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Spinach Stuffed Chicken
These easy, cheesy Spinach Stuffed Chicken Breasts are packed full of flavor -- and they're ready for the table in about 30 minutes!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
people
Calories:
443 kcal
Course:
Dinner
Cuisine:
Mediterranean, American
Ingredients
- 2-4 chicken breast boneless, skinless, about 5-7 ounces each
- 4 ounces cream cheese softened at room temperature
- 4 ounces feta cheese crumbled
- 1 (10 oz) spinach frozen chopped, thawed and squeezed dry
- 1 clove garlic minced
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt Kosher salt
- black pepper Kosher salt
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 443
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.