Spinach Stuffed Chicken

Name: Spinach Stuffed Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 2-4 boneless, skinless chicken breasts (about 5-7 ounces each); 4 ounces cream cheese, softened at room temperature; 4 ounces crumbled Feta cheese; 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry; 1 clove minced garlic; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon onion powder; 2 tablespoons olive oil; 1 tablespoon butter; Kosher salt and ground black pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
443 kcal
Course
Dinner
Cuisine
Mediterranean, American

Spinach Stuffed Chicken

Maisie Hall

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These easy, cheesy Spinach Stuffed Chicken Breasts are packed full of flavor -- and they're ready for the table in about 30 minutes!

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Ingredients

Servings

2-4 boneless, skinless chicken breasts (about 5-7 ounces each)
4 ounces cream cheese, softened at room temperature
4 ounces crumbled Feta cheese
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 clove minced garlic
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon onion powder
2 tablespoons olive oil
1 tablespoon butter
Kosher salt and ground black pepper

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Instructions

Preheat oven to 425° F.
Cut a 3-inch-wide pocket in the side of each chicken breast, being careful not to slice all of the way through. Pat the chicken dry with paper towels and season with salt and pepper on all sides.
In a large bowl, stir together the cream cheese, feta, spinach, garlic, basil, oregano, onion powder and ½ teaspoon kosher salt.
Stuff the cream cheese mixture into the pocket of each chicken breast.
Heat oil and butter in a large cast iron skillet over medium heat. Add the chicken breasts to the pan and cook just until golden brown on each side, about 3-4 minutes per side. Transfer the skillet to the oven and continue cooking for about 12-15 more minutes, or until the meat reaches an internal temperature of 165° F.
Remove chicken to a cutting board and let rest for about 5 minutes before serving.

Notes

Cooking for a smaller family? You can cook 2-4 chicken breasts, depending on how many mouths you need to feed. The filling should be the perfect amount for 4 chicken breasts. If you're preparing only 2 pieces of chicken, you can cut the filling ingredients in half since you won't need as much.
When cutting the pocket in the chicken, hold one hand on top of the chicken breast and slice horizontally into the thickest part of the middle of the breast with a very sharp knife, being careful not to cut all of the way through.
Squeeze the spinach very dry before adding it to the filling. I like to put it in a dish towel and wring it out over the sink. This will prevent the spinach from watering-down the creamy, cheesy filling.
If you don’t have a cast iron skillet, sear the chicken in a skillet first, and then transfer the meat to an oven-safe dish to finish baking it.
The total cooking time will vary depending on the size and thickness of your chicken. Use a meat thermometer to know exactly when the chicken is done. It should read 165° F on an instant-read thermometer.

Nutrition Information

Show Details

Serving 1stuffed chicken breast Calories 443kcal (22%) Carbohydrates 6g (2%) Protein 39g (78%) Fat 30g (46%) Saturated Fat 13g (65%) Cholesterol 155mg (52%) Sodium 650mg (27%) Potassium 826mg (24%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 8941IU (179%) Vitamin C 6mg (7%) Calcium 273mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 443 kcal

% Daily Value*

Serving	1stuffed chicken breast
Calories	443kcal	22%
Carbohydrates	6g	2%
Protein	39g	78%
Fat	30g	46%
Saturated Fat	13g	65%
Cholesterol	155mg	52%
Sodium	650mg	27%
Potassium	826mg	18%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	8941IU	179%
Vitamin C	6mg	7%
Calcium	273mg	27%
Iron	2mg	11%