Stuffed Chicken Breast with Spinach
Stuffed Chicken Breast with Spinach
Ingredients
For the Spinach Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 10 ounces fresh spinach
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
For the Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 5-7 minutes, until softened and lightly browned.
⏱️ 7 min
- 3
Add the fresh spinach to the skillet with the onions. Stir frequently with a wooden spoon until the spinach wilts down completely, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper to the spinach mixture. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 5
Remove the skillet from the heat. Stir in the softened cream cheese, shredded mozzarella, and shredded Parmesan cheese until all the cheese is melted and well incorporated into a creamy filling. Set aside.
⏱️ 3 min
- 6
Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this seasoning mixture evenly over both sides of each chicken breast.
⏱️ 5 min
- 7
Carefully cut a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through to the other side. Using a spoon, generously stuff each chicken breast pocket with the prepared spinach and cheese filling. You may need to use toothpicks to secure the opening if the filling is overflowing.
⏱️ 7 min
- 8
Heat 1 tablespoon of olive oil in an oven-safe skillet (like a cast iron skillet) over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms.
⏱️ 8 min
- 9
Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 20 min•🌡️ 375
- 10
While the chicken bakes, prepare the sauce. In the same skillet (if not too much residue from searing, otherwise use a small saucepan), combine the chicken broth, heavy cream, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 3-5 minutes.
⏱️ 5 min
- 11
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve the stuffed chicken breasts immediately, drizzled with the prepared sauce. This dish pairs well with yellow rice or a side salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Chicken Breast with Spinach
For the Spinach Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 10 ounces fresh spinach
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
For the Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 5-7 minutes, until softened and lightly browned.
⏱️ 7 min - 3
Add the fresh spinach to the skillet with the onions. Stir frequently with a wooden spoon until the spinach wilts down completely, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper to the spinach mixture. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 5
Remove the skillet from the heat. Stir in the softened cream cheese, shredded mozzarella, and shredded Parmesan cheese until all the cheese is melted and well incorporated into a creamy filling. Set aside.
⏱️ 3 min - 6
Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this seasoning mixture evenly over both sides of each chicken breast.
⏱️ 5 min - 7
Carefully cut a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through to the other side. Using a spoon, generously stuff each chicken breast pocket with the prepared spinach and cheese filling. You may need to use toothpicks to secure the opening if the filling is overflowing.
⏱️ 7 min - 8
Heat 1 tablespoon of olive oil in an oven-safe skillet (like a cast iron skillet) over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms.
⏱️ 8 min - 9
Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 20 min•🌡️ 375 - 10
While the chicken bakes, prepare the sauce. In the same skillet (if not too much residue from searing, otherwise use a small saucepan), combine the chicken broth, heavy cream, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 3-5 minutes.
⏱️ 5 min - 11
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve the stuffed chicken breasts immediately, drizzled with the prepared sauce. This dish pairs well with yellow rice or a side salad.
⏱️ 5 min