Food Diaries
Spinach stuffed chicken is the juicy, flavorful dish made by filling chicken breasts with a creamy spinach and cheese mixture. It is easy to make and packed with protein and nutrients. You can customize it in your own way. And serve with rice, pasta, and salads.
Spinach-Stuffed Chicken Recipe:
Spinach stuffed chicken is one of those recipes that makes you feel like a professional chef, even if you’re just cooking at home. The first time I made it, I was nervous about cutting the chicken, but once I got the hang of it, it became a regular on my dinner menu. If you’ve never tried it before, I highly recommend making it. It’s a great way to add more greens to your meal while still enjoying something rich. This rich meal combines cheesy spinach stuffing in crispy golden chicken pockets, which is perfect for a busy weekend.
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Why you’ll love this recipe:
✅Easy to make: It might look tricky and fancy, but trust me, guys, this is one of the simplest recipes I’ll ever find. Don’t forget to try this as a weeknight dinner. No more fancy ingredients or equipment are needed to make this flavorful dish.
✅ Healthy and Nutritious: This flavorful dish is packed with protein, and you know spinach is a superfood that is rich in antioxidants and vitamins. So, no more worries about your health.
✅ Customizable and great for meals: One of the best things is you can swap the ingredients depending on your taste or use what you have in the kitchen. Whether it’s a quick weeknight dinner, a special weekend meal, or just meal prep for the week. You can make it ahead of time and save it in your fridge.
List all necessary pantry ingredients for both the chicken and the stuffing:
- Chicken: Used boneless, skinless, medium-sized chicken breasts for spinach stuffed chicken, they’re easy to stuff and cook evenly. Sliced chicken in the middle to create a pocket for stuffing. It is easy to prepare and full of flavor.
- Seasonings: Without seasonings, your dish is incomplete. I’ve used red pepper flakes, black pepper, paprika, onion, and garlic powder. You can use Italian seasonings as well. Try to add some rosemary or thyme.
- Baby spinach: It has a mild, slightly sweet taste and soft texture. No need to chop, and perfect for stuffing. You can use baby spinach raw. The best part is it is more tender than the regular one, and it requires less time to cook.
- Cream cheese: Who doesn’t love creamy, cheesy chicken? Of course everyone loves. Cream cheese is the star ingredient of creaminess. Instead of cream cheese, you can use ricotta, goat cheese, Greek yogurt, mashed potatoes, or even hummus as well.
- Mozzarella: For gooey texture, don’t forget to add mozzarella cheese. It melts beautifully and creates a rich, gooey texture inside the chicken. If you don’t have mozzarella, swap it with cheddar, feta, or provolone cheese.
- Parmesan cheese: It adds nutty flavor and slight saltiness to spinach-stuffed chicken. If you sprinkle it on top, it creates a crispy, golden crust when baked. It perfectly binds all the ingredients together.
How to make spinach stuffed chicken:
- Prepare the filling: In a bowl, combine the softened cream cheese, parmesan, and freshly grated mozzarella. Add your baby spinach and season with garlic powder, black pepper, and salt. Stir until it becomes creamy.
- Prepare the chicken: Take boneless, skinless chicken breasts and slice a deep pocket. Be careful, guys; our goal is to create a space to hold that delicious filling. Sprinkle the onion, garlic powder, salt, pepper, and red pepper flakes on the top of the chicken.
- Stuff like a pro: Spoon the spinach and cheese mixture into the chicken pocket. If you’re worried about the filling spilling out, secure the pockets with a toothpick. There is no need for this, but some people do.
- Bake the chicken: Heat the iron cast skillet or pan with olive oil over medium heat and sear the stuffed chicken on both sides. Then transfer the seared chicken to a preheated oven at 375°F and bake for about 15-20 minutes. It depends on the thickness of the chicken. You can check the doneness by inserting the meat thermometer in the thickest part of the chicken. The internal temperature reaches 165°F.
- Serve and enjoy: let the chicken rest for a few minutes before serving and pair your spinach stuffed chicken with roasted veggies, mashed potatoes, or a fresh salad for a perfect meal.
Additional advice for perfection:
1) Go for thick, even-sized chicken breasts to make your stuffing easier, and don’t just season the outside. Mix salt, pepper, garlic powder, or Italian seasoning into both the filling and the chicken itself.
2) If you are not searing the chicken, then let it cook in the oven for 30 minutes. And used a meat thermometer to check the doneness of chicken. It should reach 165°F at the thickest part.
3) Sprinkle extra mozzarella and parmesan cheese on the top of chicken breasts before baking; it gives a melty and golden crust to your spinach stuffed chicken.
4) Looking for a dairy-free option? Swap your cream cheese with dairy-free alternatives like cashew or almond-based cheese and use nutritional yeast instead of parmesan.
5) Brush the chicken with a little olive oil or melted butter before baking. It keeps your chicken juicy and flavorful.
What to serve with spinach stuffed chicken breasts?
- You can pair well with a variety of delicious, easy, and healthy sides. For a low-carb option, serve them with garlic butter asparagus, roasted Brussels sprouts, or a fresh garden salad. You can also serve it with mashed potatoes, buttery or garlic cheesy bread, or creamy parmesan risotto. To balance your meal, try roasted sweet potatoes, steamed broccoli, or a quinoa salad.
How to reheat without drying out?
- To keep your spinach-stuffed chicken breasts juicy and flavorful, store them properly in an airtight container, and you can refrigerate them up to 4 days. For longer storage, wrap each piece in plastic wrap and place it in a freezer-safe container. You can freeze it for at least 3 months.
- For best reheating, warm it in the oven at 350°F for at least 15 minutes and cover with foil to lock the moisture. It keeps them moist and tender. You can use the microwave with a damp paper towel on the top. If you want crispy edges, sear in a hot skillet for a few minutes and enjoy.
Used air fryer for perfectly baked spinach stuffed chicken:
- I love making spinach-stuffed chicken in my air fryer because it gives them a crispy exterior and keeping the inside juicy and flavorful. The best thing about air frying is no need to preheat an oven and worry about drying out the chicken. It’s now one of my favourite go to air fryer chicken recipes for a quick and delicious dinner.
- So, set your air fryer at 375°F and place your prepared chicken in a single layer in the air fryer basket. Cook for 15-18 minutes. Flap halfway until the chicken reaches to right temperature. And rest for 5 minutes before serving to keep the juices inside.
Variations and substitutions:
- For extra flavor, take 2-3 strips of bacon and wrap them on Spinach stuffed chicken before baking. Make sure to cover the opening so the filling stays inside. this is quite unique variation but worth it. Try something different with amazing, crispy flavors.
- Make mushrooms and spinach stuffed chicken by mixing sautéing mushrooms in spinach filling. This rich and earthy flavor takes your spinach stuffed chicken to the next level.
- Add a Mediterranean touch to your chicken by swapping the mozzarella for a feta cheese and add black olives.
- Instead of chicken breasts, you can use chicken thighs, turkey cutlets, or stuff salmon fillets with the spinach and cheese mixture.
Spinach Stuffed Chicken Recipe
Equipment
- 1 Sharp Knife
- 1 Mixing Bowl
- 1 Cast Iron Skillet
Ingredients
For The Chicken
- 4 Chicken Breasts
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Paprika
- 1 Tbsp Olive Oil
For The Spinach Filling
- 2 Cups Fresh Spinach ( Chopped )
- 1/2 Cup Cream Cheese ( Softened )
- 1/2 Cup Mozzarella Cheese ( Shredded )
- 1/4 Cup Parmesan Cheese ( Grated )
- 2 Cloves Garlic ( Minced )
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Red Pepper Flakes
Instructions
- Take a mixing bowl, combined cream cheese, parmesan and freshly grated mozzarella cheese. Add your baby spinach and season the mixture with garlic, onion powder.
- Slice a deep pocket of chicken breasts and seasoned the top with seasonings.
- Fill the chicken pockets with spinach cheese mixture and secure the edges with toothpick.
- Sear the chicken on skillet for few minutes then transfer to the preheated oven and bake for about 15-20 minutes until it's fully cooked.
- Let them rest for 5 minutes and serve with your favourite pairings.
Notes
Frequently asked questions:
1)What goes with spinach stuffed chicken?
Ans: Spinach stuffed chicken pairs well with a variety of sides. You can serve it with roasted vegetables like Carrots, asparagus or broccoli. Mashed potatoes or garlic butter rice also goes well. If you prefer something light, a fresh garden salad or Caesar salad works great. For a low-crab option, try cauliflower rice or zucchini noodles. No matter what you choose, these pairings will complement the flavors of your spinach stuffed chicken perfectly.
2) How to cook a stuffed chicken?
Ans: There are various methods to cook a stuffed chicken, depending on your preference and available equipments. Baking is the most common method—simply stuff the chicken, place it in a baking dish, and bake at 375°F (190°C) for 25-30 minutes until fully cooked. If you want a crispy outside, you can sear the chicken first in a hot pan for 2-3 minutes per side before baking. Pan-frying is another option—cook the stuffed chicken over medium heat in a covered pan for about 10-12 minutes per side.
3) How do you keep chicken moist when baking?
Ans: To keep chicken moist when baking, start by marinating it for at least 30 minutes to lock in moisture. Use a meat thermometer to avoid overcooking—bake at 375°F (190°C) until it reaches 165°F (74°C). Covering the dish with foil for part of the baking time helps retain moisture. Adding a little butter, olive oil, or broth around the chicken also prevents it from drying out. Finally, let the chicken rest for 5-10 minutes after baking.
