Spinach Stuffed Chicken Breasts
Posted Jan 07, 2024, Updated Mar 29, 2024
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These spinach stuffed chicken breasts are a flavorful and impressive dinner recipe. Chicken breasts are seasoned with a homemade rub then stuffed with two types of cheese, herbs and spices. They’re so delicious you’ll want to make them on repeat.
When I want to make a dish that is sure to impress, these spinach stuffed chicken breasts are my go-to!
I have many delicious chicken recipes on my website, but this stuffed chicken is an extra-fancy, but still easy to make recipe that is perfect for special occasions.
Chicken breasts are stuffed with a cheesy spinach filling and then seasoned with a delicious homemade rub. They are browned on the stovetop to seal in moisture, then baked in the oven until they are cooked all the way through!
Spinach Stuffed Chicken Breasts: Ingredients & Substitutions
- Rub. you can use your favorite store-bought rub to save time, however the recipe I’ve included is mouthwateringly delicious. Feel free to adjust the amounts of the spices to your liking, if you wish.
- Goat cheese. This is my favorite cheese for stuffed chicken, you can replace it with cream cheese or ricotta if you prefer.
- Mayonnaise. sour cream works in a pinch if you must.
- Minced garlic. you can replace the 1 Tablespoon of minced garlic with 1 teaspoon of garlic powder.
- Onion. choose your favorite variety. We like sweet yellow or white onions best. Or, substitute ½ tsp onion powder.
How to Make Stuffed Chicken
Let’s walk through this spinach stuffed chicken breast recipe step-by-step, and don’t forget to watch the video.
Begin by preheating your oven to 425 degrees F and lightly greasing a 9×13” baking dish, then set the dish aside.
Make the Filling
While the oven is preheating, make the filling by mixing the goat cheese, mayonnaise, minced garlic, sea salt, parmesan cheese, spinach and onion together in a medium bowl.
Make the Rub
Then, make the spice rub by combining combine garlic powder, sea salt, Italian seasoning, paprika, onion powder and pepper in a small bowl.
Prepare the Chicken Breasts
Trim the fat off of 3 pounds of chicken. Depending on their size, this can be anywhere from 4 to 6 breasts.
Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).
Assemble Stuffed Chicken Breasts
Next, stuff ¼ of the filling into each chicken breast and close the opening of the “pocket” with a toothpick.
Once the breasts are closed up, season both sides with the spice rub.
Brown the Chicken
Once the stuffed chicken breasts are assembled, we cook them in two phases. Begin with pan-searing them to lock in the moisture.
To do this, heat 2 Tablespoons olive oil in a large, nonstick skillet over medium-high heat until shimmering.
Then, add the chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.
Bake the chicken
Next, transfer the browned stuffed chicken breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
Then, bake the breasts in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.
Serve
Once the chicken has finished baking, remove from the oven and let cool slightly before serving. Slice with a sharp knife to avoid the chicken falling apart.
Serve with your favorite side dishes:
- Roasted vegetables – carrots, beets, broccoli, brussel sprouts, etc.
- Salad. We love serving this spinach stuffed chicken with burrata salad or panzanella salad.
- Bread. Homemade french bread, dinner rolls, and no knead bread go great with this recipe.
- Or, serve it with pesto pasta or this easy risotto recipe.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.
Reheat covered in the oven or microwave.
Spinach Stuffed Chicken Recipe FAQS
Make sure to trim the fat and pat the breast dry. Then cut a pocked in to the breast without going all the way through.
There are two ways this recipe achieves moist stuffed chicken:
1) Searing the outside to lock in moisture.
2) Baking at a high temperature, quickly.
We love to serve this recipe with salad (burrata salad), roasted vegetables (like broccoli and asparagus), mashed potatoes, homemade french bread etc.
Yes, you can double this recipe and bake it in a large sheet pan or two 9×13″ pans.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Spinach Stuffed Chicken Breasts Recipe
Ingredients
- 3 lbs chicken breasts (4 to 6 breasts)
Spice Rub
- 2 teaspoons Garlic powder
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ tsp onion powder
- ¼ teaspoon pepper
- 2 Tablespoons olive oil
Goat Cheese & Spinach Filling
- 8 oz goat cheese
- 2 Tablespoons mayonnaise
- 1 Tablespoon minced garlic
- ½ teaspoon sea salt
- ½ cup parmesan cheese
- 1 cup baby spinach finely diced
- 2 Tablespoons onions minced
Instructions
- Preheat oven to 425 degrees F.
- Lightly grease a 9×13” baking dish, set aside.
Make the filling
- Add goat cheese, mayonnaise, minced garlic, sea salt, parmesan cheese, spinach and onion to a medium bowl. Stir to combine. Set aside.
Make the spice rub
- In a small bowl, combine garlic powder, sea salt, Italian seasoning, paprika, onion powder and pepper. Stir to combine.
Prepare the Chicken Breasts
- Trim 4 large chicken breasts (3 lbs).
- Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).
- Stuff and Season chicken breasts
- Next, stuff ¼ of the filling into each chicken breast.
- Close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
- Season both sides of the breasts with the spice mixture.
Brown the Chicken
- Heat 2 TBS olive oil in a large, nonstick skillet until shimmering.
- Add chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
- Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.
Bake the chicken
- Transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
- Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.
Serve
- Once the chicken has finished baking, remove from the oven and let cool slightly before serving.
Video
Notes
- Rub. you can use your favorite store-bought rub to save time, however the recipe I’ve included is mouthwateringly delicious. Feel free to adjust the amounts of the spices to your liking, if you wish.
- Goat cheese. This is my favorite cheese for stuffed chicken, you can replace it with cream cheese or ricotta if you prefer.
- Mayonnaise. sour cream works in a pinch if you must.
- Minced garlic. you can replace the 1 Tablespoon of minced garlic with 1 teaspoon of garlic powder.
- Onion. choose your favorite variety. We like sweet yellow or white onions best. Or, substitute ½ tsp onion powder.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months. Reheat covered in the oven or microwave.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
