Spinach-Stuffed Chicken Breast

When pondering the possibilities for dinner, you might assume something like a spinach-stuffed chicken breast would be too fussy and time-consuming for a weeknight. Surprisingly, thanks to quick-cooking chicken breasts, you can prepare and cook this recipe in only 30 minutes.

Stuffed chicken breasts are practically a meal on their own; these ones are filled with a savory blend of garlic-herb cheese and spinach, then are breaded and sauteed until golden brown and crispy. And what makes this one of the best chicken recipes—besides being so delicious and speedy to make—is that has a special-occasion air about it. Keep this recipe on hand for dinner parties with friends or for when your extended family comes over for a weekend supper.

Spinach-Stuffed Chicken Breast Ingredients

• Boneless chicken breasts: Boneless, skinless chicken breasts are our favorite cut for easy dinners like this one.
• Spinach: Four cups of fresh spinach leaves may sound like a lot to stuff inside four chicken breast halves, but when cooked they wilt down to a fraction of that amount.
• Bread crumbs: Use seasoned bread crumbs to fill and coat the outside of the chicken breasts. Italian blend is the most common bread crumb flavor, but others like garlic and herb or Parmesan would also be tasty here.
• Garlic-herb cheese: Look for this soft, spreadable cheese in the specialty cheese case or dairy case. Boursin and Alouette are two popular brands that your store may carry.
• Olive oil: The spinach-filled chicken breasts are cooked in olive oil. When deciding between regular olive oil and extra virgin olive oil, remember that extra virgin has a more robust flavor, whereas regular olive oil (also labeled as pure or light) is milder.
• Egg: One large, lightly beaten egg will help the bread crumbs adhere to the chicken before cooking. This is a chance to practice your egg-cracking technique.
• Garlic: Get the best flavor here with fresh garlic, not jarred. Easily mince your garlic with tools like a knife or mini chopper.
• Salt and pepper: Just a little salt and pepper go into this dish, and you can always add more to taste once the dish is done.

Directions

Step 1: Make the filling

TASTE OF HOME

Heat 2 teaspoons of oil in a large skillet, then add the fresh spinach. Saute the spinach until the leaves are wilted. Add the minced garlic to the skillet and cook for one minute longer. Remove the pan from the heat, then stir in the garlic-herb cheese, 2/3 cup of bread crumbs and 1/4 teaspoon of salt. Stir until the filling is smooth.

Editor’s Tip: Wipe the pan and set it aside; you’ll use it again to cook the chicken.

Step 2: Stuff the chicken

TASTE OF HOME

Lay the chicken breasts on a cutting board—use a sharp knife to slice a pocket in the thickest part of each breast.

TASTE OF HOME

Fill each pocket with the spinach stuffing.

TASTE OF HOME

Use toothpicks to secure the opening so the mixture won’t fall out.

Editor’s Tip: Another way to secure the filled chicken is with kitchen twine instead of toothpicks. Tie the twine around the stuffed chicken breast and then continue with the recipe. Cut the twine off just before serving.

Step 3: Bread the chicken

TASTE OF HOME

Place the beaten egg in a shallow bowl. In a second shallow bowl, stir together the remaining bread crumbs, salt and black pepper. Dip each stuffed chicken breast first into the beaten egg and then into the bread crumbs so that all sides are coated.

Step 4: Cook the chicken

TASTE OF HOME

Heat the remaining oil in the large skillet over medium heat. Add the stuffed, breaded chicken breasts to the skillet. Cook them for 8 to 10 minutes on each side, until the coating is browned and the internal temperature reads 170°F on a digital thermometer. Remove the toothpicks and serve.

JOSH RINK FOR TASTE OF HOME

Recipe Variations

• Bake the stuffed breasts: After breading the chicken breasts, brown both sides in the skillet and then transfer them to a greased baking dish or a sheet pan lined with parchment. Finish the chicken in a 400° oven for about 20 minutes, until a digital thermometer inserted into the centers reads 170°.
• Make it gluten-free: Swap regular bread crumbs for a store-bought, gluten-free version—or make homemade bread crumbs using gluten-free bread.
• Make your own spreadable cheese: Combine softened cream cheese with your favorite herb blend (such as Italian seasoning, southwest seasoning or herbes de Provence) plus ingredients like grated Parmesan cheese, shredded mozzarella, or finely-chopped chives or scallions. Make the cheese mixture in advance, at least an hour ahead of time, to give the flavors time to develop.
• Get more crunch with panko: Regular bread crumbs are fine-textured, but panko is coarse and crispy. It will give your breaded chicken extra crunch. If you can’t find seasoned panko, stir some Italian herbs into the panko along with the salt and pepper.

How to Store Spinach-Stuffed Chicken Breast

While it’s very unlikely that you’ll have any leftovers of this tasty dish, here’s the best way to store them if you do: Allow the stuffed chicken breasts with spinach to cool completely. Place them in good, airtight food storage containers or on a plate covered tightly with storage wrap or foil. Store the stuffed chicken in the refrigerator.

How long do spinach-stuffed chicken breasts last?

The spinach-stuffed chicken breasts can be stored in the refrigerator for three to four days.

Can you freeze spinach-stuffed chicken breast?

Yes, you can freeze uncooked chicken breasts stuffed with spinach—this is a great option to save time for a future dinner or to freeze the recipe into single-serve portions. Lay the stuffed, breaded chicken breasts on a tray lined with wax paper, then place the tray in the freezer until the chicken is frozen solid. Transfer the chicken breasts to resealable freezer bags and store them in the freezer for up to three months. Thaw the stuffed breasts in the refrigerator overnight before cooking them.

How do you reheat spinach-stuffed chicken breasts?

Place the leftover stuffed chicken breasts in a covered skillet set over medium-low heat. Cook them for 10 to 15 minutes until they’re heated through. Remove the cover and cook them for a few minutes longer to let the breading crisp up. Alternatively, you can place the leftover stuffed chicken breasts on a sheet pan lined with parchment or foil, and bake them for 10 to 15 minutes, or until they’re heated through.

Spinach-Stuffed Chicken Breast Tips

JOSH RINK FOR TASTE OF HOME

Can you use chicken thighs for spinach-stuffed chicken?

You can make chicken thigh version of spinach-stuffed chicken, however because thighs take longer to cook it’s best to make them in the oven. Rather than slicing a pocket, the chicken thighs should be deboned, pounded thin and then rolled up with the herb-cheese filling. Our recipe for spinach and feta-stuffed chicken will show you how to make this dish with chicken thighs. And for those other cuts of chicken, we have plenty more recipe ideas to turn them into something amazing.

Can you use frozen spinach in stuffed chicken breast?

Yes, you can substitute frozen spinach for fresh in this recipe. Thaw a 10-ounce package of spinach, then squeeze the spinach in a cloth or press it in a strainer to remove as much water as possible. Warm the thawed spinach in the skillet with a little oil before adding the rest of the filling ingredients.

What can you serve with spinach-stuffed chicken breast?

Vegetable side dishes are very good with these rich, spinach-stuffed chicken breasts. Try an heirloom tomato and zucchini salad, mashed cauliflower or air-fryer Brussels sprouts. We also love potato sides with this chicken dinner, like lemon-roasted fingerlings or make-ahead mashed potatoes with plenty of butter. Making this recipe for a dinner party? Serve the stuffed breasts with elegant duchesse potatoes!