perfume of garlic and lemon. For a complementary casserole style, see this chicken and spinach casserole for another comforting option.
Why Make This Recipe
- Effortless Yet Elegant: Minimal steps, maximum presentation — sear, bake, slice.
- Minimal Ingredients: Pantry-friendly cheeses and fresh spinach elevate the dish without fuss.
- Impressive Flavor: Bright lemon and garlic cut through the richness, while Parmesan adds savory depth.
This version refines the usual stuffed chicken by keeping the filling silky (cream cheese base) and finishing breasts at moderate heat so the exterior becomes golden without drying the meat. It’s faster than a roulade but looks equally sophisticated.
Ingredients
Base
- 4 boneless, skinless chicken breasts (6–8 oz each), patted dry and trimmed
- Kosher salt and freshly ground black pepper
Filling / Sauce
- 6 oz cream cheese, room temperature (for smooth blending)
- 1 cup fresh spinach, washed, stems removed, finely chopped and squeezed dry
- 1/3 cup grated Parmesan, plus extra for finishing
- 1 garlic clove, minced
- 1 tsp lemon zest (about half a lemon)
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp chopped fresh parsley, finely chopped
Topping / Finish
- 2 tbsp unsalted butter, melted (room temperature butter helps even browning)
- 1/4 cup panko breadcrumbs (optional for a crisp top)
- Pinch of red pepper flakes (optional)
Precision notes: cream cheese should be soft for silky texture; squeeze spinach to remove excess moisture; fresh herbs finely chopped.
How to Make Spinach Stuffed Chicken Breasts:
- Prepare the filling: In a bowl, beat the room-temperature cream cheese until smooth. Fold in the chopped spinach, Parmesan, garlic, lemon zest and juice, and parsley. Season lightly with salt and pepper. (Mini-tip: warm cream cheese 10–15 seconds in the microwave if too stiff.)
- Butterfly the breasts: Slice each chicken breast horizontally nearly through and open like a book to create an even pocket. Pound gently between plastic wrap to 1/2-inch thickness if needed for even cooking. Season both sides.
- Stuff and seal: Spoon about 2–3 tablespoons of filling into each breast, spreading evenly. Fold or roll and secure with toothpicks or kitchen twine. (Mini-tip: wet your hands slightly to smooth edges and prevent tearing.)
- Sear for color: Heat 1 tbsp oil in an ovenproof skillet over medium-high heat. Add chicken, seam side down first, and sear until golden-brown, 2–3 minutes per side. You want a rich, caramelized crust—this builds flavor.
- Add topping and bake: Mix melted butter with panko and a pinch of salt; sprinkle over the breasts. Transfer skillet to a 350°F (175°C) oven and bake until an instant-read thermometer reads 160°F (71°C) at the thickest part, about 12–18 minutes depending on thickness. The filling should be warm and velvety.
- Rest and finish: Remove from oven and let rest 5 minutes (carryover heat brings the internal temp to 165°F). Sprinkle extra Parmesan and a few parsley leaves before slicing. (Mini-tip: deglaze the skillet with a splash of chicken stock or wine before plating to capture browned bits for a quick pan sauce.)
How to Serve Spinach Stuffed Chicken Breasts:
Slice the breasts on the bias to reveal the green, creamy filling and fan the pieces slightly across a warm plate. Spoon any pan juices or a light lemon-butter sauce around the meat. Garnish with finely chopped parsley, a dusting of extra Parmesan, and a thin lemon wheel. Pair with roasted baby potatoes, a silky cauliflower purée, or a dressed microgreen salad for contrast.
How to Store Spinach Stuffed Chicken Breasts:
Cool to room temperature before refrigerating. Store in an airtight container for up to 3 days. To preserve texture, reheat gently in a 300°F (150°C) oven covered with foil until just warmed through (10–15 minutes) or slice and reheat sous vide-style in a sealed bag at 140°F (60°C) for 30 minutes. For longer storage, freeze wrapped tightly in foil and a freezer bag for up to 2 months; thaw overnight in the refrigerator before reheating.
Tips to Make Spinach Stuffed Chicken Breasts:
- Even thickness matters: pound breasts to uniform thickness for consistent cooking.
- Prevent a soggy filling: thoroughly squeeze cooked or raw spinach to remove excess moisture.
- Thermometer is your friend: aim for 160°F before resting to keep meat juicy.
- Double the filling: make extra filling to stuff mushrooms or spread on crostini for an elegant starter.
Variation (if any):
- Cheese swap: use tangy goat cheese or ricotta mixed with lemon zest for a softer, tangier filling.
- Add prosciutto: wrap breasts in a thin slice of prosciutto before searing for a salty, crisp finish.
- Mediterranean twist: fold in chopped sun-dried tomatoes and kalamata olives for a briny lift.
- Presentation: make a roulade and slice into medallions for a plated, restaurant-style stack.
FAQs:
Can I use frozen spinach?
Yes. Thaw fully, then squeeze out all excess liquid before mixing into the filling to avoid a watery texture.
How do I prevent the chicken from drying out?
Pound breasts to even thickness, sear for color, then finish in a moderate oven. Use an instant-read thermometer and rest the meat after baking.
Can I make this ahead of time?
Prepare and stuff the breasts up to one day ahead, keep covered in the fridge, and bake just before serving. You can also assemble and freeze; bake from frozen with additional time.
Is this recipe low carb?
The core recipe is low carb; omit or reduce panko for a stricter low-carb approach and serve with low-carb sides.
Conclusion
This Spinach Stuffed Chicken Breasts recipe balances simplicity with refined technique: silky, bright filling enclosed in a golden, aromatic crust. It’s an elegant centerpiece for a dinner party yet straightforward enough for a weeknight treat. If you enjoy low-carb alternatives or want another comforting option, explore Spinach Stuffed Chicken Breasts – a healthy low carb dinner option! and adapt ideas to your pantry. Share your results, leave a comment with your variations, and tag the dish when you post. How would you make this dish your own?
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Spinach Stuffed Chicken Breasts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A refined take on a classic, featuring tender chicken breasts filled with a creamy spinach and cheese mixture for an elegant main course.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each), patted dry and trimmed
- Kosher salt and freshly ground black pepper
- 6 oz cream cheese, room temperature
- 1 cup fresh spinach, washed, stems removed, finely chopped and squeezed dry
- 1/3 cup grated Parmesan, plus extra for finishing
- 1 garlic clove, minced
- 1 tsp lemon zest (about half a lemon)
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp chopped fresh parsley, finely chopped
- 2 tbsp unsalted butter, melted
- 1/4 cup panko breadcrumbs (optional for a crisp top)
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the filling: In a bowl, beat the room-temperature cream cheese until smooth. Fold in the chopped spinach, Parmesan, garlic, lemon zest and juice, and parsley. Season lightly with salt and pepper.
- Butterfly the breasts: Slice each chicken breast horizontally nearly through and open like a book to create an even pocket. Pound gently between plastic wrap to 1/2-inch thickness if needed for even cooking. Season both sides.
- Stuff and seal: Spoon about 2–3 tablespoons of filling into each breast, spreading evenly. Fold or roll and secure with toothpicks or kitchen twine.
- Sear for color: Heat 1 tbsp oil in an ovenproof skillet over medium-high heat. Add chicken, seam side down first, and sear until golden-brown, 2–3 minutes per side.
- Add topping and bake: Mix melted butter with panko and a pinch of salt; sprinkle over the breasts. Transfer skillet to a preheated oven at 350°F (175°C) and bake until an instant-read thermometer reads 160°F (71°C) at the thickest part, about 12–18 minutes depending on thickness.
- Rest and finish: Remove from oven and let rest for 5 minutes before slicing. Sprinkle extra Parmesan and a few parsley leaves before serving.
Notes
For best results, ensure the cream cheese is at room temperature and the spinach is thoroughly squeezed to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg