Spinach stuffed chicken breast has become my go-to for an impressive yet surprisingly simple weeknight meal. I still remember the first time I tried making it; I was a bit intimidated, but the aroma of garlic and thyme filling my kitchen quickly put me at ease. This recipe features tender chicken breast filled with a creamy, savory mixture of goat cheese, spinach, and herbs, all nestled on a bed of sweet, caramelized onions and mushrooms. It’s the kind of dish that looks fancy enough for guests but is easy enough to whip up any night of the week. Get ready to impress yourself and your loved ones – let’s get cooking!
Why You’ll Love This Spinach Stuffed Chicken Breast
You’re going to adore this dish for so many reasons!
- It’s an incredibly easy spinach stuffed chicken breast to prepare, perfect for busy evenings.
- The creamy goat cheese and spinach filling is pure deliciousness.
- It’s a truly healthy spinach stuffed chicken option that doesn’t sacrifice flavor.
- The caramelized onions and mushrooms add a depth of sweetness.
- It looks elegant, making it ideal for entertaining guests.
- You can customize the filling with your favorite herbs and cheeses.
- It’s a satisfying and complete meal all in one pan.
Ingredients for Spinach Stuffed Chicken Breast
Gather these simple ingredients for a fantastic spinach stuffed chicken breast that rivals any restaurant dish. You’ll need 4 boneless, skinless chicken breasts; I like to use ones that are about the same thickness for even cooking. For the creamy filling, grab 8 ounces of fresh organic spinach, which we’ll wilt down, and 4 ounces of soft goat cheese. This cheese gives it a lovely tang, but if you’re thinking of a cream cheese spinach stuffed chicken version, that works beautifully too! We’ll also use 1 teaspoon dried thyme and 1 teaspoon garlic powder for that classic savory flavor. For the base, you’ll need 1 medium onion, finely diced, and 8 ounces of baby bella mushrooms, sliced. A drizzle of 2 tablespoons of olive oil, salt, and freshly ground pepper to taste will round everything out.
How to Make Spinach Stuffed Chicken Breast
- Step 1: First things first, let’s get that oven preheated to 375°F (190°C). While it’s warming up, grab your chicken breasts. I like to make about six deep slits in each one, going almost all the way through. This creates little pockets for all that delicious filling! Drizzle the chicken generously with 2 tablespoons of olive oil and season them well with salt and pepper.
- Step 2: Now, let’s tackle the filling. In a skillet over medium heat, add the 8 ounces of organic spinach. Sprinkle in the 1 teaspoon of garlic powder. Cook it for just 2-3 minutes until it wilts down into a lovely green mass.
- Step 3: Transfer the wilted spinach to a bowl and stir in the 4 ounces of goat cheese and 1 teaspoon of thyme. Mix it all together until it’s creamy and well combined. This filling is so good, I could eat it with a spoon!
- Step 4: In that same skillet, add your 1 medium diced onion and the 8 ounces of sliced baby bella mushrooms. Sauté them on low heat. You want them to get nice and caramelized, turning that beautiful golden-brown color. This slow cooking really brings out their sweetness. If you’re feeling fancy, stir in 1 tablespoon of balsamic vinegar during the last minute of cooking for an extra flavor kick.
- Step 5: Time to stuff! Gently spoon the spinach and goat cheese mixture into the slits you made in the chicken breasts. Make sure to get a good amount in each pocket for the most flavor in every bite.
- Step 6: Arrange the stuffed chicken breasts right in the skillet on top of that bed of caramelized onions and mushrooms. This creates a fantastic base for our baked spinach stuffed chicken breast.
- Step 7: Carefully place the skillet into your preheated oven. Bake for 20-30 minutes. The exact time will depend on the thickness of your chicken, so the best way to check is with a meat thermometer. You’re looking for an internal temperature of 165°F (74°C) in the thickest part of the chicken. This ensures your garlic spinach stuffed chicken breast is perfectly cooked and safe to eat.
- Step 8: Once it’s cooked through, let the chicken rest in the skillet for about 5 minutes before serving. This helps keep all those juices locked inside. A sprinkle of fresh parsley on top adds a lovely touch of color!
Pro Tips for the Best Spinach Stuffed Chicken Breast
I’ve made this dish countless times, and these little tricks really elevate it. Following these tips will ensure your chicken is juicy and packed with flavor.
- When making the slits for stuffing, use a sharp paring knife and be patient. Don’t cut all the way through the breast.
- For the creamiest filling, ensure your goat cheese is at room temperature before mixing it with the spinach.
- Don’t overcrowd the skillet when caramelizing the onions and mushrooms; cook in batches if necessary for best results.
- A meat thermometer is your best friend for perfectly cooked chicken every time.
What’s the secret to perfect spinach stuffed chicken breast?
The real secret to a perfect spinach stuffed chicken breast lies in the filling and the cooking method. Combining creamy goat cheese with well-drained spinach ensures a moist interior. Nestling the chicken on caramelized onions and mushrooms beneath it helps it cook evenly and adds incredible flavor from the bottom up. For more delicious dinner ideas, check out these dinner recipes.
Can I make spinach stuffed chicken breast ahead of time?
Yes, absolutely! You can prepare the stuffed chicken breasts up to 24 hours in advance. Stuff the chicken, cover it tightly, and refrigerate. When you’re ready to cook, just place them in the preheated oven, adding a few extra minutes to the cooking time since they’ll be starting from cold.
How do I avoid common mistakes with spinach stuffed chicken breast?
A common pitfall is overcooking the chicken, which leads to dryness. Always use a meat thermometer! Another mistake is not draining the spinach well enough, which can make the filling watery. Squeeze out excess moisture before mixing with the cheese. For a similar flavor profile, you might enjoy these cranberry feta pinwheels.
What to Serve with Spinach Stuffed Chicken Breast
This elegant chicken dish pairs beautifully with a variety of sides. For a complete and satisfying meal, I love serving it alongside fluffy quinoa or creamy mashed potatoes, which soak up any extra juices from the chicken and vegetables. A simple side salad with a light vinaigrette is also a fantastic option, offering a refreshing contrast to the rich filling. If you’re exploring other stuffed chicken options, like a spinach and feta stuffed chicken breast, these same sides will complement those flavors wonderfully, creating a well-rounded and delicious dining experience. Consider pairing it with cheesy scalloped potatoes for an extra comforting meal.
Nutrition Facts for Spinach Stuffed Chicken Breast
Here’s a look at the estimated nutritional breakdown for one serving of this delicious dish. This spinach stuffed chicken breast is a great choice for a balanced meal.
- Calories: 350 kcal
- Fat: 20 g
- Saturated Fat: 9 g
- Protein: 30 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 500 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more healthy options, explore our breakfast recipes.
How to Store and Reheat Spinach Stuffed Chicken Breast
Once your delicious spinach stuffed chicken breast has cooled, proper storage is key to maintaining its flavor and texture. Let the chicken rest completely before packing it into airtight containers. You can store leftovers in the refrigerator for about 3 to 4 days. If you want to keep it longer, freezing is an excellent option. Wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. This works well even for variations like spinach stuffed chicken breast no breadcrumbs.
Reheating is simple! For refrigerated portions, gently warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat in a skillet over low heat. For frozen chicken, thaw it overnight in the refrigerator before reheating using the same methods. Avoid microwaving if possible, as it can sometimes make the chicken a bit rubbery, though it’s still an option in a pinch! You might also enjoy our homemade ice cream recipe for dessert.
Frequently Asked Questions About Spinach Stuffed Chicken Breast
What’s the best cheese to use for spinach stuffed chicken breast?
While I adore goat cheese for its tangy creaminess, you have options! For a classic spinach stuffed chicken breast with cheese, ricotta is a wonderful choice, offering a milder flavor. Cream cheese also works beautifully, creating a super-rich filling. Some people even enjoy a blend of mozzarella and Parmesan for a cheesy pull. Just ensure your cheese isn’t too wet, or it might make the filling watery. For a different cheesy delight, try these baby lemon impossible pies.
Can I make this spinach stuffed chicken breast recipe without mushrooms?
Absolutely! If mushrooms aren’t your favorite, you can easily omit them. The caramelized onions alone provide a fantastic depth of flavor. Alternatively, you could add other finely diced vegetables like bell peppers or zucchini to the skillet for sautéing. The key is to still get a nice caramelization on the onions for that sweet base. You could also try a power bowl for a lighter meal.
How do I get the spinach mixture to stay inside the chicken?
The key is to make deep, but not all-the-way-through, slits in the chicken breasts. Then, pack the spinach and cheese mixture firmly into these pockets. Don’t overstuff, as it can spill out during baking. If a little filling does escape, don’t worry! It usually creates a delicious crust on the onions and mushrooms below.
What temperature should the chicken breast be when stuffed?
It’s best to stuff the chicken when it’s raw and at room temperature. This allows the chicken to cook evenly. If you’re using ingredients like cheese that need to be cold, that’s perfectly fine. Just ensure the chicken itself isn’t chilled straight from the fridge, as bringing it closer to room temperature helps with uniform cooking.
Variations of Spinach Stuffed Chicken Breast You Can Try
Once you’ve mastered the classic version, there are so many fun ways to switch up this dish! I love experimenting with different flavors and dietary needs. For a delightful twist, try a spinach and mushroom stuffed chicken breast that’s even richer by adding sautéed mushrooms directly into the filling mixture along with the spinach and cheese.
If you’re looking for a lighter option, consider using a low-fat ricotta cheese instead of goat cheese, or even explore a spinach stuffed chicken breast no breadcrumbs by simply omitting them if a recipe calls for them. For a touch of Mediterranean flair, swap the goat cheese for crumbled feta and add some finely chopped sun-dried tomatoes to the spinach mix. You can even adapt the cooking method; pan-searing the stuffed chicken breasts for a few minutes on each side before baking can create an amazing golden-brown crust.
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Spinach Stuffed Chicken Breast: Easy, Flavorful Dinner
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe for Spinach Stuffed Chicken Breast features tender chicken breasts filled with a creamy mixture of goat cheese, spinach, garlic, and thyme, nestled on a bed of sweet caramelized onions and mushrooms. It’s an elegant yet easy dish perfect for weeknight dinners or special occasions.
Ingredients
- 4 pieces Chicken Breasts
- 2 tablespoons Olive Oil
- 8 ounces Organic Spinach
- 4 ounces Goat Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme
- 8 ounces Baby Bella Mushrooms
- 1 medium Onions
- 1 tablespoon Balsamic Vinegar (optional)
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the chicken breasts by carefully making 6 deep slits in each breast for stuffing. Drizzle the chicken with olive oil and season generously with salt and pepper.
- In a skillet, add the organic spinach with a sprinkle of garlic powder. Cook until it wilts down, about 2-3 minutes.
- Combine the wilted spinach with the goat cheese in a bowl. Stir in the thyme.
- In the same skillet, add the diced onions and baby bella mushrooms. Sauté on low heat until they become caramelized and golden. Add the optional balsamic vinegar and stir.
- Stuff the spinach and goat cheese mixture into the slits of the chicken breasts.
- Nestle the stuffed chicken breasts within the caramelized onion and mushroom mixture in the skillet.
- Bake in the preheated oven for 20-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Let the Spinach Stuffed Chicken Breast rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a complete meal, pair with a fresh side salad or roasted vegetables.
- Ensure chicken breasts are of even thickness for consistent cooking.
- Caramelize onions slowly on low heat for best flavor development.
- Use a meat thermometer to check for doneness.
- Feel free to customize fillings with ingredients like sun-dried tomatoes or artichokes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg