Description
This Stuffed Chicken Breast with Spinach & Cheese recipe features tender boneless, skinless chicken breasts filled with a creamy mixture of spinach, cream cheese, and mozzarella. Pan-seared to perfection with olive oil and butter, this comforting and flavorful dish makes an elegant yet easy weeknight dinner for four.
Ingredients
Units
Scale
Filling
- 1/2 small sweet onion
- 1 clove garlic
- 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: Grate 1/2 small sweet onion using the large holes of a box grater. Mince or grate 1 clove garlic on the small holes. Place both in a medium bowl. Add the thawed, squeezed dry spinach, cream cheese, shredded mozzarella, and 1/2 teaspoon kosher salt. Mix well until combined.
- Prepare the Chicken Pockets: Place one chicken breast on a cutting board. Press down with your hand, then carefully insert a sharp chef’s knife into the thickest side of the breast. Cut an opening about 3 inches wide and 3/4 of the way through the breast to create a pocket, taking care not to cut all the way through. Repeat with remaining breasts. Thoroughly pat dry the chicken all over with paper towels. 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 spinach and cheese mixture.
- Heat the Oil: Warm 2 tablespoons of olive oil in a 10-inch or larger skillet (a cast iron or straight-sided pan works best) over medium-high heat until shimmering.
- Sear the Chicken: Swirl the oil to coat the pan evenly just before adding the chicken breasts. Place the stuffed chicken in the pan and cook undisturbed for 5 to 7 minutes, allowing a golden crust to form. If the chicken feels stuck when trying to flip, give it more time.
- Flip and Add Butter: Carefully flip each chicken breast using a spatula. Add 1 tablespoon unsalted butter to the center of the pan, swirling the pan gently to melt and distribute the butter. Continue cooking for another 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Transfer the cooked chicken breasts to a plate or cutting board. Let rest for 3 minutes to allow juices to redistribute. Optionally, season with freshly ground black pepper before slicing and serving.
Notes
- Make sure to thoroughly dry the chicken breasts before cooking to achieve a better sear.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- You can substitute fresh spinach for frozen, but be sure to cook and squeeze out all moisture before mixing.
- Cast iron or stainless steel pans are preferred over nonstick for better browning.
- Resting the chicken after cooking helps keep it juicy and tender.
