Description
This Stuffed Chicken Breast with Spinach & Cheese is a flavorful and creamy main dish featuring tender chicken breasts filled with a savory mixture of spinach, cream cheese, and mozzarella. Pan-seared to perfection with butter and olive oil, it’s a simple yet elegant recipe perfect for a comforting dinner.
Ingredients
Units
Scale
Filling
- 1/2 small sweet onion, grated
- 1 clove garlic, minced or grated
- 1 (10-ounce) box frozen spinach, thawed and squeezed to remove excess moisture
- 4 ounces cream cheese, at room temperature
- 2 ounces shredded low-moisture mozzarella cheese (about 1/2 cup)
- 1 teaspoon kosher salt, divided
Chicken
- 4 small boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Freshly ground black pepper (optional)
Instructions
- Prepare the Filling: Using the large holes of a box grater, grate 1/2 a small sweet onion. Mince or grate 1 garlic clove using the small holes of the grater and place both into a medium bowl. Add 10 ounces of thawed and drained spinach, 4 ounces of cream cheese, 2 ounces of shredded mozzarella cheese, and 1/2 teaspoon kosher salt. Mix everything until well combined.
- Create Chicken Pockets: Place one boneless, skinless chicken breast on a cutting board. Press your hand firmly on top and carefully insert the tip of a chef’s knife into the side of the thickest part of the chicken. Cut an opening about 3 inches wide and 3/4 through the breast to create a pocket, making sure not to cut all the way through. Repeat with the remaining breasts. Pat dry all sides of the chicken breasts with paper towels and season both outside and inside the pockets with the remaining 1/2 teaspoon kosher salt.
- Stuff the Chicken: Use your hands to fill each chicken breast pocket evenly with the prepared spinach and cheese filling.
- Heat the Pan: Heat 2 tablespoons of olive oil in a 10-inch (or larger) skillet over medium-high heat until shimmering. A straight-sided skillet or cast iron pan is preferred for best results.
- Sear the Chicken: Swirl the pan to distribute the oil evenly, then carefully add the stuffed chicken breasts. Cook undisturbed for 5 to 7 minutes until the bottom develops a golden crust. If the chicken feels stuck when attempting to flip, allow more time to sear.
- Flip and Add Butter: Flip the chicken breasts using a spatula and add 1 tablespoon of unsalted butter to the center of the pan. Gently swirl the pan to distribute the melting butter and continue cooking for another 5 to 7 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Transfer the cooked chicken breasts to a plate or cutting board and let them rest for 3 minutes to allow juices to redistribute. Optionally, season with freshly ground black pepper before slicing and serving.
Notes
- Make sure to squeeze out as much moisture as possible from the thawed spinach to prevent watery filling.
- Using a cast iron or heavy skillet helps achieve a nice sear on the chicken.
- Resting the chicken after cooking ensures it remains juicy and tender.
- You can substitute mozzarella with another mild melting cheese if preferred.
- Use a meat thermometer to verify the chicken is cooked through for safety.
