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Spinach Stuffed Chicken Breast

Creamy spinach and cheese stuffed chicken breast with golden sear and pan sauce.
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This is a comforting, restaurant-style dinner made easy for a weeknight. Juicy chicken breasts are stuffed with a creamy, garlicky spinach and cheese filling, seared until golden, and finished in a simple, rich pan sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 5 ounces fresh spinach, roughly chopped
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream or half-and-half
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the chicken by slicing a deep horizontal pocket into the thickest side of each breast. Pat them dry with paper towels. Season the outside with salt, pepper, garlic powder, and Italian seasoning.
  2. Make the filling. In a skillet, heat olive oil and 1 tbsp butter over medium heat. Sauté spinach and minced garlic until wilted, about 2-3 minutes. Transfer to a bowl, let cool slightly, then stir in cream cheese, mozzarella, Parmesan, and red pepper flakes.
  3. Stuff the chicken breasts evenly with the spinach mixture. Secure the opening with a toothpick if needed.
  4. Heat the same skillet over medium-high heat. Sear the stuffed chicken breasts for 5-6 minutes per side until golden brown. Transfer to a plate.
  5. Make the pan sauce. Reduce heat to medium. Add 1 tbsp butter to the skillet. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth, then simmer for 2-3 minutes. Stir in heavy cream.
  6. Return the seared chicken to the skillet, nestling it into the sauce. Cover, reduce heat to low, and cook for 10-12 minutes, or until chicken reaches 165°F internally.
  7. Remove from heat. Let the chicken rest in the sauce for 5 minutes. Garnish with fresh parsley before serving.

Notes

For frozen spinach, use 10 oz, thawed and squeezed completely dry. An instant-read thermometer is the best way to ensure perfectly cooked chicken. Leftovers can be refrigerated for 3-4 days.

Nutrition

Find it online: https://www.homestyletable.com/spinach-stuffed-chicken-breast/