SPINACH STUFFED CHICKEN BREAST

In Dinner, Main Dish 308 views

This Spinach Stuffed Chicken Breast will become your new favorite weeknight dinner! So easy to make and literally packed with flavor. Golden, pan seared chicken stuffed with mozzarella, spinach, artichokes and a host of seasonings. A delicious meal made in one skillet!

Spinach Stuffed Chicken Breast is a very basic, very tasty formula that is prepared in 30 mins and under 400 cals per serving! Consider it like velvety spinach artichoke plunge stuffed inside brilliant chicken. It’s that ideal blend of heavenly and simple!

How to make this Spinach Stuffed Chicken Breast

  1. Prep the chicken breasts – Season the chicken and cut a pocket in each breast.
  2. Top down shot of raw chicken breast with seasoning on it.
  3. Make the stuffing – In a bowl, mix all the stuffing ingredients.
  4. spinach artichoke stuffing ingredients in a plate
  5. spinach artichoke stuffing ingredients in a plate after mixing
  6. Stuff the chicken – Place a few tablespoons of stuffing into each breast. Secure the breats with toothpicks.
  7. raw chicken sliced in the middle and stuffed before folding
  8. raw chicken sliced in the middle and stuffed after folding
  9. Pan sear – In an oven safe skillet, pan sear the chicken about 2-4 mins per side.
  10. stuffed chicken before pan searing
  11. stuffed chicken after pansearing
  12. Bake – Transfer the skillet to the oven and bake for 20 mins.
  13. Allow to rest, serve and enjoy!
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Recipe notes and tips

  • If you want to make this recipe even quicker and easier, you can use pre made spinach artichoke dip.
  • Use a preheated oven.
  • Be sure to squeeze out all of the excess moisture from the spinach.
  • Stuff the chicken well but avoid over stuffing them, you don’t want to waste all that lovely filling.
  • Seal the pockets with toothpicks to the cheese from oozing out too much but don’t forget to remove the toothpicks!
  • If want the chicken to quicker, you can use a meat mallet to pound the meat thinner.
  • Ideally shred your own mozzarella. Pre shredded cheese doesn’t melt all that well.

This Spinach Stuffed Chicken Breast will become your new favorite weeknight dinner! So easy to make and literally packed with flavor.

  • Prep Time 15 mins
  • Cook Time 30 mins
  • Course Chicken, Main Dishes
  • Cuisine American
  • Servings 4 servings

Ingredients

Chicken

  • 4 whole chicken breasts skinless
  • 1 tbsp. Italian seasoning
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsps. olive oil for sautéing

Stuffing

  • 2 cups frozen spinach drained and squeezed from all liquids
  • 4 oz. cream cheese
  • 4 oz. artichoke hearts in jar, finely chopped
  • 2 whole Jalapenos seeded and diced
  • 1.5 cups mozzarella cheese shredded
  • 3/4 tsp. black pepper freshly cracked
  • 3/4 tsp. onion powder
  • 3/4 tsp. garlic powder
  • 1/2 tsp. salt
  • Chopped Parsley for garnishing
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Instructions

  1. Preheat the oven to 400 degrees.
  2. In a small bowl, mix the spices and salt together.
  3. Place the chicken on a cutting board and slit horizontally in the middle to create a pocket, but do not cut all the way through.
  4. Season the chicken on the outside and the inside.
  5. In another bowl, mix together all the stuffing ingredients.
  6. Stuff the chicken breasts with about 1/4 cup or few tablespoons of the stuffing, but just enough to close it up without having the stuffing over flow on the sides.
  7. Secure the side of the chicken with toothpicks to prevent the some of the stuffing from flowing out.
  8. Heat an oven safe skillet and add in the olive oil. Sear the chicken on each side for a a few minutes to get a nice golden color on the outside. About 2-4 minutes on each side.
  9. Transfer the skillet to bake in the oven for 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
  10. Remove from the oven and cover with foil wrap for 5 minutes to rest then serve with your favorite side dish. Garnish with some chopped parsley.
READ MORE  BAKED CHICKEN TENDERS

Notes

  1. If you want to make this recipe even quicker and easier, you can use pre made spinach artichoke dip.
  2. Use a preheated oven.
  3. Be sure to squeeze out all of the excess moisture from the spinach.
  4. Stuff the chicken well but avoid over stuffing them, you don’t want to waste all that lovely filling.
  5. Seal the pockets with toothpicks to the cheese from oozing out too much but don’t forget to remove the toothpicks!
  6. If want the chicken to quicker, you can use a meat mallet to pound the meat thinner.
  7. Ideally shred your own mozzarella. Pre shredded cheese doesn’t melt all that well.
  8. The chicken is done when internal temperature of the chicken reaches 165 degrees F. You can use a meat thermometer

Nutrition

Calories: 368kcal | Carbohydrates: 13g | Protein: 15g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 1054mg | Potassium: 442mg | Fiber: 5g | Sugar: 3g | Vitamin A: 10440IU | Vitamin C: 11mg | Calcium: 413mg | Iron: 4mg

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