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Cheesy Spinach Stuffed Chicken Breasts Recipe

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Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Intensity: Intermediate – While the steps are straightforward, this recipe requires a bit of knife work (butterflying) and a gentle touch for stuffing and rolling. It’s a fantastic recipe for building confidence in the kitchen.

Equipment You’ll Need

  • Sharp chef’s knife

  • Meat mallet, rolling pin, or heavy skillet

  • Plastic wrap or parchment paper

  • Mixing bowls

  • 10-inch Oven-safe skillet (cast iron or stainless steel)

  • Toothpicks or kitchen twine

  • Instant-read thermometer (highly recommended)

Ingredients

For the Chicken and Stuffing:

  • 4 boneless, skinless chicken breasts (about 6 oz each)

  • 1 tablespoon olive oil

  • Salt and freshly ground black pepper

  • 1 teaspoon garlic powder

  • 1 (10 oz) package frozen chopped spinach, thawed

  • 4 oz (½ block) cream cheese, softened

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese, divided

  • ¼ cup sour cream or Greek yogurt

  • 2 cloves garlic, minced

  • ½ teaspoon onion powder

  • ¼ teaspoon red pepper flakes (optional)

  • ½ teaspoon dried oregano or Italian seasoning

For the Topping and Cooking:

  • 2 tablespoons unsalted butter, melted

  • ½ cup Panko breadcrumbs

  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare the Chicken Breasts

  1. Butterfly the Chicken: Place one chicken breast on a cutting board. Place your non-dominant hand flat on top of the chicken. Using a sharp knife held parallel to the board, carefully slice into the thickest side of the breast, but do not cut all the way through. Open it up like a book. Repeat with the remaining breasts.

  2. Pound to an Even Thickness: Place the butterflied chicken breasts between two layers of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet, a rolling pin, or the bottom of a heavy skillet, gently pound the chicken until it is an even ¼ to ½-inch thickness. Be careful not to tear the meat. This step is crucial for even cooking and easy rolling.

  3. Season: Pat the chicken breasts dry with a paper towel and season both sides generously with salt, black pepper, and the garlic powder. Set aside.

Step 2: Create the Creamy Spinach Filling

  1. Dry the Spinach: This is the most critical step for a non-watery filling. Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink until you have wrung out every possible drop of excess moisture. You will be amazed at how much water comes out, and you’ll be left with a compact, dry ball of spinach.

  2. Combine Filling Ingredients: In a medium bowl, combine the squeezed-dry spinach, softened cream cheese, mozzarella, ¼ cup of the Parmesan cheese, sour cream, minced garlic, onion powder, red pepper flakes (if using), and dried oregano. Mix thoroughly until all ingredients are well incorporated. Season the mixture with a pinch of salt and pepper to taste.

Step 3: Stuff and Secure the Chicken

  1. Add the Filling: Lay the pounded chicken breasts flat on your work surface. Divide the spinach and cheese mixture evenly among the four breasts, placing a generous mound in the center of each.

  2. Roll It Up: Carefully fold one side of the chicken over the filling, then the other, to encase it completely. If the chicken is wide enough, you can simply fold the sides in to create a neat packet. The goal is to fully enclose the filling.

  3. Secure the Seam: Use 2-3 toothpicks per breast to secure the seam and prevent the filling from leaking during cooking. Alternatively, you can tie them gently with kitchen twine. Place the stuffed chicken breasts seam-side down.

Step 4: Sear and Top the Chicken

  1. Preheat Oven and Skillet: Preheat your oven to 400°F (200°C). As it heats, place your oven-safe skillet over medium-high heat and add the olive oil.

  2. Sear to Golden Brown: Once the oil is shimmering, carefully add the stuffed chicken breasts, seam-side up. Sear for 2-3 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 2-3 minutes. This step locks in the juices and adds tremendous flavor.

  3. Add the Crunchy Topping: In a small bowl, mix the Panko breadcrumbs with the remaining ¼ cup of Parmesan cheese and the melted butter. Spoon this mixture evenly over the top of each seared chicken breast in the skillet.

Step 5: Bake to Perfection

  1. Transfer to Oven: Carefully move the entire skillet from the stovetop to the preheated oven.

  2. Bake: Bake for 18-22 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The topping will be golden brown and crispy, and the cheese inside will be molten and bubbly.

Step 6: Rest and Serve

  1. The Crucial Rest: Remove the skillet from the oven. Using tongs, carefully transfer the stuffed chicken breasts to a clean cutting board. Let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.

  2. Garnish and Serve: Gently remove the toothpicks or twine. Garnish with fresh chopped parsley and serve immediately.

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: Allow the chicken to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

  • Freezing: This dish can be frozen either before or after baking. To freeze unbaked, prepare the stuffed chicken up to the point of searing. Wrap each breast individually in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before searing and baking as directed. To freeze after baking, cool completely and store in a freezer-safe container for up to 2 months.

  • Reheating: For best results, reheat in the oven. Place the chicken on a baking sheet and warm at 350°F (175°C) for 15-20 minutes, or until heated through. The microwave can be used in a pinch (1-2 minutes on high), but it will soften the crispy topping.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: 1 stuffed chicken breast

  • Calories: ~485 kcal

  • Total Fat: 28g

  • Saturated Fat: 14g

  • Cholesterol: 165mg

  • Sodium: 650mg

  • Total Carbohydrates: 10g

  • Dietary Fiber: 2g

  • Sugars: 3g

  • Protein: 45g

Chef’s Notes & Customizations

  • The Spinach Squeeze: Do not underestimate the power of thoroughly drying the spinach. This single step is the difference between a creamy, cohesive filling and a watery, leaking mess.

  • Temperature is Truth: An instant-read thermometer is your best friend for perfectly cooked chicken. Insert it into the thickest part of the chicken breast (avoiding the filling if possible) to ensure it has reached 165°F (74°C).

  • Customize the Filling:

    • Sun-Dried Tomato & Feta: Replace the mozzarella with crumbled feta and add ¼ cup of chopped sun-dried tomatoes.

    • Artichoke & Parmesan: Add ½ cup of chopped canned artichoke hearts to the filling mixture.

    • Bacon & Cheddar: Add ½ cup of cooked, crumbled bacon and use sharp cheddar cheese instead of mozzarella.

  • Sauce it Up: For an extra touch, deglaze the hot skillet with ½ cup of chicken broth and ¼ cup of heavy cream after removing the chicken. Simmer for 2-3 minutes for a simple, pan sauce to drizzle over the top.

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