Stuffed with a cheesy, melty spinach dip, this easy Spinach Stuffed Chicken Breast recipe is going to be the best thing to hit your dinner table.
Prep Time15 minutesmins
Cook Time35 minutesmins
10 minutesmins
Total Time50 minutesmins
Course: Dinner
Cuisine: American
Keyword: Stuffed Chicken Breast
Servings: 4
Calories: 625kcal
Author: Kellie
Cost: $14
Equipment
1 baking sheet
Ingredients
4boneless skinless chicken breasts
8ouncescream cheeseroom temperature
1cupfrozenthawed spinach, drained and squeezed dry
1/4cupplain greek yogurt
1/4cupshredded cheddar cheese
1/4cupshredded parmesan cheese
1/2teaspoonkosher salt
1/2teaspoonground pepper
2tablespoonsbutter
1garlic cloveminced
1cupchicken stock
Instructions
Preheat oven to 425 degrees.
Lay the chicken breast on a flat work surface and cut almost in half lengthwise but not all the way through so the chicken is butterflied and can open like a book. Repeat with remaining chicken breasts.
Season the inside of the breasts with salt and pepper. Set aside.
In the bowl of a food processor or blender, add the cream cheese, spinach, yogurt, cheddar, 2 tablespoons parmesan cheese, salt and pepper.
Blend until almost smooth.
Divide the cheese mixture evenly among the four chicken breasts and spread on one side of the cut half. Close the chicken over the cheese mixture.
Heat 2 tablespoons olive oil in a large skillet over medium high heat.
Add the chicken to the skillet and cook until golden brown, approximately 5 minutes. Turn the chicken over and brown on the opposite side for another 6-7 minutes. (Tip: if the chicken sticks to the pan, allow it to cook a bit longer. It will resist sticking when it’s ready to flip.)
Transfer the chicken to a platter and keep warm.
Add the butter and garlic to the pan sautéing for 1 minute until the garlic is fragrant. Add the chicken stock to pan scraping up the brown bits with a wooden spoon or spatula. Stir in the remaining parmesan cheese.
Return the chicken to the pan and place in the oven. Bake the chicken for 10-15 minutes or until cooked through.
Remove the chicken from the oven and allow to rest for 5 minutes before serving.
Notes
Chicken can be stuffed up to 8 hours in advance and stored in an airtight container in the refrigerator until ready to cook. Alternatively, spinach cheese stuffing can be made up to 24 hours in advance.