047 / 100 · Chicken and Turkey, Gently Done
Creamy Spinach-Stuffed Chicken Breasts
4 stuffed chicken breasts Active 25 min Total 55 min
A pocket of spinach and cream cheese gives these chicken breasts a soft, savory center without needing a complicated sauce. The spinach is wilted and squeezed before it goes into the filling, which keeps the pocket creamy instead of watery. Choose four breasts of similar size and leave a hinge when you cut each pocket, rather than slicing the meat completely in half. This is a recipe where a thermometer is especially useful: both the thickest chicken and the middle of the stuffing need to reach the safe temperature.
Make a manageable pocket
Set a breast flat on a board and hold it steady with your palm while cutting horizontally through its thicker side. Keep the knife parallel to the board and stop before reaching the opposite edge. The opening only needs to hold a quarter of the filling; overstuffing makes closing and turning harder. Toothpicks help, but they must be counted and removed before serving.
Brown, then bake
The brief skillet stage supplies golden color, while a moderate oven finishes the thick centers. Avoid pressing on the breasts with a spatula, which can force the filling out. A little escaped cheese in the pan is normal. Let the chicken rest on a clean board, remove the toothpicks, and slice across the pockets to show the green filling. Spoon any non-burnt pan juices around the slices.
Keep raw and cooked stages separate
Prepare the spinach filling before opening or cutting the raw chicken. Once the pockets are filled, wash the board, knife, and any surface touched by raw poultry before using them again for the cooked meat. A clean board for the resting and slicing stage matters just as much as the oven temperature. Keep a note of how many toothpicks went into each breast so the same number comes out before the chicken is sliced.
Ingredients
- 5 oz (140 g) baby spinach
- 1 tablespoon water
- 3 oz (85 g) plain cream cheese, softened
- 1/4 cup (28 g) shredded low-moisture mozzarella
- 1 teaspoon finely grated lemon zest
- 4 boneless, skinless chicken breasts, about 6 oz (170 g) each
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon olive oil
Set out
Large ovenproof skillet, Mixing bowl, Sharp knife, Toothpicks, Instant-read thermometer
Allergens
Milk. Check ingredient labels and substitutions.
Make it
- Heat the oven to 375°F (190°C). Put the spinach and water in the skillet over medium heat. Cover or stir for 1–2 minutes until wilted. Transfer to a colander, cool briefly, and squeeze out excess liquid. Chop finely and wipe the skillet dry.
- Mix the spinach, cream cheese, mozzarella, lemon zest, and 1/4 teaspoon salt in the bowl. Divide into four portions.
- Cut a horizontal pocket in the thick side of each chicken breast, stopping before the far edge. Fill each with one portion of spinach mixture. Close with one or two toothpicks and season the outside with the remaining 1/2 teaspoon salt.
- Heat the olive oil in the skillet over medium-high heat. Brown the chicken for 3 minutes on the first side and 2 minutes on the second, turning carefully.
- Transfer the skillet to the oven and bake for 15–20 minutes, depending on thickness. Check that both the thickest meat and the center of each filling pocket reach 165°F (74°C).
- Rest on a clean board for 5 minutes. Remove every toothpick, slice the chicken across the pockets, and serve with the pan juices.
A useful detail
If your skillet is not ovenproof, transfer the browned chicken to a small baking dish before the oven stage. Do not put a plastic-handled pan into the oven.
Make it your own
- Replace the mozzarella with the same weight of mild provolone, checking that it has no pepper seasoning.
- Use thoroughly thawed and well-squeezed frozen spinach; measure 1/3 cup after squeezing.
Keep it well
Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 4 days. Reheat the chicken and the center of the filling to 165°F (74°C).