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5.0 from 3 votes

Spinach Stuffed Chicken Breasts

Give chicken breasts a flavor boost with a rich and cheesy creamed spinach stuffing! Prep them ahead for a convenient weeknight dinner or easy entertaining.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 425 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup creamed spinach (1/4 of a recipe, linked), cooled to room temperature
  • 1/2 cup shredded Swiss cheese , such as Emmental
  • 2 tablespoons grated parmigiano reggiano
  • 2 lices thick cut, hickory-smoked bacon , cooked crisp and crumbled (about 1/4 cup)
  • Kosher salt and freshly-ground black pepper
  • 4 large boneless, skinless chicken breasts (6 ounces each)
  • ground paprika
  • garlic powder
  • 2 tablespoons olive oil

Instructions

    Cup of Yum
  1. In a bowl, mix together creamed spinach, Swiss cheese, Parmigiano Reggiano, and bacon. If the mixture seems too thick, add a little bit of half and half to thin. It should be creamy but hearty in texture so that it doesn't run out of the chicken breasts. Season to taste with salt and pepper.
  2. Use a sharp knife to make pockets in each chicken breast. Insert the tip of the knife into the thickest part of the side of the breast, about 1/2-inch from the end. Cut about 3/4 of the way into the breast, extending the slit about 1/2- to 1-inch from the tapered end of the breast. 
  3. Fill each pocket with a quarter of the filling (about 1/3 cup). Close the breasts and secure with a skewer so they don't open during cooking.
  4. Season the stuffed chicken breasts with salt, pepper, and a pinch each of paprika and garlic powder.
  5. Heat oil in a 12-inch skillet over medium-high heat until shimmering. (I use cast iron.) Add the chicken breasts, top side down, and sear for 5-7 minutes. Flip the breasts, cover the pan, and continue cooking for 5-7 minutes more until the centers and the thickest part of the breast read 165 degrees F on an instant read thermometer. (Cooking time depends on the thickness of the breasts.)
  6. Remove from the pan, tent with foil, and let rest for 5 minutes before slicing and serving.

Notes

  • Make the creamed spinach recipe up to 2-3 days in advance and store, covered, in the refrigerator. 

Nutrition Information

Calories 425kcal (21%) Carbohydrates 1g (0%) Protein 30g (60%) Fat 21g (32%) Saturated Fat 6g (30%) Cholesterol 98mg (33%) Sodium 316mg (13%) Potassium 464mg (13%) Vitamin A 165IU (3%) Vitamin C 1.3mg (1%) Calcium 142mg (14%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 1g 0%
Protein 30g 60%
Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 316mg 13%
Potassium 464mg 10%
Vitamin A 165IU 3%
Vitamin C 1.3mg 1%
Calcium 142mg 14%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.