Spinach Stuffed Chicken Breasts That Don't Dry Out—Finally
These spinach stuffed chicken breasts stay juicy and tender with a creamy garlic-spinach filling and a golden skillet sear. A one-pan weeknight dinner that tastes like something you fussed over.
Equipment
- 12-inch Skillet
- Meat Mallet or Rolling Pin
- Plastic wrap
- Toothpicks or kitchen twine
- Instant-read thermometer
- Medium Mixing Bowl
- Clean Dish Towel
- Cutting Board
Ingredients
For the Chicken
- 4 breasts boneless, skinless chicken (about 6 ounces each)
For the Filling
- 1 package frozen chopped spinach (10 ounces), thawed
- 1 block cream cheese (8 ounces), softened
- 1 cup shredded mozzarella
- 0.25 cup grated Parmesan
- 2 cloves garlic, minced
- 0.5 teaspoon Italian seasoning
- 0.25 teaspoon ground nutmeg
For Searing and Seasoning
- 2 tablespoons olive oil, divided
- Fine salt and freshly ground black pepper, to taste
Instructions
- Butterfly the chicken: Slice each breast through the side until it opens like a book, cover with plastic wrap, and pound to an even half-inch thickness.
- Season: Season both sides of the chicken with salt and pepper and set aside while you make the filling.
- Mix the filling: In a medium bowl, stir the softened cream cheese, mozzarella, Parmesan, garlic, Italian seasoning, and nutmeg together. Squeeze the thawed spinach in a clean dish towel until very dry, then add it to the cheese mixture and stir until combined.
- Stuff: Divide the filling evenly among the four breasts, spreading it to within a half-inch of the edges.
- Roll and secure: Starting at the narrow end, roll each breast up tightly, tucking in the filling. Secure with toothpicks or kitchen twine.
- Sear: Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until deeply golden.
- Bake: Transfer the skillet to a 375°F oven and bake for 20 to 25 minutes, until the thickest part reaches 165°F on an instant-read thermometer.
- Rest and serve: Let the chicken rest in the skillet for 5 minutes before slicing. Remove toothpicks, slice on a diagonal, and serve.
Notes
Chef's notes: Squeeze the thawed spinach until very dry so the filling stays thick instead of turning soupy. Use an instant-read thermometer and pull the chicken at 165°F. Store cooked chicken in an airtight container in the fridge for up to 4 days, or freeze assembled rolls for up to 3 months.