Creamed Spinach–Stuffed Chicken Breasts

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 breasts  ·  prep 20 min  ·  cook 25 min  ·  total 45 min  ·  difficulty medium

Boneless chicken breasts are filled with a creamy spinach and cheese mixture, seared, then finished in the oven. Served hot as a main course.

Per breast

Ingredients

• 800 g chicken breast, boneless, skinlessChicken, Breast, boneless, skinless, raw
• 120 g fresh spinachSpinach, Raw
• 120 g cream cheeseCream cheese, Regular, plain
• 80 g mozzarella cheese, shreddedCheese, Mozzarella
• 30 g Parmesan cheese, gratedCheese, Parmesan, dry grated
• 15 ml olive oil
• 20 g unsalted butterButter
• 6 g fine sea saltSalt, Table
• 2 g black pepper, groundSpices, Pepper, black
• 3 g garlic powderSpices, Garlic powder
• 1 g dried oreganoSpices, Oregano, dried
• 1 g lemon zest, finely gratedLemon peel, Raw
• 0.5 g ground nutmegSpices, Nutmeg, ground

Method

1. Preheat the oven to 400°F (205°C). Place a rack in the middle position.
2. Heat 5 ml olive oil in a large oven-safe skillet over medium heat. Add the spinach and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a board, cool briefly, squeeze out excess moisture, and chop finely.
3. In a bowl, mix the chopped spinach, cream cheese, mozzarella, Parmesan, lemon zest, and nutmeg until smooth and well combined.
4. Pat the chicken dry. With a sharp knife, cut a horizontal pocket in the thick side of each breast, keeping the opposite side intact to form a hinge.
5. Season the outside of the chicken evenly with the salt, black pepper, garlic powder, and dried oregano.
6. Divide the spinach-cheese filling into 4 portions and stuff each pocket. If needed, secure openings with toothpicks.
7. Return the skillet to medium-high heat and add the remaining 10 ml olive oil and the butter. When the butter foams, place the stuffed chicken seam-side down and sear until lightly golden, 3 to 4 minutes. Turn the pieces over.
8. Transfer the skillet to the oven and bake until the thickest part of the chicken reaches 165°F (74°C), 12 to 15 minutes.
9. Rest for 5 minutes, remove toothpicks, and serve hot.

Tips

• Frozen spinach can replace fresh; thaw 120 g and squeeze out water before mixing.
• If a skillet is not oven-safe, transfer the seared chicken to a preheated baking dish to finish baking.
• Add 1 g crushed red pepper flakes to the filling for heat.
• Refrigerate leftovers in a covered container for up to 2 days; reheat in a 180°C oven until warmed through.