Chicken breast is an ordinary staple and because of that, it can make it hard to think of it as something special. However this one-pan spinach stuffed chicken breast recipe will bring you a new sense of wonder around this regular ingredient.
In terms of method, splitting the chicken breast is a simple technique to help the chicken cook more quickly, while the filling adds moisture to the meat. The result is tender chicken filled with cheesy, wholesome filling that will melt in your mouth. Whether you are looking for an easy recipe to make or a restaurant-quality dish to serve your guests, this recipe is the one for you!
What Should Be Used For Stuffing?
First, its name may suggest a more boring dish than it actually is. It is more than just bland meat and spinach: the taste is revved up with mozzarella, cream cheese, garlic, Italian seasoning, and a couple of other special ingredients.
All these elements used in spinach stuffed chicken breast are simple and easy to prepare.
- Spinach: we recommend cooking with fresh vegetables but you can use frozen spinach if needed. If you are using frozen spinach, simply thaw it out slowly at room temperature, then squeeze the water out before mixing it with the cheese and spices. For fresh spinach, you should cook it before stuffing until just wilted. The nice thing about cooking fresh ingredients is that all the nutritients are well preserved and you can choose the method of cooking.
- Cheese: the combination of cream cheese and spinach is one of our favorites, but you can use any kind of cheese that you like. Others like feta or mozzarella which are also great choices.
- Seasoning: we use the mix of Italian seasoning and salt to add flavor to the chicken. You could also substitute it with chili powder or paprika to add nice color and a different flavor note to the dish.
What Would You Serve Spinach Stuffed Chicken Breast With?
Nutrients aside, these breasts are quite a tasty treat (how can they not be with chicken and cheese?!) Served smoking hot, sliced into thin slices, they give off an aroma that promises a high-end gourmet experience.
Once out of the oven, let your chicken rest for about five minutes, then slice with a sharp knife. Slicing spinach stuffed chicken breast can show the beauty of the filling and also help diners eat their dish easier. We suggest serving it with mashed potatoes and carrot juice on the side. I know carrot juice doesn’t sound like a natural choice but trust me, the fruitiness goes so well with the chicken, as well as adding more nutrients.
Here are the nutrition facts of the whole meal:
|Recipes||Course||Calories (kcal)||Saturated Fat (g)||Sodium (mg)|
|Spinach Stuffed Chicken Breast||Main Course||470||11||516|
|Mashed Potatoes||Side Dish||196||4||310|
|Carrot Orange Pineapple Juice||Beverage||89||0||40|
How Long Should You Bake Stuffed Chicken Breast?
The stuffed breasts take about 20 minutes in a preheated oven to become well cooked. Increase the time to 25 minutes if you fancy tougher chicken meat. You can adjust the timing based on the number of breasts as well as how thick they are.
If you’re worried about the chicken not being fully cooked through, simply cut into it with a knife and take a look. There should be no raw pink left in the meat and the juices should be clear.
For more healthy chicken recipes perfect for weeknight dinners, visit our healthy chicken recipes collection and start pinning your favorites. Happy cooking!
Spinach Stuffed Chicken Breasts Recipe
- 12 oz skinless boneless chicken breast
- 1 tbsp garlic chopped
- ½ tsp salt
- ¼ tsp ground pepper
- 2 tbsp olive oil
- 6 oz baby spinach
- 2 oz walnut
- 2 tbsp all-purpose flour
- 1 tsp Italian seasoning
- 2 tbsp unsalted butter
- 14 oz crimini mushroom
- 2 oz mozzarella cheese
- 2 oz cream cheese
- 0.7 oz garlic 5 cloves
- 10 oz asparagus
- Preheat the oven to 375°F.
- Use a sharp knife to cut a pocket into the side of each chicken breast. Season both sides of chicken with ¼ teaspoon of salt, ⅛ teaspoon of pepper, and ½ teaspoon of Italian seasoning. Set aside.
- Place spinach in a non-stick pan over medium heat. Add ½ teaspoon of olive oil and garlic. Stir-fry until wilted. Press spinach through a sieve to extract all the juice from it.
- Place spinach onto the chicken breast. Then spread cream cheese, mozzarella and walnut to an even thin layer. Roll up chicken from a short side. Use toothpicks to secure the stuffing inside.
- Roll the chicken through a shallow plate of flour.
- Heat a cast-iron pan on medium heat and add olive oil. Sear the chicken with garlic cloves for about 3-4 minutes per side or until golden brown. Then bake chicken in the oven for 15 minutes.
- Stir fry mushroom and asparagus with butter on medium heat for about 5 minutes. Season with the remaining salt, pepper, and italian seasoning.
- Let chicken stand for 5 minutes and discard toothpicks. Serve chicken with vegetables.