Spinach Stuffed Chicken

This Spinach Stuffed Chicken is a delicious combination of chopped spinach, herb cream cheese, mozzarella, Parmesan and garlic with a perfect blend of spices seared into golden chicken breasts. 

This recipe comes together quickly and it is one of our favorite stuffed chicken recipes.  I love to serve this with Duchess Potatoes, Roasted Red Potatoes or Easy Fondant Potatoes.

How do you make Spinach Stuffed Chicken

Start by mixing together the chopped spinach, herb cream cheese, mozzarella, Parmesan, mayonnaise, and minced garlic.  Go ahead and set that aside for a few minutes.  Then cut the pockets in your chicken breast using a sharp knife.  Take your time and be careful not to cut through the top, bottom or opposite side of the chicken breast. Now spoon the spinach mixture into the pockets and secure with 1-2 toothpicks.

Then in a small bowl combine garlic powder, onion powder, fresh ground black pepper, marjoram, smoked paprika and ground cayenne.  Rub the spice mixture into the stuffed chicken breasts on both the top and the bottom.  Heat a little vegetable oil in a large ovenproof skillet.  Cook the chicken until golden brown on both sides which takes about 4 minutes per side.  Then transfer the skillet to the oven and cook for 7-12 minutes or until the chicken reaches an internal temperature of 165 degrees.  After removing the chicken from the oven let it rest for about 10 minutes.

Recipe notes and tips

• This recipe works with both breasts and thighs.  To stuff thighs simply turn the thigh inside up and stuff with a smaller amount of spinach stuffing then roll up and secure with toothpicks.  This recipe will stuff about 8 chicken thighs,
• I like to use Boursin Herb Cream Cheese but homemade scallion herb cream cheese would be delicious as well.
• Using a meat thermometer cook the chicken to an internal temperature of 165 degrees being careful not to overbake them.
• If you accidentally cut a hole in the bottom, top or side of the chicken breasts do not fret.  The spinach cream stuffing is quite thick and will probably stay contained but try not to make the hole any bigger by being very careful with your cuts.
• Freshly grated cheese works best for this recipe providing the most flavor without additives and anti-clumping agents.
• After removing the chicken from the oven cover it loosely with aluminum foil and let it rest for 7-10 minutes.
• Store leftovers in an airtight container in the refrigerator.  To reheat loosely cover with a paper towel and heat in the microwave at 50-60% power for 1-2 minutes depending on size of the chicken breast.

How long to cook chicken breasts

This is kind of a loaded question as I have seen chicken breasts range in size from as small as 3 ounces all the way up to 11 ounces so obviously the smaller breasts are going to cook considerably faster than the larger ones. On the grill 5-7 minutes per side should do it depending on the size of the chicken breast. In a skillet a small thin breast may fully cook in the time it takes to brown each side.  When baking chicken breasts without browning 15-22 minutes at 375 degrees should be adequate of course all of that depends on size.  The easiest and most thorough way to tell if your chicken breast is done is an instant read thermometer.  It should read 165 degrees.

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