Golden Spinachandcheese Stuffed Chicken Breasts
Table of Contents
Recipe Introduction
Spinach Stuffed Chicken Breasts are my go-to for cozy dinners. Creamy ricotta, lemon, garlic, and nutmeg shine. Oh my gosh, it smells like comfort in minutes.
Fun fact: spinach ranks high for vitamin K and iron. That makes this dish a real nutrient boost. It still feels indulgent though.
This recipe nods to Chicken Florentine traditions. Think classic flavors, made weeknight friendly and hand held. It’s basically Stuffed Chicken at its best.
Difficulty is medium because of butterflying. You need a steady hand and some patience. Prep time is 20 minutes active .
Total time ranges 45 to 55 minutes. Finish in oven at 375° F ( 190° C) . Cook until internal temp is 165° F ( 74° C) .
Yields four servings, one stuffed breast each. Serve with roasted potatoes or a crisp salad. Lemon wedges and extra Parmesan elevate it.
Top benefit is high protein plus leafy greens. Spinach brings fiber and vitamins. This counts as a Healthy Stuffed Chicken Breast choice.
Perfect for weeknights or casual dinner parties. It also works for a slightly fancy Sunday meal. What makes it special is the melted cheese and bright lemon zest.
Love variations? Try Spinach And Feta Stuffed Chicken for tang. Or make a Spinach Feta Sundried Tomato Stuffed Chicken twist. You can also do a Spinach and Ricotta Stuffed Chicken Breasts version.
Honestly, my first attempt leaked everywhere. I learned to pound, leave a 1/2 inch margin, and secure seams well. If unsure, learn How to Butterfly and Stuff Chicken.
This recipe covers tips like draining spinach well. It also shows how to sear and finish in the oven. Ready for ingredients and step-by-step instructions? Scroll down to the list below.
Ingredients & Equipment
I love saying this out loud. Spinach Stuffed Chicken Breasts are comfort food. Chicken is the most consumed meat in the U.S. That alone is reason enough to make this.
Main Ingredients
For the chicken
- 4 boneless skinless chicken breasts, 6 8 oz (170 225 g) each.
- Kosher salt and pepper, to taste.
For the filling
- 10 oz (280 g) fresh spinach, stems removed (or 9 oz/255 g frozen, thawed).
- 1 tbsp (15 ml) olive oil.
- 2 cloves garlic, minced (~ 2 tsp / 6 g ).
- 1 cup (225 g) whole-milk ricotta.
- 1/2 cup (50 g) grated Parmesan.
- 1/2 cup (56 g) shredded mozzarella.
- 1 tbsp lemon zest, 2 tbsp chopped parsley.
- 1/4 tsp grated nutmeg (optional).
These make enough for 4 breasts.
I once overstuffed one. It burst. Lesson learned. Leave a half-inch margin.
Seasoning Notes
Essential combo: garlic, lemon zest, salt, pepper. Add parsley and 1/4 tsp nutmeg for warmth.
For a tangy twist use crumbled feta.
That turns it into Spinach And Feta Stuffed Chicken or Spinach Feta Sundried Tomato Stuffed Chicken easily.
Want milder cheese? Use fontina or provolone.
No ricotta? Try full-fat cottage cheese, pulsed smooth. Quick swap: frozen spinach works fine when drained.
Equipment Needed
Essential tools only.
- Sharp chef’s knife.
- Cutting board.
- Heavy skillet (ovenproof) or nonstick skillet plus baking dish.
- Mixing bowl and sauté pan.
- Instant-read thermometer.
- Meat mallet or rolling pin.
- Toothpicks or kitchen twine.
Common household alternatives work. Use a rolling pin for pounding. Use a clean towel to squeeze spinach. No thermometer? Use a tight visual cue and finish check.
But always aim for 165° F ( 74° C) internal temp. Oven finish at 375° F ( 190° C) .
I call this version Golden Spinach-and-Cheese Stuffed Chicken Breasts. It’s like Chicken Florentine in handheld form. It’s cozy, bright, and weeknight friendly. Try it once and tell me how it goes.
Cooking Method
Oh my gosh, this is the fun part. I’ve made Golden Spinach-and-Cheese Stuffed Chicken Breasts on rainy weeknights. As Julia Child said, people who love to eat are the best people.
This method turns ordinary Stuffed Chicken into a cozy dinner.
Prep Steps
Lay out your mise en place. Wash and dry 10 oz spinach. Grate cheeses and zest one lemon. Butterfly each breast and pound to even thickness.
Save time by prepping filling while chicken rests. Use a salad spinner or squeeze spinach in a towel. Safety first: always wash hands and surfaces after touching raw chicken.
Use an instant-read thermometer.
step-by-step Process
- Season butterflied breasts inside and out. Spoon filling evenly.
- Fold and seal with toothpicks or kitchen twine. Leave a 1/2-inch margin.
- Heat skillet. Add 1 tbsp oil or butter. Sear each side 3– 5 minutes . Look for a golden crust.
- Transfer skillet to a 375° F ( 190° C) oven. Bake 12– 15 minutes . Or bake 25 30 minutes at lower temp if you prefer.
- Check internal temp. Remove at 165° F ( 74° C) . Let rest 5 minutes . Slice and serve with lemon wedges.
Visual cues matter. The exterior should be golden. Juices will run clear. Cheese inside should be molten. The filling must feel hot when you press the center.
Pro Tips
- Technique: Dry spinach thoroughly. Excess water ruins texture.
- Shortcut: Assemble ahead and refrigerate up to 24 hours . Add 5– 8 minutes to bake time when chilled.
- Tip: Use room-temperature chicken for even cooking.
Common mistakes to avoid: overstuffing and thin skin on seam. Don’t skip pounding. Don’t rely on color alone.
This recipe sits between Spinach And Feta Stuffed Chicken and Chicken Florentine Stuffed Breasts. Try the Spinach Feta Sundried Tomato Stuffed Chicken variation.
I once overfilled a breast. It burst in the pan. I learned to leave a margin. Now it’s my go-to Cheesy Spinach-Stuffed Chicken Breast Recipe for weeknights.
Honest, it always impresses.
Recipe Notes
I call this version Golden Spinach-and-Cheese Stuffed Chicken Breasts. It’s cozy. It’s weeknight friendly. If you search for Spinach Stuffed Chicken Breasts, this is the one I make when I want comfort without fuss.
Honestly, it reminds me of Chicken Florentine in a simpler form.
Serving Suggestions
Serve each stuffed breast on a warm plate. Slice on a slant to show the gooey filling. Add a lemon wedge and extra grated Parmesan.
For sides, roasted baby potatoes work great. So do lemon garlic mashed potatoes. Light greens like arugula with shaved Parmesan are perfect.
If you love variety, try a Spinach Feta Sundried Tomato Stuffed Chicken twist. Pair with an unoaked Chardonnay. Or pick sparkling water with lemon for a sober option.
Storage Tips
Cool leftovers quickly. Store in an airtight container. Refrigerate for up to three days. Freeze only if fully cooled. Wrap tightly and freeze for up to three months.
Thaw overnight in the fridge. Reheat gently in a 325° F oven until warm. Use an instant read thermometer. The chicken must reach bold 165° F ( 74° C) for safety.
If microwaving, cover loosely and check temperature.
Variations
Swap cheeses for a different vibe. Try a Spinach And Feta Stuffed Chicken for tang. Or make a Spinach and Ricotta Stuffed Chicken Breasts version for creaminess.
For low-carb, skip mashed potatoes. Use roasted cauliflower instead. Seasonal swaps? In autumn, add sautéed mushrooms. In summer, fold in chopped sun-dried tomatoes and basil.
Want a vegetarian spin? Use thick portobello caps stuffed with the same filling.
Nutrition Basics
One serving delivers solid protein. Expect about 480 calories per portion. It’s rich in protein and calcium. Spinach adds iron and vitamin K.
Cheese adds fat and flavor. This recipe balances nutrients and joy.
I once overstuffed one breast. Filling leaked everywhere. Lesson learned: leave a 1/2 inch margin. Secure with toothpicks. Rest the meat five minutes before slicing.
You’ll get melty cheese and juicy chicken every time. Go on make it tonight. You’ll love it.
Frequently Asked Questions
What exactly are Spinach Stuffed Chicken Breasts is it just Chicken Florentine in disguise?
Spinach Stuffed Chicken Breasts are butterflied chicken breasts filled with a warm wilted-spinach and cheese mixture (ricotta, Parmesan and mozzarella), sealed, seared and finished in the oven.
It’s essentially a handheld, weeknight-friendly take on Chicken Florentine the same bright garlic, lemon and creamy cheese notes but wrapped up in a golden breast. The stuffing melts inside, so you get a juicy, restaurant-style result without needing a posh kitchen.
How do I butterfly, stuff and secure the chicken so it doesn’t fall apart while cooking?
Butterfly each breast by slicing almost through and opening it like a book, then pound to an even 1/4 1/2 inch thickness so the stuffing sits flat and cooks evenly. Leave a 1/2-inch margin when you spoon in the filling, don’t overfill, and close the seam using toothpicks or kitchen twine; chilling for 10 15 minutes after assembly helps the seam hold.
Searing the seam side briefly before finishing in the oven seals things up further and always use an instant-read thermometer to confirm an internal 165°F (74°C).
Why does my filling get soggy and how do I keep the spinach from making it wet?
Excess water from the cooked spinach is the usual culprit, so dry it very well in a salad spinner or squeeze it in a clean towel until almost dry before mixing with the cheeses. Let the spinach cool slightly before combining with ricotta (which can also be drained if watery) and avoid salting the spinach too early because salt draws out moisture.
Those steps, plus not overfilling the breasts, will keep the filling creamy rather than watery.
Can I make Spinach Stuffed Chicken Breasts ahead of time and how should I store or freeze them?
You can assemble the breasts up to 24 hours ahead and keep them covered in the fridge; bake from chilled, adding about 5 8 minutes to the oven time. For longer storage, freeze assembled (but uncooked) on a tray until firm, then wrap tightly in foil and freeze up to 2 3 months cook from frozen, increasing oven time and checking that the centre reaches 165°F (74°C).
Cooked leftovers keep 3 4 days in the fridge; reheat gently in a 325°F (160°C) oven to preserve texture rather than zapping in the microwave.
What are easy variations, substitutions and ways to make this lighter or lower-sodium?
Swap the cheeses and mix-ins to suit your pantry try sun-dried tomato with feta and basil, mushrooms with Swiss, or crisp bacon with cream cheese for richness. For lighter or lower-sodium versions use part-skim ricotta, reduce Parmesan, or use turkey breasts instead of chicken; frozen spinach (thawed and very well drained) works fine if fresh isn’t available.
Also trim excess fat, serve with plenty of veg instead of starchy sides, and taste-as-you-go so you can cut back on added salt without losing flavour.
Golden Spinachandcheese Stuffed Chicken Breasts
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 480 kcal |
|---|---|
| Protein | 52 g |
| Fat | 22 g |
| Carbs | 6 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 520 mg |