This easy Spinach Stuffed Chicken Breast recipe is perfect for a date-night dinner! It's seasoned with garlic, paprika, and pepper on the outside, but it's bursting with flavor on the inside too - filled with soft cream cheese, fresh spinach leaves, sun-dried tomatoes, and two types of cheese!
2boneless skinless chicken breastshalves of about 1 lb
2ozcream cheese¼ cup
2tablespoonsricotta cheeseif there are juices in the container, don't scoop any as it will make the filling too wet
2tablespoonsshredded mozzarella cheese
1tablespoongrated Parmesan cheese
1teaspoonfreshly minced garlic
1cupfinely chopped fresh spinachor ⅓ cup frozen, thawed, and squeezed dry
2tablespoonssun-dried tomatoespatted dry and finely chopped
½teaspoonsalt
½teaspoongarlic powder
¼teaspoonpaprika
⅛teaspoonblack pepper
Instructions
Place chicken breasts on a cutting board and butterfly -- slicing them open as pictured so they are still connected on one side but you have a large opening for cheese.
In a medium bowl, beat cream cheese, ricotta, mozzarella, parmesan, and minced garlic with an electric mixer until combined (you can also use a spoon!). Add spinach and tomatoes and beat until combined.
Spread half of the spinach mixture into the opening of each chicken breast, then pin it shut with a few toothpicks around the sides.
Preheat a heavy skillet over medium-high heat and add 2 tablespoons oil.
Combine the seasoning: salt, garlic powder, paprika, and pepper. Sprinkle over all sides of the chicken.
Sear the chicken evenly on each side, about 2-3 minutes per side. Lower the temperature to medium heat, cover, and cook until the thickest part of the chicken reaches an internal temperature of 165 degrees F. (*Optional: you can finish cooking in a 425 degree F oven if you prefer -- both will take about 10 minutes).
If your chicken starts to brown too much, you can add a small splash of water or broth to the pan.
Let rest for 10 minutes before serving.
Video
Notes
Portions: This recipe is great for date night, which is why I created it for 2. One chicken breast is large enough for two people with sides, so this recipe could serve 4, or you can always double it if you are looking to feed a family.Storage
Store: Once the stuffed chicken breasts have cooled, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven until thoroughly heated.
Freeze: Assemble the stuffed chicken breasts, then wrap them in plastic wrap so the filling doesn't come out, and store them in a freezer-safe container, or in Ziploc bags in the freezer for up to 3 months. To freeze them after cooking, store them in the same way but only freeze them for 2 months.