Spinach and Goat Cheese Stuffed Chicken Recipe
User Reviews
5
Spinach and Goat Cheese Stuffed Chicken Recipe
Description
This recipe fills skinless, boneless chicken breasts with a mix of goat cheese softened to room temperature, defrosted and drained spinach, garlic powder, lemon zest, and optionally red pepper flakes for a hint of heat. Each breast is cut to form a pocket, then filled with about 2-3 tablespoons of this creamy, herbaceous mixture and secured with toothpicks to prevent leaking during cooking.
The chicken breasts are seasoned simply with kosher salt and pepper, then seared in vegetable oil in an ovenproof skillet to develop a golden crust on both sides. Once seared, the chicken is removed while the sauce is prepared in the same skillet, melting butter and cooking minced shallots before deglazing with white wine and adding lemon juice, fresh basil leaves, and optional balsamic glaze to finish the sauce.
The partially cooked stuffed breasts finish cooking in the oven, resulting in tender, juicy chicken with a flavorful, creamy filling and a bright, slightly tangy sauce. This dish is well-suited for a dinner entrée accompanied by vegetables or grains.
Handling the chicken gently when stuffing and cooking, as well as checking internal temperature to ensure doneness, help achieve the best texture and safety. Leftovers can be stored in the fridge and reheated gently in the oven to retain moisture.
Ingredients
For the Filling:
- 4 ounces goat cheese at room temperature
- 4 ounces spinach defrosted and drained, frozen
- 1 teaspoon garlic powder
- ½ teaspoon lemon zest
- Pinch red pepper flakes optional
For the Chicken:
- 4 chicken breasts 6-8 ounces each, skinless boneless
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil such as olive oil or avocado oil
For The Sauce:
- 2 tablespoons butter unsalted
- 1 shallot minced
- ½ cup white wine or chicken stock
- 2 tablespoons lemon juice
- basil torn - optional, fresh, handful, leaves
- 1 tablespoon balsamic glaze to finish it off - optional
Instructions
- Preheat the oven to 375 degrees F.
- To make the filling, mix together the goat’s cheese, spinach, garlic powder, lemon zest, and red pepper flakes (if using) in a medium bowl until well combined. Set it aside.
- To prepare the chicken, pat dry chicken breasts on each side using paper towels. Season with salt and pepper on all sides.
- Carefully cut a horizontal slid in the thickest part of each chicken breast making sure to not cut through the back of the breast.
- Fill each “pocket” with 2 tablespoons of the filling and gently press to distrubute it evenly. Secure with 2-3 toothpicks.
- Heat vegetable oil in a 10 or 12-inch oven proof skillet or cast iron skillet, over medium-high heat until shimmering hot.
- Sear stuffed chicken breasts until lightly browned on both sides. This takes about 4-5 minutes on each side. Transfer the now semi-cooked spinach stuffed chicken breasts onto an empty plate and cover it loosely with aluminum foil.
- Melt the butter in the now-empty skillet. Add the shallot and cook, stirring constantly, for a minute. Pour in the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes or until it is reduced by half. Stir in the lemon juice.
- Add the stuffed chicken back to the skillet. Transfer to the preheated oven and bake until a thermometer inserted in the thickest part of one of the chicken breasts registers 165 degrees Fahrenheit, 18-20 minutes.
- When ready to serve, carefully remove the toothpicks from the chicken breasts. Drizzle them with the sauce at the bottom of the pan.
- If preferred, finish it off with a drizzle of balsamic glaze and sprinkle with fresh basil. Serve right away.
Notes
- Fill chicken breasts with 2-3 tablespoons of goat cheese mixture to prevent leakage and secure with toothpicks.
- For larger chicken breasts, gently pound to an even thickness before stuffing for better cooking.
- Use a cast iron or stainless steel pan and be patient when searing; wait for the chicken to release naturally before flipping to develop a golden crust.
- Sear the chicken in batches to avoid overcrowding and ensure even browning.
- Use a meat thermometer to confirm internal temperature of at least 165°F for safe cooking.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a 300°F oven for 10-15 minutes to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 551mg | 23% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3827IU | 77% |
| Vitamin C | 7mg | 8% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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