Spinach Stuffed Chicken

This spinach stuffed chicken breast transforms an ordinary weeknight dinner into something restaurant worthy. The combination of tender chicken wrapped around a creamy, garlicky spinach filling creates the perfect balance of comfort and elegance. I discovered this technique during my early cooking days when I was determined to make chicken breast exciting again, and it quickly became my go to method for impressing dinner guests without breaking a sweat.

The first time I made this, I was nervous about the butterflying technique, but once I realized how forgiving chicken breast can be, it became one of my most requested dishes. My family now considers it a special occasion meal, even though I make it on random Tuesday nights.

Ingredients

• 1.5 lbs boneless, skinless chicken breast: about 4 breasts for even cooking and proper portion sizes
• 1 teaspoon garlic powder: adds aromatic depth without overpowering the delicate chicken
• 1 teaspoon coarse salt: helps tenderize the meat and enhances all flavors
• 1 teaspoon black pepper: provides gentle heat and complements the creamy filling
• 3 tablespoons olive oil: separated for cooking the vegetables and searing the chicken
• ½ medium white onion: thinly sliced creates sweetness that balances the spinach
• 5 oz fresh spinach: wilts down significantly but provides vibrant color and nutrients
• 6 oz cream cheese: cold and easier to incorporate when the spinach mixture has cooled

Step by Step Instructions

Prepare Your Oven and Spice Mix

Preheat your oven to 375°F and combine garlic powder, salt, and pepper in a small bowl. This temperature ensures the chicken cooks through without drying out while allowing the filling to heat properly.

Butterfly the Chicken Breasts

Place each chicken breast on a cutting board and use a sharp knife to slice horizontally through the middle, leaving about half an inch connected on one side. Open it like a book. This technique increases surface area for seasoning and creates the perfect pocket for stuffing.

Season Thoroughly

Sprinkle the spice mixture over both sides of each butterflied breast, including inside the flap. Press gently to help the seasoning adhere. Let the chicken rest while you prepare the filling, allowing the salt to begin its tenderizing work.

Cook the Vegetables

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the sliced onion and cook for 4 to 5 minutes until softened and lightly golden. The onions should smell sweet and fragrant. Add the fresh spinach, cover the pan, and let it wilt for 1 to 2 minutes, stirring occasionally.

Prepare the Filling

Transfer the cooked vegetables to a large bowl and let cool for 10 minutes. This cooling step prevents the cream cheese from melting too quickly. Add the cold cream cheese and mix until well combined and creamy.

Stuff the Chicken

Divide the spinach mixture into four equal portions. Place one portion inside each butterflied chicken breast, spreading it evenly but leaving a small border around the edges. Fold the top flap over and secure with 2 to 3 toothpicks along the edges.

Sear for Flavor

Heat the remaining 2 tablespoons olive oil in an oven safe skillet over medium high heat. When the oil shimmers, carefully add the stuffed chicken breasts and sear for 2 to 3 minutes per side until golden brown. This step locks in juices and creates appealing color.

Finish in the Oven

Transfer the skillet to the preheated oven and bake for 20 to 30 minutes, flipping once halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F. Let rest for 10 minutes before serving to allow juices to redistribute.

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The cream cheese in this recipe is my secret weapon for preventing dry chicken breast. I learned this trick from a chef friend who swore by adding dairy to lean proteins, and it has never failed me. The way the filling melts slightly and creates its own sauce is pure magic.

Storage and Meal Prep

Store cooked chicken in the refrigerator for up to 4 days in airtight containers. For freezing, wrap individual portions tightly in plastic wrap and store for up to 3 months. When reheating, use a 350°F oven rather than the microwave to maintain the best texture. The filling may separate slightly when frozen, but mixing it gently when reheating helps restore the creamy consistency.

Smart Substitutions

Fresh spinach can be replaced with frozen spinach that has been thoroughly thawed and squeezed dry, though you will need only about 3 oz since frozen spinach is more concentrated. Cream cheese can be swapped for ricotta mixed with 2 tablespoons heavy cream, or even goat cheese for a tangier flavor. If you do not have an oven safe skillet, sear the chicken in a regular pan and transfer to a baking dish for the oven portion.

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Serving Suggestions

This elegant chicken pairs beautifully with roasted vegetables like asparagus or Brussels sprouts, creamy mashed potatoes, or a simple rice pilaf. For a lighter option, serve over a bed of mixed greens with the pan drippings as a warm dressing. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy, garlicky flavors perfectly.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all excess moisture before adding it to the cream cheese mixture.

→ Do I have to sear the chicken before baking?

Searing helps lock in flavor and creates a golden crust, but you can skip this step if you're short on time.

→ What can I use instead of cream cheese?

Ricotta, goat cheese, or a blend of cottage cheese and shredded mozzarella make great alternatives for the filling.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature has reached 165ºF for safe consumption.

→ Can I make this ahead of time?

Yes, stuff the chicken and store it in the fridge up to a day ahead. Sear and bake just before serving.

→ What should I serve with spinach stuffed chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a crisp side salad.