Why You’ll Love Spinach Stuffed Chicken Breast Recipe
This recipe is packed with creamy, cheesy filling and plenty of fresh flavor. The spinach and sun-dried tomatoes add brightness, while the walnuts bring a delicious crunch. It is elegant enough for guests but simple enough for a weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 ounces frozen spinach, thawed
3/4 cup walnuts, finely chopped, divided
6 sun-dried tomatoes, chopped, plus more for garnish
1/4 cup chopped fresh parsley, plus more for garnish
2 garlic cloves, minced
1/2 cup ricotta
1/4 cup shredded mozzarella
1/4 cup grated parmesan
1 teaspoon dried oregano
Kosher salt
Black pepper
Extra virgin olive oil
4 boneless skinless chicken breasts
Directions
Drain the thawed spinach by placing it in a clean kitchen towel and twisting firmly to remove excess water.
In a medium bowl, combine the spinach, 1/2 cup chopped walnuts, sun-dried tomatoes, parsley, garlic, ricotta, mozzarella, parmesan, oregano, salt, pepper, and a drizzle of olive oil. Mix until well combined.
Pat the chicken breasts dry, then season both sides with salt and pepper. Carefully cut a pocket into the thickest side of each chicken breast, making sure not to cut all the way through.
Spoon the spinach filling into each chicken breast, dividing it evenly.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the stuffed chicken and cook for 5 to 7 minutes on one side. Flip and cook for about 5 more minutes, or until the chicken reaches 165°F internally.
Let the chicken rest for 3 to 5 minutes. Garnish with the remaining walnuts, extra parsley, and sun-dried tomatoes before serving.
Servings and timing
Servings: 6
Total time: 22 minutes
Variations
Use cream cheese instead of ricotta for a richer filling.
Swap walnuts for pine nuts, almonds, or pecans.
Add chopped artichokes for a Mediterranean-style version.
Use feta instead of parmesan for a tangier flavor.
Add red pepper flakes for a little heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a covered skillet over low heat until warmed through, or microwave in short intervals. Avoid overheating so the chicken stays tender.
You can also slice leftovers and serve them over salad, pasta, rice, or roasted vegetables.
FAQs
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach first, then drain and squeeze out the excess moisture before mixing it into the filling.
How do I keep the filling from leaking out?
Avoid overstuffing the chicken and make sure the pocket is not cut all the way through.
Can I bake this instead of cooking it in a skillet?
Yes. Sear the chicken first if desired, then bake at 375°F until the internal temperature reaches 165°F.
What cheese can I use instead of ricotta?
Cream cheese, cottage cheese, or mascarpone can work well.
Can I make this recipe ahead of time?
Yes. You can stuff the chicken a few hours ahead and keep it covered in the refrigerator until ready to cook.
How do I know when the chicken is done?
Use a meat thermometer. The thickest part should reach 165°F.
Can I use chicken thighs?
Boneless chicken thighs can work, but they are smaller and may be harder to stuff.
What should I serve with this?
It pairs well with roasted vegetables, rice, pasta, mashed potatoes, or a simple salad.
Can I freeze stuffed chicken breast?
Yes, but it is best frozen before cooking. Wrap tightly and freeze for up to 2 months.
Why is my stuffed chicken dry?
It may have been overcooked. Use a thermometer and let the chicken rest before slicing.
Conclusion
Spinach Stuffed Chicken Breast is a quick, flavorful, and satisfying meal with a creamy, cheesy filling and a delicious mix of herbs, walnuts, and sun-dried tomatoes. It is simple to prepare, beautiful to serve, and perfect for both busy nights and special dinners.
